Question
Do I have to calibrate separately for different temperature ranges? I need to do measurements at the temperature of 5º C but also at 40º C.
Answer
The Fatmeter operates by measuring the amount of water present in the sample, and using calibration algorithms, calculating the fat content, and total solids in the sample. The main two variables in any naturally occurring organism (in this case fish or meat) are water and fat, one being the inverse of the other.
We recommend that all measurements for our standard calibrations are taken when the sample is at a temperature between 0 -10º C, with no ice crystals present. There will be a difference in the measurement values using the Fatmeter, when measuring the same product at 40º C. This means that the Fatmeter measurements, using the standard calibrations, become less accurate for product at this temperature, due to changes in composition and density of the sample.
Product changes is due to several factors…
- The product at 40º C will be more dynamic in nature, with changes occurring in the sample composition due to moisture evaporation, thus changing the relationship…. between water and fat content in the sample.
- At 40 degrees C… the product will be much looser in nature (less dense).
- At 40 degrees C the fat /oil in the sample will be more mobile, and can be redistributed within the sample.
- The longer the time the product is at 40 degrees C, the more the moisture of the sample will change, affecting the composition of the sample.
In summary
It is recommended to create a custom calibration for product at 40º C. This new calibration will be more accurate, and will take account of the compositional changes, product density, fat redistribution within the sample, providing that :
- The product ingredients are the same from batch to batch
- The product remains on the same temperature and time profile from batch to batch.
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