Milk – a highly sensitive product
Before being further processed, fresh milk, or raw milk as it is sometimes called, undergoes comprehensive quality tests after it is delivered to the dairy. It forms the base product for the production of milk, yoghurt, cheese, ice cream and many other products. Hygiene is a strict requirement in the milk industry and is monitored by governmental regulations.
Pressure and level measurement in the agitator vessel with VEGABAR 63
The milk is stirred slowly at approx. 4 °Celsius (30 °F) medium temperature in the agitator vessel. A protective atmosphere at 2 bar (29 psig) over the milk provides protection against bacterial contamination. During the cleaning cycles, extreme conditions prevail in the vessel. The empty container is cleaned with 2% to 5% acid or lye at 60 °C (140 °F) (CIP) and then sterilized with steam at a temperature of 125 °C (257 °F) (SIP). This is a true endurance test for the sensitive measurement technology. VEGABAR 63 is quite suitable for the level measurement here – its diaphragm of high-grade steel or alloy is resistant to aggressive cleaning agents and withstands cleaning temperatures up to 150 °C (302 °F).
Detecting upper and lower limit with VEGASWING 61
VEGASWING 61 is deployed to monitor the upper and lower limit levels. The sensor, which works according to the vibrating fork principle, reliably detects the level under both process andcleaning conditions. The vibrating fork made of 316L is fully welded with the process connection, gap-free and therefore easy to clean.
