Молоко. Определение точки замерзания. Метод с применением термисторного криоскопа
Название (англ.):
Milk; Determination of freezing point; Thermistor cryoscope method
Описание (англ.):
Is applicable to raw, pasteurized UHT-treated or sterilized whole milk, partly skimmed and skimmed milk. The principle consists in supercooling a test portion of the milk to the appropriate temperature, depending on the instrument, and inducing the crystallizatin by mechanical vibration which causes the temperatureto rise quickly to a level which corresponds to the freezing point ot the test portion. Annex A specifies the means of duplicate values of freezing points while indications as to the relationship between freezing points expresses in degrees Celsius and degrees Celsius as measured in the Horvet apparatus are given in Annex B.
Заменён стандартами:
ISO 5764:2002
Дата регистрации:
01.07.87
Дата введения:
01.06.87
Дата отмены:
06.06.02
Код КГС:
Н19
Код ОКСТУ:
9209;9220
Код ОКС(МКС):
67.100.10
Код ОКП:
9209;9220
Нормативные ссылки:
DIN 10319-1989, NEQ*LMBG L 01.00-29-1988, EQV*NF V04-205(1990/AFNOR), EQV*NEN 3463(1988/NNI), NEQ*BS 3095 PART 1 SECTION 1.1(1988/BSI), EQV
Ключевые слова:
AGRICULTURAL PRODUCTS CONGEALING POINT DAIRY PRODUCTS DETERMINATION FREEZING POINT MILK SOLIDIFICATION POINT TESTING TESTS