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Anderson-Negele provides application-specific hygienic Sensor solutions

Morton Controls in partnership with  Anderson-Negele provides application-specific hygienic sensor solutions and support for safe processing in the Food & Beverage and Pharmaceutical markets.

TFP-164

TFP-164 Flush Temperature Sensors – Temperature Measurement in vessels and pipes with flush Hygienic process fitting.

APPLICATIONS:

Applications include monitoring of temperature measurement in vessels with agitators and stirrers and in pipes where an inserted probe is not suitable.

FEATURES:

  • Product contacting materials compliant to FDA
  • Sensor completely made of stainless-steel resp. PEEK (front flush sensor)
  • Conforming to 3-A Sanitary Standard 74-06 for front flush sensors
  • Front flush mounting possible
  • Integrated transmitter optional
  • Different electrical connections available

P41


P41 Pressure Sensors – Pressure transmitter device for hygienic pressure monitoring for various applications in breweries, dairies and food & beverage industries.

APPLICATIONS:

Sanitary pressure measurement in pipes and tanks for process temperatures up to 250 °C for ranges from 0.2 to 40bar.

FEATURES:

  • Hygienic process connection with G1/2″ & G1” CLEANadapt
  • Rapid response time of < 10 ms
  • Vacuum-proof
  • Full stainless-steel body & easy installation
  • Electrical connection with M12 plug connection
  • Available with relative or absolute measurement cell
  • Built-in two-conductor measurement converter 4…20 mA

HM-E

HM-E Turbine Flow Sensors – Measurement of flow rate and volume in hygienic applications.

APPLICATIONS:

Designed for hygienic applications in food-, beverage- and pharmaceutical Industries e.g. Process water, demineralized water, aqueous media such as filtered fruit juice or beer, alcohols, light oils, saline solutions, cleaning agents, and acids.

FEATURES:

  • High quality and hygienic alternative to industrial, non-hygienic turbine, paddle wheel or variable area flowmeters
  • Economical alternative to mass flowmeters in non-conductive, low-viscosity media
  • Cost-effective and compact alternative to magnetic-inductive & Coriolis flowmeters
  • Hygienic design, confirmed by 3-A & FDA certification

NCS-M-12

NCS-M-12 Level Sensors – capacitive limit detection in metallic vessels and pipes with hygienic thread G1/2″ (CLEANadapt)

APPLICATIONS:

Limit detection of fluid also with low or no water content like syrup, fruit concentrates, alcohols and oils with a dielectric constant εr (Dk) ≥ 2

FEATURES:

  • Hygienic process connection with CLEANadapt
  • Conforming to 3-A Sanitary Standard
  • All wetted materials are FDA-conform
  • CIP- / SIP cleaning up to 143 °C / max. 120 minutes
  • Compact installation size
  • Capacitive measuring principle
  • Independent of the medium conductivity
  • Insensitive to foam and adherence
  • Very short response time (< 100 ms)

Anderson-Negele’s NCS-M Capacitive Level Sensor with the MPI-300 programming adapter

 

In combination with theMPI-300 USB programming adapter, the NCS-M sensor can be individually adapted to the application used by the customer. In addition to setting the device to the appropriate medium, switching threshold, hysteresis and time delay can also be individually configured.

 

Application examples of the capacitive level sensor:

  • Limit detection in vessels or pipes
  • Product monitoring in pipes
  • Pump/dry running protection
  • Detection of syrup and fruit concentrate

 

 

 

 MPI-300 USB programming adapter in combination with the NCS-M sensor

  1. NCS-M-12:
  • Version with enhanced measurement range for critical media (e.g. Oil, Fat)
  • No adjustment necessary
  • The switching threshold, hysteresis and time delay parameters can be set for the sensor for complex applications
  • Insensitive to foam and adherence
  • Very short response time (< 100 ms)
  • IP 69K

2. The MPI-300:

Adapter for the universal programming of the NCS-M capacitive level sensor family. Level detection even for media with a low or no water content such as syrup, fruit concentrate, alcohols and oils with a dielectric constant εr (Dk) ≥ 2.

The switching threshold, hysteresis and time delay parameters can be set for the sensor.

ANDERSON-NEGELE’S NEW P41 PRESSURE SENSOR

Morton Controls introduces Anderson-Negele’s new P41 pressure sensor with temperature compensation providing a quality, robust and cost-effective pressure and level measurement solution.

Pressure sensors for levAnderson-Negele P41 Pressure Sensor el measurement

Anderson-Negele’s new P41 pressure sensor compliments the range of pressure sensors from Anderson-Negele being the D3, L3, LAR, DAN-HH, PFS and P41. With our comprehensive range of sensors based on various measuring methods, you can be assured of a measuring instrument, for process pressure and level measurement, that is precisely tailored to your application.

Robust, needs-based, cost-effective

Despite its compact appearance, Anderson-Negele’s new P41 pressure sensor is designed to meet the high demand of process requirements: Pressure up to 40 bar, overpressure resistant up to 100 bar, vacuum resistant. The measuring range can be individually adapted to the desired process pressures and a choice can be made between absolute and relative measuring cells. Compound measurement is also possible, that means that the relative measuring cell can also be used to measure the vacuum range.

The P41 is robust when it comes to temperatures: up to 125 °C as standard, up to 150 °C / 60 min for CIP/SIP cleaning, and even up to 250 °C permanently with optional cooling section. The entire sensor, including the diaphragm, is made of stainless steel for excellent cleanability and durability. The P41 is versatile in terms of process connections and offers, in addition to the hygienic thread “G1” with CLEANadapt, further connections according to DIN 3852 in “G1/2” and “G1”, as well as Tri-Clamp and Varivent.

The complete rugged process sensor system from a single source

Morton Controls in conjunction with Anderson-Negele offer an extensive range of sensors to make all fluid processing application efficient and reliable.  With temperature, pressure, filling level, limit level, flow measurement and monitoring along with conductivity and turbidity. Measuring methods are adapted to the special requirements for the demands of process industry, due to their innovative products that are specifically designed for sanitary and hygienic sensitive areas. Solutions based and customer-oriented approach, Anderson-Negele has become synonymous with quality and efficiency in the food, beverage and life sciences industries.

We are pleased to bring Anderson-Negele’s new P41 pressure sensor to our clients.

Contact us today if you would like to find out more.

 

D3_1-Remote-Flush-Mount-Short_F-Trans

D3 Differential Pressure & Level Transmittor

Focusing on the Food, Beverage, Dairy and Life Sciences industry, we bring you Anderson-Negele’s D3 Differential Pressure and Level Transmittor.

Using the Modular Platform of Anderson-Negele sensors and the technology of L3 it has a parallel display of differential pressure and head or system pressure in the display and two mA output interfaces. The electronics using digital signalling to avoid negative impact of temperature changes reduces the effects of process and ambient temperature changes quite significantly. One of the elements we like about the D3 is that it comes ready to use out-of-the-box and the simple setup and programming is just that – simple.  You can mount the D3 transmittor display direct or you can mount the two sensors remotely and insuring a reliable remote wire cabling.

Take a look at some of the applications where this transmittor has worked well.

THE RANGE OF APPLICATIONS FOR THE D3 DIFFERENTIAL PRESSURE AND LEVEL TRANSMITTOR

 

  • In yoghurt culture vessels for Level monitoring
  • In fermentation vessels for Level monitoring
  • In Mashtuns for grain bed monitoring
  • Across membranes for pressure drop measurement

WHAT ARE THE MAIN FEATURES?

 

As mentioned, the setup couldn’t be easier with the user interface display.  You are provided with two analogue outputs, the top or bottom pressure and the differential pressure output.  In addition, the temperature compensation which will minimise any errors in extreme temperature changing applications plus simple and reliable remote wire cable avoid frequent recalibration

 

Should there be a need to replace or repair components, this can be done in the field with ease and no interruption to the work process as there are no capillary issues!  On inputting the product and tank information, you will receive accurate mass and volume output due to the integrated tank tables.  The patented dual o-ring seals give you IP69K ingress protection and you can look forward to the dual loop output provided by the Hart 7.0 graphical and communication LCD display.

 

WHAT IS THE MEASURING PRINCIPAL OF THE D3 DIFFERENTIAL PRESSURE AND LEVEL TRANSMITTOR

 

In the D3 system, each sensor uses an internal piezo-electric signal converter and a temperature sensor to measure the pressure and temperature of the capillary fill.  The electrical signal of the pressure converter and the resistance of the temperature sensor are measured and converted to a compensated pressure value in the pressure fitting. Both signals are transferred digitally to the head. They are then output in a standardized 4…20 mA and HART 7.0 signal for the differential pressure and in a 4…20 mA signal for the top or total pressure.

 

Where you have level applications that have pressure and/or vacuum conditions, we highly recommend the D3 Differential Pressure and Level Transmittor from Anderson-Negele.

ITM-51

ITM-51 | Flexible & advanced Analytical Turbidity Meter

Anderson-Negele’s ITM-51 replaces the ITM-3, and it has a more flexible and advanced Analytical Turbidity Meter.

One can use this turbidity meter in a wider range of applications and expect a better performance overall.  The ITM-51 brings value by reducing water usage, use of chemicals and energy, and optimising product losses.

 

What are the top Applications?

  • Phase separation of products such as whey, cream and milk
  • Monitoring separator which has plant protection at the inlet and quality assurance at the outlet
  • CIP return flow which monitors the pre-rinse water for product remnants
  • Checking of yeast harvest for the brewery industry
  • Quality control at all levels
  • Monitoring of filters and seals for leakage

 

What are the advancements from the ITM-3?

 

  • Expanded measurement range
  • Increased temperature and pressure ranges
  • Further comprehensive options for configuration and process integration on Anderson-Negele’s modular sensor platform
  • The sensor can be checked by users directly on location with the help of an external test kit
  • More flexible with a modular structure and standardized components and many process connections
  • Easy to clean in automated CP processes due to its front-flush, hygienic design
  • Checked thoroughly through EHEDG tests with regards to its hygienic design
  • Increased ROI resultsITM-51

 

What are the accessories and additional options?

 

  • A pre-assembled cable for M12 plug-in connector
  • Remote version with cable length up to 30m
  • Electrical connection with M12 plug-in connector
  • Display module Simple User Interface (SUI) and Large User Interface (LUI)

ITM-51

 

What is the Measuring Principal of the Relative Turbidity Meter?

 

An infrared diode infrared light is irradiated into the media.  Particles in the media are reflected by the irradiated light, which in turn is detected by the receiver diode (the backscatter principle).

From the received signal, the electronics will calculate the relative turbidity of the media.  The relative turbidity is based on Anderson-Negele’s calibration standard and is displayed in “%TU”.

 

wine industry

Case Study: Anderson-Negele and Rotkäppchen-Mumm Sektkellereien

A practical application was undertaken of conductivity measurement during tartar stabilization in wineries.  Anderson-Negele’s conductivity meters for process control during tartar stabilization at Rotkäppchen-Mumm Sektkellereien GmbH proved successful.  We have the full story right here.

Rotkappchen-Mumm Sektkellereien, located in Freyburg at the Unstrut in Saxony-Anhalt in Germany, looks back on a long and eventful history of 150 years.

The company, founded in 1856, succeeded in integrating itself in the free market economy after the German reunification. In 1993, five managing employees, together with the Harald Eckes-Chantre family, took over the sparkling wine producer from the trust by means of a management buyout.  By 2001, Rotkäppchen-Mumm Sektkellerein was the market leader in sparkling wines.

Its highly successful marketing strategy made it possible for the company to continuously expand its market share and to become the leading sparkling wine label in the region. Today, the company produces sparkling wines, still wines and spirits at 5 different locations. In Freyburg alone, around 150,000 bottles are filled every day.

To control the wine stabilization process, Rotkäppchen-Mumm uses ILM conductivity meters from NEGELE.

Tartar refers to calcium salt (calcium tartrate) or potassium salt (potassium hydrogen tartrate), both of which can occur through the combination of tartaric acid with calcium or potassium.  While this may be tolerable in still wines as an indicator of a high mineral content, the “wine diamonds” are undesirable in sparkling wines.  Apart from visible quality impairments, the crystals in this case lead to “gushing”, the uncontrolled, profuse overflowing of foam when a bottle is uncorked.  In addition to the concentrations of tartaric acid, potassium and calcium as well as the pH level and the alcohol content, temperature also plays an important role in the crystallization process. The lower the temperature, the lower the solubility – and a lower solubility leads to the precipitation of tartar. Therefore, one of the ways to stabilize wine is to accelerate crystallization through cooling and the addition of tartar crystals, which act as crystal seeds and promote the precipitation of tartar (so-called contact method).

anderson-negele 

Application of cold/contact method at the Rotkäppchen-Mumm Sektkellerei

At the winery, tartar crystals are added to sparkling wine that has been cooled to approx. -1 °C (stabilization temperature) in a reaction tank (contact tartar). These contact crystals combine with the dissolved potassium or calcium salts in the reaction tank at temperatures close to freezing

The conductivity of the unfinished sparkling wine is affected by the presence of tartar. As tartar crystallizes out, the number of free ions in the sparkling wine goes down, reducing its electrical conductivity (measured in millisiemens) until no more crystals are formed

The conductivity in the reaction tanks is continuously monitored with the ITM inductive conductivity meters from ANDERSON-NEGELE via a bypass.  Once the crystallization process is completed, the conductivity stops dropping and the sparkling wine is “wine stabilized”. Experience has shown that this process takes 3-4 hours.  Subsequently, the (heavy) crystals are separated from the “tartar stabilized” sparkling wine using a Venturi centrifuge (hydrocyclone) before the sparkling wine is fed to a plate separator for further processing.

The conductivity of the unfinished sparkling wine is a measure of the tartar content and thus a decisive process parameter in meeting the high quality requirements for the products of Rotkappchen-Mumm Sektkellereien GmbH.

We are pleased that RotkäppchenMumm Sektkellereien GmbH trusts in the measuring devices of Anderson-Negele to meet their high quality standards.

 

 

 

 

 

anderson-negeleilm4

Anderson-Negele’s ILM-4 – Uniquely accurate and more powerful than ever before

When you are on a tight schedule and budget, being able to minimize resources and maximise product reliability is always first prize.  Anderson-Negele’s ILM-4 Conductivity Sensor can do this and so much more.

 

Anderson-Negele’s ILM-4 – Economical and Consistent

Two words that speak to the innovativeness of the ILM-4.  One area that can drive costs up in the Food and Beverage industry, is too high levels of concentrations of the cleaning agent in the tanks.  Other issues are inadequate cleaning results because of too low levels.  ILM-4’s conductivity sensors ensure optimization so that the correct levels are sustained and that they reduce the quantities of chemicals used.

 

What Happens during Cleaning Phase?

There are a few factors that are taken into account during the cleaning phase, so that a safe process runs:

  • The exact concentration of cleaning agent
  • Time
  • Temperature

How is this done?

The cleaning solutions are identified based on their specific conductivity as they flow back out of the plant.  They are then fed back into the appropriate stack tanks i.e. Base, acid and water via downstream valves.

As mentioned, temperature plays an integral role in this process.  With optimized temperature response time, Anderson-Negele’s ILM-4 conductivity sensor can differentiate between wash and rinse cycles, thus producing a further cost savings in reducing safety margins.

 

Improvements – more powerful, flexible and modular

Due to the successful history of the ILM series, Anderson-Negele has been able to feed in the ILM-4 with ease.  It is even more powerful and offers more comfort and flexibility.  Because it is compatible with its predecessor models, it can be easily integrated into any existing process.

All adjustments can be made quite simply on the device display or via a laptop. One can adjust the measurement ranges quite freely and the calibration function allows calibrating by the plant operator onsite.  In addition, any replacement of components, can also be made onsite which saves in maintenance costs and time.

 

 


 

turbine flow meter

The Hygienic Turbine Flow Meter

In the food and pharmaceutical industries alike, it is vital that hygiene be top of mind.  Ensuring that the end product is safe from any possible cross contaminations, disease and harsh chemicals, means installing the proper equipment in the various processes.  One needs to be able to rely on the instrumentation, so to produce a quality product.  The Turbine Flow Meter is the product to use.

Anderson-Negele offers a cost-effective and very precise flow measurement option in their new turbine flow meter HM-E/HMP-E.  Where the accuracy demands are a maximum of 0,5% +/- and small mounting envelope is important, you can install this flow meter with confidence.

If you are used to the traditional industrial turbine flow meters and magnetic inductive flow meters, then you will love the HM-E/HMP-E. With space and cost effectiveness in mind, this new turbine flow meter will be your new best friend.

Here are a few reasons to consider this measurement tool:

o   Very economical

o   Extremely compact

o   3-A approved hygienic design

o   Configuration possible for demanding food applications and for the pharmaceutical arena

o   Great for non-conductive liquids

Anderson-Negele’s HM-E/HMP-E turbine flow meter is perfect for low viscosity measurements.  In addition, the community-resistant stainless steel and Rulon bearings reduce maintenance.

With the two-piece design, you will see a simplification in accessing internal parts, which often need to be inspected.

For more information on Anderson-Negele’s HM-E/HMP-E turbine flow meter, make contact with us.

Anderson-negele's Turbidity Sensors

PRODUCT FOCUS – Anderson-Negele’s Turbidity Sensors ITM-4DW

What are Anderson-Negele’s Turbidity Sensors used for?

  • Turbidity measurement in the range of 0…5000 NTU or 0…1250 EBC
  • Suitable for process and drinking water applications

Some Application Examples?

  • Fresh water monitoring in the beverage industry
  • Water/wastewater monitoring, e.g. in dairies
  • Coolant circuit monitoring

Hygienic Design / Process Connection

  • CIP/SIP cleaning up to 130 °C
  • Stainless steel housing, optical block of PPSU, optics of sapphire glass (FDA compliant)
  • Process connections: Milk pipe DIN 11851, Tri-Clamp, DIN flange

Features & Advantages of Anderson-Negele’s Turbidity Sensors

  • Soiling of the optics is compensated
  • Compact device; separate evaluation unit not required
  • Units switchable between NTU and EBC (11 ranges each)
  • 4 freely selectable measurement ranges, externally switchable
  • Smallest measurement range 0…5 NTU or 0…1 EBC
  • Largest measurement range 0…5000 NTU or 0…1250 EBC
  • Smallest pipe diameter DN25
  • Color-independent measurement (wavelength 860 nm)
  • Switching output and analog output

Designed for process and drinking water applications

The new turbidity meter ITM-4DW is especially designed for process- and drinking water applications. Therefore Anderson-Negele changed the plastic components and are now using PPSU (Polyphenylensulfon).

Metrologically, the ITM-4DW is identical with the ITM-4.

The combination of transmitted light measurement and 90°- reflected light measurement allows the detection of low (fresh water) to mid (waste water) turbidities. Due to these facts, combining the two techniques, the ITM-4DW has the benefits that pollution of the optics will be almost ignored.

The ITM-4DW is not suitable for food contacting usage. For the use in drinking water applications a declaration of conformity for PPSU is available.

Contact Morton Controls to enquire about Anderson-Negele’s Turbidity Sensors.

TELEPHONE: 0861 000 393

EMAIL:  sales@mortoncontrols.co.za / ian@mortcon.co.za

cip system

The CIP System – Within the F&B Industry

In food manufacturing, cleaning-in-place or the CIP system is a standard component for ensuring reliable and efficient adherence to quality standards. The requirements placed on sensors, used for process control, are particularly high in the food and beverage industry.  They are tailored solutions for optimizing the CIP process, using turbidity and conductivity sensors.

What is involved?

The CIP system consists of numerous interlinked steps. Plant operators need to take into account more than just the downtime of the system. Costs also arise from the consumption of water, chemicals and energy, as well as product loss.

The sequence of the individual cleaning cycles is often still time-controlled. These fixed cleaning intervals will guarantee that the system is always cleaned properly.  However, more water, and cleaning solution and time, may be consumed than would actually be necessary for the medium being processed.

What is the solution?

The solution is to automate control of the CIP system using turbidity and conductivity sensors. The average water consumption, depending on the product, is 1.5 to 3 liters per processed liter of product.  Half of this water is used for cleaning the system.

Are there disadvantages?

A disadvantage of cleaning processes with fixed time intervals is that the maximum required cleaning duration must be used for each cleaning cycle. For example, the removal time for pasty media is considerably longer than for less viscous products. Therefore, when performing CIP cleaning after producing media with less viscosity, more water is used than is necessary.

This, however, can be remedied through automated process control using the turbidity and conductivity sensors. Water consumption at large F&B manufacturing plants can be lowered from an average of 6,500 to 2,500 liters per cleaning cycle simply by deploying an intelligent phase detection system. This will result in savings of water and wastewater costs.

In addition, shorter cleaning cycles lead to a lower consumption of acids and bases.  The use of chemicals can be precisely controlled by measuring their concentrations using the conductivity sensor, allowing their consumption to be further optimized.

What are the production-related stats?

Experience has shown that production-related losses reach 0.5% in large operations and 2.5% in small operations. It is particularly the plants with low levels of automation that experience significant losses in product.

The precise and rapid detection of water-to-product phases using the turbidity sensor lead to reductions in product losses of 5–10% in customer field projects. A CIP system usually takes 60–90 minutes. A hygienic design of the entire system is therefore an important contributor to shortening the cleaning cycles and increasing the efficiency and productivity of the process.

How can Morton Controls help?

As a specialist for sensor systems in hygienic processes, we, at Morton Controls, have sensors and process connections that are optimally designed for the demanding requirements of the F&B industry and that ensure reliable and efficient cleaning of the system.