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Cooking and Baking at home

Cooking and Baking at home

Food is an important part of our lives. In addition to absorbing the daily food we need, eating is also about sitting with friends and family, as well as the enjoyment and emotions that we associate with some dishes. Whether it is the Sunday roast in a big round, the cake that reminds us of our grandparents or barbeque in the summer, the anticipation alone makes the water in our mouths converge.

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Alkalinity and pH Control

Why are Alkalinity and pH Control Essential to Plant Growth?

Alkalinity represents the buffering capacity of water or in simpler terms, the ability of water to neutralize an acid. The higher the alkalinity, the more resistant water will be to pH change and more acid will be required to reduce the total alkalinity and lower the pH. Find out more about the alkalinity and pH control in growing operations.

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pH of Foods

pH of Foods – Comprehensive Guide through measurement

pH is an essential parameter because of how it effects food characteristics such as texture, flavor, aroma, and more. pH plays a crucial role in inhibiting the growth of microorganisms. It’s for this reason that U.S. government agencies, such as the Food and Drug Administration (FDA), regulate pH levels in many commercial food products.

Generally speaking, food falls into two categories according to 21CF114. Those that have a natural pH of less than pH 4.6 are known as acid foods while low acid foods have a pH higher than 4.6.

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pH of Cheese

Measuring the pH of Cheese

Measuring pH during cheese making is a critical quality Control (QC) step. The pH offers an indication of contamination from bacteria or chemicals while also providing a convenient method to estimate the acid development of a dairy product. As there are a myriad of different sampling methods, electrode care guidelines, and electrode designs, determining best practices for measuring pH during cheese making can be a challenge.

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