pH/°C meter for Yogurt Log-on-demand

HI-98164

Ny

Item no. HI-98164

Mer detaljer

6 300 kr

The HI98164 is a rugged, waterproof, Foodcare portable pH meter that measures pH and temperature using the specialized FC2133 yogurt pH electrode.   This professional, waterproof meter complies with IP67 standards. The HI98164 is supplied with all necessary accessories to perform a pH/temperature measurement packaged into a durable thermoformed carrying case  that holds the meters, probes and calibration buffers securely in place.

Monitoring pH is crucial in producing consistent, quality yogurt. Yogurt is made by the fermentation of milk with live bacterial cultures. Most yogurts are inoculated with a starter culture consisting of Lactobacillus bulgaricus and Streptococcus thermophilus. Once the live culture is added, the mixture of milk and bacteria is incubated, allowing for fermentation of lactose to lactic acid. The pH of the mixture drops and becomes more acidic due to the lactic acid production; it is this reduction in pH causes the casein protein in milk to coagulate and precipitate, resulting in a yogurt-like texture.

Yogurt producers cease incubation once a specific pH level is reached. Most producers have a desired point between pH 4.0 and 4.6 in which fermentation is stopped by rapid cooling. Within this range of pH there is an ideal amount of lactic acid present for yogurt, giving it the characteristic tartness, aiding in thickening, and acting as a preservative against undesirable strains of bacteria.

By verifying that fermentation continues to a predetermined pH endpoint, yogurt producers can ensure their products remain consistent in terms of flavor, aroma, and texture. A deviation from the predetermined pH can lead to a reduced shelf life of yogurt or create a product that is too bitter or tart. Syneresis can also occur if fermentation is stopped too early or too late, resulting in yogurt that is respectively too alkaline or too acidic. Syneresis is the separation of liquid, in this case whey, from the milk solids. Consumers expect yogurt to remain texturally consistent, so ensuring fermentation is stopped at the appropriate pH is vital to consumer perception.

Yogurt can provide a number of challenges for the person that needs to measure pH. Yogurt is a semi-solid to slurry that has a very high solids content. This type of sample will coat the sensitive glass membrane surface and/or clog the reference junction. The FC2133 that is supplied with the HI98164 is designed specifically for measuring pH in yogurt. From a conic tip shape for easy penetration to an open junction that resist clogging; the FC2133 is an ideal general-purpose pH electrode for yogurt products. The FC2133 connects to the HI98164 with a quick-connect, waterproof DIN connector, allowing for a secure, non-threaded attachment.

Features/Benefits:

Ergonomic, rugged, waterproof (IP67) design

Supplied with FC2133 Foodcare pH/Temperature electrode

  • Conic tip shape for easy penetration into semi-solids
  • Open junction design that resist clogging from food solids
  • Glass body that is easy to clean
  • Built in temperature sensor for temperature compensated measurements

Five-point pH calibration with seven standard buffers and five custom buffers

CAL Check

  • Alerts user to potential problems during calibration including when to clean electrode and possible buffer contamination
  • Displays overall condition of the pH electrode after calibration that is based on the offset and slope characteristics

Log-on-demand

  • Store measurement data at the press of a button

AutoHold

  • Freezes displayed measurement reading upon stabilization

 

GLP Features

  • GLP data including date, time, pH calibration buffers, offset, and slope
  • GLP data stored with logged data for traceability

Calibration timeout to alert the user at a defined interval when the calibration has expired

Multiple language selection

200 hour battery life with battery level displayed on measurement screen

Menu driven for ease of use with virtual-key extended functionality

Contextual help at the press of a button

Backlit, graphic LCD

Connectivity

  • PC connectivity via a sealed opto-isolated micro USB and HI92000 software

Ordering Information:

HI98164 is supplied with FC2133 PVDF body pH electrode, HI7004M pH 4.01 buffer solution (230 mL), HI7007M pH 7.01 buffer solution (230 mL), 100 mL plastic beaker (2), 1.5V AA batteries (4), HI92000 PC software, HI920015 micro USB cable, instruction manual with quick start guide, instrument quality certificate and HI720161 hard carrying case.

Read the brochure: FOOD QUALITY PH METERS

Auto-off user selectable: 5, 10, 30, 60 min or can be disabled
Battery Type / Life 1.5V AA batteries (4) / approximately 200 hours of continuous use without backlight (50 hours with backlight)
Dimensions 185 x 93 x 35.2 mm (7.3 x 3.6 x 1.4”)
Electrode/Probe FC2133 Foodcare PVDF body, pH electrode with internal temperature sensor, quick connect DIN connector and 1 m (3.3’ cable)
Environment 0 to 50°C (32 to 122°F); RH 100% (IP67)
Input Impedance 10¹² Ohms
Log-On-Demand 200 samples (100 pH and 100 mV range)
mV Accuracy ±0.2 mV
mV Range ±2000 mV
mV Resolution 0.1 mV
PC Connectivity opto-isolated USB with optional HI 92000 software and micro USB cable
pH Accuracy ±0.1; ±0.002 pH
pH Calibration up to five point calibration, seven standard buffers available (1.68, 4.01, 6.86, 7.01, 9.18, 10.01, 12.45) + five custom buffers
pH Range -2.0 to 20.0 pH; -2.00 to 20.00 pH; -2.000 to 20.000 pH
pH Resolution 0.1 pH; 0.01 pH; 0.001 pH
Slope Calibration from 80 to 110%
Temperature Accuracy ±0.4°C (±0.8°F) (excluding probe error)
Temperature Compensation manual or automatic from -20.0 to 120.0°C (-4.0 to 248.0°F)
Temperature Range -20.0 to 120.0°C (-4.0 to 248.0°F)
Temperature Resolution 0.1°C (0.1°F)
Weight 400 g (14.2 oz.)

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