The measurement of pH in food processing is vital for the production of safe, high quality products. Maintaining the correct pH range is often essential in many of the physical and chemical processes that take place during food production. For example, pH control is needed to achieve successful fermentation in the production of many types of cheese, pickles and other fermented foods. pH control is also required to insure proper gel formation during the production of jellies.
In addition to maintaining food quality, control of pH can be vital for food safety. For example a low pH (below pH 4.6) will prevent the growth of potentially deadly bacteria in canned foods.
The Model HM-17MX has been specifically designed for these types of applications.
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