The food industry is constantly faced with increasing demands. With a growing world population, the demand for food is increasing, which is bringing efficient and resource-saving production processes into focus. Furthermore, the quality demands of end consumers are increasing, which is reflected in the growing trend towards organic food, among other things. But it’s not just consumer demands that are rising; regulatory requirements for plant and personal safety in the food industry are also becoming stricter. In all cases, gas sensors from TRACE-GAS can make a significant contribution to optimization.
Save resources & ensure quality
For example, in spray drying systems, which are used for the production of milk powder among other things, water sensors can guarantee the resource-saving use of thermal energy for drying. Furthermore, the continuous measurement of the water content in the systems can be used to control the quality of the end product and avoid rejects. Carbon monoxide detectors can also contribute to increased plant safety. Possible glowing embers or even fires during the drying process can be detected in good time based on a rising CO concentration and explosions within the systems can be prevented. However, once the end products have been produced and are on their way to the supermarkets, the use of gas sensors does not end there. Food is often packaged in a protective atmosphere to extend its shelf life. TRACE-GAS gas sensors can help to determine the individual condition of the product inside the packaging. For this purpose, a sensor was developed that determines the CO2 content of meat products inside the packaging. The CO2 content can be used to individually determine the further shelf life. This prevents food from being thrown away.
