Digital PVDF Body Foodcare pH Electrode for Dairy Products

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Digital PVDF Body Foodcare pH Electrode for Dairy Products

$175.00
The FC2020 is a digital PVDF body, gel filled pH electrode with a built-in temperature sensor for temperature compensated measurements in a single probe design. This probe connects to the meter with a 3.5 mm connector. The 3.5 mm connector is proprietary to meters that use digital electrodes.The FC2020 electrode features a built-in microchip that stores sensor type, serial number, and calibration information. It also features an open junction design with viscolene gel electrolyte, a sensing bulb made of low temperature glass, and a conical tip shape. This design consideration is ideal for pH measurements in samples such as milk, yogurt, cheese, and other products in the dairy industry. The recommended operating temperature range is from 0 to 60°C.

Details

digital electrode

Built-In Microchip

The built-in microchip stores sensor type, serial number and calibration information including date, time, offset, slope, probe condition and buffers used. This information is automatically retrieved by edge® once the electrode is plugged in. The ability to transfer information allows for hot swapping of probes without having to recalibrate. All pH measurements are performed within the electrode and transferred digitally to the meter. This overcomes any noise issues associated with the traditional high impedance analog measuring system. Electrical noise can be generated from a built in temperature sensor and while working in a humid environment.

 

conical tip

Conical Glass Tip

The conical shaped tip design allows for penetration into solids, semi solids, and emulsions for the direct measurement of pH in food products including meat, cheese, yogurt, and milk. The glass tip uses a special LT (low temperature) glass formulation with a lower resistance of approximately 50 megaohms compared to GP (general purpose) glass with a resistance of about 100 megaohms. This is beneficial since many food products are stored at low temperatures. As the temperature of the glass decreases in the sample, the resistance of the LT glass will approach that of GP glass. If using GP glass, the resistance would increase above the optimum range, resulting in increased impedance and ultimately affecting the measurement.

 

open junction

Open Junction Reference

Suspended solids and proteins found in food products will clog a conventional ceramic reference junction. This clogging will impede the measurement circuit between the indicating glass electrode and the internal reference resulting in slower response time, erratic readings and frequent electrode replacement. The open junction design consists of a solid gel interface (viscolene) between the sample and internal Ag/AgCl reference. This interface not only prevents silver from entering the sample, but also makes it impermeable to clogging, resulting in a fast response and stable readings.

 

open junction

PVDF Body

Polyvinylidene fluoride (PVDF) is a food grade plastic 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.

 

 

Measurement Range pH: 0 to 12
Reference Cell Type double, Ag/AgCl
Junction Type/Flow Rate open
Type of Electrolyte viscolene
Body Material PVDF
Tip / Shape conic (6 x 10 mm)
Matching Pin no
Max. Pressure 0.1 bar
Temperature Operating Range 0 to 60°C (32 to 140°F)
Body Length/Overall Length 75 mm / 115.5 mm
Temperature Sensor yes
Cable coaxial; 1 m (3.3’)
Connector Type 3.5 mm connector
Amplifier no
Recommended Use dairy
Notes Compatible Meters: edge multiparameter, edge dedicated

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