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(4) Add water to the product sample in the blender cup.
(5) Blend until a homogeneous mixture is obtained.
(6) Use the diluted sample to perform analysis.
B. Salt Dilution – A specified amount of salt is added to the product
sample prior to analysis. Typical samples include
frozen potatoes and frozen breaded products. This procedure
requires a teflon basket and dry table salt (sodium chloride).
(1) Line a teflon basket (CEM p.n. 200090) with two square glass
fiber pads.
(2) Place the lined basket on the balance of the Moisture/Solids
Analyzer. Press “Tare.”
(3) Place approximately 8g of salt in the lined basket. Press
“Tare.”
(4) Place the product sample on top of the salt. Press “Start” to
record the initial weight.
(5) Press “Stop.”
(6) Thoroughly mix the salt and sample in the basket.
(7) Return the basket to the balance of the Moisture/Solids
Analyzer. Press “Start” to continue the sample analysis.
4. Deaeration – Frozen dairy and imitation dairy products must be
deaerated to remove the excess air in order to provide reproducible test
results. This procedure requires a 125 mL Erlenmeyer flask, a 1 liter
beaker, a magnetic stirrer, a 1
1
/2” x
3
/8 magnetic stirring bar, and a #5
rubber stopper.
(A) Place 100 mL of sample in a 125 mL Erlenmeyer flask.
(B) Place a 1
1
/2” x
3
/8” magnetic stirring bar in the flask. Using a #5
rubber stopper, loosely cap the flask.
(C) Place flask in a 1 liter beaker containing 250 mL of water which has
been heated to 70°C.
(D) Place beaker with flask on a magnetic stirrer. Mix for 5 - 7 minutes.
(E) Cool sample to ambient temperature and thoroughly mix sample
prior to testing.
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