Dough pH ndiyo yakakosha yekudzora mhando mukugadzira chingwa. Inotakurika pH metres, ine ±0.1 pH yekuona kwayo uye kwakakura kwe3.0-10.0 pH, yave chishandiso chakakosha chekutarisa mabikirwo echingwa echizvino-zvino. Mashandisirwo avo epakati anoratidzwa munzvimbo mbiri huru: kutarisisa kusimba kwekuvirisa uye kuongorora kwezvinhu zvinopinda mbishi.
Munguva yekuvirisa, mukanyiwa pH unotanga kuderera kubva pa6.2-6.4 sezvo microbial metabolism inofambira mberi, pakupedzisira inodzikama pa 4.4-4.8. Bakers vanogona kunyatso tarisa chiitiko chemicrobial pamapoinzi matatu: maawa 0, maawa 1.5, uye maawa matatu. Kana iyo pH inodonha pasi pe4.5, proofing inofanira kutanga nekukurumidza kudzivirira kusviba kwakanyanya; kana ikasadonha pasi pe5.0 mumaawa maviri, tembiricha yekuvirisa inofanira kuwedzerwa ne2-3℃kana 0.5% mbiriso inofanira kuwedzerwa. Ruzivo runoshanda runoratidza kuti mushure mekutanga pH yekutarisa, iyo mukanyiwa yekuvirisa kutadza mwero yakadzikira kubva pa12% kusvika 3%, uye kugadzikana kwegoho kwakawedzera ne40%.
In the raw material inspection stage, the pH of flour needs to be controlled between 6.0 and 6.5 (>6.8 inokanganisa kuumbwa kwe gluten,<5.8 easily leads to browning), and the production water needs to be maintained in a neutral range of 6.8-7.2 (>7.5 inhibits amylase,<6.5 accelerates acidification). After implementing raw material pH pre-inspection, a chain central factory saw a 58% reduction in batch rework rate and an annual reduction in raw material loss of approximately 12 tons. This equipment, through full-process data support, effectively improved the stability and quality consistency of bread production.
pH metres inoita basa risingadzokerike mukubika optimization uye kugadzirwa kwechigadzirwa chitsva. Vatsvagiri vanogona kumisa modhi yekubatanidza pakati pe acidity uye hunhu hwechigadzirwa nekuongorora iyo pH shanduko macurves emafomu akasiyana. Semuenzaniso, mukugadzirwa kwechingwa chakapfava, kana mukanyiwa pH yakagadzikana pa 5.0 - 5.2, chigadzirwa chaicho chinosvika 3.8 ml / g, uye mukati porosity kufanana kunowedzera ne25%; mukugadzirwa kwechingwa che-shuga chegorosi chakaderera, kudzora kuviriswa kwepH muhuwandu hwe4.6-4.7 kunogona kuwedzera hupenyu hwesherufu nemazuva maviri. Kutakurika kwayo kunobvumira kuongororwa kwekuenda-kwekuenda pamatanho akasiyana, kusanganisira kusanganisa matangi, mabhokisi ekuonesa, uye ovheni, achigadzira yakazara mhando yekutarisa cheni.
Kuona kuvimbika kwedata kunoda kushanda kwakamisikidzwa: simba rezuva nezuva-pairi nenhatu-kururamisa mapoinzi uchishandisa yakajairwa mabhafa mhinduro papH 4.01, 6.86, uye 9.18, kutonga kukanganisa mukati me±0.02 pH; kusati kwayera, ma electrodes anofanira kushambidzwa nemvura yakasvibiswa uye akaomeswa; mushure mekuedzwa, ma electrode anofanira kunyudzwa pakarepo mu 3 mol / L potassium chloride mhinduro yekugadzirisa. Kushandiswa kwe planar induction electrode kunoderedza kusungirirwa kwehupfu, kupfupisa kucheneswa nekugadzirisa nguva ne60%, uye kunowedzera kaviri hupenyu hwemagetsi egirazi echinyakare. Iyo yakangwara pH mita yekurekodha dhata basa inogadzira otomatiki mishumo yebvunzo, ichipa humbowo hwedhijitari hwekutevera kwemhando.
Nekufambira mberi kwekumisikidzwa muindasitiri yekubheka, pH metres yakashanduka kubva mumidziyo yekuyedza kuita "digital nerve endings" mukugadzira, zvichifambisa shanduko yekugadzirwa kwechingwa kubva kune empiricism kuenda kune data-inofambiswa nzira. Zvichienderana nemamiriro ezvinhu ekusimudzira kudyiwa, iyi yesainzi yekuyedza{{2}modhi yekudzora mhando yave tsigiro yakakosha yetekinoroji kumabheka kuti zviwedzere kukwikwidza kwechigadzirwa.
