Fermentation/Pharmaceuticals
The fermentation-based pharmaceutical industry is a vital foundational sector for the nation’s socio-economic development and a pillar industry that directly impacts public health, playing a crucial role in national development and improving people’s quality of life.
In the brewing industry, pH Sensors are critical for quality assurance and all other stages of the production process. Even a slight decrease in pH can affect the solubility of some hops, resulting in a more bitter beer. The pH of beer is usually maintained at 3.9–4. Proper pH levels can increase beer stability and extend its shelf life.
The dairy manufacturing industry relies on pH to prevent milk from curdling. The critical threshold is pH 4.7, so the pH of milk must never fall below this level. Fruit, fruit juices, or flavorings used in ice cream production must not excessively alter the final product’s pH; otherwise, the product will be compromised. Cheese denaturation is heavily influenced by its pH, and even food ingredients such as flour must have their pH measured to ensure product quality. Typically, the pH of flour ranges from 5.9 to 6.5, and because flour has significant buffering capacity, pH measurement is usually required—this is because high-quality flour generally has a lower pH.
Any producer of jelly or jam knows all too well the impact of pH on their product. At pH levels above 3.5, gelation simply does not occur, so cooks or production staff often add tartaric or citric acid. Consequently, pH measurement systems have been required in laboratories, alongside production lines, and even directly on the production line for many years. However, some foods are difficult to measure because they typically contain fats, proteins, sulfides, and numerous other substances that can interfere with electrode measurements, leading to inaccuracies. They may also be very thick, very thin, very sticky, or very hard; yet we must measure them and obtain fast, precise results, making implementation challenging. Nevertheless, if the right pH Sensor is selected and used properly, your measurements will remain accurate and reliable.
In the fermentation industry, pH measurement helps companies better control production processes, ensure product efficacy, reduce waste, protect laboratory personnel and the environment, and comply with all applicable laws and regulations.
In the fermentation pharmaceutical industry, in addition to measuring pH, dissolved oxygen levels in the fermentation medium can also be measured to guide production by monitoring the oxygen content of the medium.
The Sensors related to the fermentation pharmaceutical industry produced by our company can not only accurately measure the pH and oxygen content of the medium, but also withstand high-temperature sterilization at 130°C. The Sensors offer stable measurement, long service life, and high cost performance.
For the fermentation/pharmaceutical industries, our company recommends the following Sensors:
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