Today, we turn our attention to high-quality sensor technology in soy sauce production. Soy sauce is a complex product, and achieving consistent taste demands careful monitoring of multiple fermentation stages, salt content, sugars, and flavourings.
🔎In this case study, we dive into a better understanding of how Anderson-Negele sensors delivered maximum reliability in complex fermentation processes; for NOCA TECH, a specialist in soy sauce manufacturing, who were facing the challenge of maintaining exceptional quality while reducing maintenance costs and plant downtimes.
🔹How did NOCA TECH take their soy sauce production to the next level?
🔬The solution: Anderson-Negele sensors were implemented to provide automatic inline process measurement. These sensors are offered:
- Chloridion resistance for long-lasting operation in salty environments
- Accurate, colour-independent turbidity measurement via the ITM-4 sensor to monitor fermentation progress
- Early warning alarms if turbidity deviates from set parameters, ensuring consistency in taste and quality
💡The impact? Learn more in this case study: https://www.industrialtradingsolutions.com/wp-content/uploads/2025/12/Anderson-Negele-Soy-Fermentation-Case-from-ITS_20053_1.1_en_eu.pdf
📞Need to know more? Contact ITS for more information: 01675 620914 / sales@industrialtradingsolutions.com
💻Visit our ITS website to browse our range of Anderson-Negele sensor technology: https://www.industrialtradingsolutions.com/brand/anderson-negele/
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