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HALO2 Bluetooth pH/Temperature Meter in Cheese HI9810322

Producer: HANNA Instruments

SKU: HANNA-HI9810322 Category: Hanna experimental measuring equipment

HALO2 Bluetooth pH/Temperature Meter in Cheese

The HI9810322 is a professional wireless pH meter,Accurate and easy to use, designed to measure and monitor pH levels throughout all steps of the cheese making process, while meeting Hazard Analysis Critical Control Point (HACCP) regulations belong to the line by Hanna Instruments.

– Direct pH measurement in soft cheese

– Special joints prevent clogging

– Accuracy ±0.05 pH

– The meter comes complete with standard solutions, cleaning solutions and batteries

– The probe is fixed, sturdy, not removable

Download for FREE to experience here!!!!

HANNA LAB APP iOS & Android

HALO2 can be used as a normal pH meter. When connecting to the application Hanna Lab equal will turn into a pH meter with full features including: Monitoring electrode status - NCalibration reminder – Direct reading of measured values – Temperature compensation – Stability criteria – pH (mV) and temperature alarms – GLP – User ID – Data logging and export

WHY IS pH CONTROL NEEDED IN CHEESE PROCESSING?

One of the most common measurements of the cheesemaking process is pH. pH is the most important parameter to determine the quality and control the safety of cheese. Milk acidification begins with the addition of bacteria and rennet. Bacteria consume lactose and produce lactic acid as a byproduct of fermentation. The lactic acid produced will lower the pH of the milk. Once the milk reaches a particular pH, rennet is added. The enzymes in rennet speed up coagulation and create a firmer substance. For manufacturers, when diluting rennet, the pH of the dilution water is also important; Water near pH 7 or higher can denature the rennet membrane, causing coagulation problems. Once the curds are cut, stirred, and cooked, the liquid milk must be drained. The pH of drained milk directly affects the composition and texture of the final cheese product. Milk water has a relatively high pH which contributes to increased calcium and phosphate content and results in the milk curdling more quickly. Typical drained pH levels can vary depending on the type of cheese; For example, Swiss cheese is drained between pH 6.3 and 6.5 while Cheddar cheese is drained between pH 6.0 and 6.2. During the salting process, the cheese absorbs salt from the brine solution and loses excess moisture. The pH of the brine solution should be close to the pH of the cheese, ensuring a balance of ions such as calcium and hydrogen. If there is an imbalance during this process, the final product may suffer from pitting, discoloration, weak texture, and a shorter shelf life.

STABLE SYMBOL

The hourglass icon appears during measurement and disappears when the measurement value has stabilized

WIRELESS DESIGN

Compact size ideal for field measurements

OPERATION WITH JUST 1 BUTTON

All measuring and calibration activities are done with just a single button.

CINE-SHAPED ELECTRODE HEAD

Designed to enable users to plug and measure pH directly in solid, semi-solid, emulsion samples in various dairy products during cheese production.

OPEN JOINT

Accumulation of proteins and suspended solids in the junction is a major challenge when measuring pH in cheese and solid to semi-solid cheese products. The open junction design reduces clogging from suspended solids and proteins present in cheese products for more stable pH measurements and reduced maintenance.

ELECTRODE BODY MADE OF PVDF

Polyvinylidene Flouride (PVDF) is a plastic used specifically in food, is resistant to chemicals, is also resistant to UV rays and prevents mold.

Lithium ion battery CR2032

– The device uses 1 CR2032 Li-ion battery providing up to 1000 hours of continuous use (500 hours if Bluetooth is turned on)

– The battery icon will flash when low so you never miss a measurement.

– Batteries are easy to find at supermarkets, grocery stores or bookstores...

SUPPLIED COMPLETE SET WITHOUT PURCHASING ANYTHING ADDITIONAL

– Specialized cleaning solution package for cheese Helps easily dissolve fat from cheese that sticks to the electrode By stirring to dissolve the dirt in the water, do not scrub to scratch the measurement sensor bulb, then use a paper towel to absorb excess water (do not clean)..

– pH4.01 and 7.01 machine calibration solution package

– Electrode preservation solution

– Convenient storage box

PINE NUMBER KY ARTICLE

pH
The scale	0.00 to 12.00 pH mV*: pH/mV conversion
Resolution	0.01 or 0.1 pH mV*: 0.1 or 1 mV
Accuracy	±0.05 pH
Calibration	Maximum 3 or 4 points* Automatically accepts Hanna standard buffers (pH 1.68, 4.01, 7.01, 10.01) or NIST (pH 1.68, 4.01. 6.86, 9.18)
Heat compensation	Automatic (ATC) or Manual (MTC)*
TEMPERATURE
The scale**	0.0 to 60.0^oC (32.0 to 140.0^oF)
Resolution	0.1^oC; 0.1^oF
Accuracy	±0.5^oC; ±0.9^oF
ELECTRODE
Body material	Polyvinylidene Fluoride (PVDF)
Glass	Low Temperature (LT)
Joint	Open
Reference cell	Dual, Ag/AgCl
Electrolyte	Viscolene
Head/Shape	Cone, diameter 6×10 mm
Outside diameter	13 mm
Length	75mm (2.95”)
OTHER SPECIFICATIONS
Automatically shutdown	8 minutes, 60 minutes or no activation
The battery	3V Lithium – CR2032
Battery life	Approximately 1000 hours (500 hours if Bluetooth is enabled)
Environment	0 to 50^oC (32 to 122^oF)
Protection standard	IP65
Size/volume	51 x 145 x 21mm/ 45g
GUARANTEE	6 months for the machine and 3 months for the electrodes (for products with intact tags and warranty card)
SUPPLY INCLUDED	– Measuring machine HI9810322 – The electrode is fixed to the body of the device and cannot be removed – 2 packets of standard solution pH 4.01 HI70004, 20 mL – 2 packets of standard solution pH 7.01 HI70007, 20 mL – 2 packets of solution wash HI700642 cheese electrode, 20mL - Solution preserve HI9072 electrode, 13 mL – 3V Lithium battery – CR2032 (in the device) - Warranty – Product quality certification - User manual – Paper container (Each packet of solution can only be used once)
Note	Available in the Hanna Lab app * Measurement outside the allowed temperature range may damage the gel electrolyte and is void of warranty.