September 8, 2014
K-Patents has released a new application note on Tea Extract Reverse Osmosis (RO) Membrane Filtration. Tea extracts are heat-sensitive. Reverse osmosis, a membrane filtration process, is used to concentrate tea extracts at temperature of 25 ℃ - 30℃ (77℉ - 86℉), thus causing no changes in the physical structure of water. Moreover, concentration by RO ensures high quality of products due to the maintenance of the extract aroma and flavour, as well as its nutritional characteristics. By means of the RO membrane filtration the tea extract is concentrated to 15-18 Brix. In order to comply with the stringent product requirements, the extract concentration control is performed with K-Patents Sanitary Refractometer PR 23-AC
September 5, 2014
K-Patents has released a new application note on Polyethylene Fiber Antistatic Agent. Polyethylene fiber is known for its high strength and durability features. The material is used in a variety of applications, e.g., Tyvek® HouseWrap, vehicle covers, envelopes, medical and industrial packaging, and as protective apparel. The sheet is made by spinning extremely fine high-density polyethylene fibers fused together to produce a strong uniform web. Inside the sheet antistatic agent is applied. Before the antistatic agent is applied, it must be diluted to 1.5 or 2.5 solution. The required solution concentration is controlled using K-Patents Sanitary Compact Refractometer PR-23-AC
May 7, 2014
K-Patents has released a new application note on Rice Pudding application. In order to ensure the end product homogeneity and consistency, it is of utmost importance to continuously control the quality of the pudding slurry. The K-Patents Refractometer PR-23-AC provides instantaneous and real-time pudding quality control before the end-product proceeds to filling.
July 19, 2013
K-Patents has released a new application note on Tomato Ketchup and Sauces from Tomato Concentrate Plant. Tomato ketchup/sauce is one of the most commonly used condiments. The recipe, viscosity and solids content of sauces and ketchups vary widely and a tomato sauce and ketchup can be based on whole peeled tomatoes, but more typically they are made from tomato concentrate. Tomato paste or puree from tomato concentrator is mixed and diluted with water to the proper brix. After that some sugar/sweetener, salt and preservatives are added to the mixture according to the recipe. During the ketchup preparation process it is very important to constantly monitor and control the level of product concentration which has an impact on ketchup consistency.
April 23, 2013
K-Patents has released a new application note on Total Organic Carbon (TOC) Content Monitoring in Effluent. Excess organics, or Total Organic Carbon Content (TOC), e.g. alcohols, proteins, sugars, fats, etc. in various wastewater streams in the corn sweetener and beer brewing industries can incur fines and penalties. In severe cases the plant can even be closed.As these effluent streams typically contain high levels of TOC (up to 10,000 PPM) the Refractive Index technique has proven to be a very successful measurement method for this purpose. K-Patents Teflon Body Refractometer PR-23-M provides reliable measurement for alarming of incoming dissolved solids (indication of high organics). Wastewater treatment plant knows incoming TOC and can keep treatment process in proper operation and compliance.
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