Professional Cheese pH Meter - HI98165

$ 1,200.00

Origin: Germany Pedido N° ref.: HANNA HI98165

Shipping: throughout Latin America Delivery time: Inquire

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Professional portable cheese pH meter - HI98165

The HI98165 is a robust, waterproof portable pH meter that measures pH and temperature using the specialized pH electrode FC2423. This professional waterproof meter meets IP67 standards. The HI98165 comes with all the necessary accessories to carry out a pH/temperature measurement packaged in a durable thermoformed carrying case that securely holds the meters, probes, and calibration buffers in place.

detalles

pH is an essential measure throughout the cheese process. From the initial measurements of incoming milk to the final measurements of cured cheese, pH is the most important parameter for cheese quality and safety control.

The acidification of milk begins with the addition of bacterial culture and rennet. The bacteria consume lactose and create lactic acid as a byproduct of fermentation. The lactic acid produced will cause the pH of the milk to drop. Once the milk reaches a specific pH, rennet is added. The enzymes in rennet help to accelerate coagulation and create a firmer substance. For cheese manufacturers who dilute their rennet, the pH of the dilution water is also critical; water close to pH 7 or higher can deactivate the rennet, causing coagulation disturbances.

Once the curd is cut, stirred, and cooked, the liquid whey must be drained. The pH of the whey during drainage directly affects the composition and texture of the final cheese product. Whey with a relatively high pH contributes to higher levels of calcium and phosphate and results in a stronger curd. Typical pH levels during drainage can vary depending on the type of cheese; for example, Swiss cheese drains between pH 6.3 and 6.5 while Cheddar cheese drains between pH 6.0 and 6.2.

During the salting process, cheese absorbs salt from the brine solution and excess moisture is lost. The pH of the brine solution should be close to the pH of the cheese, ensuring the balance of ions such as calcium and hydrogen. If there is an imbalance in the brine, the final product may have defects such as crust, discoloration, weakened texture, and a shorter shelf life.

Cheeses must fall within a narrow pH range to provide an optimal environment for the microbial and enzymatic processes that occur during ripening. The bacterial cultures used in ripening are responsible for characteristic features, such as holes in Swiss cheese, white mold on Brie cheese rinds, and the aroma of Limburger cheese. A deviation from the ideal pH is not only harmful to the ecology of the bacteria but also to the cheese structure. Higher pH levels can result in cheeses that are more elastic while lower pH levels can cause brittleness.

Cheese products can present a number of challenges for the person needing to measure pH. Cheese products tend to be solid to semi-solid. Both types of samples coat the surface of the sensitive glass membrane and/or obstruct the reference junction. The FC2423 supplied with the HI98165 is specifically designed to measure pH in cheese. Starting from a conical tip shape on a 5 mm diameter stainless steel body for easy penetration into cheese without leaving a large hole for an open junction that resists obstruction; the FC2423 is an ideal general-purpose pH electrode for cheese. The FC2423 connects to the HI98165 with a waterproof quick-connect DIN connector, allowing for a secure, non-threaded attachment.

The HI99165 uses the FC242D amplified stainless steel pH electrode. This specialized electrode offers numerous features that enhance pH testing for cheese producers. The robust stainless steel housing combined with the conical sensing tip allows penetration into the cheese at various points throughout the production process. An integrated temperature sensor also ensures that all pH measurements are temperature compensated without the need for a separate temperature probe

Stainless steel body

The AISI 316 stainless steel body offers durability in production facilities and can withstand chloride concentrations that cause corrosion in other types of alloys.

conical glass tip

Glass cone tip

The conical tip design allows penetration into solids, semi-solids, and emulsions for direct pH measurement in samples such as cheese.

temperature sensor

Built-in temperature sensor

Errors in calibration and measurement are eliminated with the automatic temperature compensation provided by the integrated temperature sensor.

In addition to being supplied with a single pH electrode made for cheese, the HI98165 has Hanna's exclusive CAL CHECK ™ function that alerts the user to potential problems during the calibration process. This is very important for food processors, as the probe may become coated with solids present in the food product being measured. This coating can easily lead to errors in pH measurement. By comparing previous calibration data to the current calibration, the meter will inform the user, with screen indications, when the probe needs to be cleaned, replaced, or if the pH buffer may be contaminated. After calibration, the overall status of the probe is displayed on the screen as a percentage from 0 to 100% in increments of 10%. The status of the probe is affected by both the compensation characteristics and the slope of the pH electrode, which can be found in the GLP data.

By pressing the virtual 'AutoHold' key in measurement mode, the meter will freeze and automatically record a stable reading. A 'out of calibration range' warning can be enabled to alert the user when a reading is not within the calibrated pH value range.

The log-on-demand mode allows the user to record and save up to 200 samples. The recorded data, along with the associated GLP data, can then be retrieved or transferred to a PC using the micro USB cable HI920015 from Hanna HI92000 and the software for traceability in maintaining records of specific product batches. The GLP data includes date, time, calibration buffers, offset, and slope, and can be accessed directly by pressing the dedicated GLP key.

A context-sensitive help menu based on the currently displayed screen can be accessed at any time with just a dedicated button press.

The high contrast, graphic LCD display is easy to see outdoors in sunlight as well as in low-light areas with backlight. A combination of dedicated and virtual keys allows for easy, intuitive operation of the meter in a variety of languages.

The HI720165 case is compact, durable, and thermoformed to hold all necessary components for field measurement, including the meter and electrode, beakers, buffer solutions, and cleaning solutions.

Features and benefits:

robust waterproof (IP67) ergonomic design,,

Supplied with FC2423 Foodcare pH / temperature electrode

Durable stainless steel body that is only 5 mm in diameter

Cone-shaped tip for easier penetration into semi-solids

Open joint design that resists blockage from food solids

Built-in temperature sensor for measuring compensated temperature

pH calibration of five points with standard seven buffers and five custom buffers

Comprobar CAL

Alerts the user to potential problems during calibration including when it is necessary to clean the electrode and possible buffer contamination

Shows the general status of the pH electrode after calibration based on offset slope characteristics and

Log-on-demand

Measurement data storage at the press of a button

Mantener automaticamente

Freezes the measurement reading in case of stabilization

GLP Features

GLP data including date, time, pH calibration buffers, offset, and slope

GLP data stored with recorded data for traceability

Calibration wait time to alert the user at a defined interval when the calibration has expired

the selection of multiple languages

battery life 200 hours with battery level displayed on the measurement screen

Menu-driven for ease of use with expanded virtual key functionality

Contextual help at the press of a button

Backlit, graphical LCD screen

conectividad

PC connectivity via HI92000 software, sealed micro USB, and opto-isolated

Presupuesto

pH range -2.0-20.0 pH; -2.00-20.00 pH; -2.000 TO 20.000 pH

pH Resolution 0.1 pH; 0.01 pH; 0.001 pH

pH Accuracy ± 0.1; ± 0.002 pH

pH calibration up to five calibration points, seven standard buffers available (1.68, 4.01, 6.86, 7.01, 9.18, 10.01, 12.45) + five custom buffers

mV rango ± 2000 mV

Resolution mV 0.1 mV

mV Accuracy ± 0.2 mV.

Temperature range of -20.0 to 120.0 °C (-4.0 to 248.0 °F)

Temperature resolution of 0.1 °C (0.1 °F)

Temperature accuracy ± 0.4 °C (± 0.8 °F) (excluding probe error)

automatic temperature compensation manual or -20.0-120.0 °C (-4.0 to 248.0 °F)

Calibration slope 80 to 110%

stainless steel body / FC2423 Foodcare probe electrode, pH electrode with internal temperature sensor, quick-connect DIN connector and 1 m (3.3 'cable)

Input impedance of 10 $ ^ $ ohms

Log-on-demand 200 samples (100 pH and 100 mV)

Opto-isolated USB PC connectivity with optional HI 92000 software and micro USB cable

Type batteries / duration of 1.5 V AA (4) / approximately 200 hours of continuous use without backlight (50 hours with backlight)

User-selectable auto-off: 5, 10, 30, 60 minutes or can be disabled

Entorno 0 a 50 ° C (32 a 122 ° F); RH 100% (IP67)

Dimensions 185 x 93 x 35.2 mm (7.3 x 3.6 x 1.4 ")

Peso 400 g (14,2 oz)

Shipping contents:

Order information HI98165 is supplied with FC2423 PVDF pH electrode body, HI7004M pH 4.01 buffer solution (230 ml), HI7007M pH 7.01 buffer solution (230 ml), HI700642 electrode cleaning solution for cheese residues (2), 100 ml plastic beaker (2), AA batteries 1.5 V (4), PC software HI92000, HI920015 micro USB cable, instruction manual with quick start guide, instrument quality certificate, and transport cases HI720165.

Information:

Metrological calibration certificate of:		Technical service and maintenance of:
pH meter		pH meter

International calibration certificate:	220 US$	Preventive maintenance and verification:	35 US$
Calibration certificate from EQUINLAB SAC calibration laboratory - Standard 17025	30 US$	Repair, corrective maintenance, adjustment, update, and validation:	60 US$

Includes:

** 2-year warranty.

** Discounts for the sale of two or more pH meter.

** Metrological calibration certificate for pH meter.

** Preventive maintenance, corrective (repair), technical service, and spare parts.

** Sales, maintenance, calibration, certification, and technical service 24 hours.

Envios a: Argentina, Bolivia, Brasil, Chile, Colombia, Costa, Rica, Cuba, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico, Dominican Republic, Uruguay, Venezuela.

Quick contact: [email protected] [email protected]

Price: $ 1,200.00

Catalog:

HANNA Professional pH Meter

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Professional Cheese pH Meter - HI98165