The method of application of the pH meter in the testing of dairy products
How to clean dairy products after acidity measurement, and how to clean them for general protein and high protein situations. The degree of electrode contamination varies when measuring different media or working in different environments, so the cleaning method will be analyzed on a case by case basis. There are several types of cleaning methods for pH meters. Attention must be paid during the process, as glass pH electrodes are generally used to measure such substances. Clean the sediment left on the electrode:
1, When measuring protein in general dairy products:
Soak in a hydrochloric acid solution of gastric protease (HCl concentration of 0.1mol/L) for 15 minutes, or soak in a 10% sodium hypochlorite solution for 5 minutes. Afterwards, clean with pure water and soak in a 3.3mol/L KCl electrode soaking solution for 12 hours to maintain a balanced electrode potential. This can restore its original activity. If not, it depends on whether the electrode needs to be replaced;
2, When measuring high protein and high-fat dairy products:
Soak the electrode in dishwashing detergent and hold for 1 hour. Remove the electrode and rinse it thoroughly, then soak it in gastric protease solution for 4 hours. Preparation method of gastric protease solution: Mix 5% gastric protease in 0.5mol/L hydrochloric acid solution in a 1:1 ratio* Afterwards, remove the electrode, clean it with distilled water, and soak it in a 3mol/L (more accurately, 3.3mol) KCL solution for later use. The electrode should also be filled with a 3mol/L KCL solution to avoid drying up
Dairy products have the characteristics of high protein and high fat content, which can easily cause blockage of electrode glass ball capillaries. An electrode in normal use may experience slow response and unstable readings after about three months; In order to save usage costs and allocate resources reasonably.
Because the acidity meter is widely used in the dairy industry. Especially in the testing of semi-finished and finished products, it plays a very important role, and the pH value of this type reflects the quality of the tested substance. If the pH value cannot be accurately measured in a timely manner for production reference, it will have an immeasurable impact on production.
