Liquid analysis solution saves £100,000 a year
Framptons avoids product waste and improves quality
Plant-based drinks manufacturer Framptons identified an opportunity to prevent some batches of oat milk appearing too diluted. Using a real-time suspended solids sensor from Endress+Hauser, the company has improved product consistency and saved a significant amount of money due to less product being diverted away from the finished product tank.
Liquiline CM44P field transmitter
OUSBT66 suspended solids sensor in the process
The benefits
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Reduced costs: £100,000 a year saved due to product retention and using less water.
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Improved product quality thanks to real-time monitoring and adjustment.
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No need for the need for time-consuming offline
sampling. -
Opportunity for other process improvements: options being explored for other product lines.
“It’s really straightforward and simple to maintain.”
Framptons
The challenge
The food & beverage manufacturer Framptons identified an opportunity for improvement in its production of oat milk. “When we were transitioning between tanks, we could end up with small slugs of water left in the line,” explains Project Engineering Manager Steve Turner. As laboratory testing was not frequent enough to be of use in production, a real-time sensor was needed to ensure consistency of the suspended solids from batch to batch.
The solution
Endress+Hauser proposed the OUSBT66 near-infrared (NIR) inline suspended solids sensor connected with a Liquiline CM44P field transmitter. The sensor provides reliable and precise measured values in real time to optimise processes and product yield. If the solids sensor identifies a watery product based on a product-specific limit, it is automatically diverted away from the finished product tank and returned to the pasteuriser, improving quality and preventing waste.
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