Application of PH meter in dairy testing
How to clean the acidity meter after measuring the dairy products, and clean the protein in general and high protein. When measuring different media or working in different environments, the electrode contamination is different, so the cleaning method will be analyzed in detail. There are several types of cleaning methods for pH meters. Be sure to pay attention during the process, because a glass pH electrode is generally used to measure such substances. Cleaning of deposits left on electrodes:
1. When measuring general dairy protein:
Soak with 1 pepsin hydrochloric acid solution (HCl concentration 0.1mol/L) for 15 minutes, or soak with 10 sodium hypochlorite solution for 5 minutes. After that, it should be washed with pure water, and then soaked in 3.3mol/L KCL electrode soaking solution for 12 hours to maintain a balanced electrode potential. In this way, it can restore its original activity. If not, it depends on whether to change the electrode;
2. When measuring high-protein and high-fat dairy products:
Soak the electrode in dish soap for 1 hour. Take out the electrode and rinse it, then soak it in pepsin solution for 4 hours. Preparation method of pepsin solution: 5% pepsin 0.5MOL/L hydrochloric acid solution, mix 1:1. * Finally, take out the electrode, clean it with distilled water, and then soak it in 3mol/L (accurately 3.3mol) KCL solution for use. The electrode should also be filled with 3MOL/LKCL solution to avoid drying up.
Dairy products have the characteristics of high protein and high fat, which can easily cause the blockage of the capillary of the electrode glass bulb. An electrode under normal use will show slow response and unstable readings after about three months; in order to save the cost of use, resources should be allocated reasonably.
Because the acidity meter is widely used in the dairy industry. Especially in the detection of semi-finished products and finished products, it plays a very important role. The pH value of this kind reflects the quality of the tested substance. If the accurate pH value cannot be measured in time for production reference, it will have an immeasurable impact on production.
