Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Weighing of Ingredients

Ingredients should be weighed accurately, i.e., equal to, or better than one part in 500. This simple precaution will reduce mixing rejects significantly and minimise [Pg.18]


The process can be automated in relation to weighing of ingredients and spraying of liquid components into the mixture. [Pg.27]

The documentation that guides a preparation, called batch preparation instmction and batch preparation record, has two functions the documentation of aU operations to be carried out during the entire process (from weighing of ingredients to the release) and the traceability of all used materials, premises and equipment (see Sect. 33.4). It is possible to refer to the instructions and procedures available for the preparation concerned. Due to the potential impact on the quality of the product and the consequences for the quality control all deviations from the intended process and the conclusion must be recorded. As part of the continuous quality improvement, it is also useful to record suggestions for improving the preparation instructions on the preparation record (see Sect. 33.4). [Pg.756]

A semi-automatic and a fully automatic system for the weighing of chemicals going into rabber compounds are described. The semi-automatic system involves manual weighing of ingredients by the operator off-line into... [Pg.72]

Weighing is the operation of determining the mass of any material as represented by one or more objects or by a quantity of bulk material. Proportioning is the control, by weighing, of relative quantities of two or more ingredients according to a specific recipe in order to make a mixed product, or to prepare the ingredients for use in a chemical process. [Pg.324]

Advances in quality control requirements for rubber compounds have demanded that special care is exercised in the weighing of the various fillers and critical small volume powders necessary for the formulation. Ingredient weighing systems are available which can be tailored to the specific requirements of individual factories. Additional components can include conveyors, bagging units and pneumatic conveyance systems. [Pg.205]

Modem Tweedy mixers can be supplied with electronic weighing apparatus to control the flounwater ratio. The entire system can be controlled on a recipe basis and can reconcile the use of ingredients. The system can maintain accurate dough temperatures by blending in cold water and accurate control of the energy used. [Pg.156]

ABC Pharmaceutical Industries information. Weighing of a lot follows detailed step-by-step instructions as outlined in the batch production record. Weighing of all ingredient materials is accomplished in a dedicated room within the class 100 air quality. The preweighed ingredients are transported to the mixing/compounding area. [Pg.490]

Equipment suitable for accurately weighing and dispensing small quantities of ingredients should be available. Care is necessary in handling premixes. Before being added into the mix these should be admixed with ground cereal to make up at least 5% of the total mix. This is to ensure that the premix disperses uniformly through the mix. [Pg.237]

Weighed amounts of ingredients should be used where possible. This helps to ensure that the ingredients are added to the mix in the correct proportions. Some types of on-farm feed-mixing equipment are based on volume rather than weight. In these cases it is essential that the equipment... [Pg.237]

Through a keyboard, the computer operator can enter the formulas and number of batches required for the production each day. The computer can hold numerous formulas. A sequential weighing of each ingredient designated by the formula used is started by computer command. The ingredients weighed are discharged into one... [Pg.2911]

Summary report of the amount of each ingredient weighed Summary of the amount of formulas run Inventory of ingredients remaining in storage in various tanks Data transfer to main computer for accounting purposes... [Pg.2912]

Raw material specifications and testing Weighing of batch ingredients according to DMF-filed recipe ... [Pg.1471]

Every stage of manufacture (such as selection, weighing, measurement of the components/ingredients, addition of ingredients during compounding, etc.) must be performed by a capable and responsible person and must be checked by a second capable and responsible person. [Pg.406]

Important operations, such as weighing of the active ingredients, as a general rule shall be controlled by a third person. This procedure may be replaced by other equivalent methods (e.g.. computer). [Pg.660]

Preparation for weighing (Section 5.4 in the functionai specification) identification of an ingredient by barcode Y Mix-up of ingredients, wrong potency in finished product OP iT 1. Barcode read incorrectiy. S (Checksum test will fail.) low None beside the usual careful treatment of this type of equipment according to SOP. [Pg.115]

The paint for printing is prepared either in an auto-dispenser or by weighing individual ingredients by hand. Once mixed it has a useful pot life of 1 h. Beyond this time its viscosity begins to increase, as reaction occurs, and its continued use leads to defective prints. The room is temperature and humidity controlled to improve regularity of behaviour of the paint. [Pg.152]

For weighing out ingredients, a range of paper sheets, vessels and containers, spatulas and spoons are available. AU receivers must be clean, dry and inert. The total weight of the receiver plus the substance to be weighed must not exceed the maximum capacity of the balance. If the repeatability and hence the M ,in has been determined (see Sect. 29.1.5.2) with the usual, probably large, receivers (as is recommended), small quantities can be weighed from if necessary also in those receivers. [Pg.660]

The weight or volume measurement or both of ingredients must be verified independently, both the weighing/measurement as well as the control have to be recorded. If an automated system is used for these recordings, it has to be validated (see Sect. 33.10). [Pg.756]


See other pages where Weighing of Ingredients is mentioned: [Pg.392]    [Pg.62]    [Pg.18]    [Pg.996]    [Pg.392]    [Pg.62]    [Pg.18]    [Pg.996]    [Pg.334]    [Pg.95]    [Pg.639]    [Pg.159]    [Pg.8]    [Pg.88]    [Pg.143]    [Pg.16]    [Pg.491]    [Pg.557]    [Pg.334]    [Pg.540]    [Pg.136]    [Pg.221]    [Pg.334]    [Pg.2236]    [Pg.491]    [Pg.507]    [Pg.110]    [Pg.2286]    [Pg.169]    [Pg.2269]    [Pg.575]    [Pg.44]    [Pg.43]    [Pg.755]   


SEARCH



Ingredient weighing

Weighing

© 2024 chempedia.info