1. Purpo: Ensure the successful operation of the MB25ZH rapid moisture meter by establishing the standard operating procedure of the MB25ZH rapid moisture meter.
2. Scope: This procedure is applied to the operation of the MB25ZH rapid moisture meter.
3. Responsibility: The QC laboratory technician is responsible for the implementation of this procedure, and the director of the laboratory is responsible for effectively implementing and assuming supervision and inspection of this procedure.
4. Content:
4.1 Adjusting level
The moisture analyzer is provided with a spirit bubble and four horizontal adjusting pins, and the horizontal adjusting pins are adjusted till the spirit bubble is located in a central position, in order to remedy the weighing result influenced by the inclination of the placing position in the weighing process.
Notes: the level shall be readjusted if the position is changed every time.
4.2 Operation mode
孟尝君列传
4.2.1 Standby mode
When the moisture analyzer is connected with AC power supply, the moisture analyzer is in a
GMP Document
Title: Standard
operation procedure for MB25ZH rapid moisture meter Drafted by: _ Day _Month _Year Document No.: SOP-CH-02-011-000
Reviewed by: _ Day _Month _Year Effective Date: _ Day _Month _Year
Approved by: _ Day _Month _Year
Page No.: 1/8 Issued by:
Quality department
Distributed by: Equipment Department, Quality Department
Backup No.: 02
Reason for change
standby state.
Printing (long press) displays RS232 t of the current tting.
熏蒸托盘>发上指冠(short press) exists the RS232 t of the current tting.
Starting up (short press) opens the display, and enters a weighing mode.
4.2. Weighing mode
Peeling (short press) rets the displayed weighing value.
Starting (long press) enters the standby state.
Temperature (short press) enters the temperature tting state, and the displayed numerical values flicker.
Time (short press) enters the time tting state, and the displayed numerical values flicker.
Starting (short press) starts moisture testing mode, and the weighing value of the sample shall be more than 0.5g.
Correction (long pressure) performs weighing or temperature correction.
4.2.3 Temperature/time t
4.2.3.1 Temperature t: the scope of the temperature t is 50-60 Celsius degree, and the stepping amount is 5 Celsius degree.
Temperature (short press) enters the temperature t state, and the displayed numerical values flicker.
Selecting (short press) the numerical value of the increasing temperature of 5 Celsius degree, and (long press) rolling the numerical values of the increasing temperature.
Selecting (short press) the numerical value of the diminishing temperature of 5 Celsius degree, and (long press) rolling the numerical values of the diminishing temperature.原的词语
Peeling (short press) confirms the flickering numerical value, and storing the tting value.
Starting (short press) means non-storage and exiting the editing state.
Notes: the currently displayed temperature value is automatically stored if the t is not changed within 5 conds.
4.2.3.2 Time t: the time parameters can be t to in a timing mode or an automatic mode. Automatic mode-automatically stopping test when the weight loss of the sample is less than 1mg within 60 conds.
Timing mode-manually tting the time of terminating the test according to customer requirements.
The scope of the time t is 1-99 minutes, the stepping amount is 30 conds during 1 to 60 minutes, and the stepping amount is 1 minute during 60 to 99 minutes.
4.2.3.3 When the automatic Auto mode is t:
Time (short press) enters into the time t, and the displayed numerical values flicker;
Peeling (short press) confirms the t of the current flickering display.
4.2.3.4 When the timing mode is t:
Selecting (short press) the numerical value of the increasing time, and (long press) rolling the numerical values of the increasing time.
Selecting (short press) the numerical value of the diminishing time, and (long press) rolling the numerical values of the diminishing time.
Peeling (short press) confirms the flickering numerical value, and returning to the tting value.
Starting (short press) means non-storage and exiting the editing state.
Notes: if the currently displayed time is automatically stored if the t is not changed within 5 conds.
4.3 How to test
The moisture test has the following three steps of:
4.3.1 Setting the heating temperature
4.3.2 Setting the heating time
4.3.3 Preparing the samples to be tested:
①.Placing a hollow sample tray on a tray support, and placing on a support (referring
to the chapter 2.4).
②.Pressing the peeling key to ret, and removing the weight of the sample tray.
③.Taking out the sample tray, and placing the samples (the samples shall be more芹菜叶子可以吃吗
than 0.5g) on the sample tray.
④.Uniformly dispersing the samples on the sample tray.
⑤.Putting back the sample tray with the samples on the tray support, and displaying
the weighing value of the samples on the display screen.
铸造工4.3.4 Closing the heating cover.
4.3.5 Pressing the key to start testing momentarily.
4.3.6 Displaying and flickering the testing results after the testing.
4.3.7 Pressing the key to change the displayed testing result.
4.3.8 Pressing the key to nd the current display value to RS232.
4.3.9 Pressing the key to exit the test, returning to the weighing mode, and waiting for the next test.
Notes: in the testing process, if the heating cover is not opened, and the heating time exceeds 30 conds, the numerical value displayed on the display screen is the current measured numerical value; if the heating time is less than 30 conds, the weighing mode is returned, and the testing is invalid.
4.4 Carrying out the experimental test童年记
Before the operator tests, the following ts are suggested:
(1) The temperature is equal to 120 Celsius degree.
(2) The time is equal to automatic ' AUTO '.
(3) The sample is equal to 3g of water. A piece of glass fiber is placed on the sample tray, and then the whole sample tray is placed on a scale support, the key is presd, and then 3g
of water is added.
(4) When the testing is performed, the best result obtained by the testing shall be 0g, 100% of moisture content or 0% of dry weight content.
Prompt: the testing results may be slightly different due to less sample weight or weighing errors.
4.5 Optimization of testing
In the heating and drying process, the moisture is confirmed by the weight loss of the samples. The speed and quality in the measuring process can refer to the following parameters. The best t of the following parameters can be determined by veral tentative experiments.
The best testing result is determined by the following t:
关于书法①.Heating temperature
②.Heating time
③.Sample weight
④.Sample preparation
⑤.Sample type
4.5.1 Heating temperature
4.5.1.1 The heating temperature plays a role in controlling the heating time. (For instance: the drying time will be prolonged due to too low temperature.)
4.5.1.2 The proper heating temperature is lected, the chemical structure of the sample can not be decompod and changed, and the heating temperature is 105 Celsius degree, except the special requirements of the sample and the industry.
4.5.1.3 The different moisture contents of a part of samples will not be measured by the different heating temperatures. In the situation, the heating temperature can be tried to incread, so as to compensate the measured deviation.
4.5.2 Three simple ways are provided by the heating tiem MB25:
4.5.2.1 Automatic Auto mode-if the weighing result will be automatically stopped by detecting the change of the weighing result when the weight loss of the sample is less than 1mg during 60 conds.
4.5.2.2 Manual mode-the ur stops the testing by pressing the key, stops testing if the testing time is less than 30 conds, the testing is invalid.
4.5.2.3 Timing mode-manually tting the heating time, namely automatically stopping heating after heating to the t time, and finishing the analysis. The tting scope is 0-99 minutes.
4.5.3 Sample weight
The measuring time and the repeatability of the result are influenced by the weight of the
