HI98163

Description

The HI98163 is a rugged, waterproof, Foodcare portable pH meter that measures pH and temperature using the specialized FC2323 meat pH electrode with a stainless steel piercing blade. This professional, waterproof meter complies with IP67 standards. The HI98163 is supplied with all necessary accessories to perform a pH/temperature measurement packaged into a durable thermoformed carrying case that holds the meters, probes and calibration buffers securely in place.

•  Dedicated Help Button
•  Quick Connect DIn Connector
•  USB Connection for Data Transfer

In the meat processing industry, the monitoring of pH is considered to be of the utmost importance due to its effect on the meat’s quality factors including water binding capacity and shelf life. Upon slaughter, biochemical processes begin to break down the meat. Glycolysis begins post-mortem, converting glycogen to lactic acid, reducing the pH of the carcass. Depending on a number of factors such as type of animal and even breed, this decrease in pH can take anywhere from a single hour to many. It is vital to monitor pH during this phase as once the lowest pH value is reached, the pH will begin to slowly rise, indicating that decomposition has begun.

The pH value of meat influences its’ water binding capacity which directly impacts consumer qualities such as tenderness and color. Lower pH values result in a lower water-binding capacity and lighter colors. Factors such as these can be important when considering how to efficiently produce meat products. For example, when producing dry sausages the meat must have a low water binding capacity so that it can dry evenly.

Depending on the type of the final product and the steps required to get there, pH values will vary throughout the meat processing industry. It is imperative, regardless of the final product, that pH be maintained at a low value to prevent bacterial spoilage and comply with food safety regulations. By monitoring pH values throughout the meat production process, you can ensure the creation of consistent and safe meat products.

Meat products can provide a number of challenges for the person that needs to measure pH. Oils and solids from the meat can coat the sensitive glass membrane surface and/or clog the reference junction. The FC2323 that is supplied with the HI98163 is designed specifically for measuring pH in meat. Design considerations include a stainless steel piercing blade around conic tip shape probe for easy penetration, an open junction that resist clogging, and a Polyvinylidene Fluoride (PVDF) food grade plastic body that is resistant to most chemicals and solvents, including sodium hypochlorite. It has high abrasion resistance, mechanical strength and resistance to ultraviolet and nuclear radiation. PVDF is also resistant to fungal growth. The FC2323 is an ideal general-purpose pH electrode for meat that connects to the HI98163 with a quick-connect, waterproof DIN connector, allowing for a secure, non-threaded attachment.

This pH meter meets the FDA Food Safety Modernization Act (FSMA) compliance standards.

Supplied with FC2323 Foodcare pH/Temperature electrode
•  Built in temperature sensor for temperature compensated measurements
•  Body made of food grade PVDF plastic
•  Low temperature pH sensing glass suitable for refrigerated products
•  Open junction design that resist clogging from food solids
•  Piercing stainless steel blade for easy penetration into meats

Features/Benefits:

AutoHold
•  Freezes displayed measurement reading upon stabilization

  Calibration
•  pH calibration features detailed CAL Check™ messages.
•  Users are guided through the calibration procedure with step-by-step on-screen instructions.

  Connectivity
•  PC connectivity via a sealed opto-isolated micro USB and HI92000 software

  GLP
•  Comprehensive GLP functions are directly accessible by pressing the GLP key.
•  Calibration data, including: date, time, offset, slope and buffers used in the last calibration can be reviewed.

  CAL Check
•  Alerts user to potential problems during calibration including when to clean electrode and possible buffer contamination
•  Displays overall condition of the pH electrode after calibration that is based on the offset and slope characteristics

Log-on-demand
•  Store measurement data at the press of a button

Setup Screen
•  Our extensive setup screen features a host of configurable options such as time, date, temperature units and language for help screens and guides.

  SPECIFICATIONS

pH Range	-2.0 to 20.0 pH; -2.00 to 20.00 pH; -2.000 to 20.000 pH
pH Resolution	0.1 pH; 0.01 pH; 0.001 pH
pH Accuracy	±0.1; ±0.002 pH
pH Calibration	up to five point calibration, seven standard buffers available (1.68, 4.01, 6.86, 7.01, 9.18, 10.01, 12.45) + five custom buffers
mV Range	±2000 mV
mV Resolution	0.1 mV
mV Accuracy	±0.2 mV
Temperature   Range	-20.0 to 120.0°C (-4.0 to 248.0°F)
Temperature   Resolution	0.1°C (0.1°F)
Temperature   Accuracy	±0.4°C (±0.8°F) (excluding probe error)
Temperature   Compensation	Automatic
Log Feature	fon demand, 200 samples (100 pH and 100mV)
Connectivity	PC Connectivity opto-isolated USB
GLP	Yes
Power Supply	.5V AA batteries (4 pcs.)
Power   Consumption	approx. 200 hours of continuous use without backlight (50 hours with backlight)
Environment	3 to 50 °C (32 to 122 °F) max. RH 100% IP67
Dimensions	188 x 93 x 35.2 mm (7.3 x 3.6 x 1.4”)
Environment	0 to 50°C (32 to 122°F); RH 100% (IP67)
Weight	403 g (14.2 oz)
Ordering   Information	HI98163 is supplied with FC2323 PVDF body pH electrode, HI7004M pH 4.01 buffer solution (230 mL), HI7007M pH 7.01 buffer solution (230 mL), HI700630 electrode acid cleaning solution for meat grease and fat deposits sachet (2), 100 mL plastic beaker (2), 1.5V AA batteries (4), HI92000 PC software, HI920015 micro USB cable, instruction manual with quick start guide, instrument quality certificate and HI720161 hard carrying case. Recommended Probe FC2323 Foodcare PVDF body, pH electrode with internal temperature sensor, quick connect DIN connector and 1 m (3.3’ cable)