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Mojonnier method

The rapid analysis of food products is crucial in food processing in order to allow manufacturing processes to be adjusted while production is underway and to ensure that product quality and regulatory specifications are adhered to. Traditional chemical methods [50], such as the Mojonnier method, which can be used to analyse for fat and moisture, the Soxhlet method for analysis of fat, or the vacuum-oven method for moistm-e determination, all present constraints in terms of time, manpower, and/or the need for substantial amounts of solvents. If timely analytical results are not available, batches in production may need to be reworked if out of specification, involving additional time and expense. For these very practical reasons, there is a need... [Pg.129]

Packard, V. S., Jr., Ginn, R. E. and Rosenau, J. R. 1973. A comparison of Babcock, Mojonnier, and Milko tester Mark III methods in the analysis of milkfat in cream. J. Milk Food Technol. 36, 523-525. [Pg.456]

See other pages where Mojonnier method is mentioned: [Pg.364]    [Pg.1116]    [Pg.255]    [Pg.446]    [Pg.119]    [Pg.131]    [Pg.364]    [Pg.1116]    [Pg.255]    [Pg.446]    [Pg.119]    [Pg.131]    [Pg.433]    [Pg.411]   
See also in sourсe #XX -- [ Pg.255 ]



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