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Point de congélation.

Freezing point.

Auteurs : CROMBRUGGE J. M. van

Type d'article : Article

Résumé

The determination of the freezing point depression is widely used to detect the presence of extraneous water in milk. In many countries, milk deliveries are penalized if the freezing point does not fulfill the requirements. For many years, infrared technology has been applied to predict the freezing point in laboratories dealing with the determination of the quality and the composition of milk. Factors affecting the performance of the application, such as instrument stability, calibration, reference analysis and sample quality, were evaluated. Several studies have shown that the older technology in mid-infra-red filter instruments and the newest technology, which is based on Fourier Transform infra-red, can give very good precision: repeatability and reproducibility lower than 5 m °C. Furthermore, with an accuracy below 4 m °C, this method can be a very useful tool in the determination of water added to the milk.

Détails

  • Titre original : Freezing point.
  • Identifiant de la fiche : 2004-1597
  • Langues : Anglais
  • Source : Bull. FIL-IDF - n. 383
  • Date d'édition : 2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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