How to deal with scaling on pH electrodes in starch production
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In starch production, there are certain stages where it is necessary to measure and control the pH value. I’ve heard that the electrodes used for measuring pH in this process often suffer from impaired performance due to protein deposits; does anyone know any solutions to this issue? The PH automatic control systems we produce are widely used in the sugar industry, and dilute hydrochloric acid is sufficient to clean the electrodes.
You can consult about Toledo’s online cleaning solutions, which have already been used with media that are highly viscous and adhesive