Ph meter can also measure fruits
What kind of pH meter should be used to measure fruits?
Since jams, jellies and juices all have high and consistent quality requirements, it is important to implement pH control in these processes. Flavor, color and stability are important factors in determining quality. pH affects gelling, flavor and the shelf life of the product. Often, food acids (such as lactic acid) are added to lower the pH. Pectin only forms colloids within a certain pH range, depending on the amount of soluble material contained. 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.
How to measure acidity
First, the basic ingredients (eg: fruit and sugar) are mixed and pasteurized at 105 C (220 F). The whole thing usually contains 60-65% sugar and sometimes contains fruit particles. After cooling, these raw materials are transferred to the cooking tank, while additives such as spices, pectins and edible 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). Premixer. The pressure and temperature of the process depend on the size of the vessel, the installation location and the product. Food acid is added until the pH reaches the desired value. Usually the pH value is 2.8-3.2 (determined by the product). During the cooking process, continuous pH control is performed to adjust the amount of edible acid added. If the pH is too low (e.g. apple pectin <2.8), the pectin will begin to harden, become brittle and form prematurely. Beyond a certain pH range, it is impossible to form a gel.
For pH measurement in jams, jellies and juices, the following example systems are recommended:
a) Side installation of pH meter:
Sheath: Retractable InTrac777, H=70mm, manual or pneumatic expansion and contraction. This device can retract the electrode into the flushing chamber for cleaning without interrupting the production process, and can also take the electrode out for maintenance.
b) Side installation of pH meter:
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 transmitted directly to the computer control system. Low maintenance pH electrode HA405-DPA-SC-S8. This gel electrode is pre-pressurized to 2.5 bar (36 psi) and therefore does not require a pressurized sheath for use like liquid electrolyte electrodes.
It can also be used to measure fruits. It can be seen that the pH meter can be developed in various aspects and play a certain role in the future. Its function is powerful.
