Mixing in soft drinks & mineral water production

After degassing the water is delivered to the dosing station, which comprises a number of different mixing tanks: the different concentrates may be added to the beverage in stages, in a predetermined sequence according to their compatibility. The water is now mixed with syrup, flavour and colour by using proportional or dosing pumps, which regulate the flow rates and mixing ratios of the liquids. These mixing tanks are filled with carbon dioxide gas in the ullage space, to displace any air and prevent any oxygen entering the beverage. The syrup may be sterilized while in the tanks, using ultraviolet radiation or flash pasteurisation, which involves quickly heating and cooling the mixture. Fruit based syrups generally must be pasteurised.

The OPTIMASS Coriolis mass flowmeters are ideal for measuring the different beverage ingredients like syrups, sugar solution, flavour and colour. Thanks to the EGM™ technology by KROHNE (Entrained Gas Management), Coriolis devices can even do this with entrained gas proportions in the flowing mixtures of up to 100%. This could especially be the case with liquids like flavour and sugar syrups, which are very viscous and can carry a lot of gas with them. Furthermore OPTISWITCH level devices can be used to control the high or low level in the storage silos for both solid or liquid ingredients.