Abstract: Whole milk solids are an important indicator for the detection of milk and yogurt. The current measurement methods are GB5409-85 and GB/T5009146-2003 [1, 2]. The first one is the calculation method. Because the fat measurement is complicated and the cost is high, it is rarely used. The second is the oven weight reduction method. The measurement takes 4 to 5 hours, which is not suitable for the determination of a large number of samples, and the practicality for production. Not big.
Yuan Xu et al [3-5] used the laboratory's routine experimental conditions on the basis of GB5409-85, starting from the process of strengthening the water evaporation and speeding up the evaporation, using the filter paper instead of the sea sand to remove the water bath concentration process, drying once to constant weight Good results have been achieved. The measurement time was shortened from the past 5 hours to 115 to 2 hours, the cost was reduced, and 10 samples were simultaneously measured per batch. This article explores the use of MB45
halogen
Prime moisture analyzer
Rapid determination of the total solids content in milk and yogurt is intended to establish an accurate, fast and convenient method for determining the results.
I. Materials and methods
1. Halogen moisture meter
Vico Merto/VicoMeter brand VM-S series halogen moisture analyzer (referred to as halogen moisture meter).
2. Determination method
A well-mixed sample of 10 g was weighed into an aluminum pan, and the sample was evenly distributed by a medicine spoon, and measured under the optimum measurement conditions according to the measurement procedure of the halogen moisture meter.
3. Results and discussion
4. The choice of the best measurement conditions
The total solid content in milk and yoghurt is the quality of the sample after it loses moisture. What is important in actual operation is the heating rate. When heated with a halogen lamp, the maximum heating power can be reached in the shortest time and the temperature can be raised rapidly. In high-temperature heating, the measurement conditions should be set according to different sample properties. For samples with more moisture content, the high temperature time can be extended appropriately, but the sample should not be baked in the measurement. For samples with high sugar content, The high temperature time can be appropriately shortened. The optimum conditions for testing the whole milk solids in the selected milk and yoghurt by stepwise method are: 190 ° C 3 min → 120 ° C 5 min → 105 ° C to constant weight.
2. Comparison between the halogen moisture meter method and the national standard method
The whole milk solids were measured by the halogen moisture meter method and the national standard method (GB/T5009146-2003) for 11 parts of milk and 10 parts of yogurt, and the results are shown in Table 1. After t test, t (yoghurt) = 11346, t (0105, 9) = 21262, P > 0105; t (milk) = 11299, t (0105, 10) = 21228, P > 0105, the two methods are no statistics Learn the difference. It shows that the use of halogen moisture meter to determine the whole milk solid content in milk and yogurt can replace the national standard method.
Precision measurement
One portion of the milk and yoghurt samples were taken for 7 measurements, and the RSD of milk and yogurt was 0182% and 1150%, respectively.
2. Determination of uncertainty in measurement of whole milk solids by halogen moisture meter
The measurement results of Table 2 were used to evaluate the uncertainty of measurement of whole milk solids of milk and yoghurt by halogen moisture meter. Take k = 2, milk whole milk solids: U = (10185 ± 0107) g / 100g; yogurt whole milk solids: U = (21132 ± 0124) g / 100g.
3. Measurement time comparison
The VM-S series halogen moisture analyzer is superior to the national standard method in determining the whole milk solids of milk and yogurt. When the national standard method is used to determine the whole milk solids of milk and yoghurt, the first time should be constant weight empty dish, then weigh the sample and evaporate the water and then put it into a dry box to bake to constant weight. A sample can be completed at least 8~12h. The MB45 type Moisture Moisture Analyzer combines weighing and baking, and the heating rate is fast, which greatly shortens the measurement time. In the total solids measurement of 10 parts of yogurt and 11 parts of milk, the maximum time is only 13 minutes.
In summary, the use of the Vico Meituo brand halogen moisture analyzer to determine the total milk solids in milk and dairy products, by setting different automatic test end points, shorten the test time, thereby greatly improving the work efficiency.
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