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Endress+Hauser

 
 
 
Sector Manufacturing
Project type Refurbishment
Project location Outside the UK
Client CHR Hansen
Products used iTHERM TM411
 
 

Context

Very accurate temperature control and very fast response to temperature changes are vital for the efficient and safe production of bacterial cultures, which are used for sour milk products such as yoghurt and other types of food. During the UHT (Ultra High Temperature) treatment, the temperature must be kept above 139°C (282°F) otherwise in the worst-case scenario, the production batch might have to be destroyed.

Chr. Hansen, a global bioscience company, wanted to improve the temperature monitoring of its UHT process.

Features of the iTHERM TM411

Tommy Mikkelsen, Chr. Hansen's metrologist, conducted extensive testing of the iTHERM TM411 temperature sensor with convincing results. Its unmatched response time allows continuous process monitoring and enables a constant temperature to be maintained within a very small range. The tests also showed that the predictable negative impact of the thermowell on the overall accuracy was hardly detectable. Thus the recalibration required for this critical device can be performed without interrupting the process.

The iTHERM TM411 provided safe sterilization as the temperature sensor has a very fast response time.

The iTHERM QuickSens technology also reduced response times by more than 50% compared to older sensors.

The thermowell - the part of the thermometer which hosts the actual sensor (or insert) and protects it from harsh process conditions - also has neglible impact on the process. During recalibration the process can be kept closed as the thermowell remains in the plant while the sensor itself is removed for calibration.

Plant availability was increased.

The temperature sensor enabled higher process safety.

No additional CIP cleaning procedure was required after a recalibration.

The solution contributed to the reduction of the maintenance costs.

Outcome

By switching to the iTHERM TM411 temperature sensor, the Danish site successfully improved the temperature monitoring, which is critical to the UHT treatment of the nutrient solution.

Furthermore, the process remains closed during recalibration.


Context

Very accurate temperature control and very fast response to temperature changes are vital for the efficient and safe production of bacterial cultures, which are used for sour milk products such as yoghurt and other types of food. During the UHT (Ultra High Temperature) treatment, the temperature must be kept above 139°C (282°F) otherwise in the worst-case scenario, the production batch might have to be destroyed.

Chr. Hansen, a global bioscience company, wanted to improve the temperature monitoring of its UHT process.

Features of the iTHERM TM411

Tommy Mikkelsen, Chr. Hansen's metrologist, conducted extensive testing of the iTHERM TM411 temperature sensor with convincing results. Its unmatched response time allows continuous process monitoring and enables a constant temperature to be maintained within a very small range. The tests also showed that the predictable negative impact of the thermowell on the overall accuracy was hardly detectable. Thus the recalibration required for this critical device can be performed without interrupting the process.

The iTHERM TM411 provided safe sterilization as the temperature sensor has a very fast response time.

The iTHERM QuickSens technology also reduced response times by more than 50% compared to older sensors.

The thermowell - the part of the thermometer which hosts the actual sensor (or insert) and protects it from harsh process conditions - also has neglible impact on the process. During recalibration the process can be kept closed as the thermowell remains in the plant while the sensor itself is removed for calibration.

Plant availability was increased.

The temperature sensor enabled higher process safety.

No additional CIP cleaning procedure was required after a recalibration.

The solution contributed to the reduction of the maintenance costs.

Outcome

By switching to the iTHERM TM411 temperature sensor, the Danish site successfully improved the temperature monitoring, which is critical to the UHT treatment of the nutrient solution.

Furthermore, the process remains closed during recalibration.




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QuickSens technology improves UHT process Edit subject line