Recent content by AHVincent

When testing 2 samples, does the temperature have to be the same with a pH meter? It says automatic temperature calibration...but that is per sample right? It seems like the pH seems to lower as the liquid gets cooler...is this normal?

Actually, something else I will do is try the thermometer in one of the local noodle soup shops pots in the street (I'm in Thailand ;) and see what boiling temperature I get with them!

Ice water test is next with all 3

I have tried reducing the volume to 1 liter, the probe is fully submerged with the sensor not touching the steam. Will do a test with a closed container and ionized water later today or tomorrow and record the results. All 3 thermometers record the exact same temperatures in unison...one of...

Hi Chemistree, I am getting an HM Digital pH meter tomorrow, so that will be the fourth instrument confirming my readings...could they ALL be defective simultaneously? But I agree with you, I need something more accurate, however...I'm in Thailand...where can I find a proper thermometer online...

No ventilation hoods, just in large pot, 60 liters with 50 000 btu gaz burner, I also tried a 2 liter pot in case of limited heat distribution, same result. Thermometers are Taylor instruments: 1479 5* Commercial Wireless Remote Thermometer Plus a standard glass candy thermometer, they...

If you are at altitude and let's say water boils at 95 Celsius. Pasteurization for an X food product is 30 minutes at 82 Celsius at sea level. Now deductively, should I also reduce my pasteurization temperature to 82-5=77 Celsius to compensate?

Thanks But if I am at sea level? Pressure is 1010 millibar, nothing spectacular... Is it normal for boiling temperatures to vary as much as 5 Celsius at see level?

I have tested this with 3 thermometers, 2 Taylor digitals and a candy thermometer... My water boils at 96 celcius and I'm in Pattaya Thailand with sea elevation of 8 meters... Actually slow boil at 93-94 and very heavy boil at 97-97 I'm perplexed...!

Hi Borek, Too bad I just registered yesterday...by looking at your signature I could have bought a meter from you ;) Just bought a ph 80 HM Digital but not accurate enough at .2 accurancy, so returned it and expecting the pH 200 at .02 , I hope they are good meters? Customer service is...

It's a pretty long story I guess... I'm starting a food processing business in Thailand, FDA recommendations make food that taste bitter and to acidic. They overkill the recommendations, unlike in Europe where standards are more relax. So I'm trying to develop my own recipes safely, and then...

Hi Borek, Problem is that the pH needs to be under 4.6 for food processing, getting calculations wrong could cause botulism and be fatal ;)

mmmm what if I design the recipe to the same pH as FDA recommendations but substitute the acid for lemon juice, but match the pH of 2.8 Then mix the cucumbers in the blender with the brine and take the pH. Would that be an indication that I am on the right track? Isn't the pH of the blended...

Hi Everyone, First of all, I'm not a scientist ;) But I'm doing some experimentation and just want to confirm if I am on the right track. FDA pickle recipe for non fermented pickles has the following parameters: 50% vinegar 50% water I am using standard commercial 5% distilled...

Is it faster to leave the pot alone until it boils or to stir it every few minutes to increase convection? This is for a very large pot of over 50 litres using a 50 000 BTU commercial gaz burner at full power.