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CEM
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ǰ ־ ߰깰 ׸ Է м ȭ, , ȭǰ, ǰ ϳ̸ Ư ſ ߿ ̴.
ǰ ԰ݿ ϰ ְ м ϼ ߴ ǰ ʼ κ̴.
Ȯ м ǰ꿡 ־ ܰ ֱ ؿ Ȯ  żϰ м ִ ʼ̴.

˷ кмδ Oven , NIR(Near Infrared), IR-Balance   ִ.
Oven θ ̿ǰ ִ мϴµ ð ʿ Ѵ.
ݸ NIR м 2 ̳ ϴ. Է ȭ ϴ  ƴ϶ NIR Ư ̴.
ֵ ÷ ̳ ʿ Ѵ.
Ư NIR ÷ ȭ ˷ ϴ.
Infrared Drying ǰ ִ ̳ Ȱ ߵǾ  10-20 мð ʿϹǷ ª ð ǰ ؾ   ý ʿ Ѵ.
Microwave ̿ км ʿ żӼ, Ư ʿ پ ÷м ϴٴ ֽ ̹ ϰ Ȱǰ ִ.
Oven (1.5 - 8 ð) Microwave ̿ (1.5 - 18) м  ǥ 1 Ÿ.
ѣǥ 2 Ȯ ͸ ְ ִ.
Microwave Drying ü Oven ġ ̴µ  Microwave и ϱ ̴.
׸ Oven ſ м Ϸ ִ.
׸ Infrared Balance 񱳽, ü 10ǥ 3мð еǥ 4 ̰ ִ
 

ǥ 1 Microwave Method vs Oven Method(Minutes vs Hours) Precision Data
            - Standard Deviation

Product

Microwave
Oven

Tomato, Low Solids

0.02
n.r.

Tomato, High Solids

0.22
n.r.

Milk

0.02
0.02

Beef, Fresh

0.52
0.18

Bologna

0.69
0.69

Cottage Cheese

0.06
n.r.

Cheddar Cheese

0.13
n.r.

Latex Paint

0.09
0.45

Polyester/ Toluene

0.10
0.08

Rubber/ Xylene

0.08
0.11

Sludge/ DAF

0.06
0.09

Sludge/Filter

0.26
0.24



ǥ 2 Microwave Method vs Oven Method Accuracy Data - Average Value

Product

Microwave
Oven

Tomato, Low Solids

6.49
6.47

Tomato, High Solids

40.22
40.29

Milk

12.16
12.06

Beef, Fresh

55.39
55.35

Bologna

64.39
55.21

Cottage Cheese

19.98
20.01

Cheddar Cheese

64.23
64.31

Latex Paint

51.42
51.23

Polyester/ Toluene

26.91
26.77

Rubber/ Xylene

14.22
14.13

Sludge/ DAF

4.26
4.14

Sludge/Filter

15.80
15.80


ǥ 3 Microwave Method vs Infrared Moisture Balance Analysis Time

Sample

Microwave Time*
Infrared Time

Natural Cheese

4.30
33.52

Imitation Cheese

3.50
33.76

Latex

1.75
16.44

Margarine

2.30
8.49

Tomato Paste

4.75
10.00

Sludge

6.00
30.00

Milk Powder

8.00
18.61

* times in minutes


ǥ 4 Microwave Method vs Infrared Moisture Balance

Sample

Microwave RSD
Infrared RSD

Imitation Cheese

0.35
0.57

Latex

1.04
1.62

Margarine

0.09
0.39

Tomato Paste

0.18
0.20

Sludge

0.25
0.72

Milk Powder

burned
2.11

* RSD : Relative Standard Deviation

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