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Maselli
Beverage Analyzer IB05
IB05 Beverage Analyser
Control
Panel
UC04
Carbonation analyser
UR21
Brix / Diet analyser
(refractive index based technology)
Electrical
Connections
Input / Output
Standard Parameters:
- Brix
- Diet
- CO2
Sampling pump
Optional Parameters:
- Sugar inversion
- Alcohol
- Oxygen
Maselli OEM Configuration
End Users
OEMs
MR03
Control Panel
UC04
Carbonation analyser
UR21
Brix / Diet analyser
(refractive index
based technology)
Approved by: Krones, KHS, Sidel, Miteco
Maselli UC05
Carbometric Theory
Gas dissolved in liquid
THE QUANTITY OF THE GAS DISSOLVED IN A LIQUID IS
GENERALLY INFLUENCED BY DIFFERENT FACTORS
•
•
•
•
liquid nature
gas nature
PRESSURE
TEMPERATURE
The system is made of 2 components in 2 phases so
2 variables (p, T) completely define its status
Henry’s Law
For gas dissolved in liquid, without any reaction
at temperature T
xGAS = k  PGAS
xGAS: gas molar fraction
PGAS: gas partial pressure
k: constant
• At equilibrium status, where free liquid volume is gas saturated,
reached after mechanical stressing of liquid, pressure p is PGAS
• Measuring temperature T allows to determine gas content
Gas content tables
°F
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
°C
0,0
0,6
1,1
1,7
2,2
2,8
3,3
3,9
4,4
5,0
5,6
6,1
6,7
7,2
7,8
8,3
8,9
9,4
10,0
psi
kg/cm²
v/v
0
0,00
1
0,07
2
0,14
3
0,21
4
0,28
5
0,35
6
0,42
7
0,49
8
0,56
9
0,63
10
0,70
11
0,77
1,61
1,58
1,55
1,52
1,49
1,47
1,44
1,42
1,39
1,37
1,35
1,32
1,30
1,28
1,26
1,24
1,22
1,20
1,18
1,71
1,68
1,65
1,62
1,59
1,56
1,54
1,51
1,48
1,46
1,43
1,41
1,39
1,37
1,34
1,32
1,30
1,28
1,26
1,82
1,79
1,75
1,72
1,69
1,66
1,63
1,60
1,58
1,55
1,52
1,50
1,47
1,45
1,43
1,40
1,38
1,36
1,34
1,93
1,89
1,86
1,82
1,79
1,76
1,73
1,70
1,67
1,64
1,61
1,59
1,56
1,54
1,51
1,49
1,46
1,44
1,42
2,04
2,00
1,96
1,93
1,89
1,86
1,82
1,79
1,76
1,73
1,70
1,68
1,65
1,62
1,59
1,57
1,54
1,52
1,50
2,14
2,10
2,07
2,03
1,99
1,96
1,92
1,89
1,86
1,82
1,79
1,76
1,73
1,71
1,68
1,65
1,63
1,60
1,58
2,25
2,21
2,17
2,13
2,09
2,05
2,02
1,98
1,95
1,91
1,88
1,85
1,82
1,79
1,76
1,73
1,71
1,68
1,65
2,36
2,31
2,27
2,23
2,19
2,15
2,11
2,08
2,04
2,01
1,97
1,94
1,91
1,88
1,85
1,82
1,79
1,76
1,73
2,47
2,42
2,38
2,33
2,29
2,25
2,21
2,17
2,13
2,10
2,06
2,03
1,99
1,96
1,93
1,90
1,87
1,84
1,81
2,57
2,53
2,48
2,43
2,39
2,35
2,31
2,26
2,23
2,19
2,15
2,12
2,08
2,05
2,01
1,98
1,95
1,92
1,89
2,68
2,63
2,58
2,53
2,49
2,44
2,40
2,36
2,32
2,28
2,24
2,20
2,17
2,13
2,10
2,06
2,03
2,00
1,97
2,79
2,74
2,69
2,64
2,59
2,54
2,50
2,45
2,41
2,37
2,33
2,29
2,25
2,22
2,18
2,15
2,11
2,08
2,05
CO2 in deaerated beverage
Experimentally the quantity of CO2 in the deaerated beverages
depends on equilibrium PRESSURE and TEMPERATURE as
follows:
G  (z0 z 1 t  z2 t 2  z3 t 3  z4 t 4  z5 t 5 )( p  z6  z7 t  z8 t 2 )(1  z9
where for a fixed beverage:
G  quantity of CO2 [gr./l]
z0 , z 1, z2 , z3, z4 , z5, z6 , z7 , z8 , z9 are constants
p = equilibrium pressure
t = equilibrium temperature
p
)
t
CO2 measuring method
•
Product sampling
•
Mechanical stressing to reach the equilibrium condition
•
Temperature and pressure detection
•
Data eleboration and calculation for CO2 content
UC05 Construction
Main Motor
Cap valves
By Pass system
Measuring Cell
Pt1000
Pressure sensor
Vacuum
Membrane
Magnetic Elements
Stirring Element
UC05 Analysis steps
Sampling
Creation of extravolume
/ stirring
UC05 Analysis steps
Pressure, Temperature
data acquisition
Washing
UC05 Mechanical diagram of the cycle
STIRRING
SYSTEM START
DIAGRAM OF PRESSURE IN
THE MEASURING CELL
STIRRING
SYSTEM STOP
DIAGRAM OF DIAPHRAGM
POSITION
TOTALLY OPENED
VALVES
DIAGRAM OF VALVES
POSITION
TOTALLY CLOSED
VALVES
POSITION IN WHICH THE
INDUCTIVE SENSOR
SIGNAL STARTS THE
CYCLE AND THE STIRRING
SYSTEM.
PRESSURE AND
TEMPERATURE
DATA
ACQUISITION
UC05 Carbonation Analyzer
Test of stirring efficiency
UC04 pressure data
5.7
Kg/cm2
Pipe Line pressure
2.7
-0.3 1
11
21
31
41
51
61
71
81
91
101
111
121
131
sample number
Transient time
Line in on
Line off
Stirring time
7s of Stirring time before measuring pressure
3s of Stirring time before measuring pressure
No Stirring before measuring pressure
Maselli IB05
Diet Theory
Focus on Diet Soft drinks
Diet Syrup:
- aspartame
- phosphoric acid
- caramel
- caffeine
- water
- etc.
Water
DIET COKE
Laboratory Analyzer
(spectrophotometer):
- phosphoric acid of the Diet Coke
with spectrophotometer
(the control established by
measuring one of the components)
Maselli IB05 Inline:
- nD of the Diet Coke
with refractometer
(the control is established by
measuring everything that is not water)
Diet Analysis Laboratory - Line
Traditional lab methods
Maselli IB05
The measurement unit in the laboratory is
different from the measure unit in the line
A recipe with a specific conversion factor has to
be used .
Diet Control
• The IB05 measures the refractometric degree
• The IB05 has the capatability to control ‘what is not
water’ of a diet beverage correlating the results with
existing lab methods
• The capatability has been demostrated performing
several experiments with different products
How good is the correlation???
Maselli IB05 Correlation with the Lab
Diet soft drinks readings: Maselli vs Lab
30 measurements: one sample each 2’
Valve change
Data from CCE Wilsonville, USA (QA Manager Will Looney)
Maselli Diet from the Line to the Lab
Maselli Diet in the line
Our next step is to move
this technology
from the line
to the laboratory!
Maselli Diet in the lab
DR10
Easy Diet
Lab Monitor
Refractometric Brix and dilution
DIET COKE
106
105
y = 383.2x
R2 = 0.9992
0.274
104
103
0.269
% ASSAY BY WEIGHT
102
0.263
101
100
0.259
99
98
0.254
97
96
0.248
95
94
0.380
0.370
0.360
0.350
0.340
0.330
0.320
0.310
0.300
0.290
0.280
0.270
0.260
0.250
0.240
0.230
0.220
REFRACTOMETRIC BRIX
Refractometric Brix and dilution
COKE ZERO
106
105
0.2779
y = 379.3x
R2 = 0.9953
104
0.2714
103
% ASSAY BY WEIGHT
102
101
0.2662
100
0.2613
99
98
0.2557
97
96
0.2519
95
94
0.380
0.370
0.360
0.350
0.340
0.330
0.320
0.310
0.300
0.290
0.280
0.270
0.260
0.250
0.240
0.230
0.220
REFRACTOMETRIC BRIX
Refractometric Brix and dilution
DT CAFFEINE FREE
106
y = 414.95x
R2 = 0.994
105
0.2536
104
0.2486
103
% ASSAY BY WEIGHT
102
0.2438
101
100
0.2391
99
98
0.2354
97
96
0.2293
95
94
0.380
0.370
0.360
0.350
0.340
0.330
0.320
0.310
0.300
0.290
0.280
0.270
0.260
0.250
0.240
0.230
0.220
REFRACTOMETRIC BRIX
Refractometric Brix and dilution
DIET SPRITE
106
y = 329.28x
R2 = 0.9986
105
0.318
104
0.314
103
% ASSAY BY WEIGHT
102
0.308
101
100
99
0.301
98
0.295
97
96
95
0.287
94
0.380
0.370
0.360
0.350
0.340
0.330
0.320
0.310
0.300
0.290
0.280
0.270
0.260
0.250
0.240
0.230
0.220
REFRACTOMETRIC BRIX
Refractometric Brix and dilution
CHERRY ZERO
106
y = 385.93x
R2 = 0.9972
105
0.2718
104
103
0.2663
% ASSAY BY WEIGHT
102
0.2638
101
100
0.2579
99
98
97
0.2509
96
0.2458
95
94
0.380
0.370
0.360
0.350
0.340
0.330
0.320
0.310
0.300
0.290
0.280
0.270
0.260
0.250
0.240
0.230
0.220
REFRACTOMETRIC BRIX
Conclusion
• Around 99.7 % of a diet beverage is water
• Selective measuraments control only a fraction of what is not
water
• IB05 and DR10 control everything is not water
• The IB05 measurement is equivalent to the Dr10 measurement
• IB05 and DR10 have the capatability to follow diluition
• A linear correlation between refractometric brix and diluition by
weight has been proven for all the different beverage
• In order to match DR10 and IB05 to not a selective
measurements a specific coefficient has to be used.
415
385
330
282
110
105
100
95
90
85
80
75
70
65
60
55
50
45
40
35
30
25
20
15
10
5
0
% ASSAY BY WEIGHT
IB05/DR10 and traditional methods
0.380
0.370
0.360
0.350
0.340
0.330
0.320
0.310
0.300
0.290
0.280
0.270
0.260
0.250
0.240
0.230
0.220
0.210
0.200
0.190
0.180
0.170
0.160
0.150
0.140
0.130
0.120
0.110
0.100
0.090
0.080
0.070
0.060
0.050
0.040
0.030
0.020
0.010
0.000
REFRACTOMETRIC BRIX
DIET SPRITE
CHERRY ZERO
FRESCA
DT CAFFEINE FREE
COKE ZERO
DIET COKE
Maselli IB05
Installation
Maselli Diet Flavor Changeover
No,
during changeover when the valve
to the filler is still closed,
the Maselli pump would circulate
always the same product.
YES,
during changeover when the valve
to the filler is still closed,
the Maselli pump would circulate
more product being the sample
more representative.