Description
Professional and Portable pH Meter for Yogurt – HI98164
The HI98164 is a portable, waterproof and robust pH meter that measures pH and temperature with the Foodcare FC2133 pH electrode for yogurt. This professional and waterproof meter meets IP67 standards. The HI98164 is supplied with all the accessories needed to perform a pH/temperature measurement and comes in a durable thermoformed carrying case that keeps meters, probes, and calibration standards safe.
pH monitoring is crucial to producing consistent, quality yogurt. Yogurt is made by fermenting milk with live bacterial cultures. Most yogurts are inoculated with a starter culture consisting of Lactobacillus Bulgaricus and Streptococcus Thermophilus. Once the live culture is added, the mixture of milk and bacteria is incubated, allowing for the fermentation of lactose into lactic acid. The pH of the mixture decreases and becomes more acidic due to the production of lactic acid. It is this reduction in pH that causes the casein protein in milk to coagulate and precipitate, resulting in a yogurt-like texture.
Yogurt producers stop incubating once a specific pH level is reached. Most producers have a desired pH point between 4.0 and 4.6 at which fermentation stops with rapid cooling. Within this pH range, there is an ideal amount of lactic acid present for yogurt, giving it the acidic characteristic, aiding in thickening, and acting as a preservative against undesirable strains of bacteria.
By verifying that fermentation continues to a predetermined pH endpoint, yogurt producers can ensure that their products remain consistent in terms of taste, aroma, and texture. A deviation from the predetermined pH can lead to a reduced shelf life of the yogurt or create a product that is too bitter or acidic. Syneresis can also occur if fermentation is stopped too early or too late, resulting in yogurt that is, respectively, too alkaline or too acidic. Syneresis is the separation of liquid, in this case whey, from milk solids. Consumers expect yogurt to remain consistent in its texture, so ensuring fermentation stops at the appropriate pH is vital to consumer perception.
Yogurt can provide a number of challenges for the person who needs to measure pH. Yogurt is a semi-solid aqueous compound that has a very high solids content. This type of sample will cover the sensitive surface of the glass membrane and/or obstruct the reference junction. The FC2133 electrode supplied with the HI98164 is specifically designed to measure the pH in yogurt. With a tapered tip for easy penetration, an open junction that resists clogging, the FC2133 is an ideal general-purpose pH electrode for yogurt products. The FC2133 connects to the HI98164 with a quick-connect, secure, threadless waterproof DIN connector.
The FC2133 Amplified pH Electrode is a specialized probe that offers numerous features that enhance pH testing for yogurt producers. An integrated temperature sensor allows temperature-compensated pH measurements without the need for a separate temperature probe. The conical bulb of the probe ensures stable calibration and measurement in semi-solids and emulsions such as yogurt.
An integral part of any pH electrode is the reference junction. The reference junction is a part of the electrode that allows flow between the ions located in the reference cell and the sample being tested. It is vital that this flow occurs to complete an electrical circuit, which ultimately determines the pH value. Any blockage of the junction will prevent circuit completion, resulting in erratic or skewed readings.
Reference junction obstruction is a common challenge faced by yogurt producers as milk solids and proteins can easily accumulate on the electrode. The FC2133’s open-junction design uses a viscolene reference electrolyte that comes into direct contact with the yogurt sample. Without a physical bond, the electrode resists clogging and continues to provide accurate and stable readings.
Specs:
pH range: -2.0 to 20.0 pH; -2.00 to 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-point calibration, seven standard buffer solutions available (1.68, 4.01, 6.86, 7.01, 9.18, 10.01, 12.45) + five custom buffers
Input Impedance pH: 10^12 Ohms
mV Range: ±2000 mV
mV Resolution: 0.1 mV
mV accuracy: ±0.2 mV
Temperature Range: -20.0 to 120.0°C (-4.0 to 248.0°F)
Temperature Resolution: 0.1°C (0.1°F)
Temperature Accuracy: ±0.4°C (±0.8°F) (excluding probe error)
Temperature Compensation: manual or automatic from -20.0 to 120.0°C (-4.0 to 248.0°F)
pH Electrode: FC2133 Foodcare PVDF body, pH electrode with internal temperature sensor, quick-connect DIN connector and 1m (3.3′) cable
Log Memory: 200 samples (100 pH and 100 mV range)
Optoisolated USB connectivity with optional HI 92000 software and micro USB cable
LPG: Yes
Battery Type / Duration: 1.5V AA batteries (4) / approximately 200 hours of continuous use without backlight (50 hours with backlight) (Not included)
Ambient: 0 to 50°C (32 to 122°F); 100% RH
Dimensions: 185 x 93 x 35.2 mm (7.3 x 3.6 x 1.4″)
Weight: 400 g (14.2 oz.)
