Achieve target filtration with advanced inline monitoring for food manufacturers

Filtration
Liquid Measurements

Membrane filtration technology is widely used to separate, purify, and concentrate various components of feed liquor throughout food and beverage manufacturing. Energy efficient and nutrient preserving techniques such as microfiltration, nanofiltration, ultrafiltration and reverse osmosis can benefit greatly from continuous monitoring of feed streams, permeate and retentate.

Accurate Brix and total dissolved solid measurements of liquid concentrations with an inline process refractometer help achieve target filtration with minimized membrane scaling and costs during the production of: 

  • Nutrient-rich whey
  • Protein concentrate & protein hydrolysate 
  • Lactoferrin
  • Instant tea

Learn how to guarantee final product quality when you register for our webinar hosted by Vaisala Liquid Measurements Product Manager Visa Lukkarinen. We’ll cover how to ensure membrane permeability, continuously control permeate and retentate, and monitor the effectiveness of membrane sanitation with advanced refractometry. 

Can’t make the live webinar? You can still register now to receive the recording for on demand viewing.

If you have already attended or registered for this webinar, please click here. Otherwise, please watch the recorded webinar by filling the form.

See our Privacy Policy for more details.
You can modify your preference settings or unsubscribe at any time here
Visa Lukkarinen

Meet the Speaker

Visa Lukkarinen, Liquid Measurements Product Manager

Visa Lukkarinen is the product manager and global representative for Vaisala Liquid Measurements products such as the Polaris PR53 Process Refractometers. While relatively new in his role, Visa has several years of prior experience in the PR-23/33/43 and PR53 refractometers from an engineering standpoint. Visa holds a Master of Science (Technology) degree in Electrical Engineering from the Aalto University School of Automation and Electrical Engineering and is also an IPMA C Certified Project Manager. In addition to being an avid cyclist, he annually attends France’s Bordeaux-region harvest as a volunteer at a vineyard with work ranging from picking grapes to handling different processes in the fermentation and aging phases.