Chemical Analyzer

Why On-Line, Real-Time Monitoring?

Because products should be controlled where they are being made and not in the laboratory. Off -line analysis requires time during which the process is running "BLIND". The benefit of real-time monitoring is tighter specification control. With this control, it is possible to adjust parameters such as temperature and pressure to achieve higher processing rates while maintaining razor-sharp control of product characteristics. The results are shorter cycles, higher throughput, greater equipment utilization, and all with the same manpower. This means higher profits and a better output product.

 

Instantaneous, Continuous, Full Stream Analysis/Control

Product Composition Analysis

  • Solutions
  • Emulsions
  • Slurries, Solids Content

Monitoring Molecular Transitions

  • Cooking Processes
  • Hydrogenation
  • Gelatinization
  • Chemical Reactions
  • Hydrolysis

 

Phase Dynamics Analyzer: A fundamentally new Technology.

There have been relatively few new developments in the past few years which address process floor measurements.

The Dhase Dynamics Analyzer is a rugged, on-line, real-time, continuous monitor with full product stream handling capabilities. There are no moving parts, no optical windows, no product sampling, and no temperature calibrations. The system is entirely digital, therefore, no analog drift. This new patented technology senses changes in molecular structure, or formation of new species. It can monitor chemical reactions. It handles the normal complex states found in foodstuffs, solutions, slurries, emulsions, dispersions, colloids.

Phase Dynamics, Inc. offers both in-house and factory evaluations of product streams.

 

One Technology - Many Applications

Corn Millers

  • Gluten in Water

  • Starch in Water

  • Ethyl Alcohol in Water

  • Corn Meal in Water

  • Water in Oil

  • Citric Acid in Water

  • Gelatinization

  • Fiber Content

  • Chemical Modifications

  • Oil Purification:
    Water, Solids, Hexane

Candy and Confection

  • Milk Solids and Water
  • Water / Corn Sugars
  • Cocoa Solids / Coca Butter
  • Water Casein
  • Caramelization
  • Solid Suspensions
  • Crystallization
  • Hydration, Dehydration

Fruits and Beverages

  • Coffee / Tea Solids
    Concentration

  • Juice Solids
    Concentration

  • Carbon Dioxide in
    Beverage

Other Foods

  • Xanthin Gum in Water
  • Fatty Acid Esterification
  • Vegetable Oil Hydrogenation
  • Acetic Acid and Water
  • Solids Content
  • Saponification
  • Puree Solids Content
  • Solvent Extractions
  • Dairy Processing: Protein, Fat, Water