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PORTABLE MEASURING INSTRUMENTS.

[In German. / En allemand.]

Author(s) : RÖDEL W.

Type of article: Article

Summary

THE A. REPORTS THE CHARACTERISTICS OF VARIOUS PORTABLE MEASURING INSTRUMENTS THAT CAN BE USED BY THE SPECIALISTS OF THE MEAT INDUSTRY, ESPECIALLY EANSION THERMOMETERS (LIQUID AND METAL, BIMETALLIC) OR ELECTRIC THERMOMETERS FOR MEASURING THE TEMPERATURE OF THE COLD ROOMS WHERE MEAT (CHILLED AND FROZEN) IS REFRIGERATED AND STORED AND IN PROCESSING-ROOMS. THE A. ALSO GIVES THE CRITERIA THAT PSYCHROMETERS SHOULD MEET (FOR MEASURING RELATIVE HUMIDITY) AND ANEMOMETERS (FOR MEASURING AIR SPEED), UTILISABLE IN THESE ROOMS. INTERESTING DATA IS GIVEN ON THE EQUIPMENT FOR MEASURING THE PH, THE COEFFICIENT OF WATER ACTIVITY (AW) AND THE REDOX POTENTIAL OF MEAT PRODUCTS AND THE EQUIPMENT FOR ASSESSING LIGHTING CONDITIONS (MEASUREMENT OF LUX) AND APPRECIATING NOISE (DECIBELS) IN THE VARIOUS PLANT. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1117
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 70
  • Publication date: 1980/12
  • Document available for consultation in the library of the IIR headquarters only.

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