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Shear perfection – gentle flow measurement of your most precious food products

Modern food producers focus on appearance and product specific firmness. Liquids that have a gel or emulsion structure show a different behavior to shear flow, than a plain liquid. These products need to be measured precisely and controlled. Shear stress can have a negative effect on the product quality, e.g. humidity covering the top surface of a yogurt. In this webinar, we present the benefits of high accuracy flow and density measurement in the production of shear sensitive products.



Date: June 25, 2019
Time: 11 AM EDT (8 AM PDT / 5:00 PM CEST)
Duration: 1 hour
Presented by:

Overview

In the food industry we witness an increased focus on appearance and product specific firmness in order to appeal to customers. Global brands face the challenge of reproducibility around multiple production locations.

Liquids that have a gel or emulsion structure with fat, water, texture agents and air show a different behavior to shear flow than does a plain liquid like water, syrup or oil. These products need to be measured and controlled precisely despite changes in flow velocity, varying process pressure and temperature, not to mention recipe changes. Shear stress can modify the matrix so that the consumer sees or feels that the product is not according to the specification, e.g. humidity covering the top surface of a yogurt.

In this webinar, we examine the production of yogurt, mayonnaise, milk and other shear sensitive products to present the benefits of the most suitable measurement device for mass flow and density in food & beverage production. Benefits include:

- High accuracy flow and density measurement of shear sensitive liquids

- Density and concentration measurement of liquids

- Determination of air content in emulsions (N2 in mayonnaise)

Join this webinar and learn how the selection of the ideal measurement instrumentation can eliminate off-spec product in your plant and unlock incremental potential for automation in production processes.

Key Takeaways

  • Learn the benefits of innovative measurement technology for products with complex rheology
  • Learn how to optimize a process, reduce production cost, and maintain consistency of such products
  • Learn more about the solutions and measurement instrumentation of KROHNE for process optimization in the food & beverage production

Speaker

Dr. Olivier Réglat, Industry Division Food & Beverage, NAFTA, KROHNE Global Industry Division Food & Beverage

Dr. Réglat obtained a Ph. D. in chemical engineering from the École Polytechnique de Montréal (Canada), in 1997, where he contributed to the development of new technologies for process viscosity measurement.

Dr. Réglat has participated in numerous projects in wide variety of industries (dairy, beer, cosmetics, oils …). Passionate about fluid mechanics, he uses his knowledge and know-how to provide innovative solutions for the in-line viscosity measurement.

He joined KROHNE Inc. in 2013, and now acts as Food and Beverage Industry Manager for the NAFTA region.