Sweeteners refer to Food Additives that can impart sweetness to soft drinks. Sweeteners can be divided into nutritive sweeteners and non-nutritive sweeteners according to their nutritional value; according to their sweetness, they can be divided into low-sweetness sweeteners and high-sweetness sweeteners; according to their source Divided into natural sweeteners and synthetic sweeteners.
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Second, the calibration conditions temperature is 15 ° C ~ 35 ~ C, humidity is (30 ~ 85) % RH, air pressure is (86 ~ 106) kPa, generally calibrated under no-load conditions, according to user needs can be calibrated under load conditions, However, the load should be stated.
Third, calibration items and calibration methods 1. Calibrate all air replacement times, temperature deviation, temperature uniformity, and temperature fluctuations in the project box.
2. Calibration method (1) The selection of the calibration temperature point should generally select the lower, upper and intermediate points of the device's range of use. You can also choose the common temperature point according to user needs. Calibration at each temperature point (2) Determination of the number of air changes 1 The power consumption of the test box in the sealed state Closes all ventilation of the test chamber VI. Use adhesive tape to seal the door joints, in and out air holes, thermometer sockets and parts that may cause air circulation between the inside and outside of the box. Place the standard thermometer at the geometric center inside the box. Used to observe the temperature inside the box. Adjust the temperature of the test chamber. Achieve ± 2 ° C without deviating from the test required temperature. After the temperature in the box is stable, the temperature is kept at lh. The standard electric energy meter is used to measure the power consumption of the test chamber heater in the sealed state for 0.5h or more, and is converted into the average power Pl. The start and end of the test should be at the corresponding point of the heating cycle "on-off". .
2 Remove the sealing tape from the power consumption of the test box under the open state. Adjust the position of the inlet and outlet holes, and keep at a constant temperature for 1h. In the same way, the power consumption of the test chamber heater in the unsealed state is measured. Converted to average power.
The ambient temperature outside the box is about 2m away from the test chamber. Approximate horizontal position with the bottom of the test chamber. And measure the ambient temperature at least 0.6m from any physical object. The difference between the temperature inside the tank and the ambient temperature is the same in both states of the test chamber. The error should be less than 0.2 °C. If the number of air changes in the test box calculated after the measurement does not meet the test conditions. The position of the inlet and outlet holes can be readjusted and re-measured as described above.
(3) Temperature deviation, temperature uniformity. Determination of temperature fluctuations 1 The position of the test points The position of the test points shall be placed on the three calibration surfaces of the working space in the equipment working chamber. The workspace is also known as the space under test. Located near the center of the test chamber. Its interface is parallel to the space interface inside the box. The height is not less than 150mm, the length and width are generally (200-250) mm, and the geometric center point should not deviate from the test temperature of the test chamber.
2 The number of test points is generally 9 test points. A test point is the center point of the space being measured. The remaining 8 test points are located at 8 vertices of the measured space.
3 temperature calibration is arranged as required. Set the temperature controller of the test chamber to the required nominal temperature. Make the device work properly. When the test chamber temperature does not deviate from the test required temperature ± 2 ° C and stabilized, the measurement begins. The temperature of all test points was recorded once every 2 minutes and 15 times in 30 minutes.
I. Metering characteristics The technical requirements for air replacement times, temperature deviation, temperature uniformity and temperature fluctuation of the aging test chamber are shown in Table 1. Table 1 Related technical requirements for aging test chambers All air replacement times in the tank Temperature deviation Temperature uniformity Temperature fluctuation (8 to 20) times / h ± 2 ° C ± 2. c±0.5°C