Precise & Stable Measuring Instruments For The Food Industry

Temperature

Temperature is another important indicator related to food spoilage, with high values and significant fluctuations with a strong impact on the shelf-life of refrigerated food. Indeed, temperature rising can easily trigger microbial proliferation and subsequent product deterioration. Specifically, since temperature fluctuations may occur at any point in the distribution chain, real-time monitoring is essential for certain food products, such as fish, for which the temperature broadly affects the microbial activity rate.

Humidity

Constant humidity values are essential for preserving the condition and texture of food. Indeed, low humidity values can dry the edibles, while an excess of moisture can provide the ideal environment to foster microbic and fungi growth. Common packaging technologies are supposed to not be permeable to moisture. As a matter of fact, the level of humidity inside food packages can undergo significant variations due to accidental breakage of the package as a consequence of improper manipulation and prolonged exposure to significant temperature fluctuations. Therefore, humidity is a key factor to be considered in food quality assessment as it can provide useful information as regards improper storage conditions.

Oxygen & Carbon Dioxide

Regulating the contact between oxygen and carbon dioxide in the context of food is important to avoid the degradation and proliferation of micro-organisms. Oxygen can, indeed, trigger browning and other oxidative processes in meat, fish, cheese, and pigments in a variety of fresh foods. Conversely, carbon dioxide inhibits the growth of bacteria and fungi, owing to both its capability to establish an anaerobic environment and decrease the pH of the environment of food. Therefore, controlling the amount of O2 and CO2 represents an important strategy to extend the shelf-life of food and several modified atmosphere packages have been developed for non-respiring food products (i.e., products in which the initial atmosphere composition must be controlled to ensure optimal preservation). As a consequence, monitoring any change in the gas concentration and/or composition may indicate the conservation state of food.

Bakery

The production of bakery products requires processing steps in which humidity and temperature play an important role. This begins with the preparation of the raw materials. Flour and sugar can contain inconsistent levels of moisture, which can have an adverse effect on the quality of the final products. Monitoring of humidity is particularly important when fixed recipes are used in automated production lines.

Pasta

Climate monitoring is vital in the production of pasta. To achieve optimum climate control, temperature and humidity probes are used both in the production lines – particularly in the drying process – as well as in the storage of raw materials and end products. In this way it is possible to avoid, for example, humidity variations that lead to the quality defect of crumbling. Regular calibration ensures that monitoring of humidity and temperature in food production complies with legal requirements at all times.

Cheese

For a cheese to develop its desired taste, it must be stored at the right temperature and right relative air humidity over several months. Due to the high air humidity, not every sensor is suitable to regulate the climate. As a result of the high air humidity and partly high chemical exposure, it is also important for the sensors to be calibrated regularly and at working point.

Wine

The process of maturation of the wine bottles and barrels in cellars requires carefully protected climatic conditions that are stable over time. It is especially important to control the temperature and humidity of the environment, creating an ideal microclimate for bottles and barrels.

Tobacco

One of the characteristics of tobacco is that it absorbs a lot of moisture in high ambient temperatures and exudes it again as condensation at lower temperatures. This leads to a large population of micro-organisms that cause discoloring, mold, insects and other phenomena. The result: a serious deterioration in quality and considerable economic losses. Permanent monitoring of the climatic conditions is therefore an extremely important factor in the manufacturing process of quality cigarettes and cigars.

Meat

Temperature and humidity are important parameters both in natural drying and in the industrial production of dried meat. To achieve an optimum level of maturation and drying, temperature and relative air humidity are therefore controlled continuously in drying rooms. For quality control of the dry meat product, the aw value, which is determined with water activity instruments, is of decisive importance as sufficient moisture must be removed from the meat before packing so that no bacterial growth sets in and no condensation forms in the cellophane wrapping.

Vaisala Indigo HMP & TMP Smart Probes For Convenience In Demanding Measurements

• Smart, interchangeable probes for humidity, temperature, CO2, and vaporized hydrogen peroxide measurement
• Optional Indigo output transmitters for data visualization
• Insight PC Software for data visualization, configuration, and on-site calibration

Vaisala HMT330 For Proofers In Bakeries, Drying Processes, Process Optimization, Or Demanding Industrial Applications

• Full 0 … 100 %RH measurement, temperature range up to +180 °C (+356 °F) depending on model
• Six probes for different applications
• 10-year warranty when calibrated annually at a Vaisala Service Center
• Optional LCD display and keypad
• IP65/66 enclosure
• Analog outputs, RS232/485, WLAN/LAN
• ModBus protocol support (RTU/TCP)

Vaisala HMT120/130 For Proofers In Bakeries & For Manufacturing & Packaging Facilities Of Meat & Fish Products

• Humidity and temperature measurement
• 2-wire loop-powered or 3-wire voltage output configurations
• Interchangeable probe for easy field calibration
• Accurate, reliable, and resistant to dust and most chemicals
• Optional LCD display
• IP65 enclosure

Vaisala Hand-Held Instruments For Humidity Spot-Checking & Calibration

• HM70 for calibration and spot-checking for demanding conditions
• RH measurement range 0 … 100%
• Three probes with temperature measurement range between -70 and +180 °C
• Multi-probe operation; dew point and CO2 probes can also be connected
• HM40 for quick inspections and spot-checking
• Compact with four-probe options
• Intuitive user interface