Laboratory Titration and Automatic Titration
The titration method uses carefully measured volumes of reagents and colour-changing indicators to measure the exact concentration of sanitizer in the sample.
The method requires difficult chemicals which must be carefully stored and managed. The equipment and chemicals are not suitable for production environments. Skilled testers must be managed and trained as the process is complex. Manual titration or automatic titration using a machine must be performed in a climate-controlled laboratory by a trained scientist. Otherwise, environmental factors or user error can dramatically affect the result.
There is not a standard titration method for every target chemical, and depending on the reaction and indicators, the measurement range may be limited. For certain chemicals used in food and beverage environments, standard titration techniques cannot measure the desired target directly, or achieve the desired range.
Titration delivers a very accurate, repeatable results. However, because they cannot be performed by operators near the production line, they are done less frequently, it takes longer to control the dosing, and labour costs are high. Therefore whilst this method can be suitable for large food processing applications with scientists in a laboratory, the process is inefficient as a regular, quick test used to modify the process in real time.