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DAIRY APPLICATIONS

 MEASURE

 MOISTURE / FAT / PROTEIN

AT EVERY STAGE

OF THE

PRODUCTION PROCESS WITH A

 HARRER AND KASSEN

MICRO WAVE

OR

 NEAR INFRARED

ANALYZER

PROCESS INNOVATION ON-LINE AND IN REAL TIME

 

 

CONTENTS

                                               DESCRIPTION                                                                         PAGE #

             MEASURE THE MOISTURE CONTENT OF MILK POWDER                                                     3

             MEASURE THE %Ts OF LIQUID MILK (UF SYSTEM)                                                             4

             RICOTTA CHEESE (MOISTURE CONTENT)                                                                         5

             CREAM CHEESE PRODUCTION (PRE-MIX SOLIDS)                                                               6

             CREAM CHEESE PRODUCTION (CURD SOLIDS)                                                                   7

             LIQUID YOGURT DRINK (PROTEIN CONTENT)                                                                    8

             MEASURE THE MOISTURE CONTENT OF                                                                            9

             BLOCKS AND ROUNDS OF HARD CHEESE

 

Page 3 

Text Box: BENEFITS   ·         IMPROVE QUALITY WITH BETTER CONTROL OF THE MOISTURE IN THE FINAL PRODUCT.   ·         SAVE MONEY BY INCREASING THE MOISTURE CONTENT AND SAVING ON POWDER.   ·         REDUCED VARIABILITY OF THE MOISTURE MEANS THAT YOU CAN STOP GIVING AWAY PRODUCT.

 

Text Box: INSTRUMENTATION AND SPECIFICATIONS   HK Analyzer-            HK4-NIR (Low Moisture) Technique -             Near Infrared Spectroscopy Measuring Mode –     Reflection Sensor Mounting –     In Line Pipe (Sapphire         Window)  Repeatability -          +/- 0.1% Rating –                  3A Compliant Piping System –        Pneumatic Pipe Size -               2 inch and up  

 

 

 

 

 

 

 

Text Box: Description of Measurement   1.       Milk Powder is being transported in the Main Pneumatic Transport Line after a Dryer (V1 Open, V2 & V3 Closed). 2.       On a continuous basis the Powder is diverted from the Main Transport line into a by-pass line which contains the NIR SENSOR (V1 Closed, V2 &V3 Open). 3.       Once the Measuring Cell is full, (V2 & V3 are Closed, V1 Opened) a measurement of the moisture in the powder is taken. 4.       Every 1-3 minutes there will be a new measurement of the moisture in the powder. 5.       Dryer settings are adjusted to control drying according to the Moisture Measurement.  

 

 

 

 

 

 

 

 

 

                                                                                                                            Actual Installation

           

 

          Main                Pneumatic Transport

Text Box:           Main                Pneumatic Transport

 

V1
Text Box:   V1

V2
Text Box: V2

NIR SENSOR
Text Box: NIR SENSOR

V3
Text Box: V3

 

DRYER
Text Box:   DRYER

By-Pass Line
Text Box: By-Pass Line  

  

 

 

 

 

 

 

 

 

Page 4

Text Box: MEASURE THE TOTAL SOLIDS OF LIQUID MILK AS IT CIRCULATES IN AN ULTRA FILTRATION SYSTEM PRIOR TO CHEESE PRODUCTION

 

 

 

Text Box: INSTRUMENTATION AND SPECS   HK Analyzer –          HK 1 Modular Technique -            Microwave Phase Shift Measuring Mode –    Transmission Sensor Mounting –    In Line Pipe (3A Teflon Window)  Repeatability          - +/- 0.2% Rating –                  3A Compliant Transport System –   Liquid Pumps Pipe Size Min.-        2 inch Pipe Size Max.-       4 inch                         Measure the concentration of UF Milk This is an in line flow cell measurement Transmission in Tuchenhagen Flow cell  

 

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SAVE MONEY BY PUMPING THE MILK THROUGH THE LOOP ONLY AS LONG AS NECESSARY.

 

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SAVE MONEY AND TIME BY PERFORMING LESS HAND AND LAB SAMPLING.

 

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IMPROVE THE QUALITY OF THE FINAL PRODUCT WITH BETTER CONTROL OF THIS INTERMEDIATE PRODUCT.
Text Box: BENEFITS   SAVE MONEY BY PUMPING THE MILK THROUGH THE LOOP ONLY AS LONG AS NECESSARY.   SAVE MONEY AND TIME BY PERFORMING LESS HAND AND LAB SAMPLING.   IMPROVE THE QUALITY OF THE FINAL PRODUCT WITH BETTER CONTROL OF THIS INTERMEDIATE PRODUCT.

 

 

 

 

 

 

 

 

 

 

 

Text Box: Description of Measurement   1.      Milk is flowing in an Ultra-Filtration loop with valve V1 closed. 2.      An HK Microwave System is installed in line in order to measure the Concentration of the Liquid Milk. 3.     When the Milk reaches a Concentration Set Point, V1 valve is opened, and the concentrated liquid Milk is allowed to flow out of the UF System.      

 

HK MICROWAVE SYSTEM
Text Box: HK MICROWAVE SYSTEM

 V1

V1
Text Box:  V1 V1

 

 

 

 

 

Text Box: Actual Installation

 

 

 

 

 

 

Text Box: Ultra Filtration Loop

 

 

 

                                                                                Page 5

 

Text Box: MEASURE THE % TOTAL SOLIDS OF A PRE MIX LIQUID PRIOR TO THE CURD SEPARATOR IN A CREAM CHEESE PRODUCTION PLANT  

 

             

Text Box: BENEFITS   ·         LESS MOISTURE VARIATION IN THE FINAL CREAM CHEESE PRODUCT   ·         LESS HAND AND LAB SAMPLING MEANS SAVINGS IN OPERATOR TIME   ·         TIGHTER CONTROL OF FINAL PRODUCT MOISTURE FOR COST SAVINGS

 

Text Box: INSTRUMENTATION AND SPECS   HK Analyzer –         HK1 Modular Technique -           Microwave Phase Shift Measuring Mode –    Transmission Sensor Mounting –    In Line Pipe (3A Teflon Window) Pipe Size Min –        2.0 inch Pipe Size Max –        4.0 inch  Repeatability -        +/- 0.3% Rating –                  3A Compliant Transport System –   Liquid Pumps                         Measure the concentration of UF Milk This is an in line flow cell measurement Transmission in Tuchenhagen Flow cell  

 

Text Box: Description of Measurement   1.      A Pre Mix liquid of Milk-Whey-Water is concentrated in a Separator. 2.      As the Pre-Mix liquid leaves the Separator, it passes through a Microwave Measuring Cell where the %Ts is measured. 3.      In a feed back loop, the Separator back pressure is adjusted to produce liquid Pre-Mix as close to the Set Point as possible.    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Text Box: Example Installation

 

                                   

                            

  

CURD SEPARATOR
Text Box:    CURD SEPARATOR

HK1-M ANALYZER AND

MEASURING FLOW CELL
Text Box: HK1-M ANALYZER AND MEASURING FLOW CELL    

 

 

Text Box:   SEPARATOR

 

 

 

 

 

                                                                            Page 6

 

Text Box: MEASURE THE % TOTAL SOLIDS OF A CREAM CHEESE CURD AND LIQUID WHEY SOLUTION AFTER THE SEPARATOR  

 

 

Text Box: INSTRUMENTATION AND SPECS   HK Analyzer –          HK1 Modular Technique -            Microwave Phase Shift Measuring Mode –    Transmission Sensor Mounting –    In Line Pipe (3A Teflon Window) Pipe Size Min –        2.0 inch Pipe Size Max –       4.0 inch  Repeatability -        +/- 0.3% Rating –                  3A Compliant Transport System –   Liquid Pumps                         Measure the concentration of UF Milk This is an in line flow cell measurement Transmission in Tuchenhagen Flow cell  

 

 

 

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SAVE MONEY BY ADDING THE CORRECT AMOUNT OF MOISTURE TO THE CREAM CHEESE.

 

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SAVE TIME AND MONEY BY REDUCING HAND SAMPLING REQUIREMENTS.

 

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IMPROVE THE QUALITY OF THE HIGH AND LOW MOISTURE FINISHED PRODUCTS.
Text Box: BENEFITS   SAVE MONEY BY ADDING THE CORRECT AMOUNT OF MOISTURE TO THE CREAM CHEESE.   SAVE TIME AND MONEY BY REDUCING HAND SAMPLING REQUIREMENTS.   IMPROVE THE QUALITY OF THE HIGH AND LOW MOISTURE FINISHED PRODUCTS.

 

Text Box: Description of Measurement 1   The finished Cream Cheese Curd is pumped out of the Centrifugal Separator. The Curd passes through a Microwave Measuring Cell where % Total Moisture is measured. By adjusting the Separator Settings, a constant and correct Total Moisture Set Point is maintained.  

 

Text Box: Description of Measurement 2   The Liquid Whey is coming from the other output of the Separator. The Whey passes through a Measuring Cell where % Ts is measured.  

 

Text Box: Example Installation

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 SEPARATOR

 
Text Box:  SEPARATOR  

 

FINAL CURD PRODUCT
Text Box:   FINAL CURD PRODUCT

HK1
Text Box: HK1

HK1
Text Box: HK1

 

Text Box: WHEY

 

 

 

 

 

 

                                                                             Page 7

 

Text Box: MOISTURE IN A FINISHED RICOTTA CHEESE PRODUCT

 

Text Box: INSTRUMENTATION AND SPECS   HK Analyzer –         HK1 Modular Technique -           Microwave Phase Shift Measuring Mode –   Transmission Sensor Mounting –   In Line Pipe (3A Teflon Window) Pipe Size Min –        2.0 inch Pipe Size Max –       4.0 inch  Repeatability -        +/- 0.3% Rating –                 3A Compliant Transport System –  Liquid Pumps                         Measure the concentration of UF Milk This is an in line flow cell measurement Transmission in Tuchenhagen Flow cell  

 

Text Box: BENEFITS   1.      SAVE MONEY BY ADDING THE CORRECT AMOUNT OF MOISTURE TO YOUR RICOTTA CHEESE PRODUCT. SELL WATER INSTEAD OF CHEESE.   2.      SAVE TIME AND MONEY BY REDUCING HAND SAMPLING REQUIREMENTS.   3.      IMPROVE THE QUALITY OF THE HIGH AND LOW MOISTURE PRODUCTS.  

 

 

 

 

Text Box: CURD

 

Text Box: Description of Measurement   1.             The finished Ricotta Product is pumped out of the Press and into a 3 inch Pipe which is going to a packaging system. 2.             On its way to the packaging system, it passes through a Microwave Measuring Flow Cell where the % Moisture is measured. 3.             The Press is adjusted to remove more or less moisture from the Ricotta Cheese.      

 

 

 

 

 

 

                                                                           

                                                                                                    Actual Installation

 

 

 

FILLING STATION
Text Box:     FILLING STATION

 

 

 

PRESS
Text Box:       PRESS

HK1-M ANALYZER AND

MEASURING FLOW CELL
Text Box: HK1-M ANALYZER AND MEASURING FLOW CELL

 

 

 

 

 

 

 

                                                                       

                                                                            Page 8

 Text Box:   MEASURE THE AMOUNT OF PROTEIN IN A SPECIALTY LIQUID YOGURT DRINK

 

 

 

Text Box: INSTRUMENTATION AND SPECS   HK Analyzer -             HK4-NIR (High Moisture) Technique -               NIR Spectroscopy Measuring Mode –       Reflection Sensor Mounting –       In Line Pipe (Sapphire)  Repeatability -           +/- 0.2% Rating –                     3A Compliant Transport System –      Liquid Pumps  

 

Text Box: BENEFITS   ·         SAVE ON PROTEIN BY ADDING THE CORRECT AMOUNT, NO MORE NO LESS ·        IMPROVE QUALITY BY REDUCING FINAL PRODUCT VARIABILITY. ·        SAVE ON OPERATOR TIME WITH LESS LAB AND HAND SAMPLING

 

 

 

 

 

 

Text Box: Description of Measurement   1.            Liquid Yogurt is flowing in Process Piping during the production Process. 2.            An HK4 Near Infrared System is installed in line in order to measure the amount of Protein in the Liquid Yogurt. 3.           By using Process Control, the measurement of Protein allows for improved control and savings.      

 

 

 

 

                                                                                                             Actual Installation

 

 

 

 

 

 

 

HK MICROWAVE SYSTEM
Text Box: HK MICROWAVE SYSTEM

V1
Text Box: V1

Ultra Filtration Loop
Text Box: Ultra Filtration Loop

 

 

                                                                                 Page 9

 

 

Text Box: Instrumentation and Specs   HK Analyzer –             HK1-Mc Technique -               Microwave Phase Shift Measuring Mode –       Transmission Sensor Mounting –       Spiral Antennae on a Belt  Repeatability -           +/- 0.3% Transport System –      Belt  

 

Text Box: MEASURE THE MOISTURE IN COMMERCIAL CHEESE BLOCKS OR ROUNDS BEFORE BRINING

 

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CONTROL CHEESE TOTAL SOLIDS BY ADJUSTING THE CASOMATIC TEMPERATURE
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SAVE TIME AND MONEY WITH REDUCED BRINING TIME
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IMPROVE PRODUCT QUALITY
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SAVE MONEY WITH LESS OPERATOR AND LAB HAND SAMPLING
Text Box: BENEFITS   CONTROL CHEESE TOTAL SOLIDS BY ADJUSTING THE CASOMATIC TEMPERATURE SAVE TIME AND MONEY WITH REDUCED BRINING TIME IMPROVE PRODUCT QUALITY SAVE MONEY WITH LESS OPERATOR AND LAB HAND SAMPLING

 

Text Box: Description of Measurement   1.      Blocks of Commercial Cheese are being transported on a Belt before Brining. 2.      As the cheese moves along on the belt, it passes through a pair of Microwave Sensors. 3.      One of the sensors is a transmitter and one is the receiver. 4.      By transmitting a microwave signal trough the Cheese Block, we are able to measure the Total Moisture in the cheese. 5.      A special software program outputs moisture values for individual blocks and an average for several blocks  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                   Request more Information

 

Text Box: Actual Installation