Stručni rad
Total solid content in milk products comparison of two methods
Mirjana Hruškar
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Nada Vahčić
Sažetak
Considering that total solid/moisture is an important part in determining the quality of any food during harvesting, storage, processing or distribution, as well as final product control, it is essential to perform these analysis quickly and accurately. Standard procedures for determining total solid/moisture by drying until constant mass is achieved are based on removing water from small quantities of samples using evaporation techniques, and final results are obtained by weighing the sample before and after drying, which is time consuming method. For a rapid moisture determination in food products many other methods have been developed the one of which is the method of microwave drying using various models of microwave dryers, like "Milestone MLS -1200 Mega Systems" used in this research. The aim of this work was to determine the total solid content, using two methods, in numerous samples of pasteurized milk and milk products (milk, fermented milks, processed cheeses and ice creams). The obtained results are statistically evaluated in order to find out weather the microwave drying method could be used as relevant method. The assessment of analytical methods, was judged according to precision, reproducibility and accuracy. Statistical analysis showed that there was no significant difference between there two methods. It is suggested that the microwave method can be used as faster, precise and accurate method as a standard method.
Ključne riječi
microwaves; total solid; comparison of methods
Hrčak ID:
93346
URI
Datum izdavanja:
4.5.1999.
Posjeta: 1.868 *