pH

in Fruit Processes

pH measurement in jam, jelly,

marmalade and fruit sauce.
Background
As jam, jelly, marmalade and fruit sauce require high and consistent
quality, it is important to control the pH value during the process. The
quality criteria greatly influence the flavor, color and consistency. The pH
value affects gelling behavior, flavor and shelf life of the product.
Generally, edible acids (e.g., citric acid) are added to lower the pH. The gel
formation by pectins takes place at a certain pH range depending on
soluble solids content (see Figure 1).

Solids

°Brix
80

75
Application
Process Analytics

70
liquid gelled pre-gelled
65

60

Figure 1: 55
Relationship of pH value, gel pH in
3.6 3.4 3.2 3.0 2.8 2.6
behaviour and sugar content. the gel
 Therefore, the feed of edible acids is controlled by on-line
pH measurement during the production of jam, jelly,
marmalade and fruit sauce. This procedure offers high safety
as well as the possibility for automation of the process.
Process
First, the basic materials (e.g. fruit and sugar) are blended
and pasteurized at 105 °C (220 °F). The process usually
contains 60 to 65 % sugar and sometimes fruit pieces. After
cooling down, the mass is transferred to the cooking-batch
where additives such as pectins, flavors and edible acids are
fed to the pre-mix in a closed vessel at 80 to 100 °C (176 to
212 °F) and 1.2 to 1.3 bar (18 to 19 psi) static pressure under
agitation. Temperature and pressure depend on the size of the
vessel, place of installation, and product (see Figure 2).
Edible acids are added until the pH reaches the recommen-
ded value, normally 2.8 to 3.2 depending upon the product.
During the cooking process, the pH value is continuously
controlled so that it can be adjusted by the addition of more
edible acids. If the pH value is too low (e.g. apple pectins 2.8),
the gel becomes hard and brittle and begins to form too
early. If a certain pH limit is exceeded, gelation is no longer
possible.
Mettler-Toledo Solution
Mettler-Toledo features three different measuring systems,
depending on measurement preferences and specific require-
ments. All Mettler-Toledo pH electrodes are compatible with
the transmitter pH 2100 e.

2 3 4 5 6 7
A
1
B C C

E
F

D G G

A Product inlet E Product outlet 1 Horizontal food blender 5 Surface heat exchange
B Steam F De-aeration 2 Vacuum de-aeration unit 6 Buffer storage area
C Cooling G Cooling outlet 3 Scraped surface heater 7 Surface heat exchange
D Condensate 4 Holding tube

Figure 2:
Example of a continuous process-line for fruit production.

ApplicationNote METTLER TOLEDO

2
 The first recommended system is the combined pH
electrode InPro 3300 with a solid-state pH sensitive part
(ISFET) for highly demanding processes in the food industry.
The non-glass technology eliminates the risk of broken glass
in your process. Together with the hygienically designed
retractable housing InTrac 798 this electrode offers real-time
pH control of the food process without time-consuming
grab-sample analysis.
pH non-glass electrode InPro® 3300

Process safety: the sensor is virtually
unbreakable due to the non-glass design.

Hygienic design: EHEDG tested, compliance
with 3-A sanitary standards, FDA compliant
materials, fully sterilizable.

High-productivity and cost effective:
real-time control over the process without
time-consuming grab-sample analysis.

Rugged IP68 rated quick connect
VarioPin (VP) connector.

Pressure resistance (PED) –
compliant with regulations.
The non-glass pH electrode is an unbreakable break-
through for the food industry. The sensor is equipped with a
solid-state pH sensitive part (ISFET) and with a high tempe-
rature reference system with gel electrolyte, making the
electrode practically maintenance-free. It is pressure-resistant
up to 6 bar at 130 °C (PED 97) and fully sterilizable, either
in-situ or in an autoclave. The 45 ° design of the electrode end
prevents air bubbles being trapped at the pH-sensitive tip.
Compliance with 3-A sanitary standards provides assurance
that dairy products, food and other microbiologically
sensitive products are protected from contamination. EHEDG
tests attest that InPro 3300 electrodes fully comply with the
criteria for hygienic design.
ApplicationNote
3
The InTrac 798, which allows electrode cleaning/
sterilization/exchange without process interruption, also
protects the electrode form hot alkali during plant CIP
procedures. The InTrac 798 is available with a choice of
approved commercial hygienic adapters from Mettler-Toledo
(safety weld-in sockets DN25), Tuchenhagen-Varivent,
TriClamp and Neumo.
Retractable housing InTrac® 798

Safety: the hygienic design and
sterilizable flushing chamber prevent
any risk of contamination. EHEDG
tested and 3-A compliant.

Time and cost saving: access to
electrode for cleaning and sterili-
zation without process interruption.

Easy handling: fits to a wide variety
of hygienic fittings dedicated for food
applications; uniform sensor length.

Improved safety standard due to a
new integrated electrode detection
system.
Transmitter pH 2100 e

Operational safety and reliability
due to continuous sensor and
transmitter diagnostics.

Easy installation and self-
explanatory operation through
pictographic user interface and
Sensoface®.

Loop autonomy and maintenance free pH measurement
due to integrated PID controller

Flexibility with 4-wire installation or alternatively
2-wire execution with HART® and/or Profibus®
and/or FF communication and EEx applications.

Power feed for ISFET preamplifier already integrated
as standard.
METTLER TOLEDO
 The second system is a gel-filled InPro 3253 installed in
an InTrac 777 e or in an InTrac 798 retractable housing. The
InPro 3253 with built-in RTD and VP connector is pre-
pressurized. The silver-ion trap prevents back-flow reference
cell contamination and diaphragm clogging. The InTrac
housings allow electrode cleaning/sterilization/exchange
without process interruption.
Combination pH electrode InPro® 3253

The InPro 3253 electrode is filled with
liquid-reference electrolyte which is pre-
pressurized to 4 bar (58 psi).

The electrode is provided with a patented
silver-ion trap to prevent diaphragm fouling
in sulfide-containing media.

Equipped with an integrated RTD for
automatic temperature compensation
during calibration and process, which
ensures reliable measurements.

The robust, autoclavable VarioPin (VP)
connector to IP 68 guarantees maximum
process safety and accurate electrode
connection and disconnection from the
cable for ease of replacement.

The internal over-pressure ensures gradual electrolyte
outflow efficiently cleaning the diaphragm and
preventing influx of process medium into the reference
electrolyte.
Mettler-Toledo GmbH
Process Analytics
Im Hackacker 15
CH-8902 Urdorf
Switzerland
.mtpro.com
www
Subject to technical changes.
© Mettler-Toledo GmbH, Process Analytics
Designed in Switzerland. 08 / 04
Retractable housing InTrac® 777 e

Safety:
The patented immersion tube design
isolates the sensor on retraction and
guarantees complete separation of
the process from the outside environ-
ment. Safety interlocks prevent elec-
trode removal from housing while in
measuring position.

Time and cost-saving:
The retractable design allows
electrode to be serviced and
calibrated without process
interruption.
The third alternative system is a gel-filled InPro 3253
installed in an InFit 761-25 CIP stationary housing.
Stationary housing InFit® 761-25 CIP

Steam-sterilizable & autoclavable for
hygienic and CIP/SIP applications.

Meets 3-A guidelines and EHEDG certifi-
cation to ensure maximum cleanability.

Exclusive O-ring positioning guarantees
perfect sealing, permitting full CIP pro-
cedures to be performed without any
compromise of sterility.

Specially designed smooth surfaces of the housing and
O-rings prevent the adherence of microorganisms.

Recommended for use with Mettler-Toledo safety weld-
in sockets to provide the highest level of protection for
personnel, equipment and the environment.
INGOLD
Leading Process Analytics