Enzymes, antibiotics, amino acids, and alcohols are all produced by fermentation in strictly controlled environments. Carbon dioxide (CO2) is the most important gaseous metabolic product in fermentation. As high CO2 levels are a potential health risk, CO2 level must be monitored in places, where there is a risk for elevated CO2 levels due to exhaust gas release to the surrounding environment. These type of places are wineries, breweries and other fermentation facilities.
In the Food and Beverage industries CIP monitoring is a must have. Cleaning-in-place (CIP) is the process of cleaning the production process several times a day, without dismantling parts or equipment components. By measuring with our turbidity sensors to optimize the CIP process, a significant reduction in water consumption can be achieved and production loss reduced.