Item no. HI-98164
The HI98164 is a rugged, waterproof, Foodcare portable pH meter that measures pH and temperature using the specializ ed 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.
Ergonomic, rugged, waterproof (IP67) design
Supplied with FC2133 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
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.)|