LABEC M-MIA-A User Manual
Page 32
Ultrasonic milk analyser
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, p. 6.3.3)
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
6.3.2. Preparing the analyzer for mode Corrections
Operation manual
MRC.VER.01-02.10