tec5USA utilizes its expertise in Spectroscopy and Engineering to develop tailored inline solutions to rapidly measure critical parameters and provide real-time process verification.
Trust our teams to meet the challenges of these applications.
Equipment Applications for Beverages
Provide real-time insights into your process
Monitoring malt and hop influence on wort and beer in real-time through mash, boil and fermentation enables superior control for enhanced accuracy and brew to brew consistency. Both composition and sensory parameters can be monitored in real time with tec5USA hardware and systems to analyze the performance of your ingredients and process.
Hop alpha acids and their isomerization
tec5USA is developing a modular in-line spectroscopic solution for the boil kettle and fermentation vessels to measure the change in IBU throughout the beer making process. Using a probe that is easily CIP’d and chemometrics that are brew style independent, this permanent fixture will change the way you view hop utilization.
Malt sugars, ethanol and color
Producing a consistent alcohol content, mouth feel, color and remarkable consumer experience starts with the mash. Building a grain bill, improving the mash efficiency and accurately determining the ratio of fermentable and non-fermentable sugars will be controlled with batch-to-batch data that will drive consistency and continuous improvement. Then go on to monitor ethanol and sugars in your fermenter to link your end-to-end process with data. (Download Information)
Diacetyl and ester monitoring
Making great lagers requires long fermentation times and temperature control, especially when managing the diacetyl rest. tec5USA will be releasing spectroscopic methods that will monitor and determine the end points of lager fermentation by reading alcohol, sugar and diacetyl concentrations in the fermenter. Move your beer through the process faster and confidently to extract more value from your ingredients and equipment. To manage and monitor ale fermentation for desirable style appropriate esters and potential off notes, the same spectroscopic module will be trained to quantify relevant compounds present in your beer. Control the health of your yeast with real-time information about their performance.
From harvest to consumption, there are several steps associated with the wine production process. During the fermentation process, the transformation of sugar to ethanol is a chemical process, where optimal conversion efficiency is crucial.
During the fermentation process, ~1 degree brix transforms to 0.55% ethanol. Within this process, the goal is to optimize fermentation efficiency until the desired ethanol level is achieved. With Near-Infrared (NIR) spectroscopy the declining sugar levels are monitored, while simultaneously monitoring the increasing ethanol concentration. Within the 1650 – 1775 nm region, absorption from the 1st overtone region of C-H bonds for ethanol are monitored. The absorbance intensity in this region provides quantitative results for ethanol as the degree of fermentation process proceeds from 0 – 100% completion.
Anthocyanin/Tannin (A/T) Ratio
Flavanoids (such as anthocyanins and tannins) are primarily responsible for the color and mouthfeel of wine and are released from the solid parts of the berries. The contact period of solids will determine the (A/T) ratio. Ultraviolet-Visible (UV-Vis) spectroscopy provides real-time A/T results to determine the optimal timing for skin/stem removal during the fermentation process.
Red wines usually have their flavor profiles broken down into ten different categories: red wine, black fruit, floral aromas, herbaceous, pepper/spice, earthiness, baking spice and vanilla, leathery flavors, astringency, and body. Tannins, alcohol, body, sweetness, and acidity are considered the five basic characteristics of wine. The main families of flavor compounds of interest include esters, sulfur compounds, pyrazines, and terpenes amongst others. For example, members of the terpene family of compounds are what give rise to aroma profiles that are typically described as floral or rose-like, green, and herbaceous. Alongside this, sugars, polyphenols, and flavonoids influence the sweetness of a wine and ethanol contributes to the mouth-warming effect. NIR spectroscopy is a common analysis tool that can be used to efficiently identify the presence of overtones and combination bands of functional groups in a molecule. Each molecule that absorbs NIR radiation has a unique spectrum that can be used for unambiguous identification, and with the correct calibration information, can also be used for quantification. (Downoad Information)
Soft Drink manufacturers are challenged with the need to comply with consumer safety standards and simultaneously optimize production efficiency. Therefore, it is necessary to maintain consistent product quality by monitoring critical process parameters.
Sugar & Caffeine
Control of caffeine and sugar content is necessary to maintain consistent product quality. Offline analysis by laboratory methods introduces significant time and cost demand caused by sample pre-treatment and consumable materials. As a non-destructive and maintenance-free technique, Near-infrared Spectroscopy eliminates these demands.
Total acidity quantification with online spectroscopic methods are a direct substitution to standard titration methods. In contrast to an offline titration method, online spectroscopy allows for in-process measurements without the need for consumable materials or chemicals. As phosphoric acid is the predominant acid in soft drinks, the total acidity is determined quantitatively by the detection of phosphoric acid with Raman Spectroscopy.
Near-Infrared & Raman Spectroscopy
Near-infrared (NIR) & Raman Spectroscopy enable real-time results of critical process parameters in the soft drink manufacturing process such as sugar, caffeine & titratable acidity.