I-pH yenhlama iyinkomba eyinhloko yokulawula ikhwalithi ekukhiqizweni kwesinkwa. Amamitha we-pH aphathekayo, anokubona ±0.1 ukunemba kwawo kwe-pH kanye nobubanzi obubanzi obungu-3.0-10.0 pH, asephenduke ithuluzi elibalulekile lokuqapha yonke inqubo yesimanje yokwenza isinkwa. Ukusetshenziswa kwazo okuyinhloko kubonakala ezindaweni ezimbili eziyinhloko: ukuqapha okunamandla kokuvutshelwa kanye nokuhlolwa kwezinto zokusetshenziswa ezingenayo.
Ngesikhathi sokuvutshelwa, inhlama ye-pH iqala yehla isuka ku-6.2-6.4 njengoba i-microbial metabolism iqhubeka, ekugcineni izinze ku-4.4-4.8. Ama-Bakers angakwazi ukuqapha ngokunembile umsebenzi we-microbial amaphuzu amathathu: amahora angu-0, amahora angu-1.5, namahora angu-3. Uma i-pH yehla ngaphansi kwe-4.5, ukufakazela kufanele kuqale ngokushesha ukuvimbela ubumuncu obuningi; uma ingehli ngaphansi kuka-5.0 kungakapheli amahora ama-2, izinga lokushisa lokuvutshelwa kufanele lenyuke ngo-2-3℃noma imvubelo engu-0.5% kufanele yengezwe. Idatha esebenzayo ikhombisa ukuthi ngemuva kokwethula ukuqapha kwe-pH, izinga lokuhluleka ukuvutshelwa kwenhlama lehla lisuka ku-12% laya ku-3%, futhi ukuqina kwesivuno kwenyuke ngo-40%.
In the raw material inspection stage, the pH of flour needs to be controlled between 6.0 and 6.5 (>I-6.8 ithinta ukwakheka kwe-gluten,<5.8 easily leads to browning), and the production water needs to be maintained in a neutral range of 6.8-7.2 (>7.5 ivimbela i-amylase,<6.5 accelerates acidification). After implementing raw material pH pre-inspection, a chain central factory saw a 58% reduction in batch rework rate and an annual reduction in raw material loss of approximately 12 tons. This equipment, through full-process data support, effectively improved the stability and quality consistency of bread production.
Amamitha e-pH adlala indima engenakuthathelwa indawo ekwenzeni inqubo yokubhaka isebenze kahle nasekuthuthukisweni komkhiqizo omusha. Abacwaningi bangasungula imodeli yokuhlobana phakathi kwe-acidity nezici zomkhiqizo ngokuhlaziya amajika e-pH amafomula ahlukene. Isibonelo, ekuthuthukisweni kwesinkwa esithambile, lapho inhlama ye-pH izinza kokuthi 5.0-}5.2, umthamo othize womkhiqizo ufinyelela ku-3.8 ml/g, futhi ukufana kwangaphakathi kwe-porosity kukhuphuka ngo-25%; ekuthuthukisweni-kwesinkwa sikakolweni kakolweni ophansi, ukulawula ukuvutshelwa kokugcina kwe-pH ebangeni elingu-4.6-4.7 kunganweba isikhathi seshelufu ngezinsuku ezingu-2. Ukuphatheka kwayo kuvumela ukuhlolwa ohambeni ngezigaba ezahlukahlukene, okuhlanganisa amathangi okuxuba, amabhokisi okufakazela ubufakazi, namahhavini, okwenza uchungechunge oluphelele lokuqapha ikhwalithi.
Ukuqinisekisa ukwethembeka kwedatha kudinga ukusebenza okujwayelekile: amandla ansuku zonke-avuliwe{1}}ngokulinganisa amaphuzu amathathu kusetshenziswa izixazululo ezijwayelekile zebhafa ku-pH 4.01, 6.86, kanye no-9.18, okulawula iphutha phakathi kuka-±0.02 pH; ngaphambi kokulinganisa, ama-electrode kufanele ahlanjululwe ngamanzi angcolile futhi omisiwe; Ngemuva kokuhlolwa, ama-electrode kufanele acwiliswe ngokushesha kusixazululo se-potassium chloride esingu-3 mol/L ukuze sigcinwe. Ukusetshenziswa kwama-electrode okungeniswa okuhleliwe kunciphisa ukunamathela kwezinsalela zenhlama, kufinyeze isikhathi sokuhlanza nokugcinwa kahle ngo-60%, futhi kuphinda kabili ubude bempilo yama-electrode engilazi evamile. Umsebenzi wokuqopha idatha wemitha ye-pH ehlakaniphile ukhiqiza ngokuzenzakalelayo imibiko yokuhlola, enikeza ubufakazi bedijithali bokulandelela ikhwalithi.
Ngokuthuthuka kokulinganisa embonini yokubhaka, amamitha e-pH ashintshile asuka kumathuluzi okuhlola aba "imizwa yedijithali" enqubweni yokukhiqiza, eqhuba ukuguqulwa kokukhiqizwa kwesinkwa kusuka ku-empiricism kuya{0}}ezindleleni eziqhutshwa idatha. Ngokumelene nokwasemuva kokuthuthukiswa kokusetshenziswa, le modeli yokuhlola yesayensi{2}esekelwe kukhwalithi isiphenduke usekelo olubalulekile lwezobuchwepheshe lwamabhikawozi ukuthuthukisa ukuncintisana komkhiqizo.
