In the beer and beverage industries both oxygen (O₂) and carbon dioxide (CO₂) are important gases. When it comes to product life and flavor stability, oxygen is detrimental. Preventing O₂ pick-ups during the entire production and packaging process is of paramount importance. As a result, beer and beverages are produced with very low dissolved oxygen (DO) levels, to achieve consistent quality and high flavor stability during the products’ shelf life. The content of dissolved CO₂ is decisive to the quality and taste of beer and carbonated beverages. 

Beyond traditional TPO measurement methods and instruments, the c-TPO measures the headspace O₂ and DO by the filler, while at the same time the liquid remains in the package and is not consumed by the instrument. Sample preparation time is skipped and lab space is minimized. The c-TPO also supports the well-known z-factor method according to Uhlig. The CO₂ content is measured according to Henry’s Law.