MRC MIA-LA, Руководство по эксплуатации

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Ultrasonic milkanalyser
Operation manual 16/92
3. QUALIFICATION OF RAW MILK, THERMALLY TREATED
MILK, OTHER DAIRY PRODUCTS AND DERIVATIVES
3.1. Taking samples and preparation for analysis
In order to receive reliable results in qualification of milk, dairy products and
derivatives are needed: precise samples taking; correct samples storing (in
need to be preserved); correct preparation before making measurement. The
rules and requirements for this are described in details in
Appendix Milk
sampling.
3.2. Making the measurement.
3.2.1. Preparing the analyser for working mode
3.2.1.1. Put the analyser on the working place, providing good ventilation and
not in the vicinity of heat providing devices or sources. The temperature in the
premises has to be in the boundaries 10-40
o
C.
3.2.1.2. Check if the power switch is in "0" position and that the outlet voltage
complies with the voltage indicated on the switching adapter of the analyser
3.2.1.3.
Switch on the “
POWER
” button, which starts the identification
procedure. For a short time the display shows the number of the software
versions, for example:
Milkanalyzer xxx
Vers: yy dd-mm-yy
Ser. N. xxxx
Where:
Milk analyser xxx - name of the analyzer, type and time for
measurement.
Vers: yy dd-mm-yy
– motherboard software version, date for the version
ser. N. xxxx - serial number .
This information is called informational identity (Identity) of the analyser