Determn. of free water content of fatty material - by maintaining constant pressure during mfr., flowing in microwaves then measuring changes after microwave transmission

摘要

Determn. of free water content of fatty material is by; (a) maintaining pressure to which material is subjected during mfr. as constant as possible; (b) passing microwaves through material; and (c) measuring changes in microwaves after passage. Phase interval or attenuation interval of microwave is measured. The water content is calculated from the equation: Q = a(PH/K) + b(AT/K) + c, where Q is the free water content; AT is the attenuation; PH is the phase difference; a,b,c are constants; and K = Ln(I/Io); Io is intensity prior to passage through material; and I is intensity after passage through material. Equation can be simplified to; Q = aPH + c. USE/ADVANTAGE - Used to determine free water content of butter during mfr.(claimed). Continuous measurement during process allows addn. and control of free water content to just below max. permitted level of 16%.