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Assessment of the capability of an optical sensor for in-line real-time wastewater quality analysis in food manufacturing

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journal contribution
posted on 02.11.2018, 13:54 by George Skouteris, Patrick WebbPatrick Webb, Kei Lok Felix Shin, Shahin RahimifardShahin Rahimifard
This work investigates the use of a commercial optical product monitor to achieve in-line real-time water content analysis. Test fluids were used and optical measurements of attenuation of light intensity at four colours were made. These measurements were used to identify any relationship between these and the water quality parameters of turbidity and colour. Variation in light attenuation for turbidities up to 1700 NTU was successfully resolved by the instrument, with optical data for turbidities ≥ 20 NTU fitting well the Beer-Lambert model. The sensor was also able to clearly identify the effect of filtering out suspended solids with unfiltered samples (apparent colour) exhibiting significantly higher attenuation coefficients than filtered samples (true colour). Further studies will concentrate on whether the instrument can analyse samples with turbidities higher than 1700 NTU, together with further investigating the variation in the attenuation coefficient seen with turbidity and colour of light.

Funding

This work was supported by the Engineering and Physical Sciences Research Council (EPSRC), United Kingdom through the Centre for Innovative Manufacturing (CIM) in Food [Reference: EP/K030957/1].

History

School

  • Mechanical, Electrical and Manufacturing Engineering

Published in

Water Resources and Industry

Volume

20

Pages

75-81

Citation

SKOUTERIS, G. ... et al, 2018. Assessment of the capability of an optical sensor for in-line real-time wastewater quality analysis in food manufacturing. Water Resources and Industry, 20, pp.75-81.

Publisher

Elsevier © The Authors

Version

VoR (Version of Record)

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution 4.0 International (CC BY 4.0) licence. Full details of this licence are available at: http://creativecommons.org/licenses/ by/4.0/

Acceptance date

18/10/2018

Publication date

2018-10-23

Notes

This is an open access article under the CC BY license (http://creativecommons.org/licenses/BY/4.0/).

ISSN

2212-3717

Language

en