MRC MIA-LA, Руководство по эксплуатации

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Ultrasonic milkanalyser
Operation manual 34/92
For example
М% of the reference samples:
2,20 3,00 3,80 4,60 5,20
М%average when measuring
with the analyser:
2,38 3,17 4,01 4,79 5,42
Difference: 0,18 0,17 0,21 0,19 0,22
Conclusion : the difference is relatively constant value and correction is
possible to be done with
– 0,2 % (see Corrections, p6.3.3)
6.2.2.2. If the differences are not a constant value it is necessary recalibration
to be done.
For example.
М% of the reference samples:
2,20 3,00 3,80 4,60 5,20
М% when measured with the
analyser:
2,02 2,93 3,76 4,75 5,44
Difference: -0,18 -0,07 -0,04 0,15 0,24
Conclusion : It is obvious that the difference is variable value and
recalibration have to be done (See Recalibration, p.6.4).
6.3. Making corrections
6.3.1. Possible corrections, limits and changing steps
Every parameter from each calibration may be separately corrected. Below is
the table with possible corrections, limits and changing steps:
Parameter Increasing Decreasing Step
FAT 0.95% 0.95% 0.01%
SNF 4.75% 4.75% 0.05%
Density 4.75% 4.75% 0.05%
Lactose 0.95% 0.95% 0.01%
Salts 0.95% 0.95% 0.01%
Proteins 0.95% 0.95% 0.01%
Added water 9.00% 9.00% 1.00%
Sample’s temperature
9.90
o С
9.90
o С
0.1
o С