Milk component analyzerIt is a professional instrument used to detect the content of various components in dairy products.
Milk component analyzerThe mainstream techniques for rapidly determining the composition of dairy products through physical or chemical methods include:
1. Ultrasonic technology
By utilizing the propagation characteristics (velocity, attenuation) of sound waves in dairy products and their correlation with component density and viscosity, high-frequency signal emission and echo reception are combined with algorithms to quantitatively analyze the content of fat, protein, lactose, and other substances.
Advantages: Non destructive testing, real-time monitoring, suitable for quality control on production lines; The built-in sensor can automatically adjust the detection model to adapt to different types of dairy products.
2. Infrared spectroscopy technology
Fourier Transform Infrared (FTIR): Analyze the absorption of specific wavelength infrared light by dairy products to generate chemical composition spectra, which can simultaneously detect 15+indicators such as fat, protein, lactose, total solids, freezing point, etc.
Infrared Projection Spectroscopy: Output results within 60 seconds, supporting detection of basic indicators such as fat (0-15%), protein (0-8%), lactose (0-7%), and expanded options including casein, mastitis, etc.
Advantages: Wide detection range, high accuracy, suitable for laboratory research and quality control.
3. Other technologies
Thermodynamics and Optics Technology: Some models analyze components based on thermal conductivity or light scattering characteristics, suitable for specific scenarios.
Performance indicators:
1. Accuracy: Refers to the degree to which the detection result is close to the true value, usually expressed in standard error.
2. Reproducibility: The degree of consistency of the test results when the same sample is tested multiple times under the same conditions is generally measured by the deviation coefficient.
3. Detection speed: based on the number of samples that can be processed per hour.
4. Sample dosage: Different instruments have different requirements for samples.