cryoscope

Gabo, Germanymilkcryoscope

FUNK GERBER Cryostar I

cryoscopeCryostar IUsed to accurately detect the addition of water in milk. Due to the dissolution of various components such as fat and protein in milk, the freezing point of milk is lower than that of water. The average freezing point of normal milk is -0.52~0.53 ℃, while the freezing point of water is 0 ℃. If water is added to milk, the freezing point of the entire sample will rise. Under normal circumstances, when 1% water is added, the freezing point of the mixed sample increases by approximately 0.0053 degrees Celsius. When 100% water is added, the temperature rises by 0.530 degrees Celsius. At this point, the instrument displays a freezing point temperature of 0 degrees Celsius, indicating that 100% water is added.cryoscopeIt is to use a temperature probe to measure the freezing point temperature of the mixed sample, and use the internal calculation formula of the instrument to calculate the percentage of water added to the milk sample.

Product Features

-Quickly and accurately determine the freezing point of milk

-Good flexibility and adaptability: can choose fixed time and scanning methods for freezing point testing

-All necessary parameters can be freely programmed and stored, in compliance with national standards.

-User friendly interface: Built in German, English, French, Greek, Italian, and Spanish menus for selection.

-By adopting a new refrigeration system, it can quickly (15 minutes) cool to operation even under high temperature conditions, with fast cooling speed and minimal interference from ambient temperature on the instrument.

-40 samples can be measured per hour (typical 30 samples/hour)

-By setting parameters, the percentage of water added to milk can be automatically calculated and printed, and calibration can be automatically completed and saved. All setting parameters and calibration values can be recorded in a fixed memory.