Mgwakota agwa pH bụ isi njikwa njikwa mma na mmepụta achịcha. Mita pH nwere ike ibugharị, yana ±0.1 pH nchọpụta ziri ezi yana oke 3.0-10.0 pH, abụrụla ngwa ọrụ dị mkpa maka nyochaa usoro ime achịcha ọgbara ọhụrụ. A na-egosipụta ngwa ngwa ha na mpaghara abụọ bụ isi: nleba anya siri ike nke gbaa ụka na nyocha nke akụrụngwa na-abata.
N'oge agba agba agba, pH mgwakota agwa na-agbada na mbụ site na 6.2-6.4 ka microbial metabolism na-aga n'ihu, na-emecha kwụsie ike na 4.4-4.8. Ndị na-eme achịcha nwere ike nyochaa nke ọma ọrụ microbial na isi atọ: awa 0, awa 1.5 na awa 3. Ọ bụrụ na pH dara n'okpuru 4.5, nyocha kwesịrị ịmalite ozugbo iji gbochie oke utoojoo; Ọ bụrụ na ọ naghị ada n'okpuru 5.0 n'ime awa 2, a ga-abawanye okpomọkụ nke gbaa ụka site na 2-3 degrees ma ọ bụ 0,5% yist kwesịrị ịgbakwunye. Data bara uru na-egosi na mgbe ewebatachara nleba anya pH, ọnụego ọdịda ịgba ụka mgwakota agwa belatara site na 12% ruo 3%, na nkwụsi ike mkpụrụ mụbara site na 40%.
In the raw material inspection stage, the pH of flour needs to be controlled between 6.0 and 6.5 (>6.8 na-emetụta nhazi nke 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 na-egbochi 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.
mita pH na-arụ ọrụ na-enweghị atụ na njikarịcha usoro ịsa achịcha na mmepe ngwaahịa ọhụrụ. Ndị na-eme nchọpụta nwere ike guzobe ụdị njikọ dị n'etiti acidity na njirimara ngwaahịa site na nyochaa ngbanwe pH nke usoro dị iche iche. Dịka ọmụmaatụ, na mmepe nke achịcha dị nro, mgbe pH mgwakota agwa kwụsiri ike na 5.0-5.2, ngwaahịa a kapịrị ọnụ ruru 3.8 ml/g, na ịdị n'ime porosity uniformity na-abawanye site na 25%; na mmepe nke obere-sukari achịcha zuru oke, na-achịkwa pH ikpeazụ n'ime oke 4.6-4.7 nwere ike ịgbatị ndụ shelf site na ụbọchị 2. Mbugharị ya na-enye ohere maka nnwale na-aga na ọkwa dị iche iche, gụnyere ịgwakọta tankị, igbe ihe akaebe, na oven, na-akpụ agbụ nleba anya zuru oke.
Ịhụ na ntụkwasị obi data na-achọ ọrụ ahaziri ahazi: ike kwa ụbọchị - na ya na nhazi atọ{1} site na iji ngwọta nchekwa ọkọlọtọ na pH 4.01, 6.86, na 9.18, na-achịkwa njehie n'ime ± 0.02 pH; tupu nha, a ga-asacha electrodes na mmiri deionized na akpọnwụwo; Mgbe a nwalechara, a ga-emikpu ngwa ngwa electrodes na ngwọta potassium chloride 3 mol/L maka mmezi. Ojiji nke eletrọd induction planar na-ebelata nrapagide ntụ ntụ ntụ ọka, na-ebelata oge nhicha na mmezi site na 60%, ma na-abawanye ndụ nke electrodes enyo ọdịnala okpukpu abụọ. Ọrụ ndekọ data nke pH nwere ọgụgụ isi na-ewepụta akụkọ nnwale na-akpaghị aka, na-enye akaebe dijitalụ maka nchọta ịdị mma.
Site n'ọganihu nke ọkọlọtọ na ụlọ ọrụ ịsa achịcha, pH mita esitela na ngwaọrụ nnwale banye "ngwụsị akwara dijitalụ" na usoro mmepụta, na-ebute mgbanwe nke mmepụta achịcha site na empiricism gaa na data - na-ebute ụzọ. N'ịmegide ndabere nke nkwalite oriri, nnwale sayensị a-ụkpụrụ njikwa mma dabere abụrụla isi nkwado teknụzụ maka ụlọ bred iji kwalite asọmpi ngwaahịa.
