The beer turbidity parameter is used for predicting the packaged product’s shelf life. Besides, the visual experience of your beverage is one of the most important acceptance criteria for consumers.
Haffmans' in-line and laboratory solutions will help you to keep your turbidity parameters consistent during and after production and improve the appearance of your product.
Our measurement principle for turbidity is based on detecting light scattered by particles in the liquid and follows the MEBAK (Mitteleuropäische Brautechnische Analysekommission) recommendation.
Particles smaller than 1 μm, such as proteins, mainly cause the light to be scattered under 90°. This is measured with our 90° sensor. Particles larger than 1 μm, such as diatomaceous earth, yeast, and fruit pulp mainly cause the light to scatter forward. This is measured by our 25° sensor.