Setting Parameters For The Stable Value Analysis (Stability Mode) - Novasina AW SPRINT Bedienungsanleitung

5.2 5.2

Setting parameters for the stable value analysis (stability mode)

Setting parameters for the stable value analysis (stability mode)
5.2 5.2 5.2 Setting parameters for the stable value analysis (stability mode) Setting parameters for the stable value analysis (stability mode) Setting parameters for the stable value analysis (stability mode)
#01:Stab.options
submenu...
01:Stab. par.
1
• Activate the menu mode and select the main menu point "01".
• Call the submenu by pressing <Enter>. You may select the individual
submenu points one after the other by pressing the < > oder < > key.
– Setting humidity stability factor
You set the humidity stability factor in this submenu point. With the
humidity stability factor you set the interval of time in which the meas-
ured value may still vary by a minimum value (less than 0.001aw and
0.1°C) so that it is assessed by the instrument as stable.
– Factory setting: 1 (shortest time interval)
– Setting range: 1...10
The time interval or humidity stability factor to be selected depends
on the product concerned. In the case of fat-free products, it takes
less time to reach a stable measured value than in the case of fatty
products. You will find a number of products and the correspondingly
recommended humidity stability factor in the table below.
aw
example
Time Examples of products
interval
2 min. Fruit jams, tomato sauces
4 min. Chocolate, salmon, pharmaceutics
6 min. Dried meat, pastry products
8 min. Clear soups/stock concentrate
10 min. Cheese
14 min. Butter
20 min.
28 min.
40 min.
60 min. Sunflower oil
deviation less than
0.001aw / 0.1°C
"stable"
"stability window"
factor 1:
minimum
2 minutes
Recommended
humidity stability factor
1
2
3
4
5
6
7
8
9
10
time
45