Beverage | Comparing optical and traditional measurement of dissolved carbon dioxide by in-line, at-line and laboratory instruments
The measurement of dissolved CO2 in carbonated beverages can be performed with in-line, at-line and laboratory instruments applying traditional or optical measuring principles.
The comparison of Anton Paar laboratory and process instruments shows excellent correlation of the measurement results for a wide variety of applications.
The determination of dissolved CO2 is an important part of the quality control of carbonated beverages. While most analyses are based on pressure/temperature measurements, optical measurement technology in general is becoming more common in process environments, especially in the brewing and beverage industries. Instrumentation based on optical measurement technology offers many benefits, such as ease of installation, cleaning and compact size. Additionally, optical sensors have no moving parts and are considered maintenance free.
Most methods used for CO2 measurement in the laboratory are based on three fundamental gas laws: Henry's law, Dalton's law and the ideal gas law. This application report explains the aspects of optical versus traditional pressure/temperature methods of dissolved carbon dioxide and how/whether both of those measurement principles can be employed together for quality checks in the beverage production process.
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