Perfect form of pH measurement of food

The measurement of pH in the food industry has historically been fraught with problems as the products are not commonly a simple aqueous solution, which makes measurement difficult. Meats, cheeses, fruits, conserves, creams, solids and protein-rich products demand a robust pH electrode that can penetrate the sample easily.

It can also be important that the product being measured is not contaminated with electrolyte solution. Therefore, in certain circumstances, the outflow of electrolyte through the diaphragm should be close to 0.

Other challenges include protein-containing samples blocking the electrolyte diaphragm of conventional electrodes or the challenge of getting a suitable electrode into small containers or sachets.

Metrohm has designed a range of electrodes to combat these measurement challenges. All of them can be connected to its existing instrumentation.

The Spearhead electrode has been designed with a robust electrode tip for penetrating semi-solid samples such as meats, cheeses and fruit. The spearhead contains maintenance-free solid polymer electrolyte to ensure a long and happy electrode life and the low electrolyte flow rate virtually eliminates product contamination.

The low-maintenance capillary diaphragm of the Porotrode eliminates protein blockage, making this electrode suitable for testing highly viscous or protein-containing samples.

Meanwhile, its 3mm electrode tip diameter makes the Biotrode electrode suitable for measurement of foodstuff that are in very small vessels or sachets.