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Temperature shock and stress

The temperature shock test checks the accuracy of the sensor by exposing it to large temperature fluctuations, such as those that occur during the pasteurisation process. When milk is pasteurised, it is cooled rapidly after heating to up to 72 - 95 °C in order to guarantee the shelf life of the products. Even after 1,000 hours of intensive use due to rapid temperature changes from sub-zero to high double-digit values, the measurement results must still be within the specified accuracy range in order to simulate a decade of normal use.

1,000,000 pressure cycles

Pumps and valves are required to transport media to downstream process steps for further processing. Pumps generate continuous vibrations while fast-opening valves can generate pressure peaks. During the pressure peak test, the system is subjected to rapid pressure peaks that intentionally exceed the nominal pressure specified in the data sheet. After one million cycles, the SM Foodmag is subjected to a leak test.

Shock and vibration

Intensive shock and vibration tests along the X, Y and Z axes are carried out on a shaker over several days to ensure that external influences do not noticeably affect the device’s performance. While the frequency band from 10 to 20,000 Hertz (5 g) is approached several times for each axis in the vibration test, a total of 18 different scenarios are tested in the shock test with 20 g (18 ms).

Moisture and IP69 load tests

During the condensation test, a cold medium is channelled through the pipe system and the sensor while the ambient temperature remains warm. In this way, the SM Foodmag is exposed to high humidity and the resulting condensation for several weeks. In addition, the appliance is washed with a cleaning solution at a temperature of 80 °C at 100 bar from various angles using high pressure. No moisture must be allowed to enter the device.