Kompendium Messtechnik

About the book

In this "Compendium of Measurement Technology," the author provides an overview of industrial measurement technology in the brewing, malting, and beverage industries. The focus is on specialized online measurement methods. Laboratory measurement technology is not covered, but overlaps are unavoidable. This publication is not intended to replace the extensive specialist literature on the subject of "measurement technology," but rather to supplement and summarize it in a subject-specific manner.

subjects

• Terms and fundamentals of measurement technology, physical-technical units relevant to the brewing, malting and beverage industries
• Requirements for online measurement technology in breweries and malthouses
• Important online measurement variables in breweries and malthouses with their technical implementation, including volume flow, temperature, pressure, flow, level, conductivity, mass, density
• Optical measuring methods and sensors
• Measurement parameters with particular relevance for beer and beverages: oxygen, CO2, pH, humidity, chlorine dioxide/chlorite, peracetic acid, cell concentrations, original wort, ethanol, etc.

A chapter on the use of correct designations and notations as well as an appendix on physical-technical measured quantities and their conversion complete the compendium.

The 2nd edition has been partially revised and updated.