JJF 1816-2020 English PDF

US$279.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
JJF 1816-2020: Calibration Specification for Raw-Milk Freezing Point Testers
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
JJF 1816-2020	279	Add to Cart	3 days	Calibration Specification for Raw-Milk Freezing Point Testers	Valid

Similar standards

JJF 1576   JJF 1366   JJF 1187   JJF 2019   JJF 1908   JJF 1821   

Basic data

Standard ID: JJF 1816-2020 (JJF1816-2020)
Description (Translated English): Calibration Specification for Raw-Milk Freezing Point Testers
Sector / Industry: Metrology & Measurement Industry Standard
Classification of Chinese Standard: A54
Classification of International Standard: 17.200
Word Count Estimation: 12,177
Date of Issue: 2020
Date of Implementation: 2020-04-17
Issuing agency(ies): State Administration for Market Regulation

JJF 1816-2020: Calibration Specification for Raw-Milk Freezing Point Testers

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Calibration Specification for Raw-Milk Freezing Point Testers National Measurement Technical Specification of the People's Republic of China Calibration specification for raw milk freezing point instrument 2020-01-17 release 2020-04-17 Implementation Issued by the State Administration of Market Supervision and Administration Calibration specification for raw milk freezing point instrument Focal point. National Biometrics Technical Committee Main drafting unit. Hebei Institute of Metrology Supervision and Inspection Chinese Academy of Metrology Participated in the drafting unit. Guangxi Zhuang Autonomous Region Metrology and Testing Institute This specification entrusts the National Biometrics Technical Committee to interpret The main drafters of this specification. Feng Jinmiao (Hebei Metrology Supervision and Inspection Research Institute) Hao Jingkun (Hebei Institute of Metrology, Inspection and Testing) Jin Youxun (Chinese Academy of Metrology) Participating drafters. Song Zengliang (Hebei Metrology Supervision and Inspection Research Institute) Fan Xiaohui (Guangxi Zhuang Autonomous Region Metrology and Testing Institute)

table of Contents

Introduction (Ⅱ) 1 Scope (1) 2 References (1) 3 Terms and units of measurement (1) 4 Overview (1) 5 Metrological characteristics (1) 6 Calibration conditions (2) 6.1 Environmental conditions (2) 6.2 Reference materials and calibration equipment (2) 7 Calibration items and calibration methods (2) 7.1 Indication error (2) 7.2 Repeatability (2) 7.3 Stability (2) 8 Expression of calibration results (3) 9 Recalibration time interval (3) Appendix A Example of Evaluation of Uncertainty in Indication Error of Freezing Point (4) Appendix B. Raw Record Format of Raw Milk Freezing Point Calibration (for reference) (6) Appendix C Format of Calibration Certificate (Inner Page) (For Reference) (7)

Introduction

This specification is based on JJF 1071-2010 "Rules for Compiling National Measurement and Calibration Specifications", JJF 1001-2011 "General Measurement Terms and Definitions "and JJF 1059.1-2012" Measurement Uncertainty Evaluation and Expression "as the basic series of specifications Make it. This specification refers to ISO 5764/IDF108..2009 "Determination of the freezing point of milk" Thermistor freezing point method (Benchmark method) "[Milk-Determinationoffreezingpoint-Thermistorcryoscopemethod (Referencemethod)], GB 5413.38-2010 "Determination of Freezing Point of Raw Milk of National Food Safety Standard" Technical content. This specification is the first release. Calibration specification for raw milk freezing point instrument

1 Scope

This specification is applicable to the calibration of raw milk freezing point instrument based on thermistor for measuring freezing point temperature.

2 Reference documents

This specification refers to the following documents. GB 5413.38-2010 National Food Safety Standard Determination of Freezing Point of Raw Milk ISO 5764/IDF108..2009 Determination of freezing point of milk Thermistor freezing point method (reference method) [Milk-Determinationoffreezingpoint-Thermistorcryoscope method (Reference method)] For dated reference documents, only the dated version applies to this specification; for those without date references The latest version (including all amendments) is applicable to this specification.

3 Terms and units of measurement

3.1 FreezingPointDepression, FPD Freezing point of raw milk. The unit is expressed in millidegrees Celsius (m ° C).

4 Overview

The working principle of the raw milk freezing point instrument (hereinafter referred to as the freezing point instrument) is to directly measure the raw temperature through the thermistor inside the instrument. Milk freezing point. When measuring, put a certain amount of milk sample in the sample tube, put it in a cold trap, and immerse the temperature probe into the milk sample to be measured In the center, the freezing point instrument begins to cool. When the milk sample to be tested is cooled to -3 ℃, the freezing point instrument performs seeding Continue to release heat to raise the temperature of the milk sample to the highest point, and keep the temperature constant for a short time, which is the same as the freezing point temperature. Taiwan, this temperature is the freezing point of the milk sample. The freezing point instrument is usually composed of refrigeration system, temperature measurement system, temperature control system, data processing system and display system. composition.

5 Metrological characteristics

The main measurement characteristics of the freezing point meter are shown in Table 1. Table 1 Main measurement characteristics of freezing point instrument Serial number characteristic parameter requirements 1 Indication error MPE. ± 5m ℃ 2 Repeatability ≤0.5% 3 Stability ≤6m ℃ Note. The above indicators are not used to determine eligibility, for reference only. ......

Image     

Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of JJF 1816-2020_English be delivered?

Answer: Upon your order, we will start to translate JJF 1816-2020_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of JJF 1816-2020_English with my colleagues?

Answer: Yes. The purchased PDF of JJF 1816-2020_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.