Product Description: Determination of freezing point of milk is a mandatory test item stipulated by National Food Safety Standard GB5413.38-2010. In line with the implementation of the national standard, according to the latest international standard ISO5764-2009 (Milk-Determination of freezing point-Thermistor cryoscope method (Reference method)), Specification requirements, developed in line with GB 5413.38-2010 milk freezing point tester. I plant belonging to Fudan University (formerly Shanghai Medical University), accumulated more than 30 years freezing point osmometer R & D, production and continuous improvement of technological superiority. Milk freezing point tester is a derivative of freezing point osmometer. The freezing point of the emulsion is one of the biological indicators. Mammalian milk is a secretion of the physiological activity of mammalian mammary gland tissue, all components of which are derived directly or indirectly from the bloodstream. Therefore, the freezing temperature of milk naturally corresponds to the blood osmotic pressure of the cow. working principle: Freezing point refers to the solution from liquid to solid temperature. Exactly, it means the temperature at which the solid and the liquid are in equilibrium. For aqueous solution (including milk), the phenomenon that no freezing occurs even though the temperature has reached the freezing point and even exceeded the freezing temperature during the change from the liquid state to the solid state is called "supercooling phenomenon". Liquids in a supercooled state are extremely unstable. Any disturbance can cause it to crystallize immediately and become solid. When the liquid becomes solid, the excess energy will be released in the form of heat because the molecular energy suddenly changes from the high energy state to the low energy state, which is called "crystallization heat." Due to the heat of crystallization, the supercooled solution will cause temperature rise at the moment of icing formation. The above process can be described by the following "ice curve". Point A is the beginning of solution cooling, point B is the point of supercooling temperature, point C is the point of supercooling temperature, point C is the point of onset of solution freezing, point CD is the freezing point temperature stable phase (also called temperature platform) DE segment to continue cooling in the solid state. It can be seen from the above icing curve that after the icing, there is a period of steady temperature, that is, the freezing temperature platform (CD stage) appears, which is the result of the crystallization heat. The temperature at this temperature platform is the freezing point of the measured sample. Technical Parameters: Measuring range: 0 ~ -1000m ℃ (equivalent to ISO5764) Detection resolution: 1m ℃ (equivalent to ISO5764) Measurement error: not more than ± 2m ℃ (equivalent to ISO5764) Repeated error: not more than 0.5% (better than the ISO5764 indicator) Built-in printer Refrigeration: semiconductor refrigeration
Product Description: Determination of freezing point of milk is a mandatory test item stipulated by National Food Safety Standard GB5413.38-2010. In line with the implementation of the national standard, according to the latest international standard ISO5764-2009 (Milk-Determination of freezing point-Thermistor cryoscope method (Reference method)), Specification requirements, developed in line with GB 5413.38-2010 milk freezing point tester. I plant belonging to Fudan University (formerly Shanghai Medical University), accumulated more than 30 years freezing point osmometer R & D, production and continuous improvement of technological superiority. Milk freezing point tester is a derivative of freezing point osmometer. The freezing point of the emulsion is one of the biological indicators. Mammalian milk is a secretion of the physiological activity of mammalian mammary gland tissue, all components of which are derived directly or indirectly from the bloodstream. Therefore, the freezing temperature of milk naturally corresponds to the blood osmotic pressure of the cow.
