Total package oxygen measurement gets going with TPO 5000!

Measuring the oxygen content in the liquid phase as well as in the head space represents a fast and reliable quality check and keeps beverage producers well informed of the beverage’s quality now and lets the beverage producer estimate the constant quality during the beverage’s specified shelf life. Follow just a few simple rules for correct, accurate, reliable and repeatable results when measuring total package oxygen!

Why oxygen measurement is so important

A low amount of oxygen (O2) in a beverage container is of major importance as O2 might react with certain beverage components thus changing the beverage’s color, its shelf life and affecting the taste sensation of consumers. Also, due to too much O2 in a beverage can, corrosion of the can material might occur, leading to leakages and metallic off-tastes. Thus, efficient quality control is in demand!

There are basically two ways to determine the oxygen content in a beverage: the first one is to determine the amount in the liquid phase and calculate the total package oxygen (TPO) from the obtained result, assuming that (i) equilibrium between head space and liquid phase exists, and (ii) the container dimensions are known. However, this approach holds a few challenges, mainly insufficient equilibrium, and vaguely defined package dimensions. On top of that, the source of oxygen will remain in the dark: was it in the process water? Or in the package prior to filling due to insufficient purging?

The second way to gain comprehensive knowledge of the correct amount of oxygen in a package is the measurement of oxygen in the head space AND in the liquid, in short: the total package oxygen. This way, it can be detected where the source of oxygen lies and it can be avoided more efficiently.

Get the document

To receive this document please enter your email below.