Importance of accurate CO2 measurements in the food and beverage industry
Almost every company has gas hazards of some type, and the food and beverage industry is no different. The need for a co2 analyzer portable arises from the industry's widespread lack of understanding of carbon dioxide (CO2) and the issues it might pose for both employees and clients. Due to its many uses, carbon dioxide is the most common gas in the food and beverage business. Dry ice is generated by agents like yeast and is used to keep food goods cold during transit as well as to give carbonation to soft beverages. At first sight, carbon dioxide might not seem hazardous. After all, humans exhale it with each breath, and plants need it to survive. All ecosystems contain carbon dioxide, but the amount can rise to potentially dangerous levels.
Need good-quality CO2 measurements
The objectives in virtually all applications are the same: a CO2 measurement that properly represents the environment and satisfies the application criteria, regardless of the final product, process, or necessity. We cannot overlook the significance of carbon dioxide while talking about process safety, productivity, or product quality because it is a byproduct of a live organism's metabolism and is also a crucial component of photosynthesis. Understanding how CO2 functions in particular processes allows us to take advantage of its advantages and focus our efforts to get better results.
How hazardous can CO2 be?
Since carbon dioxide has no colour or smell, it might be quite dangerous. At high quantities, asphyxiation occurs as a result of the displacement of oxygen by carbon dioxide, which is heavier than air. In the case of a discharge, it is simple to pass away from exposure, especially in a cramped space like a tank or cellar. Headaches, lightheadedness, disorientation, and loss of consciousness are some early indicators of carbon dioxide exposure.
There have been fatalities and accidents in the food and beverage business as a result of CO2 leakage. If the right detection methods aren't in place, everyone at a facility might be at risk. It commonly occurs that nearby personnel attempt to help when someone shows indicators of increased carbon dioxide exposure but end up becoming victims themselves.
CO2 measurements and high productivity
In the modern industrial industry, high productivity is crucial. Productivity and efficiency are crucial to businesses in the food sector since they frequently generate enormous quantities with tight profit margins. Greenhouses are effective examples of how CO2 may regulate yield. Cucumbers and lettuce grow best when the CO2 content is in a specific range. Since CO2 is being used as fertiliser in this instance, it is crucial to maintain the proper concentration since too much or too little would degrade the quality of the food. When the amount of CO2 in the industry is measured, analysed and maintained properly, it definitely leads to high productivity and enhances the business.
CO2 enhances product quality
Fermentation and enzyme production are two relatively recent uses of CO2. In a bioreactor, fermentation often occurs, and careful observation is crucial. The process produces CO2, which must be measured in order to determine how the process is progressing. In order to improve and preserve product quality, CO2 can also be employed. Meat, cheese, fruit, and vegetables may all have their storage and shelf lives significantly increased by adding CO2 to the food container. For instance, a high CO2 concentration in meat packing prevents the spread of germs and preserves the meat's original colour. Similar to this, fruit ageing in long-term storage or during transit is slowed or prevented by high CO2 concentrations.
