Quality Control

The following is excerpted from the research and writings of Dr. Mark Edwards, one of the world’s foremost authorities on algae.

Measurements of process quality vary with the goal for the system. Optimizing food production requires substantial monitoring, testing and assurance that the process meets FDA and sometimes organic food standards. Automated production systems enable quality control checks continuously for all of the critical variables including especially contamination. Quality control may include monitoring for:

  • Biomass density, color, size, structure and vitality
  • Water temperature, Ph (acidity), dissolved O2 and CO2
  • Water quality and dissolved salts and possibly metals
  • Mixing velocity
  • Nutrient availability for all important nutrients

Measurement of various component parameters occurs through the process of harvest, oil extraction and component separation.

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