ʻO ka pH palapa ka mea hōʻailona hoʻomalu maikaʻi ma ka hana ʻana i ka berena. ʻO nā mika pH paʻa, me ko lākou ±0.1 pH ʻike pololei a me ka laulā o 3.0-10.0 pH, ua lilo ia i mea hana nui no ka nānā ʻana i ke kaʻina hana hana berena o kēia wā. Hōʻike ʻia kā lākou mau noi kumu ma nā wahi nui ʻelua: ka nānā ʻana i ka fermentation a me ka nānā ʻana i nā mea maka.
I ka wā o ka fermentation, ua emi mua ka pH o ka palaoa mai ka 6.2-6.4 i ka holomua ʻana o ka microbial metabolism, a hoʻopaʻa i ka 4.4-4.8. Hiki i ka Bakers ke nānā pono i ka hana microbial ma nā wahi ʻekolu: 0 hola, 1.5 hola, a me 3 hola. Inā hāʻule ka pH ma lalo o 4.5, pono e hoʻomaka koke ka hōʻoia ʻana e pale i ka ʻona nui; inā ʻaʻole e hāʻule i lalo o 5.0 i loko o 2 mau hola, pono e hoʻonui ʻia ka mahana fermentation e 2-3 degere a i ʻole 0.5% hū. Hōʻike nā ʻikepili maʻamau ma hope o ka hoʻokomo ʻana i ka nānā ʻana i ka pH, ua emi ka nui o ka hiki ʻole o ka palaoa fermentation mai 12% a i 3%, a ua hoʻonui ʻia ka paʻa o 40%.
In the raw material inspection stage, the pH of flour needs to be controlled between 6.0 and 6.5 (>6.8 pili i ka hoʻokumu ʻana i ka gluten,<5.8 easily leads to browning), and the production water needs to be maintained in a neutral range of 6.8-7.2 (>7.5 kaohi i ka amylase,<6.5 accelerates acidification). After implementing raw material pH pre-inspection, a chain central factory saw a 58% reduction in batch rework rate and an annual reduction in raw material loss of approximately 12 tons. This equipment, through full-process data support, effectively improved the stability and quality consistency of bread production.
He mea hiki ʻole ke hoʻololi ʻia nā mika pH i ka hoʻomohala ʻana i ke kaʻina hana baking a me ka hoʻomohala huahana hou. Hiki i nā mea noiʻi ke hoʻokumu i kahi kumu hoʻohālikelike ma waena o ka acidity a me nā hiʻohiʻona huahana ma ka nānā ʻana i nā pihi hoʻololi pH o nā ʻano like ʻole. No ka laʻana, i ka hoʻomohala ʻana i ka berena palupalu, i ka wā i hoʻopaʻa ʻia ai ka pH palaoa ma 5.0 -5.2, hiki i ka nui kikoʻī o ka huahana i 3.8 ml/g, a piʻi aʻe ka kūlike o ka porosity kūloko e 25%; i ka hoʻomohala ʻana i ka berena palaoa holoʻokoʻa haʻahaʻa, me ka mālama ʻana i ka pH fermentation hope ma ka laulā o 4.6-4.7 hiki ke hoʻolōʻihi i ke ola o ka papa ma 2 lā. Hiki i kona portability ke ho'āʻo ma nā ʻano like ʻole, me ka hui ʻana i nā pahu pahu, nā pahu hōʻoia, a me nā umu, e hana ana i kahi kaulahao nānā pono piha.
Pono ka hana ma'amau no ka hō'oia 'ana i ka hilina'i o ka 'ikepili: ho'ohana 'ia ka mana o kēlā me kēia lā me 'ekolu-kalibration me ka ho'ohana 'ana i nā ho'onā pale ma'amau ma ka pH 4.01, 6.86, a me 9.18, e ho'omalu ana i ka hewa i loko o ±0.02 pH; ma mua o ke ana ʻana, pono e holoi ʻia nā electrodes me ka wai deionized a maloʻo; ma hope o ka ho'āʻoʻana, pono e hoʻokomo kokeʻia nā electrodes i loko o ka 3 mol / L potassium chloride solution no ka mālamaʻana. ʻO ka hoʻohana ʻana i nā electrodes induction planar e hōʻemi i ke koena o ka palaoa adhesion, hoʻopōkole i ka hoʻomaʻemaʻe a me ka mālama ʻana e 60%, a pālua i ke ola o nā electrodes aniani kahiko. ʻO ka hana hoʻopaʻa ʻikepili naʻauao pH mika e hana maʻalahi i nā hōʻike hoʻāʻo, e hāʻawi ana i nā hōʻike kikohoʻe no ka traceability maikaʻi.
Me ka holomua ʻana o ka hana maʻamau i ka ʻoihana bakena, ua hoʻololi ʻia nā mika pH mai nā mea hana hoʻāʻo i "nā hopena nerve kikohoʻe" i ke kaʻina hana, e hoʻohuli ana i ka hoʻololi ʻana o ka hana berena mai ka empiricism i ka ʻikepili -alaea. Ma muli o ke kua o ka hoʻonui ʻana i ka hoʻohana ʻana, ua lilo kēia hoʻokolohua ʻepekema -kumu hoʻohālike hoʻokele maikaʻi i kākoʻo ʻenehana koʻikoʻi no nā hale palaoa e hoʻoikaika i ka hoʻokūkū huahana.
