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The monitoring of dissolved oxygen content in the feed water for beverage bottling process is progressively becoming more and more relevant. The producers of carbonated soft drinks, beer and wine have realized the importance of lowering dissolved oxygen (DO) levels to provide quality products.
Oxygen’s impact (positive and negative) on wine quality, for example, continues through the whole process of the wine production to the very last steps - bottling and storage, where wine ageing and post bottling development take place. Too much oxygen in the bottle during storage makes wines lose freshness and fruitiness. Furthermore, oxygen concentration effects sulfur dioxide even in the bottled wine, therefore the DO monitoring in that process is essential.
Striving to meet customer’s specific needs of more precise detection of DO levels, even in trace amounts, GetAMO has developed the smart optical trace range sensor. This measuring tool is the perfect solution for monitoring of low dissolved oxygen levels in food and beverage industries. Due to the enhanced smart electronics and special measuring cap the sensor exhibits detection limits for O2 concentration as low as 0.1 ppb.
To suit variable application requirements, the 12mm probe shaft is made of stainless steel (316L /1.4435) and furthermore provided with free-spinning PG13.5 thread, which makes the probe compatible to pH electrochemical electrodes and allows positioning at the most suitable measurement points. The probe is designed to withstand harsh process conditions. The CIP-resistant and smooth surface makes it easy to clean.
The greater certainty of measurement accuracy is ensured by self-monitoring of all sensor function. Also an indication to replace sensitive elements is given prior expiration. The stand-alone sensor has analog (0/4-20mA) and digital (RS485 with Modbus RTU) outputs for oxygen and temperature with watchdog and alarm levels - all interfaces usable in parallel.
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