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Satron’s VOD Optical Sensors Improve Utilisation and Performance for a ‘Big Cheese’ Factory.
The Satron VOD sensor's ability to detect remnants of fat, protein or lactose in a liquid is used by a large dairy which makes cheese, to improve its ultrafiltration and reverse osmosis systems.
A large dairy which produces cheese has improved its ultrafiltration and reverse osmosis systems using Satron innovative VOD sensor to measure the purity of the permeate, (the liquid that has passed through a filter or filtrate) and thus the effectiveness of the filtration.
The sensor measures the absorption of light by the liquid as it passes the sensor. The absorption is measured with light of different wavelengths depending on the desired application. Its ability to detect remnants of fat, protein or lactose in a liquid, means that it can monitor if there are milk residues in water.
Satron is trusted to protect quality and productivity, providing 24/7 monitoring and immediate detection of the non-optimal operation of either the ultrafiltration or reverse osmosis processes. A process operator will be alerted to resolve any problems that arise to quickly optimise the membrane filtration, and resume full capacity.
The sensors protect against product loss and also have environmental benefits, helping to ensure more sustainable production.
An engineer at the plant explained: - “An O ring seal may fail in the Ultra Filtration system, causing a leak, so that the efficiency of the whole system decreases. This is detected by the sensor immediately and gives an alarm to the process operator who can get the O-ring changed, and then the membrane filtration system can get back to full production again.”
“Since the sensor measures the purity in the permeate, then registers it immediately if the permeate contains fat or protein - and that's just fat and protein collected in the retentate. Without the sensor, the valuable fat and protein would run into the permeate and be lost, thereby the yield of membrane filtration would be significantly reduced”
As membranes gradually become worn, their capacity decreases until it is time to change the membranes. When the membranes are worn, small amounts of fat, protein or lactose enter the permeate, which the Satron sensor detects
https://satron.com/lumina-optical-transmitters/
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