Preventing waste in food processing is vital to our environment. Monitoring the gases present during processing lets the operator adjust the process to prevent premature waste, as indicated by the presence of carbon dioxide.
Most water has trace chemicals which affect taste and purity. Normal filtration may not be effective at removing certain chemicals which stay in solution. Air stripping chemicals from water will improve taste and remove volatile chemicals from the final product.
Why monitor CO2 levels?
What benefits will I get?
How do I do it?