FOOD SCIENCE 87
If offset and slope sound too technical, Hanna Instruments has CAL Check to make it easy. Te company offers meters with CAL Check to help users recognise when their probe is deviating from an ideal offset and slope. A meter with CAL Check will display “clean electrode”, “check buffer” and report the overall probe condition or health of the electrode by monitoring the electrode characteristics during calibration. If monitoring offset and/or slope are necessary, then a pH meter with a GLP function can be used to display the information. It should be noted that once opened, buffers should
be changed at least every six months.
Maintenance Regular maintenance and proper storage are critical to accurate measurements. Fats, oils and proteins found in foods leave residues on the glass sensing surface of the electrode, clogging the junction and resulting in poor performance. Application-specific cleaning solutions are ideal because they are specially formulated to clean the electrode based on the composition of the sample being tested, such as an enzymatic cleaner for high-protein samples such as meat.
For either long- or short- term storage, it is best to use a storage solution to keep the pH glass bulb hydrated and prevent clogging of the junction from the salts found inside the reference fill solution. Never store the pH electrode
dry or in purified water (distilled, deionised or reverse osmosis) as this is detrimental to it. Storing the pH electrode in purified water will shorten the life of it and contribute to poor performance.
For more information visit
www.hannainst.com
www.scientistlive.com
It’s important to choose the appropriate pH electrode for food testing applications and Hanna Instruments offers a range of suitable solutions
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92