Turbidity of beverages
TURBIDI.T™ measures the turbidity (or cloudiness) of liquids due to the presence of suspended solid particles at selectable wavelengths using modular optical CARTRIDGE.S™.
See below how the TURBIDI.T™ is used to easily and effectively test the clarity of beverages in the Agri-Food industry. Whether your goal is to minimize or increase the turbidity of your alcoholic or non-alcoholic beverages, Turbidi.t simplifies and speeds up product formulation and QC.
TURBIDI.T™ is a technology that accurately measures the turbidity of solutions across a broad spectrum. Its effectiveness has been tested against an established turbidimeter and the results have indicated that both technologies yield consistent measurements for formazin solutions of varying concentrations.
Beer brewing is a complex process that involves multiple phases and parameters to ensure consistent quality and flavor. From malting and milling the grains to fermenting and conditioning the beer, each step of the brewing process must be carefully monitored and controlled to achieve the desired result. One important parameter to be controlled throughout the process is the turbidity or haze of the beer.
Turbidity provides the consumer’s first visual impression of beer quality. Beer turbidity, technically known as haze, can be a desired or an undesired effect. Industrial beer companies normally choose to filter their beer and follow a precise quality control analysis with the aim of reducing the haze. Consumers expect a filtered beer to be a clear, bright and non-hazy product that remains so during its shelf life. On the other hand, artisanal beers normally have higher haze to maintain their unique flavor and appearance, specially for some types of beers such as New-England Indian Pale Ale (NEIPA).