Food Process Measurement: Safety, Quality & Compliance

1.Introduction｜Measurement as a Core Part of Food Process Safety

In modern food processing, hygiene and consistency are not just quality indicators—they are engineering objectives embedded across the entire production system. Process measurement in the food industry ensures safety, product quality, and regulatory compliance.

From raw material receiving, batching, mixing, heating, cooling, to filling and packaging, every process step relies on stable, repeatable, and verifiable process parameters. Measurement instruments in food production are therefore not just display devices but:

• The first line of process safety
• The foundation for consistent product quality
• Traceable evidence for FDA, EHEDG, and 3-A compliance audits

However, food industry measurement conditions are challenging:

• Frequent CIP/SIP cleaning (high temperature, high pressure, strong alkaline/acid)
• High viscosity and sticky media (dairy, syrup, chocolate, etc.)
• Foam, steam, and condensation interfering with sensor signals
• Strict regulations and hygiene standards (FDA, EHEDG, 3-A)

The key question in food process measurement is not whether a variable can be measured, but whether it can be measured consistently, reliably, and verifiably over time.

2.Core Measurement Technologies (Principles, Not Brands)

2.1 Level Measurement

Level measurement is critical not only for inventory management but also for process continuity, safety, and hygienic verification.

80 GHz Radar Level Measurement:

• Non-contact measurement avoids contamination and cross-contamination
• Immune to steam, condensation, and pressure changes—ideal for CIP/SIP
• Strong signal focus works in small tanks or complex structures
• Suitable for high-viscosity or sticky media

Typical Applications:

• Raw milk and intermediate storage tanks
• Edible oil or syrup tanks
• Chocolate, fruit puree, and fermentation tank level monitoring

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2.2 Point Level Detection

Point level detection acts as process protection and safety interlock.

Vibrating and Capacitive Point Level Switches:

• Vibrating switches work with almost any food medium
• Capacitive switches are suitable for liquids and some powders

Engineering Value:

• Prevents tank overflow
• Avoids pump dry run
• Direct interlock signal for PLC or SIS logic

Typical Features:

• Fast response
• Hygienic process connections (Tri-Clamp, etc.)
• Simple structure, low maintenance

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2.3 Pressure and Flow Measurement

Pressure Measurement with Ceramic Sensors

Food production faces challenges:

• Corrosive cleaning media
• Frequent temperature cycles (CIP/SIP)
• Strict zero-point stability requirements

Ceramic pressure sensors offer:

• Excellent corrosion resistance
• High wear resistance
• Outstanding overload safety

Typical Applications:

• Homogenizer outlet pressure monitoring
• Filling line pressure control
• Filter differential pressure measurement

Flow Measurement for Consistency and Efficiency:

• Impacts batch-to-batch consistency
• Optimizes raw material usage
• Improves cleaning and energy efficiency

Electrically conductive liquids like milk, juice, or beer are commonly measured using electromagnetic flow meters.

3. Brand Positioning in Food Process Measurement

Different brands (VEGA, Endress+Hauser, IFM, Yokogawa, Rosemount, Honeywell, Masoneilan, Fluke) mainly differ in:

• Technology maturity
• Product coverage
• On-site service capability

In real-world food engineering, brands are often combined along the same production line:

• Some focus on continuous level and radar technology
• Some excel in pressure, temperature, and flow measurement
• Some provide control and regulation solutions
• Some are used mainly for maintenance, testing, and calibration

Rarely does a single brand cover all measurement needs in one production line.

4. Key Food Industry Instruments and Standards

Instrument Type	Main Function	Typical Applications	Key Standards / Features
Level Measurement	Continuous monitoring of liquid or solid levels	Raw material tanks, finished product tanks, mixing tanks	3-A, EHEDG compliant; CIP compatible; surface Ra < 0.8 µm
Point Level Detection	High/low level alarms and interlocks	Prevent overflow, pump dry run	Hygienic design, robust, low maintenance
Pressure Measurement	Monitor pressure in pipes or tanks	Fermentation tanks, filtration systems	Ceramic sensors, withstand ≥130°C
Process Connections & Adapters	Hygienic connection to process	Various installation conditions	Leak-proof, no dead zones, easy to clean

5. How to Select the Right Instruments (Engineering Checklist)

When selecting instruments in food production, consider:

• Are they EHEDG / 3-A / FDA certified?
• Can they withstand long-term CIP/SIP high temperature, high pressure, and chemical exposure?
• Do they support IO-Link, Bluetooth, or digital diagnostics for easier maintenance and asset management?
• Do they have local technical support, spare parts, and after-sales service?

Many instruments perform well under lab conditions, but failures often stem from cleaning conditions and long-term stability, not measurement accuracy.

6. Conclusion｜Engineering Approach to Food Process Measurement

In the food industry, measurement instruments are not standalone—they are an integral part of process safety, quality control, and compliance systems.

The right engineering approach:

Start from process requirements → choose the appropriate measurement principle → select reliable brands and service capabilities.

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For detailed technical specifications, application advice, or commercial inquiries regarding a wider range of industry brands, please contact us via WhatsApp: +86 132 7933 7527 or Email: info@antletstech.com. Our experienced engineering team is ready to support your project.