Moisture content directly affects the processing, storage, trade and consumption of fresh meat of livestock and poultry. If the moisture content of meat is too high, the proliferation of bacteria and molds will be intensified, which will easily cause the spoilage and deterioration of the meat. The dehydration and shrinkage will not only make the meat lose weight, cause direct economic losses, but also affect the color, flavor and tissue state of the meat, and cause fat Oxidation. In recent years, with the improvement of the living standards of urban and rural people, the consumption of fresh meat of livestock and poultry has become greater and greater, and people have increasingly higher requirements for the quality of fresh meat. However, in order to make huge profits, unscrupulous traders have injected more and more water, which has become a serious hazard to people's health. Therefore, testing the moisture content of meat has become an important item in business management and food safety testing.
At present, the methods for detecting the moisture content of meat can be roughly divided into an oven method, an infrared rapid determination method, a halogen rapid moisture analyzer and a pin-type moisture analyzer. Infrared rapid determination method is widely used because it adopts the principle of the national standard oven method, the test is accurate, and the test speed is fast.
use
The moisture analyzer can be widely used in all meat industry laboratories and production processes that require rapid moisture determination. For example: pork, beef, fish, duck, lamb, beef, chicken frozen meat, etc. Fresh meat or dehydrated meat that people often eat in daily life.
working principle
Infrared rapid moisture analyzer, designed using the principle of pyrolysis weight, is a new type of moisture detection instrument for the meat industry. While the moisture analyzer measures the weight of the sample, the infrared heating unit and the moisture evaporation channel quickly dry the sample. During the drying process, the moisture meter continuously measures and instantly displays the moisture content% of the sample. After the drying process is completed, the final moisture content is determined. The value is locked and displayed. Compared with the international oven heating method, infrared heating can reach the maximum heating power in the shortest time, the sample is dried quickly at high temperature, and the test results have good consistency with the national standard oven method, have replaceability, and the detection efficiency is far higher For the oven method. General samples can be measured in just a few minutes.
Livestock and poultry meat moisture limit indicator
In 2010, the new national standard made more explicit restrictions on the water limit of livestock and poultry meat:
Pork moisture is less than 76.5%
Beef moisture is less than 76.5%
Chicken moisture is less than 76.5%
Lamb moisture is less than 77.5%
The moisture content of duck meat is less than 80%.
Product number
SFY-30 Poultry Meat Moisture Tester, Meat Moisture Quick Tester, Infrared Quick Moisture Tester
Features
The livestock and poultry meat moisture analyzer can reach the maximum heating power in the shortest time. The operation is simple and the test is accurate. The display part uses a red digital tube. The display value is clearly visible. The moisture value, sample initial value, final value, and determination can be displayed respectively. Time, temperature initial value, final value and other data, and has the function of connecting with computer and printer. General products can be tested in 3-5 minutes.
1. Small size and light weight
2. Fast detection speed 3-5 minutes for general samples
3. Fully automatic mode to ensure accurate testing
4. Simple operation and display various data
5. Widely used
6. With the function of connecting with computers and printers
Technical index
1. Weighing range: 0-30g
2. Weighing minimum reading: 0.001g
3. Sample quality: 0.5-30g
4. Moisture measurement range: 0.00-100.00%
5. Heating temperature range: room temperature-160 ℃
6. Moisture content readability: 0.01%
7. Display parameters: 7 types
8. Communication interface: RS 232
9. Dimensions: 380 × 205 × 325 (mm)
10. Power: 270W (working); 20W (standby)
11. Power supply: 220V ± 10%
12. Frequency: 50Hz ± 1Hz
13. Net weight: 3.7Kg
test methods
(Test preparation)
1.1. Fresh meat: twist the muscle tissue after removing fat, tendons and tendons with a meat grinder (aperture is not more than 4mm) at least twice. The minced samples should be measured as soon as possible. If they are not measured immediately, they should be stored in a sealed refrigerator to prevent deterioration and changes in composition. Stored samples should be remixed when activated.
1.2. Frozen meat: Thaw naturally, and record the sample weights m1 and m2 (accurate to 0.01g) before and after thawing. The thawed samples are prepared according to 1.1 of this standard.
1.3. Measurement method 1 Drying box drying method (arbitration method)
According to the method specified in GB / T 9695.15.
1.4 Determination method 1.2 Infrared drying method (rapid method)
Determination
2.1. Turn on the power and turn on the switch, set the drying heating temperature to 105 ℃, the heating time is automatic, and the result representation mode is 0.011 ～ 100%
2.2. Open the heating cylinder, take a sample tray and place it on the sample tray of the infrared moisture analyzer, and return to zero.
2.3. Take out the sample tray, spread about 5.00g of the sample prepared according to 1.1 of this standard on the tray, and then put it back into the sample tray.
2.4. Cover the heating cylinder and press the test button to start heating. After the drying is completed, read the moisture content on the digital display.
When equipped with a printer, it can automatically print out the moisture content.
Matters needing attention and maintenance
1. Precautions for use
1.1 During the determination of moisture, vibration must be avoided, and the gap at the lower end of the heating cylinder cannot be placed against the wind.
1.2 The accumulation of the measured sample in the weighing pan must be smooth, the accumulation area should be as full as possible on the bottom of the weighing pan, and the accumulation thickness should be as thin as possible to facilitate the complete evaporation of the water. 1.3 During the determination of moisture, the heating cylinder cannot be touched by hand, and it is strictly prohibited to knock or directly vibrate the work surface. 1.4 Because the weighing system of this instrument is precision equipment, especially the force transmission part is particularly afraid of heavy pressure and impact, so use the bracket as much as possible when placing the weighing pan every time. , Let go. 1.5 After the measurement is completed, the weighing pan must be removed immediately to use a bracket to avoid burns. When the bracket is placed in the instrument, it should not touch the weighing bracket and the weighing pan. 1.6 After the determination, the weighing pan must be completely cooled before placing the next sample. 1.7 Before each measurement, the instrument weight display must be zero. 1.8 After the measurement is completed, wait for the weighing pan to cool down before cleaning.
2.2 Maintenance
2.1 Perform regular verification according to regulations
2.2 When it is out of service for a long time, the temperature adjustment door on the right side of the instrument should be closed, and all parts of the instrument should be cleaned and packed in a box, and stored in a dry and non-corrosive gas environment. 2.3 Non-professionals are strictly prohibited to disassemble and assemble the instrument. 2.4 If the instrument needs to be transported, the sensor protection gong on the bottom of the instrument should be adjusted. The specific operation should first put a 20 gram weight on the weighing pan, and gently turn the screw to make the displayed weight zero, then stop to protect the sensor from damage.
Shenzhen Guanya Electronic Technology Co., Ltd. has been investing in research and development since 1998. It is the earliest research and development enterprise of infrared moisture analyzer in China. A high-tech enterprise in the research, development, manufacture and sale of moisture instruments.
The SFY series infrared moisture analyzer and halogen rapid moisture analyzer produced by Shenzhen Guanya Electronic Technology Co., Ltd. are mainly developed for food, agricultural products, food, feed, medicine, chemical industry, plastics, iron ore, ceramics, papermaking, textile and other industries An economical, fast, simple and accurate moisture analysis instrument.
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