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Measuring the pH of rice sample involves several difficulties and high risks when using a conventional sensor. The particulate nature of rice solution and semi-solid nature of cooked rice increase the chances of junction clogging. In the case of uncooked and cooked rice samples, the clogging also restricts the outflow of the electrolyte causing unstable readings. This leads to inconsistent results due to insufficient interaction between the electrolyte and the sample. Under extreme cases, sensor fouling may take place due to inadequate cleaning procedures. Therefore, sensor selection plays an important role in obtaining accurate results for measuring the pH of rice samples.
METTLER TOLEDO's InLab Expert Pro-ISM is a suitable sensorfor measuring the pH of uncooked rice samples. Its open junction avoids clogging of any particulate matter and makes it easy to clean the sensor. Likewise, InLab Solids Pro-ISM is a specialized sensor for measuring the pH of cooked rice with accuracy and precision. Its spear shaped sensing membrane makes insertion in samples easy. Both sensors are equipped with the solid XEROLYT®EXTRA polymer reference system, which requires no refilling of the electrolyte and has maintenance-free sensors.
To learn more about the advantages of using these specialized sensors for the pH measurement of rice samples, download our application note.
Below, we explore what the pH of rice is and why the pH of rice needs to be measured.
What is the pH of rice?
Rice samples are slightly acidic in nature. Normally, the pH value of rice is within the range of 6 to 7 pH, though it can vary with different types. For instance, white rice has a pH of 6 to 6.7, brown rice has a pH of 6.2 to 6.7 and wild rice has a pH of 6 to 6.4. The inorganic content of the rice may also contribute to its pH value. The pH of a rice can be analyzed as part of a test requirement for certain processes or simply as a characteristic parameter during routine testing.
Why measuring the pH of rice is important?
Rice being staple food for over half of the world's population, it is one of the most important and widely consumed cereal grains. The pH of rice varies depending upon the type of rice present. USDA (US, Department of Agriculture) has set levels for micronutrients in fortified milled rice. Similarly, FSSAI (Food Safety and Standards Authority of India) set up standards for fortification of rice with iron, folic acid, zinc, vitamin B12 and vitamin A. Therefore measuring pH becomes one of the important parameters defining the quality of rice.