| FermeCheck gravity & level measurement and attemporation control for fermentation vessels Application. Throughout the fermentation process, monitoring the changes in Specific Gravity (SG) from start to finish is a vital part of the quality procedure. The traditional means of doing this inevitably involves frequent, time consuming, and costly, manual sampling. With Fermecheck, measurement and recording of SG is fully automated giving continuous, accurate, real time information essential for good control. When used in conjunction with Fermecheck's specialised Windows™ based software, a complete automated fermentation control system is the result. Specific Gravity Measurement Principle. The SG of the fermenting liquid is calculated by measuring the hydrostatic pressure exerted at two points several metres apart in the fermenter using very sensitive and accurate pressure transmitters. The difference in pressure measured at these two points is directly related to the liquid density, and by applying temperature correction to the resultant figures, the gravity is calculated. CT Holledge Pressure Sensors. The key to the success of Fermecheck lies in the use of pressure sensors which combine high accuracy, sensitivity to small changes, and immunity to temperature effects. CT Holledge transmitters have been widely used in the beverage and food industries for 3 decades because of their hygienic design, robustness and accuracy. They employ a simple pressure balance principle with each unit comprising a pneumatic transmitter, air flow regulator and extremely accurate P/I converter. A small, constant flow of air is fed into the transmitter and vented past the transmitter diaphragm to atmosphere. |