Multiparameter Food/Beverage/Dairy Titration System Customizable to your specific application Food pH, free fatty acids, NaCl, chlorine, titrable acidity, formol number, reducing sugars and more.
Beverage
Products that Address Your
ph, ascorbic acid, chloride, formol number, citric acid, phosphoric acid, potassium, reducing sugars and more.
Dairy pH, lactic acid, chloride, calcium, ascorbic acid and more.
Wine/Beer pH, total acidity, free and total S02, volatile acidity (titration only), and more. • Performs acid/base and potentiometric titrations • This versatile titrator supports up to 10,000 titration methods (standard and user defined) • Large backlit color LCD screen • User customized reports can be printed, saved on disc or transferred to PC via RS232 interface or USB
pH
GUIDE HI 99161
Cheese pH
Portable pH Meter
for Dairy and Cheese
American
4.98
Built for Industry with Specialized Probe
Cheddar
5.90
• Water and humidity proof
Cottage
4.75 - 5.02
Cream Cheese
4.10 - 4.79
• Electrode features a built-in temperature sensor • Automatic temperature compensation
Cheese Dip Specific Food Industry pH Electrode FC 202D is built with a non toxic material, open junction and conic tip for easy penetration even in semisolid samples.
HI 99163
Meat pH Meter
Built for Industry with Specialized Probe
5.80
Parmesan
5.20 - 5.30
Swiss Gruyere
5.68 - 6.62
Milk pH Cow’s Milk
6.40 - 6.80
Acidophilus
4.09 - 4.25
• Direct meat pH readings
Condensed Milk
• Water and humidity proof
Evaporated
• Easy to calibrate and clean
Goat’s Milk
Food Industry Specific Meat Electrode with Penetration Blade FC 232D is a special electrode built with a non toxic material, open junction and thread for stainless steel blade. The replaceable penetration blade allows meat measurement on both the surface and internally.
Ham
5.9 - 6.1
Lamb
5.4 - 6.7
Pork
5.3 - 6.9
Veal
6.0
HI 2210
pH Bench Meter
Perform a complete analysis in one compact unit • Ideal for pH analysis and for performing manual titrations • Log and transfer your results to a computer • Calibration Check™ notifies you when the electrode needs to be replaced
6.33 5.90 - 6.30 6.48
Meat pH
Ground Beef
5.1 - 6.2
Soup pH Broccoli & Cheese (condensed)
5.60
Chicken Broth
5.80
Cream of Celery (condensed)
6.20
Cream of Mushroom (condensed) 6.00-6.20 Cream Style Corn (condensed)
5.70-5.80
pH & Sodium
Minestrone (condensed)
HI 4222S
New England Clam Chowder (condensed) 6.00
pH & Sodium Meter Kit Kit includes • HI 4222 pH/Temperature/Sodium Bench Meter • FC 300B Sodium Electrode • Sodium Standards Ideal for Beverages • Desserts • Cereal • Dairy & Cheese • Seafood • Fats & Oils Sauces & Condiments • Fruits • Meats • Soups • Sugars, Jams & Spreads
5.40
Titration Cooking Temperature for Meats
HI 903
Karl Fischer Titration System
Perfect for testing any parameter, HANNA’s line of titrators combines an ultra-high
82°C
WholePoultry
77°C
PoultryBreast, Well Done Meats
74°C
Stufing GroundPoultry, Reheated Leftovers
71°C
Meats - Medium Raw Eggs, Egg Dishes
precision titrant delivery system with optically regulated magnetic stirring, sophisticated endpoint determination, dynamic dosing and background drift
Pork & Ground Meats
correction algorithms. HANNA’s titrators easily allow for different types of titrations that range from content via coulometric or volumetric analysis.
• HI 903 Karl Fischer Titration System measures 100% to 100 ppm water content. Combines an ultra-high precision titrant delivery
Cooking & Storage Temperatures 63°C
Medium-rare
system with optically regulated magnetic stirring, sophisticated endpoint determination, dynamic dosing and background drift correction algorithm.
Beef
Steaks, Roasts, Veal, Lamb 60°C
Hot Foods
4°C Refrigerator Temperatures -18°C
Freezer Temperatures
4°-60°C
Danger Zone for Bacterial Growth
Titratable Acids mini Titrator and pH Meter HI 84429
General Info To kill most harmful germs, high food temperatures (74°C to 100°C) can be achieved by boiling, baking, frying and roasting.
Perform a complete analysis in one compact unit
Refrigerator temperature should be at 40°F (4°C) or lower.
• Data logging capabilities
Freezer temperature should be at 0°F (-18°C) or lower. Defrost food in the refrigerator, in cold water, or in the microwave.
• Performs the phenolphthalein 8.3 pH titration for lactic acid and measures the pH of your dairy/whey. • Supplied with a pre-programmed analysis method
Titratable Acidity Mini Titrator and pH Meter
HI 84432
for Fruit Juice As 0°C is approached, ice
crystals can begin to form and lower the quality of foods such as raw fruits, vegetables and eggs. A refrigerator thermometer will help determine whether food is too close to this temperature.
Perform a complete analysis in one compact unit • Based on the AOAC International accepted method for acidity determination • Eliminates subjective factors Titratable Acidity of fruit is an important parameter to determine fruit maturity.
Temperature HI 935005N
HI 98501
K-Type Waterproof Thermocouple Thermometer
°C Electronic Digital Thermometer
• High accuracy ±0.2%
• Ideal for spot checks
• Waterproof casing
• Fast and accurate results
• ±0.3°C accuracy • CAL CHECK®
• High/Low function • Instantly °C to °F shifting • Big digit, backlit display • HOLD function • Up to 1600 hours battery life
Checktemp®4 Temperature Tester HI 151-00 Checktemp®4 ffeatures a Folding, Stainless Steel Probe and CAL CHECK™ • Probe can penetrate semi-frozen and semi-solid foods • When turning on, it automatically performs a calibration test (CAL CHECK™) • Auto-off and conveniently stores away
NIST traceable certification is available on all HANNA thermometers.
Refractometer HI 96801
Digital Refractometer
Brix Determination Ideal for the analysis of fruits, energy drinks, puddings, soy milk juices, jam, marmalade, honey, soups, jelly, tofu and condiments
• 0-85% Brix
• Battery operated
• Dual-level LCD
• Small sample size
• Calibrate with water
• Automatic shut-off
For more information call
+46 (0)300 404018 www.hannanorden.com
e-mail: info@hannanorden.com