Jump to content

  • Quick Navigation
Photo

Membrane Filtration Technique

Share this

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic
- - - - -

ati

    Grade - AIFSQN

  • IFSQN Associate
  • 28 posts
  • 26 thanks
1
Neutral

  • Earth
    Earth
  • Gender:Not Telling

Posted 18 October 2012 - 08:40 AM

Hi all,

does anyone know how to prepare the sample incoming raw material such as fructose and sugar for membrane filtration technique?

How much the sample we need to dilute it before we filter?



TQ.



AS NUR

    Grade - PIFSQN

  • IFSQN Principal
  • 582 posts
  • 60 thanks
9
Neutral

  • Indonesia
    Indonesia
  • Gender:Male
  • Location:east java, indonesia

Posted 19 October 2012 - 06:16 AM

Hi all,

does anyone know how to prepare the sample incoming raw material such as fructose and sugar for membrane filtration technique?

How much the sample we need to dilute it before we filter?



TQ.



Dear Ati..

is that for dirt test or micro test ?


Thanked by 1 Member:
ati

ati

    Grade - AIFSQN

  • IFSQN Associate
  • 28 posts
  • 26 thanks
1
Neutral

  • Earth
    Earth
  • Gender:Not Telling

Posted 19 October 2012 - 06:49 AM

Dear As Nur,

it's for micro test.




Marco Stefano

    Grade - Active

  • IFSQN Active
  • 7 posts
  • 8 thanks
1
Neutral

  • United Kingdom
    United Kingdom

Posted 19 October 2012 - 08:13 AM

Dear As Nur,

it's for micro test.



International methods for sugar analysis (including microbiological methods) are published by ICUMSA (International Commission for Uniform Methods in Sugar Analysis, see http://www.icumsa.org/ ).


The basics of the method (assuming a filterable sample) for aerobic plate counts for bacteria, yeasts or moulds are:


- 10g dry sugar equivalent dissolved in 100ml total volume of sterile demineralised water

- filter through 0.45 micron pore size sterile membrane

- place filter onto suitable media and incubate aerobically

Dry sugar equivalent is aimed at testing the same amount of sucrose in diverse products such as dry sugar and liquid sugar (which is 2/3rds sugar & 1/3rd water, so 10g dry sugar equivalent is 15g liquid sugar).


Hope that helps,
Marco (sugar company microbiologist)


Thanked by 3 Members:

ati

    Grade - AIFSQN

  • IFSQN Associate
  • 28 posts
  • 26 thanks
1
Neutral

  • Earth
    Earth
  • Gender:Not Telling

Posted 23 October 2012 - 08:00 AM

Dear Marco,

its really me a lot. thanks





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users