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Archive for August, 2013

Measuring the Actual Process Temperature

Posted on August 27, 2013

True - Any sensor will measure temperature.

 

False - The measurement always represents the process actual temperature.

 

We have proven time after time that the sensor selection and the interface of the sensor with the process will turn a measurement into a confident measurement.  Which would you like?

 

Recent tests on stem conduction, specifically at very cold temperatures, reinforced our commitment to discussing the installation with our customers.

 

Don't be fooled by the specifications as they are typically only to compare sensor designs based on tests in the laboratory according to ASTM or IEC.  Be aware that these standards define stem conduction differently.

 

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What really matters??  The details of the installation.  Various solution options exist to ensure confidence in the measurement at the temperatures you are concerned about....   even when the target immersion is a challenge.

 

Contact Burns Application Engineering:  info(at)burnsengineering.com or leave a comment / question.  We'd love to discuss your situation!!

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E. Coli - A Curse and a Blessing!?!

Posted on August 20, 2013

Here is an article about how E. Coli is used in Biotech research and development. bpr_20.gif E. Coli in DNA Cloning Also Read about "Clean E. Coli" - a modified version that does not cause a response in humans.lucigen-logo.jpgcleancoli.png CleanColi™ info from Lucigen® Fascinating! The Food industry works hard to eliminate E. Coli and the BioTech industry embraces E. Coli.

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Food Safety - Temperature matters!

Posted on August 15, 2013

The food industry is challenged with bacteria that evolves as fast as the processes to manage them.  Listeria and Salmonella, the 2 big challenges, not to mention E. Coli, are changing and becoming more heat and chemical resistant.

 

 

The result is biofilms that grow quickly and are tougher to eradicate.  The treatment approaches gaining ground are enzyme based chemical that breakdown the biofilm and help expose the bacteria so that the cleaners and sanitizers can work their magic.  The belief is that sanitization is about 95% effective.  It is good that the human intestinal system can deal with that possibility of 5%.

 

The food industry works hard to keep their facilities and systems clean - from the loading dock to the processing equipment.

 

We have learned that the cleaners and sanitizers work best within a temperature range specified by the manufacturers.  Enzymes are most effective between 120°F and 150°F.  The sterilization process typically involves steam at ~~ 250°F.  Sterilization is more costly to perform, although with accurate temperature monitoring to insure saturation, it is the only process that is 100% effective.

 

Thank you to the Food Processors for their diligence and dedication to these important processes and cleaning regiments - we as consumers truly appreciate your efforts...

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