6 replies to this topic

[IzahelCamps]

Hello Everyone !

I'm working in a Tortillas Company  (Flour and Corn) ,I'm looking for a recommendation for a small equipment ,where the operator in the process could make a simple salt presence verification, quality make some ph verifications aleatory but not by batch  and there we could detect the salt presence , but i would like something where the operator could verify it. in the dough .. thank you in advance for your help and support..

 

[G M]

What environment does the instrument need to be suitable for?  Production floor, lab.

 

When you say small, are you talking handheld or bechtop?

[IzahelCamps]

 I want it for Production Floor  employees (mixer employees) where they mix all the ingredients to make the dough  / since will be in the process , i would like something that make the verification fast , just presence of salt , or absence  *  I just want to avoid the product be detected at the end of the process and avoid be reworked or sent to scrap .. Food safety verify in the laboratory the PH with this test we know if the product have the presence of the salt or not , (PH Meter equipment)  , thank you 

[Charles.C]

 I want it for Production Floor  employees (mixer employees) where they mix all the ingredients to make the dough  / since will be in the process , i would like something that make the verification fast , just presence of salt , or absence  *  I just want to avoid the product be detected at the end of the process and avoid be reworked or sent to scrap .. Food safety verify in the laboratory the PH with this test we know if the product have the presence of the salt or not , (PH Meter equipment)  , thank you 

Hi Izahel,

 

From a Quantitative POV, what level of "salt" is the instrument envisaged needed to detect, ie what level of salt in yr dough is unacceptable, eg 0.1%. 0.01%, 1ppm ?,

[IzahelCamps]

The % in the dough is low about a0.5% and 1.5%  .. less of 2%

 

I already buy something but doesn't work due the ,minimum quantity..

 

thanks

[kingstudruler1]

did you say that the pH method worked in the lab?   Use that.  

 

there are a couple of small devices that are available (links below).  I've never used them and am a bit skeptical.   I've always used a titrator or more complex and expensive options - which I don't think you are interested in.  (karl fisher or https://nelsonjameso...om/28388.html) 

 

https://www.industri...ter-ssx-210.htm

 

 

[IzahelCamps]

Thank you for your feedback and time .

I appreciate it.