Food & Beverage

Hanna instruments are high-quality products that help many producers and processors of food with the necessary equipment for testing food products. Devices and methods of testing are certified. Our offer includes Hanna pH-meters, testers, thermometers and titrators for quality control. Hanna’s dedicated FoodCare products are all in accordance with HACCP standards.

What we do

Hanna Instruments in the food industry

Hanna Instruments offers a wide range of products and chemical test kits for measuring different parameters, which are very important across the whole food industry and for every phase of production, which is divided into four stages:

Raw material

Instruments for purchasing and stocking of raw material

Production

Instruments for producing food and beverages

Keeping & stocking

Instruments for keeping and stocking products

Transportation

Instruments for distribution & retailing

In each of the above-mentioned stages, there are critical points at which specific checks should be carried out to ensure the planned level of quality. All parts of the food industry can benefit from our instruments. Several important parameters can be tested, for instance, pH, temperature, salinity and the sodium content, conductivity, content of sugar, etc.

Industry needs

The importance of various parameters in the food industry

In the following text, there are listed food products and the reasons for their analysis in the food production process. So, which are the parameters to be controlled in the different phases within the specific food products?

Milk

Learn why pH and sodium level are crucial parameters

Test the acidity
In cases of higher acidity, it could mean bad treatment or also the presence of microorganisms.
Check sodium
Animals that suffer of mastitis produce milk that is not suitable for people to consume.
Milk & derivates
In production stage is important to monitor temperature, pH, salinity and humidity
Previous
Next

It is also very important to check the presence of sodium. In cases of high values of sodium, it could mean that animals have a very frequent illness-mastitis, which causes the milk to be unsuitable for human consumption. The normal value of sodium should be from 18 to 20 mEQ/l.

It is also very important to check the presence of sodium. In cases of high values of sodium, it could mean that animals have a very frequent illness-mastitis, which causes that milk is not suitable for people to consume. The normal value of sodium should be from 18 to 20 mEQ/L.

In production stage, there is a different approach depending on which diary product is being produced.

In this process, it is very important to monitor carefully the temperature in order to decrease the bacteria of the milk and to make it more resistant for a longer period.

The parameters which have to be controlled are the temperature and the pH.

In order to obtain the yogurt, firstly we have to standardize (6.5 – 6.7 pH) the raw milk, then we have to pasteurize it (90°C for 5 minutes), homogenize it and concentrate it. After that we can proceed with the inoculation of bacterial cultures of lactobacillus and streptococcus in balanced percentages. During the incubation, it is important to preserve the temperature from 42 – 43°C for 3 hours. This phase will reach it balance, when pH gets the value of 4,2 – 4,3. The final product can be kept for 40 days at the temperature of 4°C.

In the production of cheese, it is important to monitor the following parameters: temperature, pH, salinity and humidity.

Cheese production starts with the pasteurization of the milk, which is carried out at 70°C for 10 – 15 seconds. Next is the addition of lactic bacteria and coagulation. This happens due to the acidity of milk from the bacteria or due to the addition of rennet (like this milk reaches the temperature from 30 – 37°C). In both cases the pH of milk is decreased to 4,6 and then the precipitation of the casein fraction of milk proteins occurs.

Unlike raw cheeses, the curd is heated to a temperature between 38°C and 60°C for 15 minutes to half an hour, so that the curd is separated from the serum. When this phase ends, the curd is sipped from the serum and put into pots, where pressing follows.

Then salt is added with rubbing the salt grains directly on the surface or they are put into brines at 18 – 24 % NaCl. In the end, after the salt, the phase of hanging starts, which in the case of cheeses can last from few days to more than one year.

This process is carried out at checked temperature and humidity.

Milk & derivates producer?

Browse our products that can help you to tune up your production.

Meat

It's all about pH, temperature and humidity

Avoid contamination
Keep the meat at constant temperature and avoid too much time between the slaughter and consumption
Check pH range
The value of pH between 5.3 and 5.5 indicates a correct course of hanging
Salami production
Seasoning takes place in appropriate places where the preparing remains from 1 to 5 months
Previous
Next

To prevent bacterial contamination, it is important to follow hygienic rules during the slaughtering process, keep the meat at constant temperature and avoid too much time between slaughtering and consumption (at the most 15 days).

The value of pH between 5.3 and 5.5 indicates a correct course of hanging.

After the slaughtering process, the meat should be kept at a temperature around 10 – 15°C for at least 12 hours to avoid meat hardness. Later the meat is to be kept refrigerated for several days at a temperature of 4°C to avoid germs multiplying.

In the production stage, meat goes through various preparations to keep it well.

One of the primary methods of meat preparation is making salami. Its seasoning takes place in appropriate places where it remains from 1 to 5 months at a temperature between 11 – 15 °C with relative humidity at 85%.

In this phase, there is a decrease in water activity and simultaneously an increase in the concentration from 2.5 – 3.5% to 10%. First, the pH reduces but then it rises to 5.3 to 6 pH.

Important parameters to be tested are temperature, relative humidity, water content, and pH.

Fish is similar to meat. However, it deteriorates easily and besides controlling pH, it is also important to monitor the temperature during storage and transportation.

Meat & derivates producer?

Browse our products that can help you to tune up your production.

Wine

Discover how we can help winemakers to test their wines

Hanna Instruments offers winemakers a wide range of products for wine analysis. Among our products, you can find titration systems, photometers, benchtops, and portable meters, turbidity meters and electrodes for measuring pH, copper, iron, tartaric acid, colours and phenol in wine.

Time to harvest
The ideal time to harvest would be when the quantity of acids reduces while the amount of sugar increases.
Measure sugar amount
Forget the traditional methods. We propose you to use our refractometers, which measure the refractive index of liquids.
Beware of wine acidity
Acids are preferred, in case that they are in the correct proportion, because they give the wine a lot of character.
Previous
Next

To choose the best period for harvesting, it is necessary to balance between acids and sugars in the grapes.

During the ripening of the grapes, the quantity of the acids present reduces, while the amount of sugar increases. The ideal time to harvest would be when these two substances are balanced.

Therefore, grape maturation is a crucial factor for the quality of musts and consequently the wine:

  • If you would like to get a wine with a higher amount of acid, like with white wines, you should start harvesting earlier
  • If you would like to get a wine with higher sugar content, like with red wines, you should start harvesting later

Usually, this measurement is carried out with a mechanical method or with a densimeter and transparent cylinder. We propose to you use our refractometers, which measure the refractive index of liquids. Such a method has two advantages:

  • Only a couple of drops of juice from the berries are required for the measurement.
  • The method is very fast. The measurements can be made in a few seconds.

Sulphur dioxide is the last line of defense against oxidation and it is therefore required to be constantly monitored.

The quantity of ammonium ions during alcoholic fermentation will initially decline drastically. After that it will regrow again after the lactose fermentation as lactic yeasts release ammonia nitrogen. This is especially true in red wines.

Acids usually develop during the ripening of the grapes and the fermentation process. The amount of acids present in wine is small in the case of warm seasons or in the event that the grapes come from warmer regions. Acids are preferred, in cases where they are in the correct proportion, because they give the wine a lot of character.

In wine three acids are predominant: tartaric acid, malic acid and citric acid. The tartaric acid is the main acid in the wine and contributes to the conservation and the structure of it.

Wine producer?

Browse our products that can help you to tune up your production.

Beer

Discover how we can help brewers to produce the best beer ever

Throughout the entire brewing process, measuring parameters such as temperature, beer clarity, water quality (which considers measuring pH, hardness, alkalinity, metals, etc.) and many others play a critical role in developing a good quality beer that is consistent in taste and look.

When we talk about the brewing process, the basic raw materials are malt, hops, yeast, and water. The safety of these materials has a significant impact on the safety of the end product – beer. Therefore, their analysis is crucial as well.

Beer, temperature and pH
These parameters will determine whether the beer in the bottle will taste the same way every time.
Watch out fermentation
Maintaining a cool fermentation is important to keep the same flavor profile from brew to brew.
Other aspects
Alcohol, CO2, hop bitterness help the brewer to make consistent, flavorful product, with a reasonable shelf life.
Previous
Next

Beer is a food product that is fermented, and like all food products, process monitoring and sanitation are of paramount importance for clean, consistent results. From incoming raw materials to finished packaged beer, the pH, temperature, and a host of other parameters will determine whether the beer in the bottle will taste the same way every time.

In almost all cases, adjusting the brewing water pH is the first step of the process. Clean, potable water is the basis for all beer, but a specific range for pH is preferred for brewing water. Once heated, water is mixed with milled grain to produce mash, usually with malted barley. Maintaining the correct pH for critical enzymes during the mashing process ensures the proper conversion of starches and degradation of haze causing proteins. There are naturally acidifying properties of malt, but many brewers additionally adjust the water with calcium sulfate or food-grade acid. Brewers normally look for a mash of pH 5.2-5.5. Water and mash temperature are also very important at this stage, as enzymes can become denatured at elevated temperatures.

The fermentable extract that runs off from the mash to the kettle is called wort. Once again, pH and temperature have a dramatic effect on the process, allowing for better protein precipitation during the boil. After the wort is brought up to temperature, hops are added to the kettle to impart bitterness and aroma. Lower pH slightly decreases hop utilization but may improve the quality of the bitterness, while higher pH slightly increases hop utilization, and the harshness of the bittering compounds. Both protein precipitation and hop utilization are temperature-dependent as well, requiring a full boil for 1 – 1 ½ hour.

After boiling, the proteins and hop particulates are allowed to settle, then the wort is cooled to 10 – 20° C [50 – 68° F]. Yeast is added to the cooled wort and in the presence of oxygen, fermentation begins. As yeast utilizes sugars in the wort, the pH of the beer is reduced to the 4.1 – 4.3 range. The lower pH is normal with most yeast strains, but an overly acidic beer may show signs of infection from acid-producing bacteria, dropping the pH into the 3.4 – 3.7 range. On the other hand, increased pH of pitching yeast [4.6 – 4.9] is a sign of autolysis, a good indicator of whether or not to reuse the strain. Even healthy yeast can produce some less than pleasant compounds at elevated temperatures, so maintaining a cool fermentation is also important to keep the same flavor profile from brew to brew.

At the end of fermentation, beer is usually cooled down to finish or condition. Most of the yeast and some protein will settle out at this point. The beer builds up carbonation, as the remaining yeast utilizes the last of the fermentable extract. Along with carbonation levels, brewers look at dissolved oxygen levels just before sending the beer to filtration.

Filtering and filling finished beer into bottles, kegs or cans is the last step of the brewing process. Beer can be treated to promote either selective protein or tannin precipitation so that filtration is more efficient and effective. Beer is measured for haze at this point, and a further measurement is usually taken once the beer is in the packaging. Oxygen pick up during filtration and packaging is detrimental to the shelf life of the beer, as well. Filtered beer can become stale rapidly in the presence of oxygen, giving the beer a papery or cardboard-like flavor.

Other major considerations for finished beer are the level of alcohol, CO2, hop bitterness [in bitterness units, or BU’s], and the final color of the beer. All of these parameters help the brewer to make consistent, flavorful product, with a reasonable shelf life.

Beer producer?

Browse our products that can help you to tune up your production.

Other foods

What to measure and when

Groceries

Why is it important to measure the content of sodium in groceries? Sodium is a natural component of many groceries. It is added also to other groceries in the form of salt. The content of sodium in groceries can have significant influences on health.

Flour from cereals

The main problem is mold. Mould is dangerous because it may cause the development of mycotoxins. In order to avoid this, it is important to check two parameters: temperature and humidity.

Vegetables and fruits

In this product category, there are several important factors to be measured: pH, temperature, humidity, but also soluble solids, acidity, and sugars. The sugar parameter is very important to determine the ideal moment for harvesting. The sugar parameter can be measured in an easy and fast manner by using the refractometer.

Can we help?

Searching through our wide variety of products can be a daunting task.