Measuring pH in a food-safe environment
Food processing covers a wide range of activities all of which require both food safety and quality standards to be met to ensure that consumers receive high quality products. One of the more vital parameters that plays a part in this is pH since it governs both physical and chemical reactions during food production as well as inhibiting the growth of pathogens.
Ian Webster, Hygienic Processing Segment Manager at Bürkert UK, looks at the importance of measuring pH and the most efficient methods of achieving accurate pH control.