Carbon dioxide in food and beverages processing

All living organisms produce carbon dioxide as a part of photosynthesis. CO2 is a colorless, odorless, tasteless gas that poses a potential risk to human health in high concentrations. CO2 level should be monitored to avoid CO2 accumulation.

In food production, CO2 needs to be maintained at a certain level to ensure working safety, productivity and long lifetime of equipment. 

Carbon dioxide monitoring in food processing

Monitoring of carbon dioxide (CO2) in food processing is crucial for working safety and long life of equipment in various applications, for example, in fermentation facilities, bottling of carbonated beverages and to detect and eliminate refrigerator leakage in cold rooms.

Refrigerator leaks monitoring

To ensure safety of people, CO2 levels must be monitored in places where potential refrigerant leaks can occur. 

Discover how to enable reliable carbon dioxide leakage detection in CO2 refrigerated spaces.

Monitoring CO2 in fermentation

In beer brewing, wine production and other fermentation facilities there is potential health risk due to elevated CO2 levels resulting from exhaust gas release to the surrounding environment.

Discover how these risks are mitigated in the customer case Measuring CO2 in enzymes production.

Measuring CO2 in carbonated beverages bottling process

Carbon dioxide (CO2) is used to carbonate soft drinks. While the containers are being filled during the bottling process, large volumes of CO2 can escape from the fillers into the surrounding atmosphere. Monitoring of CO2 levels in the filling rooms and working areas helps to avoid accumulation of CO2 and set adequate ventilation.

Discover how CO2 monitoring can be done in the beverage bottling process.

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