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(3)
unde :
Nb.. numrul de buci ntregi la 1 kg, buc.;
n-numarul bucailor ntregi din proba luat pentru determinare;
m-masa probei luat pentru determinare, n g.
Proporia de buci sparte, rupte, deformate sau cu alte defecte se calculeaz dup fomula
urmatoare:
Nb.d.= ( m-m1)100 ,
m
(4)
unde:
Nb.d. numrul de buci cu defecte, %;
m - masa probei luate pentru determinare, n g.;
m1 - masa bucailor ntregi, n g.
ntr-un ambalaj nu se admit dect max 20% produse sparte sau deformate. Prin sprturi se
ntelege buci mai mici dect sferturile.
n funcie de mrime, bomboanele sticloase neumplute trebuie s fie n numr de:
120220 bucai la kg pentru cele mari;
221350 bucai la kg pentru cele mijlocii;
Peste 350 bucai la kg pentru cele mici.
REZULTATELE NREGISTRATE:
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3.2. Determinarea prilor componente
PRINCIPIUL METODEI:
Determinarea se refer la stabilirea proporiilor umpluturii i nveliului, proporiei
diferitelor straturi, a adaosurilor etc.
n cazul produselor la care separarea n pri componente se face uor, din proba de
analizat se ia o cantitate de min. 100 g care se cntrete la balana tehnic, cu precizie de 0,01
g. Separarea nveliului de umplutur sau de nucleu se face prin tiere sau prin radere,
cntrindu-se ulterior dup caz, fie nveliul, fie umplutura sau nucleul.
Procentul de umplutur (sau nucleu) se calculeaz direct cu formula (5) sau prin diferen
cu formula (6):
U= (m1 / m) . 100,
(5)
U = m m2 100,
m
(6)
unde:
U umplutura, %;
m = masa bomboanelor ntregi, n g;
m1 = masa umpluturii sau nucleului, n g;
m2 = masa nveliului, n g.
Formula (6) se aplic la produsele cu interior lichid sau semilichid, la care umplutura nu se
poate separa bine fr pierderi.
n cazul produselor la care umplutura nu poate fi seperat complet de nveli, se determin
un component (grsimea, umiditatea sau zahrul) n produsul ntreg, n umplutur i nveli. Se
alege componentul ale crui coninuturi n nveli i n umplutur nu au valori prea apropiate.
Procentul de umplutur se calculeaz cu formula:
U= c c1 100,
c2-c1
(7)
unde:
U umplutura, %;
c = coninutul de component determinat n produsul ntreg, n %;
c1 = coninutul de component determinat n nveli, n %;
c2 = coninutul de component determinat n umplutur, n %;
n cazul produselor alctuite din straturi, se separ straturile cu atenie, se cntrete
separat fiecare strat n parte i se stabilete proporia fiecruia, raportndu-se la masa total a
produsului. n cazul produselor cu adaosuri care se pot separa, se face separarea acestora n restul
produsului, cu ajutorul unui cuit cu lama ascuit i subire. Pentru ndeprtarea resturilor de
produs aderente, se spal cu eter sau ap cldu, apoi se usuc pentru ndeprtarea apei
aderente.
Se raporteaz cantitatea de adaosuri la ntreaga mas a produsului luat la analiz.
REZULTATELE NREGISTRATE:
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CONCLUZII I SUGESTII:_______________________________________________________
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