4 Plastic Pipette Tips (2000 µL)

The HI93124 Portable Haze Meter is specially designed for measurement of haze in beer quality analysis. The instrument is based on a state-of-the-art optical system which guarantees accurate results, assures long term stability, and minimizes stray light and color interferences. The 10 mm round cuvettes composed of special optical glass guarantee the repeatability of turbidity measurements.

Features at-a-glance

EBC Compliant Measurement " The HI93124 meets the requirements of the EBC standard for haze measurements. Measurements are taken from beer samples that have been degassed, and results are reported in European Brewery Convention units (EBC).Calibration " A two or three point turbidity calibration can be performed by using the HI93124-03 calibration standardsAMCO AEPA-1 Primary Turbidity Standard " The AMCO AEPA-1 standards are recognized as a primary standard by the USEPA. These non-toxic standards are made of styrene divinylbenzene polymer spheres that are uniform in size and density. The standards are reusable and stable with a long shelf life.GLP Data " The HI93124 features GLP (Good Laboratory Practice) functions that allow traceability of the calibration. Data includes date and time.Data Logging " Up to 199 measurements can be stored in the internal memory and recalled at any time.Data Transfer " For further storage or analysis options, logged data can be downloaded to a Windows compatible PC using the RS232 port and the HI92000 software.Backlit Display " A backlit LCD display provides an easy to understand, user-friendly interface. Displayed codes guide the user step-by-step through routine operation and calibration.

Significance of Use

Beer clarity is a parameter constantly controlled in the brewery. Clarity can be affected by haze, an insoluble or semi-soluble particulate matter which is small enough to form a colloidal suspension in beer. These particles scatter transmitted light and are observed as a degradation in the brilliance of the beer. To assure consistent product quality, the brewmaster needs more than visual inspection.

Several substances can cause haze in beer, but the most frequently encountered problem is due to a cross-linking of polyphenols and proteins. These materials exist in equilibrium in beer and manifest themselves as a haze when they combine to form insoluble colloids. A range of stabilization treatments is available for avoiding haze problems, and the product has to be controlled in several steps during the brewing process, particularly after filtration and before the beer enters the bright tanks.