We learned from one of our customers that sushi rice has the potential to become a host for pathogens if not properly prepared. To protect against this, it is imperative that proper amounts of vinegar are added to maintain optimum acidity.
To ensure proper acidity levels are achieved, a pH meter should be used to test each batch of rice. A maximum pH reading of under 4.6 is generally considered safe.
The HI99161 is a portable, pH and temperature meter designed specifically for food applications. When used with the FC202D electrode, it makes measuring sushi rice a breeze. The conical shaped tip design allows for penetration into solids, semi-solids, and emulsions for the direct measurement of pH in food products including meat, cheese, yogurt, and milk. To get more information about the HI99161, please click here.
The HI98127 pHep®4 pH/Temperature Tester is a waterproof meter that can be easily calibrated and used to perform pH measurements. Some features of this meter include Automatic Temperature Compensation (ATC), stability indicator, and a replaceable pH electrode with extractable cloth junction. To get more information about the HI98127, please click here.