ItalyHANNA Sodium HI96821 Sodium Chloride Refractive Analyzer (Freshwater Sample)

Since the Middle Ages, salt has been used as a food preservative. The traditional method is pickling, which involves soaking in a saltwater solution (containing water, salt, and seasonings). The dry curing method does not use water and was originally achieved by coating meat with coarse salt for preservation. With the invention of refrigeration technology, pickling technology is mainly used to enhance flavor, inhibit microbial growth, and improve meat quality.

In some food production processes, such as cold smoked salmon, the pickling process is crucial for maintaining fish freshness and extending shelf life. Taking cold smoked salmon as an example, it is necessary to soak the fish in a marinade solution made of salt, pepper, and spices for up to three days, and complete the marinade by fully dehydrating and inhibiting bacterial growth. Cold smoking is the process of smoking fish meat at low temperatures for a long time, which can result in a finer texture and milder flavor compared to hot smoking. Salmon in the smoking roomSmoking is carried out at a temperature of 21-32 ℃ (70-90 ℉), and the entire process may last from 4 hours to 3 weeks. Due to the extremely low smoking temperature, the fish meat is always in a semi cooked state, which is the key to salmon needing to be thoroughly marinated.

The salt concentration of a saline solution is usually measured in degrees of salinity orSAL represents a scale based on the degree of salt saturation in a solution. By simply converting% sodium chloride to ° SAL, the HI96821 digital refractometer for measuring sodium chloride in food has become an ideal choice for measuring saline solutions. Due to the fact that saturated saline solution contains 26.4% salt, the value expressed as% sodium chloride can be divided by 0.264 to express the result as ° SAL. A solution with a 60 ° SAL is required. According to the conversion calculation, the equivalent reading of HI96821 is 15.8% (g/mL). A saline solution was prepared and tested to ensure that all salts were dissolved, followed by regular checks to ensure that the saline concentration did not change over time.

ItalyHANNA Sodium HI96821 Sodium Chloride Refractive Analyzer (Freshwater Sample)Adopting a dual row LCD display screen, it is easy to view the detection results and temperature. Due to the use of refractive index measurement method to determine the concentration of sodium chloride, the analysis operation is simple and fast, requiring only100uL sample, each detection only takes 1.5 seconds. Fast analysis and small sample sizes enable customers to easily conduct multiple measurements.

ItalyHANNA Sodium HI96821 Sodium Chloride Refractive Analyzer (Freshwater Sample)Equipped with automatic temperature compensation（ATC）， This is an algorithm based on the variation of sodium chloride density with temperature. Calibration can be easily achieved by placing a small amount of deionized water in a stainless steel sample tank, and the sample tank is easy to clean. The customer appreciates its durability, as in the past, the salinometer needed to be replaced due to glass breakage. The customer also appreciates the IP65 waterproof rating of the instrument, making it easy to clean in fresh water.

Product Information

1. Very suitable for analysis: - Salad dressing, cheese, seasonings, kimchi, canned food, canned food, milk, juice, energy drinks, soup, salt water, and whey

2. High precision measurement, with units of g/100 g, g/100 mL, specific gravity, and ° Baume

3. Dual row LCD display screen - Dual row LCD displays both measurement values and temperature readings simultaneously

4. ATC - Automatic Temperature Compensation

5. Easy to measure - Drop a few drops of sample in the hole and press the READ button

6. BEPS - Remind users that the battery level is low, which may have a negative impact on the reading.

7. IP65 waterproof - capable of working in harsh laboratory and field conditions.

8. Fast and accurate results - the reading is displayed in approximately 1.5 seconds.