Ph meter can also measure fruit
1. What kind of pH meter should be used for fruit measurement
Since jams, jellies and juices etc. have high and consistent quality requirements, it is important to have pH control in these processes. Flavor, color and stability are important factors in determining quality. pH affects gelling, flavor and shelf life of the product. Usually, the addition of food acids (eg lactic acid) is used to lower the pH. Depending on the amount of soluble matter contained, pectin will only form colloids in a certain pH range. Therefore, during the production of jams, jellies and juices, the addition of edible acids is controlled by online pH measurement. This process can ensure the accuracy of production and realize process automation.
2. Measurement method of PH acidity meter
First, the base ingredients (eg: fruit and sugar) are mixed and pasteurized at 105C (220F). The whole is usually 60-65% sugar and sometimes fruit granules. After cooling, these ingredients are conveyed to the cooking tank while additives such as spices, pectin and food acids are added to a closed container while stirring at 80 to 100 C (176-212 F), 1.2 to 1.3 bar (18-19 psi). pre-mixer. Process pressure and temperature depend on vessel size, installation location and product. Add food acid until the pH reaches the desired value. Usually the pH is 2.8-3.2 (determined by the product). During cooking, continuous pH control is performed to adjust the amount of food acid added. If the pH is too low (eg: apple pectin < 2.8), the pectin starts to harden, become brittle and form prematurely. If it exceeds a certain pH range, it is impossible to form a gel.
3. How to install the pH meter
For pH measurement in jams, jellies and juices, the following example systems are recommended:
a) PH acidity meter side installation:
Composite pH electrode: HA405-DPA-SC-S8/225 with silver ion trap
Sheath: retractable InTrac777, H=70mm, retractable manually or pneumatically. This device allows the electrodes to be retracted into the rinse chamber for cleaning and removed for maintenance without interrupting the production process.
b) PH acidity meter side installation:
Composite pH electrode: HA405-DPA-SC-S8/120 with silver ion trap
Sheath: InFit 761-50CIP/70
c) Recommended transmitter for PH acidity meter: 2500 with Sensocheck, which can identify electrode error signals (for example: electrode damage). Measurement data can be directly transferred to the computer control system. Low maintenance pH electrode HA405-DPA-SC-S8. This gel electrode is pre-pressurized to 2.5 bar (36psi), so unlike liquid electrolyte electrodes, it needs to be used with a pressurized sheath.
It can also measure fruits. It can be seen that the Ph acidity meter can play a certain role in all aspects of development in the future, and its function is powerful.
