![]() Today, use of non-glass pH electrodes, Figure 2B, eliminates any concern about glass breakage and allows for continuous pH measurement, directly in the process line. Optimal control is obtained by in-line pH analysis. For dynamic processes, the time delay in getting the lab result is less than ideal for process control. It is common in the food industry to make pH measurements by taking a grab-sample from the process, and bringing it to a central lab for analysis. Three styles shown in Figure 2 are the conventional glass electrode, ISFET non-glass electrode, and a unique “puncture” electrode. Manufacturers of pH measurement equipment offer hundreds of styles of pH electrodes to meet the demands of the thousands of unique application challenges. These sensors act as a small battery, generating a voltage signal proportional to the solution pH. The most common method for pH measurement uses a pH electrode. 3: Relationship of pH, sugar content and gel (click image for larger version) 2: Examples of various pH sensors 2A, Glass Sensor 2B, ISFET Non-glass Sensor 2C, Puncture Sensorįig.
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