pH-value control in a sugar factory

Sugar manufacture is a process requiring tight control of the pH-value in many stages. Ideally, measurement and control of the pH value should occur at process temperatures and pressures with a minimum dead time. This is accomplished by lacing the pH sensor directly into the main process line. This paper addresses these issues by discussing the pH sensor technology. It also includes installation and maintenance guidelines and suggestions on calibration, measurement validation and troubleshooting.