General Description - Hanna Instruments HI 847492 Instruction Manual

GENERAL DESCRIPTION

GENERAL DESCRIPTION
The HI 847492 is an auto diagnostic microprocessor meter that benefits from Hanna's years of
experience as manufacturer of analytical instruments.
The HI 847492 is a ASBC (American Society of Brewing Chemists) compliant haze meter that is part
of the new HI 84749x series, especially designed for haze measurements. The other models included
are: HI 847491 ISO compliant haze meter and HI 847493 MEBAK compliant haze meter.
The optical system, consisting of a 580 nm LED and multiple detectors, assures low power consumption,
long term stability and minimizes the need of frequent calibration. Calibration can be easily performed at
any time in two, three or four adjustable points (<0.1, 15, 100 and 800 FTU), using the supplied or
user prepared standards.
The meter has all necessary GLP (Good Laboratory Practice) functions to allow maximum traceability
of data like a real time clock, log-on-demand (up to 200 measurements), and T.I.S. -Tag Identification
System to give all recorded data a location, time and date stamp.
The meter measures haze of samples from 0.00 to 1000 FTU (Formazin Turbidity Units) . It has a
continuous measurement mode to verify the settling rate of suspended matter, and a signal average
(AVG) mode to accumulate multiple readings giving a final average value. The AVG setting is particularly
useful to measure samples with suspended particles with different dimensions.
The HI 847492 has a user-friendly interface, with a large backlit LCD (Liquid Crystal Display). Acoustic
signals and displayed codes to guide the user step by step through routine operations.
This splash proof portable haze meter is supplied in a rigid carrying case that offers protection for
harsh environments.
Haze
Beer haze may be defined as an insoluble or semisoluble particulate matter which is small enough
to form a colloidal suspension in beer, (typically <2mm). These particles scatter transmitted light
and are observed as a degradation in the brilliance of the beer.
Beer clarity is a parameter constantly controlled in the brewery, and 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 polyphenol and protein. These materials exist in equilibrium in beer and manifest
themselves as a haze when polyphenols combine with proteins to form an insoluble colloidal haze.
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, in particular after filtration and before the beer
enters the bright tanks.
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