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CANDY - CARAMEL PRODUCTION
APPLICATION - Measure the Degrees Brix of Liquid Caramel in a Pipe

DESCRIPTION - This is a Continuous Process with our System being used for Closed Loop Control and Visual Monitoring.

The customer would like to measure and control the degrees Brix of the Caramel Product During Production. An Evaporation/Temperature Process is used to control the degrees Brix. The higher the Temperature of the Evaporator, the Higher the degrees Brix of the Caramel.
 
BENEFITS - By controlling the degrees Brix of the Caramel, the Customer can save Money by producing a product, which is still in Spec, but contains more water. Since the Caramel is more expensive than the Water, the customer sees considerable savings.

With good Closed Loop Process Control, the Caramel is more consistent. This lower variability allows for better control of the Evaporator and an improvement in Production Efficiencies.
 
QUALITY - By using the HK Microwave System to Control the oBrix of the Caramel, the Quality of the Final Product is improved because the Variability has been reduced. This reduces the Variability of the Final Product.
 
REPEATABILITY - +/- 0.2 degrees Brix
 
MEASURING RANGE - 88 to 94 Degrees Brix

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