Silky cappuccino foam, fluffy cream cakes and cream soups-when the taste buds are ecstatic, it is not only the aroma but also the consistency of the product that matters.
The Dutch company Kievit, part of the Friesland-Campina Group, is an expert in such taste experiences in the food industry. The quality of the raw materials ensures perfect taste, texture and sensory.
"In cooperation with our customers, we have developed specialized ingredients such as foaming cream, coffee and cocoa mixtures, fat powders, whipping agents, functional mixtures, microcapsules and cake emulsifiers," Ger van den, responsible for the product Berg explained. Production and project engineering at the Meppel plant in Kiev.
Techniques such as emulsification, spray drying, microencapsulation and agglomeration are used to convert liquids into powders or to give products some desired characteristics.
However, one application has been continuously observed for many years: the place where the emulsification process is monitored and controlled. The prevailing conditions are typical conditions for food production, heating up to 85°C, strong vibrations, and pressure shocks are common, usually operating between -1 and 8 bar. Once the emulsion reaches the desired temperature, it is discharged through the high-pressure pump and circulated in the system.
"In the past, pressure gauges from other manufacturers were used, but they had a short lifespan and caused problems," van den Berg explains. The combination of moisture ingress and the sensor's sensitive diaphragm often leads to malfunctions.
“However, this measurement is essential to the entire process-monitoring the contamination of the filter, which is essential to prevent damage to the pump,” van den Berg further explained. Other solutions, such as flow measurement, also do not work properly.
In this facility, even before the official launch in August 2019, a new VEGABAR 38 was installed at the measuring point for field testing. It is a universal pressure transmitter with a ceramic measuring cell that can work at temperatures up to 130°C. This is a very compact, cost-effective sensor suitable for simple and efficient automation solutions, but without any compromise in safety, hygiene or accuracy-it is a must-have for the food and beverage industry.
The universal sanitary adapter makes installation flexible and simple: process accessories can be selected according to needs and adjusted to suit requirements. These sensors also have a display with an ultra-bright LED 360° status color ring. Up to 5 individual status colors with flashing options can be freely selected. They show at a glance how the process is running or if there is a possible failure in the process from a distance.
These instruments have a standardized communication platform, including IO-Link for general and simultaneous simple communication, enabling seamless data transmission and simple integration into the system.
The new VEGABAR measuring instrument series can also be easily read and configured via a smartphone or tablet. Especially in an environment with many pipes and interconnected production processes, access is difficult and time-consuming. This option greatly simplifies the adjustment and operation of the sensor. This is an aspect that Van den Berg appreciates very much in his daily work.
Simple and reliable setup and commissioning
"Thanks to the Bluetooth and VEGATOOLS applications, the setup and monitoring of VEGA instruments has become very easy," van den Berg said. "I also like this color. After all, it's great to have equipment that not only looks great but also works well," van den Berg added with a smile, noting that the pressure sensor installation has been working well since its introduction.
For more details or information: info.uk@vega.com
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