PROCESS CONTROL
switches run by the company’s MNS
software now link the production areas to
the SCADA system over a fibreoptic ring
at gigabit speeds.
66
The system offers RS-Ring
redundancy technology, which is claimed
to provide fast fault recovery in ethernet
local area networks — even over the large
distances separating the various parts of
the distillery.
These control operations are
just as necessary in food production —
which has meant big business for
Hydramotion, the York-based process
and portable viscosity measurement
system specialist. The company
is now working with one undisclosed UK
manufacturer of ‘chocolate products’.
The manufacturer has installed a
series of Hydramotion XL7 online
viscometers on pipelines to its mixing
tanks. In this process the meters operate
with impunity to plant noise and
vibration and are claimed to give reliable
and accurate viscosity measurement.
As part of the production process
chocolate must be cooled in a
controlled way to promote the
formation of small, stable fat crystals —
a process familiar to all chocolate chefs
as ‘tempering’.
If the crystals are small enough the
chocolate will melt at about 35ºC, in the
mouth, not in the hand.
Measuring chocolate viscosity is
important as it is directly dependent on
the fat content and the degree of
tempering — monitoring the viscosity
gives an idea of how far the chocolate is
tempered.
This means real-time changes
can be applied to the process,
maintaining product quality and
minimising waste.
the EnGIneeR 15–28 SEPTEMBER 2008
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