{"id":338596,"date":"2024-10-19T23:41:46","date_gmt":"2024-10-19T23:41:46","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-232912020\/"},"modified":"2024-10-25T22:47:59","modified_gmt":"2024-10-25T22:47:59","slug":"bs-iso-232912020","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-232912020\/","title":{"rendered":"BS ISO 23291:2020"},"content":{"rendered":"<p>This document gives guidelines for using infrared spectrometry in in-line and on-line applications for dairy processing. These applications are distinct to those covered in <span class=\"std\"><span class=\"std-ref\">ISO&nbsp;21543<\/span><\/span>&nbsp;|&nbsp;IDF&nbsp;201.<\/p>\n<p>It is applicable, but not limited, to:<\/p>\n<ul>\n<li>\n<p>the determination of protein, fat and total solids in liquid milk and milk products using mid and near infrared spectrometry;<\/p>\n<\/li>\n<li>\n<p>the determination of protein, fat and moisture in solid or semi-solid products, such as milk powder, and butter and liquid dairy streams using near infrared spectrometry.<\/p>\n<\/li>\n<\/ul>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>2<b><\/td>\n<td>undefined  <\/td>\n<\/tr>\n<tr>\n<td><b>6<b><\/td>\n<td>Foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>1 Scope <br \/> 2 Normative references <br \/> 3 Terms and definitions  <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>4 Principle <br \/> 5 Apparatus <br \/> 6 Installation and sampling considerations <br \/> 6.1 General  <\/td>\n<\/tr>\n<tr>\n<td><b>11<b><\/td>\n<td>6.2 In-line analysis systems  <\/td>\n<\/tr>\n<tr>\n<td><b>12<b><\/td>\n<td>6.3 On-line analysis systems <br \/> 7 Types of process flows <br \/> 7.1 General <br \/> 7.2 Liquids <br \/> 7.3 Semi-solids <br \/> 7.4 Powders  <\/td>\n<\/tr>\n<tr>\n<td><b>13<b><\/td>\n<td>8 Calibration and validation  <\/td>\n<\/tr>\n<tr>\n<td><b>14<b><\/td>\n<td>9 Long-term monitoring and calibration adjustment  <\/td>\n<\/tr>\n<tr>\n<td><b>15<b><\/td>\n<td>10 Statistics of performance measurement  <\/td>\n<\/tr>\n<tr>\n<td><b>16<b><\/td>\n<td>Bibliography  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Milk and milk products. Guidelines for the application of in-line and on-line infrared spectrometry<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2020<\/td>\n<td>18<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338603,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[960,2641],"product_tag":[],"class_list":{"0":"post-338596","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-100-10","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338603"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338596"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338596"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}