• 客户成功案例

    密度和浓度在很多不同情况下都是必要的参数。安东帕公司是市场上拥有 50多年丰富经验的领先供应商,与世界各地的公司和研究机构保持着密切的联系。在这里,您可以发现我们产品背后的个人成功案例,并阅读高质量密度测量如何使这些人的工作有所不同。

We chose the Anton Paar device because this one is really user-friendly and provides excellent traceability.

Franҫois Fabre, laboratory technician at Bayer France (Villefrance/Limas, France)

The density meter has become our reference method for the density as well as the alcohol content.

Nadine Etcheverry, enologist at Laboratoire Sarco (Bordeaux, France)

  • 重释数字密度测量

    在过去的几年里,数字密度测量领域发生了很多变化。自 2018 年以来,安东帕推出了革命性的新测量原理——脉冲激发法,并注册了多项专利。

    了解有关重释数字密度测量的更多信息。

We use oscillating U-tubes from Anton Paar for the measurement of the alcohol content. That’s immensely important in our area. It ensures that the labeling is right, the declaration – because we must be in compliance with the law.

- Lars Baethcke, master distiller at Birkenhof distillery, Nistertal, Germany

Anton Paar is part of the reason for our quality strategy since we need the instruments for determining the alcohol content because it is necessary to observe very tight tolerances in the spirits sector.

- Dr. Werner Krauss, Distillery Krauss, Schwanberg, Austria

DMA 35 […] Anyone who has more than two, five, or ten tanks and has to use the spindles will appreciate such an instrument. You’ll be a lot faster with that, of course.

- Christoph Lippert-Pagany, master distiller at Camba Bavaria, Seeon, Germany

First as an extreme spindle user I was thrilled with the simplicity and small sample size needed to get a precise reading [with EasyDens].

- Oliver Weiss, GQM mbH, Landshut, Germany

We need to measure the exact density of silicone oil pastes consisting of hollow microspheres at a higher temperature (60 °C) to mimic our process dynamics. The DMA 1001 density meter does this reliably and efficiently, helping us to optimize and stabilize our production process.

- Stefan Moser, Project Manager Engineering, Amoena Medical and Orthopedic Technology (Raubling, Germany)

The Anton Paar density meter is one of the most popular instruments at the university. Fast measurement, high accuracy, and small sample volume needed – these features make teaching work easy and efficient. For our research work, we appreciate the option of doing a temperature scan.

- Yuxi Wang, Advanced Experimenter at the University of Science and Technology of China

Measuring devices are best when they just run and run.

- Canadian distillery Hiram Walker

We wanted to keep the quality of our beverages high so we went for high-quality instruments for measurement.

- Vijet Nayak, Quality Control Executive at Blue Ocean Beverages (Goa, India)

We wouldn’t be half as good as we are now if we didn’t have Anton Paar.

- Chris Sartori, brewing process manager at Stone Brewing (Richmond, Virginia)

We compared Anton Paar’s [pharma] qualification package to those from other manufacturers and consider it to be extremely comprehensive.

- Stefan Jordan, department for process technology and safety at Schülke&Mayr (Norderstedt, Germany)

I believe we have been using this instrument for 20 years and in all those years it has always provided excellent results.

- Alois Gölles, CEO of Gölles, which produces distillates and vinegars (Riegersburg, Austria)

Our DMA 4500 M and the other Anton Paar instruments have been helping us maintain tight control of process specifications and ensure that the quality of our products meets global standards.

- Apurba Roy, QA manager at Bengal Beverages (West Bengal, India)

We rely on Anton Paar’s measurement technology and enjoy the advantages of automated production monitored by process sensors – and that gives the brewmaster and his crew time to work creatively.

- Andrea Bagli, CEO of Birra Amarcord (Rimini, Italy)

The nice thing about the Anton Paar unit is that it’s the only unit of its kind that is actually approved for government testing.

- David Dickson, head distiller at “Dillon’s Small Batch Distillery” (Niagara, Canada)

The most important instrument here is the PBA-B. It is the reference instrument for quality control in the lab.

- Andreas Werner, Brew master, Göss Brewery (Leoben, Austria)

We can not only look at our beer in the moment but we can look at it over time, we can deduce trends, we can use the information as a powerful tool.

- Kyle Simon, chemist at Anchor Brewing (San Francisco, California)