Nova-Tech Atago Digital Salt Meters - Manual (Page 2)

How to Measure Commonly Measured Food Samples
A B C D
Measurement in 3 sec.
The New
Global
Standard
Adding salt is one of the most critical processes in
food manufacturing as it has a significant effect on the
color, taste, and texture of food.
ATAGO salt meters are ideal for quick and easy
salinity checks on the production floor.
Recently, in addition to use in the production area,
many companies are validating our salt meters as the
preferred method in lab settings as well. Food
scientists are choosing to limit the use of precipitation
titration with harmful silver nitrate (Mohr's Method).
Because the ATAGO salt meters are safe, fast, and
simple.
Due to the difference in measurement principles,
readings from the conductivity salt meter may not
match up exactly with the readings by titration for
certain samples. However, by creating a conversion
table between the two testing methods, correlation
between the set of results can be seen.
Unlike titration, no expensive and harmful chemical is
involved in the measurement process.
ATAGO delivers the revolutionary salinity
measurement solution that is both eco-friendly and
cost-effective.
We are testing sauces and dressings
for salt with the
ES-421 .
The instrument is perfect for use at
the production site because it is
compact and does not use harmful
chemicals.
A condiment
manufacturer
Why measure salt content?
Why choose ATAGO?
1 Fast - Results are displayed within 3 seconds.
2 Easy measurement - Just press the START key.
3 Easy calibration
- Clean the sensor and press the ZERO key.
4 Digital display
- No more varied readings caused by user interpretation.
5 Extremely water resistant
- The whole unit can be cleaned under running water.*
6 Automatic Temperature Compensation
- Reliable for any samples, hot or cold.
*Applicable only for the PAL-ES2 and PAL-ES3.
Digital Salt Meters ES-421 / PAL-ES
A
B
A frozen vegetable
processor
The vegetables are blanched and flash
frozen. The salt content of the
blanching water is important for
maintaining the bright colors of
vegetables. If it's too low, the
vegetables lose their colors, and if it's
too high, they taste salty. The water
is boiling all day long, and water and
salt are added throughout the day.
We did not realize how much the
salinity changed until we started using
the
PAL-ES2 . Now we perform tests
at fixed time intervals.
D
C A cheese maker
We use the PAL-ES2 to
measure the salinity of salt
water that we soak our
cheese in. The right
concentration of salt is
critical for the flavor of
cheese.
A potato chips
manufacturer
Salt is sprinkled on fried potato
slices from a machine, and the
amount of salt dispensed is checked
and adjusted at the beginning of a
production lot. In the past, we had
to take samples to the lab for
testing, but now we can do it right
at the production line. The
ES-421
saves us time and money because it
does not use reagents like titration
systems. Even the disposal of the
titrating reagents is not free.
ATAGO's salt meter is
environmentally friendly and
economical.
Sauces
Soups
Soup
Stock
Brine
10 2.9
(Actual salt content %)
Crushing
Crush the sample
in a bag.
Dilution
Dilute the sample with water to a 10% ratio.
Dicing
Mincing the sample increases the
surface area to allow as much salt to
be released into the water as possible.
Pickles
Meats
Fish
Butter
Cheese
Apply 2-3
drops onto
the sensor
section.
Applicable only for the ES-421 and PAL-ES2.
The measurement method of the PAL-ES3 is slighity different. Contact ATAGO for details.
www.atago.net
Wide measurement range
ES-421
Washable
PAL-ES2
A
B
C
D
%(g/100g)
Free Demo
Available
[email protected]
Filtration
Filter the diluted sample through
a cheesecloth or coffee filter for
improved stability.
Measurement
value is
displayed in 3
seconds. Press the
START key.
Apply 2-3
drops onto
the sensor
section. Measurement
value is
displayed in 3
seconds. Press the
START key.
Multiplication
The actual salt concentration in percentage is obtained by multiplying the measured value by 10.
Your sample is not listed? Contact ATAGO.
Phone : 81-3-3964-6156
E-mail : [email protected]
If the sample is drinkable as
is, no dilution is required.
Soup stock
Brine
Miso soup 0.9
Vegetable cooking water 1.0
Pasta cooking water
1.0
Soup stock 1.9
Brine 2.9
Ayran 4.9
Sauces
Gravy 0.8
White sauce 0.9
Demi-glace 1.1
Pasta sauce 1.2
Mayonnaise 1.6
Tomato puree 1.7
Dressing 1.7
Taco sauce 2.0
Steak sauce 2.0
Ketchup 3.0
Savory pancake sauce 4.5
BBQ sauce 4.8
Sushi vinegar 5.2
Noodle dipping sauce 5.8
Soy sauce dressing 6.1
Kimuchi paste 6.1
Yakitori sauce 6.5
Habanero sauce 6.8
Broad bean butter 7.0
Oyster sauce 9.4
Bean paste
Soy sauce
13.0
11.0
Fish sauce 21.0
Soups
Soup base for hot pot 0.8
Minestrone soup 1.2
Potage 1.2
Noodle soup 1.4
Tom yam kung 1.5
Curry 1.6
If the solution tends to separate, collect from the
middle layer that is homogenous. If the sample is
oily, such as dressing, allow the oil in the liquid to
float to the top, and then collect a sample from the
layer underneath the oil, using a pipette, for
improved repeatability.
Butter
Cheese
Butter 0.1
Mozzarella 0.7
Gouda 0.9
Emmental 1.1
Maribo 1.6
Brie 1.8
Gorgonzola 3.6
Dilute the sample with hot water to a 10% ratio. After
the sample has melted, fat will float to the top. Collect
the sample with a pipette from the layer underneath
the fat. Note: Some water will evaporate, so the
dilution ratio may not be accurate. Make sure any
undissolved solids are liquefied as much as possible
before measuring.
Meats
Sausage 0.8
Ham 1.1
Salami 1.6
Bacon 1.7
Prosciutto 3.2
Fish
Sardine 1.0
Tuna 1.1
Pickled octopus 1.3
Salmon 2.4
Salmon roe 2.8
Salted fish viscera 3.2
Salted cod roe 5.2
Anchovy 10.0
Dilute the minced sample
with water and let it sit for
about 3 minutes before
measuring. Let it sit longer,
for about 5 minutes, if the
sample was diced in larger
pieces.
Pickles
If the solution contains large pieces of sample,
collect from the top layer with no undissolved solids.
Snacks
Chips 1.4
Crackers 2.3
Solid samples that crumble
easily. Dilute the sample that
contains oil and undissolved
solids with water, filter out the
solids, and measure.
Pickle 1.7
Sauerkraut 2.1
Kimuchi 2.2
Olive 2.8
Pickled radish 3.6
Preserved vegetable 14.3
Snacks