Point and Continuous Level Sensors in Food Processing: Ensuring Quality, Safety, and Efficiency

Maintaining precise control over ingredient levels and product quantities in the food processing industry is crucial for ensuring consistent quality, safety, and efficiency. Point and continuous-level sensors play a vital role in achieving these goals by providing accurate measurements and real-time monitoring of various substances throughout production. These sensors find applications in inventory management, overfill protection, waste management, and regulatory control.

When selecting level sensors for food processing applications, it is essential to consider the importance of 3A-certified probes. The 3A Sanitary Standards, developed by the 3-A Sanitary Standards, Inc., set strict guidelines for the design and materials used in equipment that comes into direct contact with food products. By choosing 3A-certified probes, food processors can ensure that their level sensors meet the highest standards of hygiene and cleanability, preventing contamination and ensuring the safety of the final product.

Level control sensors are invaluable tools for inventory management in food processing facilities. By continuously monitoring the levels of ingredients, such as liquids, powders, and solids, in storage tanks and silos, these sensors provide real-time data that helps optimize stock levels and prevent shortages. This information enables food processors to streamline their supply chain, reduce waste, and minimize production downtime caused by insufficient raw materials.

Overfill protection is another critical application of level sensors in food processing. By installing point-level sensors at strategic locations within storage vessels and processing tanks, food processors can detect when the product level reaches a predetermined maximum threshold. These sensors trigger alarms or automatically shut off filling processes, preventing costly and potentially hazardous spills. Overfill protection safeguards against product loss and helps maintain a safe working environment for employees.

Level sensors also contribute to food processing facilities' effective waste management and regulatory control. By accurately monitoring the levels of waste products, such as wastewater or byproducts, food processors can ensure that these substances are correctly handled and disposed of in compliance with environmental regulations. Additionally, level sensors can help food processors meet stringent food safety regulations by precisely measuring ingredient quantities and ensuring that products meet the required specifications.

In conclusion, point and continuous level sensors are indispensable tools in the food processing industry, enabling manufacturers to maintain the highest quality, safety, and efficiency standards. By utilizing 3A-certified probes, implementing level control for inventory management, and leveraging level sensors for overfill protection, waste management, and regulatory power, food processors can optimize their operations and deliver consistently superior products to consumers.

Piping Specialties / PSI Controls
https://psi-team.com
800-223-1468

Industrial Thermowell Process Connection Types

This video covers the common types of thermowell process connections. The styles are referred to by what their process connection is.

The types are threaded thermowell, a flanged thermowell, a welded or weld-in thermowell, and a sanitary thermowell.

Threaded thermowells are commonly used when thermowell removal occurs infrequently. These wells are typically threaded into a welded fitting widely referred to as a weldolet on the pipe or vessel. Typical installations include smaller pipes or vessels where corrosion is not an issue.

Flanged thermowells are the preferred well for applications that require frequent removal or replacement due to corrosion or other hazards. Flanged wells will bolt to a mating flange installed on the process piping. Typical installations include large pipes with high pressure and high corrosion.

Weld-in thermowells are welded directly to the pipe or tank and provide a high-quality connection. Because being welded in, their removal is not easy, and they should only be installed when quick access is not required, and corrosion is not an issue. Typical installations include very high temperature and high-pressure applications, for example, a steam line or other non-corrosive applications.

Sanitary thermowells are generally fitted with a Tri-clamp or other clean-in-place connection. These thermowells also have a smooth surface which allows for easy cleaning and prevents contamination of the process: typical installations include dairy, food processing, and pharmaceutical industries.

Piping Specialties / PSI Controls

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800-223-1468

Water Cut Meters from Drexelbrook

The water cut is the proportion of water collected in a well to the total liquids produced. As crude oil and hydrocarbons travel through a pipeline, a water cut meter monitors the amount of water (cut). BS&W is the amount of non-hydrocarbon contaminants, dirt (sediment), and water included in a crude oil shipment. The lower the BS&W, the better.  Water content determination and BSW have been a persistent and long-standing issue for the oil and gas industry.

Water cut meters measure the water cut (or BS&W) of oil flowing from a well,  a separator, crude oil transfer in pipelines, and tanker loading. 

Drexelbrook has been the global leader in capacitive-based water cut measuring. Drexelbrook has the industry's highest pressure and temperature ratings, and their capacitive probes can withstand pressures of up to 1500 psi and temperatures of up to 450°F. 

The Universal IV CM Series from Drexelbrook is a high-quality water cut meter with a range of 0-50 percent in light oil and 0-80 percent in heavy oil. 

The Universal IV CM Series builds upon Drexelbrook's expertise in RF Admittance, which enables the electronics to disregard paraffin and other coatings that accumulate on the probe. 

The Universal IV CM has a one-of-a-kind Cote Shield built into the Universal IV CM series and allows the instrument to disregard a pre-determined length of the sensing element. It contains a Perm-A-Seal sensing device that eliminates the need for epoxy coatings, which wear out and need costly maintenance. 

Field setup is available anywhere along the two-wire loop when using this water cut meter with Drexelbrook's HRTWin or the STExplorer PC program. 

Choose the Universal IV CM sensing element depending on pipe size, wetted portions, NACE requirements, and pressure/temperature requirements. Drexelbrook has a broad assortment of probes to suit almost any purpose. 

All water cut meters have a built-in LCD and keypad, are pre-calibrated at the manufacturer, and need just one point confirmation. 

The Universal IV CM water cut meter is intrinsically safe and approved for Class I, Division 1, and Zone 0 hazardous areas.

For more infomration in New England, contact Piping Specialties / PSI Controls. Call 800-223-1468 or visit https://psi-team.com.

Food Industry Batch Level Control

Many food processing facilities employ batch processes in their production facilities where the operator starts with an empty vessel and create the final product by adding multiple ingredients.

The batch process requires the operator to know the amount of each ingredient added to the blending vessel. Point-level controls speed the process by establishing setpoints at each ingredient fill point,  often accomplished with several level sensors, each detecting one ingredient.

Batch food processing applications are challenging. The sensor must include sanitary fittings and CIP (Cleaned In Place) design. In many cases, the ingredients and final products are dense and sticky, wreaking havoc on some technologies such as mechanical switches and tuning forks. Products in the blending vessel may be thick and could cause damage to fragile sensors. Finally, many batch processes are agitated, causing false tripping due to splashing material. 

As you can tell, proper level sensing technology is critical. Choosing the wrong technology will cause ruined batches, costly downtime, and the possibility of overfilling.

The Drexelbrook Multipoint II offers the best solution for batch process control applications in the food industry.

Drexelbrook, a leading manufacturer of level controls, recommends its RF Admittance Multipoint II. It provides a total solution for the batch processing of food. The RF Admittance Multipoint II is a single sensing element and a single mounting point from the top of the vessel using a sanitary Tri-Clamp fitting and has no moving parts to wear out or get hung up. The Multipoint II sensor is a 3A sanitary designed steel rod with Kynar or TFE insulation developed for CIP procedures. RF Admittance Cote-Shield driven shield circuitry ignores heavy coatings on the sensing element, preventing false alarms. The Multipoint II consists of three independent DPDT relays, and control points are set anywhere along the vertical sensing element.

Drexelbrook Multipoint II Advantages:

• 3A designed sanitary sensing elements
• No moving parts
• 3 control points on one vertical sensing element
• Cote-Shield circuitry eliminates false alarms due to coatings
• Designed to endure Clean In Place (CIP) demands

For more infomration in New England, contact Piping Specialties / PSI Controls. Call 800-223-1468 or visit https://psi-team.com.

A Free Technical Paper Explaining Refractive Index

Refractive index measurement is a measurement of the speed of light in a medium. The speed of light (usually denoted by c) is 299 792 458 m/s in a vacuum. In other media, the speed of light is lower, and the refractive index (R.I.) of a medium is how much slower the light's speed is in the medium.

The detection of liquid concentrations by optical means is not new. The law of refraction was mathematically formulated first by Ibn Sahl in 984 but not known in Europe. Instead, its discovery misattribution goes to the Dutch astronomer and mathematician Willebrord Snellius (Snell), who rediscovered the law and published it in 1621. The first laboratory instrument to accurately measure liquids' refractive index was developed by Ernst Abbe in 1874.

This technical paper, courtesy of Vaisala K-Patents, is a technical explanation and understanding of the refractive index.

For more information about industrial refractometers, contact Piping Specialties / PSI Controls by calling 800-223-1468 or by visiting their web site at https://psi-team.com.