Page 67 - FoodFocusThailand No.219 June 2024

SMART PRODUCTION

Choose the Right Sensor to Tables 1 and 2 explain that both sensors can measure the pH with a response
Solve the Problem Directly time of less than or equal to 12 seconds, and the standard deviation was well within
The main criteria must be satisfied: ±0.05 pH units. The results show that the sensors are designed to be comprehensive
the pH sensing membrane must for measuring the pH of various types of sauces.
freely interact with the sample, and The state-of-the-art technology will allow the pH analysis to be accurate and
secondly, the outflow of the reference reduce the possible errors occurring in the texture and components of the sauce.
electrolyte and its contact with the Therefore, control of the pH measurement is essential in sauce products to maintain
sample must be optimal. Furthermore, product quality and safety assurance until it reaches consumers.
the deciding factors for selecting an
appropriate sensor for pH
measurements include the texture, More Information Service Info C008
thickness, and viscosity of the sauce.
Specific sensor is a specialist sensor
1
for pH measurement of thick, creamy,
and emulsified sauce samples.
The particular use sensors for pH
2
measurement of water-based (oil/
fat-free), heterogeneous, yet free-
flowing sauces such as vinaigrette
sauce and soy sauce samples. In
this article, we will discuss the results
of measuring the pH values of the
various sauces with both sensors. The
test results are given in Table 1 and
Table 2, respectively.

ข้้อมููลเพิ่่�มูเติ่มู / Additional Information
1 InLab Solids Pro-ISM sensor เซนเซอร์์
เฉพาะทางสำำาหร์ับการ์ตร์วจวัดค่่า pH
เหมาะกับซอสำท่�ม่ค่วามข้้น เป็็นเน้�อค่ร์่ม
และผสำมเป็็นเน้�อเด่ยวกัน จากเมทเล่อร์์
โทเลโด ป็ร์ะเทศสำวิตเซอร์์แลนด์
1 InLab Solids Pro-ISM is a specific
sensor for pH measurement of thick,
creamy and emulsified sauce samples
from Mettler Toledo, Switzerland.
2 InLab Max Pro-ISM sensor เซนเซอร์์
วัดค่่า pH แบบจำาเพาะท่�แกนกลางทำาจาก
แก้ว จึงทำาให้สำามาร์ถถ่ายอิเล็กโทร์ไลต์ได้ด่
ยิ�งข้ึ�น เหมาะกับซอสำเน้�อผสำมท่�ม่นำ�าเป็็น
สำ่วนป็ร์ะกอบหลัก (ป็ร์าศจากนำ�ามัน/ไข้มัน)
จากเมทเล่อร์์ โทเลโด ป็ร์ะเทศสำวิตเซอร์์แลนด์
2 InLab Max Pro-ISM sensor is the pH
sensor that have a glass shaft which
easier outflow the electrolyte better,
suitable with water-based (oil/fat free)
from Mettler Toledo, Switzerland.

เอกสารอ้างอ่ง / References
• Code of Federal Regulations. 21,
Chapter 1, part 169–Food dressings and
flavorings.
• Code of Federal Regulations. 21,
Chapter 1, part 114–Acidified foods.
• Leistner, L., 2000. Basic aspects of food
preservation by hurdle technology.
International journal of food
microbiology, 55(1-3), pp.181-186.

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