If not prepared properly there is a potential risk that sushi rice will develop bacteria, parasites, and viruses harmful to human health. One of the aspects that must be measured and controlled in preparation of sushi is the rice pH. If the rice has a pH less than 4.5 this will prevent bacteria growth and toxin production. This pH is lowered by the addition of vinegar and salt. ...
Sodium is a mineral required by the body for normal functions, but excessive intake can cause high blood pressure and hypertension. This has lead governments and regulatory bodies to focus on monitoring the levels of salt in foods in order to reduce the risk of these health affects. Canned foods are of particular concern as these often contain relatively high levels of salt. The Horiba La...
Seawater has an average salinity of 35 ppt = 35 parts per thousand (equivalent to 35,000ppm or 3.5%). However the salt level does change depending on rainfall, evaporation, ice thawing or rivers, so the salinity can vary over areas, time or seasons. Camlab can offer two handheld meters which quickly and directly measure salinity up to the high levels required for seawater. [caption id=...
Measuring pH in food is a useful indicator of consistency over batches for quality control but can also be used to monitor foods where the pH changes over time - for example in yogurt production, brewing or to test the freshness of foods. Standard pH electrodes will often struggle when used in food samples, as the reference junction becomes blocked the reaction time will get slower and event...
