Milk. Determination of freezing point. Thermistor cryoscope method (Reference method)

2009 ◽  
Keyword(s):  
Freezing Point ◽  
Reference Method

scholarly journals Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy

2020 ◽  
Vol 72 (5) ◽  
pp. 1713-1718
Author(s):  
R.F. Brito ◽  
R. Rodrigues ◽  
S.A. Diniz ◽  
L.M. Fonseca ◽  
M.O. Leite ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Ftir Spectroscopy ◽  
Storage Time ◽  
Freezing Point ◽  
Reference Method ◽  
Fourier Transform Infrared ◽  
Analytical Instruments ◽  
Precision Method ◽  
Storage Times

ABSTRACT A total of 480 milk samples were analyzed in four repetitions with four preservative treatments (no preservative, Bronopol, Bronolat and Brononata), three storage times at temperatures up to 4 °C (24, 48 and 72hours after reception), five different water additions (0.0, 2.5, 5.0, 7.5 and 10.0%) and two analytical instruments (electronic cryoscope and FTIR). The objective of this study was to evaluate the effect of these parameters in the determination of the freezing point by the reference method and by Fourier transform infrared spectroscopy, thus determining the best analytical conditions and establishing a mathematical equation for electronic determination by FTIR spectroscopy. Bronolat was the best preservative and Brononata was the worst and is not recommended to analyze freezing point by FTIR. The storage time of the samples did not interfere in the analytical determinations by the precision method and by FTIR.

Determination of heat losses for sections of main heat pipelines using the reference method

2017 ◽  
Vol 20 (1) ◽  
pp. 22-27
Author(s):  
O. Tsakanyan ◽  
◽  
V. Goloshchapov ◽  
S. Koshel ◽  
N. Ganzha ◽  
...  
Keyword(s):  
Reference Method ◽  
Heat Losses
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