F. VERKOELEN (1); (1) Pentair Haffmans, Venlo, Netherlands
Poster
Preventing oxygen (O2) pick-up during the production and
packaging of beer and soft drinks is paramount for preserving product
quality (freshness) and taste stability and increasing shelf life. As a
result, beer and beverages are produced and packaged with increasingly
narrow O2 content targets. Differentiated measurement is
critical to controlling the TPO. The direct measurement of both
dissolved oxygen (DO) and headspace oxygen (HSO) in a package provides
immediate insight into the performance of the filling and packaging
processes. This allows the operator to be certain about both O2
levels in the packaged product and act accordingly when the strict
targets are not met. In addition, the process manager can schedule
maintenance as needed to maintain high-quality standards. Special
attention has been paid to the influence of antioxidants on the
measurement results obtained by the traditional (DO*Z) TPO method, as
well as to the effect of O2 on flavor stability in
bottle-conditioned beers. This measuring system clearly points out the
connection between both DO and HSO on one hand and the filling process
steps on the other. Do’s and don’ts and additional points of attention
that will help operators reach the narrow O2 content targets
are provided. Uncertainty of measurement due to antioxidants is
expressed. Measurement accuracy can be improved using the differentiated
TPO measurement method, which in turn can lead to improved filler
management and product quality.
Frank Verkoelen studied mechanical engineering at HTS Venlo,
finishing in 1982. Frank began working for Haffmans BV in 1984 and has
held the following positions: CO2 recovery project engineer;
R&D (1987) and R&D manager; product manager for quality control
instruments (2001); and senior product manager responsible for sales of
QC and in-line equipment. Frank currently is serving as the manager
strategic projects for QC and in-line equipment.
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