Page 57 - FoodFocusThailand No.205 April 2023

STRONG QC & QA
sensing membrane needs to be ข้้อมููลเพิ่่�มูเติ่มู / Additional Information
sensitive enough to record the 1 InLab Solids Pro-ISM sensor เซนเซอร์์เฉพาะทางสำำาหร์ับการ์ตร์วจวัดค่่า pH เหมาะกับซอสำท่�ม่
accurate pH in such a matrix. The ค่วามข้้น เป็็นเน้�อค่ร์่ม และผสำมเป็็นเน้�อเด่ยวกัน จากเมทเล่อร์์-โทเลโด ป็ร์ะเทศสำวิตเซอร์์แลนด์
time to reach an equilibrium pH using InLab Solids Pro-ISM is a specialist sensor for pH measurement of thick, creamy and
emulsified sauce samples from Mettler Toledo, Switzerland.
conventional pH electrode leads to 2 XEROLYT EXTRA ค่้อ เทค่โนโลย่อิเล็กโทร์ดท่�ม่ค่วามแข้็งแร์งทนทานสำูง จาก เมทเล่อร์์-โทเลโด
®
high response time and inaccurate ป็ร์ะเทศสำวิตเซอร์์แลนด์
results.
XEROLYT EXTRA is the technology of electrode with a sturdy and solid properties from
®
Mettler Toledo, Switzerland.
Correct pH for Right Flavor 3 InLab Max Pro-ISM sensor เซนเซอร์์วัด pH แบบจำาเพาะท่�แกนกลางทำาจากแก้วทำาให้สำามาร์ถถ่าย
This specific sensor is a specialist อิเล็กโทร์ไลท์ได้ด่ยิ�งข้้�น เหมาะกับซอสำเน้�อผสำมท่�ม่นำ�าเป็็นสำ่วนป็ร์ะกอบหลัก (ป็ร์าศจากนำ�ามัน/ไข้มัน)
1
sensor for pH measurements of thick, จากเมทเล่อร์์-โทเลโด ป็ร์ะเทศสำวิตเซอร์์แลนด์
creamy and emulsified sauce InLab Max Pro-ISM sensor is the pH sensor that have a glass shaft which easier outflow the
samples. The sensor has a built-in electrolyte better, suitable with water-based (oil/fat free) from Mettler Toledo, Switzerland.
temperature probe and provides
Intelligent Sensor Management (ISM)
technology. The sensor has a More Information Service Info C010
toughened glass shaft that resists
breakage. The pH sensing membrane
is constructed from low temperature
(LoT) glass, which is sensitive enough
to yield fast results. The reference
system is solid unique polymer ,
2
Hence refilling of electrolyte and the
worry on its outflow is not required in
case of this sensor. The open junction
makes it free from clogging and easy
to clean. These features make it a
low maintenance and easy to handle
pH sensor.
For water-based sauces (oil/fat
free), heterogeneous, yet free flowing
sauces such as vinaigrette sauce and
soy sauce, the specific sensor is
3
recommended because of this sensor
has an immovable glass sleeve
junction that ensures steady outflow
of the electrolyte, Moreover, a self-
cleaning ability since the outflow of
electrolyte prevents the contaminants
from entering the junction and hence
there is no clogging. The pH
membrane is made of HA type glass
(high alkali glass) which makes the
sensor robust and suitable for use in
such liquid samples. Proper care and
handling of sensor helps to maintain
the optimal response time.
Sauce products must examine
the product for the quality purpose
which can error from product
characteristics or components such
as viscosity, semi-solid structure, fat
/oil and protein component. The
solution of this problem was
good technology and up to date
which helps to analyze the pH
accurately and cut off any chances
of error.

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