Item no. HI-98163
The HI98163 is a rugged, waterproof, Foodcare portable pH meter that measures pH and temperature using the speci alized FC2323 meat pH electrode with a stainless steel piercing blade. This professional, waterproof meter complies with IP67 standards. The HI98163 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.
In the meat processing industry, the monitoring of pH is considered to be of the utmost importance due to its effect on the meat's quality factors including water binding capacity and shelf life. Upon slaughter, biochemical processes begin to break down the meat. Glycolysis begins post-mortem, converting glycogen to lactic acid, reducing the pH of the carcass. Depending on a number of factors such as type of animal and even breed, this decrease in pH can take anywhere from a single hour to many. It is vital to monitor pH during this phase as once the lowest pH value is reached, the pH will begin to slowly rise, indicating that decomposition has begun.
The pH value of meat influences its’ water binding capacity which directly impacts consumer qualities such as tenderness and color. Lower pH values result in a lower water-binding capacity and lighter colors. Factors such as these can be important when considering how to efficiently produce meat products. For example, when producing dry sausages the meat must have a low water binding capacity so that it can dry evenly.
Depending on the type of the final product and the steps required to get there, pH values will vary throughout the meat processing industry. It is imperative, regardless of the final product, that pH be maintained at a low value to prevent bacterial spoilage and comply with food safety regulations. By monitoring pH values throughout the meat production process, you can ensure the creation of consistent and safe meat products.
Meat products can provide a number of challenges for the person that needs to measure pH. Oils and solids from the meat can coat the sensitive glass membrane surface and/or clog the reference junction. The FC2323 that is supplied with the HI98163 is designed specifically for measuring pH in meat. Design considerations include a stainless steel piercing blade around conic tip shape probe for easy penetration, an open junction that resist clogging, and a Polyvinylidene Fluoride (PVDF) food grade plastic body 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 FC2323 is an ideal general-purpose pH electrode for meat that connects to the HI98163 with a quick-connect, waterproof DIN connector, allowing for a secure, non-threaded attachment.
Ergonomic, rugged, waterproof (IP67) design
Supplied with FC2323 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
HI98163 is supplied with FC2323 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 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||FC2323 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|
|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 Resolution||0.1°C (0.1°F)|
|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)|
|Weight||400 g (14.2 oz.)|