Item no. HI-98162
The HI98162 is a rugged, wat erproof, Foodcare portable pH meter that measures pH and temperature using the specialized FC1013 probe for milk products. This professional, waterproof meter complies with IP67 standards. The HI98162 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.
he measurement of pH in milk is important in testing for impurities, spoilage, and signs of mastitis infection. While there are a number of factors that affect the composition of milk, pH measurements can help producers understand what might be causing certain compositional changes. pH measurement is commonly performed at various points in a milk processing plant.
Fresh milk has a pH value of 6.7. When the pH value of the milk falls below pH 6.7, it typically indicates spoilage by bacterial degradation. Bacteria from the family of Lactobacillaceae are lactic acid bacteria (LAB) responsible for the breakdown of the lactose in milk to form lactic acid. Eventually when the milk reaches an acidic enough pH, coagulation or curdling will occur along with the characteristic smell and taste of “sour” milk.
Milk with pH values higher than pH 6.7 potentially indicate that the milk may have come from cows with a mastitis infection. Mastitis is an ever-present challenge with dairy milking cows. When infected, the cow's immune system releases histamine and other compounds in response to the infection. There is a resulting increase in permeability of endothelial and epithelial cell layers, allowing blood components to pass through a paracellular pathway. Since blood plasma is slightly alkaline, the resulting pH of milk will be higher than normal. Typically milk producers can perform a somatic cell count to detect a mastitis infection, but a pH measurement offers a quick way to screen for infection.
Understanding the pH of raw milk can also help producers optimize their processing techniques. For example, in operations that use Ultra High Temperature (UHT) processing, even small variations from pH 6.7 can affect the time required for pasteurization and the stability of the milk after treatment.
Measuring the pH of milk can provide a number of challenges. Milk products tend to have a high solids content that will coat the sensitive glass membrane surface and/or clog the reference junction. The FC1013 supplied with the HI98162 is specifically designed for measuring pH in milk. The Polyvinylidene fluoride (PVDF) body is a food grade plastic that is resistant to most chemicals and solvents, including sodium hypochlorite. It has high abrasion resistance, mechanical strength and resistance to ultraviolet and nuclear radiation. PVDF is also resistant to fungal growth. The FC1013 is an ideal general-purpose pH electrode for milk products that connects to the HI98162 with a quick-connect, waterproof DIN connector, allowing for a secure, non-threaded attachment.
Ergonomic, rugged, waterproof (IP67) design
Supplied with FC1013 Foodcare pH/Temperature electrode
Five-point pH calibration with seven standard buffers and five custom buffers
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
HI98162 is supplied with FC1013 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||FC1013 pre-amplified pH probe with internal temperature sensor, quick connect DIN connector and 1 m (3.3’) cable (included)|
|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 Calibration||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.)|