The monitoring of oxygen is one of the most important aspects of quality control in the brewing process. Excessive oxygen levels affect the quality and shelf life of beer.

A fast and reliable method of oxygen measurement is essential to be able to react immediately and correctly whenever oxygen is registered. Digox 5 is our solution.

Ease of operation for process reliability - The new DIGOX 5

The all-new electronics ensure continuous online quality control for your production.

Data interfaces, analog outputs, alarm and limit value relays provide almost unlimited possibilities for data management and process control.

With its automatic calibration, the robust Thiedig sensor is designed for virtually maintenance free, continuous operation. Automatic re-calibration can be activated at any time during measurement operation or at freely programmable intervals - thus allowing accurate and reliable measurements at any time.

The Thiedig sensor - An intelligent measuring system

The Thiedig sensor works on the basis of the cathodic reduction of oxygen at a polarised electrode.

The Thiedig sensor makes use of this electrochemical principle by means of the potentiostatic arrangement of three electrodes. Unlike with other measuring methods the sample liquid (beer or other beverage) is itself used as an electrolyte, and the measurement is performed directly without the need for a membrane.

Direct contact means very fast response times. If oxygen penetration occurs, then the measuring cell is automatically rinsed free, and the oxygen level does not need to be reduced in the cell.

　

The advantages :

- The sensor works drift-free and reliably

- Extremely short response times due to direct contact with the sample

- Unlike membrane sensors the system allows exact temperature compensation over a wide range

- The nature of the system means that there in no zero-point drift

- The sensitivity of the sensor can be checked at any time without interrupting measurement

 

The stationary DIGOX 5 -

The ideal system for process measurement

The Digox 5 is a continuous analyser for oxygen measurement in drinks production.

The fixed version is designed for the harsh conditions to be found in beverage production.

The measuring system is robust and dependable, even where there are strong fluctuations in pressure and the environment is damp. The measuring system can be sterilized to a temperature of 120°C. and is therefore fully suitable for CIP.

Applications

- Monitoring oxygen content during wort aeration

- Monitoring oxygen content in unfiltered beer prior to filtration

- Monitoring oxygen content after filtration

- Monitoring oxygen content after carbonization

- Monitoring oxygen content before bottling

- Monitoring oxygen content in the degasified water.

The stationary DIGOX 5 -

Process measurement in a bypass

The fully sterilisable Thiedig sensor is operated in a bypass. A pressure gradient of about 0.3 bar is required for this purpose. This pressure gradient is normally achieved by means of a Venturi tube mounted in the main pipe. The Venturi tube is a hydrodynamically shaped pipe narrowing, which creates a pressure difference at that point without noticeable loss of pressure

in the main system.

This pressure difference is used for a secondary flow of approx. 10 litres per hour through the Thiedig sensor. It is also possible to use a plants existing pressure gradients, for example, at a pump or pressure reduction valve.

Accuracy at all times - Thiedig active calibration