Hanna FC200B/1.5 PVDF Body Foodcare pH Electrode

Hanna FC200B/1.5 PVDF Body Foodcare pH Electrode

The Hanna FC200B/1.5 PVDF Body Foodcare pH Electrode is a high-performance pH electrode engineered specifically for the food industry. Its robust construction and conic tip make it ideal for measuring pH in dairy and semi-solid foods such as milk, yogurt, cheese, meats, and fruits. This probe is well-suited for direct insertion into samples, delivering fast and accurate pH readings in critical food quality control applications.

Designed with food safety and durability in mind, the FC200B/1.5 features a chemical-resistant PVDF body, a clog-resistant open junction, and a gel-filled (Viscolene) electrolyte, all optimized for reliability in viscous or solid matrices. It connects via a BNC connector, making it compatible with most standard pH meters.

Features

• Conic Tip for Easy Penetration
  Sharp 6 x 10 mm conic glass tip enables direct insertion into semi-solid food samples like cheese, ham, and fruit pulp without damaging the integrity of the sample.

• Open Junction with Viscolene Electrolyte
  Minimizes clogging and contamination, ensuring stable measurements in challenging samples such as thick dairy products or emulsions.

• Durable PVDF Body
  The chemically resistant PVDF housing provides excellent mechanical strength and complies with food safety standards, making it ideal for use in food processing environments.

• Universal BNC Connector
  Allows compatibility with a wide range of laboratory and portable pH meters.

• Non-Amplified, No Temperature Sensor
  Designed for systems that incorporate their own temperature compensation and amplification functions.

Specifications

Applications

• Dairy Quality Testing
  pH measurement in milk, yogurt, cream, and soft cheeses during production or inspection.

• Meat and Processed Foods
  Ideal for monitoring pH in cooked ham, sausages, and other semi-solid meat products to ensure product safety and flavor stability.

• Fruit and Food Lab Sampling
  Accurate pH monitoring in fruits and fruit-derived products like puree, jams, and sauces.