DISTELL Torrymeter Manuale utente

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USERMANUAL

DISTELLFISHFRESHNESSMETER

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ModelTorrymeter

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©DISTELL.Com,December2010(Version2.8)–forusewithv1firmware

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distell‐ing.pres.part.verb.1.todistell.2.to

rapidlyanalysefatcontentoffoodproductsusing

microwavetechnology.

...theartofdistell‐ing...

FreshnessMeterUserManualPage3

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Contents

Introduction........................................................................................................................................5

Freshnessoffishanditsmeasurement.......................................................................................................................5

FreshnessMeterbenefits............................................................................................................................................5

Generaldescription.....................................................................................................................................................6

Principleofoperation..................................................................................................................................................6

Technicaldata.............................................................................................................................................................7

Step‐by‐stepguide..............................................................................................................................8

TheFreshnessMeterkit..............................................................................................................................................8

MeterUnit..................................................................................................................................................................8

Data/powerSocket.............................................................................................................................................8

Sensor..................................................................................................................................................................8

ReadButton(Yes)................................................................................................................................................8

ResetButton(No)................................................................................................................................................8

Datacable...................................................................................................................................................................8

CD‐ROM......................................................................................................................................................................9

Usermanual................................................................................................................................................................9

Carrycase...................................................................................................................................................................9

Powersupply/charger...............................................................................................................................................9

ChargingtheMeter..............................................................................................................................................9

Gettingstarted..................................................................................................................................10

Switchon..................................................................................................................................................................10

Measuringproductsamples......................................................................................................................................10

Comparingthemeterwithlaboratoryanalysis.........................................................................................................11

MenuStructure.........................................................................................................................................................12

Productmenu....................................................................................................................................................12

Researchmenu..................................................................................................................................................13

Samplesmenu....................................................................................................................................................13

Downloadmenu.................................................................................................................................................13

AddProductoption............................................................................................................................................14

Date&Timemenu.............................................................................................................................................14

Usagerecommendations...................................................................................................................15

Usingthemeterinqualitycontrol.............................................................................................................................15

Sampling............................................................................................................................................................15

FreshnessMeterperformance...................................................................................................................................15

Therelationshipbetweenmeterreadingsandothermeasuresoffreshness.....................................................15

Effectsofhandlingandprocessing.....................................................................................................................17

Effectsoffreezingandbrining............................................................................................................................17

Metercareandservice..............................................................................................................................................18

Cleaningandgeneralcare..................................................................................................................................18

Beforecallingforservice....................................................................................................................................18

Warrantyandservice.........................................................................................................................................18

DataManagementSystem................................................................................................................19

Installation................................................................................................................................................................19

Requirements.....................................................................................................................................................19

InstallingtheDMS..............................................................................................................................................19

RunningtheDMS......................................................................................................................................................19

HistoricalDataDownload.........................................................................................................................................19

Step1:ConnectingtheMeter............................................................................................................................19

Step2:ConfiguretheDMS.................................................................................................................................19

Step3:Initiatethedownloadfromthemeter....................................................................................................20

RealTimeDataDownload.........................................................................................................................................20

Enablingreal‐timedatadownload.....................................................................................................................21

...theartofdistell‐ing...

FreshnessMeterUserManualPage4

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Annotatingthedata.................................................................................................................................................21

DMSdatafiles..........................................................................................................................................................21

Printingdata.............................................................................................................................................................21

Exportingdata..........................................................................................................................................................21

DataManagementsoftwareHelp............................................................................................................................21

Advancedtopics.......................................................................................................................................................21

Organolepticcharts..........................................................................................................................22

Cod,boxed................................................................................................................................................................23

Cod,normalhandling...............................................................................................................................................24

Codfillets,skin‐on(skinside)....................................................................................................................................25

Codfillets,boneside.................................................................................................................................................26

Haddock&Whiting,boxed.......................................................................................................................................27

Haddock&Whiting,normalhandling.......................................................................................................................28

Saithe,boxed............................................................................................................................................................29

Saithe,normalhandling............................................................................................................................................30

Plaice,boxed............................................................................................................................................................31

Place,normalhandling.............................................................................................................................................32

Redfish,boxed..........................................................................................................................................................33

Redfish,normalhandling..........................................................................................................................................34

Herring,5%fat,boxed,unhandled...........................................................................................................................35

Herring,10%fat,boxed,unhandled.........................................................................................................................36

Herring,15%fat,boxed,unhandled.........................................................................................................................37

Herring,20%fat,boxed,unhandled.........................................................................................................................38

Herring,25%fat,boxed,unhandled.........................................................................................................................39

Herring,30%fat,boxed,unhandled.........................................................................................................................40

Mackerel,8%fat,boxed,unhandled.........................................................................................................................41

Mackerel,13%fat,boxed,unhandled.......................................................................................................................42

Salmon,normalhandling..........................................................................................................................................43

Bluewhiting,boxed..................................................................................................................................................44

Bluewhiting,normalhandling..................................................................................................................................45

Chisawasawa,normalhandling................................................................................................................................46

Ladyfish,normalhandling........................................................................................................................................47

Seabream(dentexspp.),normalhandling...............................................................................................................48

Seabream(pagellusspp.),normalhandling.............................................................................................................49

Spanishmackerel,normalhandling..........................................................................................................................50

Tilapia,normalhandling...........................................................................................................................................51

Guidanceforanglingclubcompetitions............................................................................................52

ContactDetails.................................................................................................................................53

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...theartofdistell‐ing...

FreshnessMeterUserManualPage5

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Introduction

Freshnessoffishanditsmeasurement

Fishisahighlyperishablecommodity.Whennewlycaughtithaspleasant,sweetflavoursthatarehighly

acceptable.Onstoragetheseflavoursareprogressivelylostandthoughthefishisacceptable,itisnot

ofsuchhighquality.Furtherstorageproducesoffflavours,andultimatelythesebecomesostrongthat

thefishisunfittoeat.

Fishisgenerallystoredandtransportedinice,and,undertheseconditionsspeciesfromarcticor

temperatewaterswillreachtheunfitstatewithinabouttwoweeks.Tropicalfishcanbeheldsomewhat

longer.Spoilageismuchfasterifthefishisnotheldatchilltemperatures.Itisthereforeimportantfor

anyoneconcernedwithqualityoffishtobeabletomeasureitsfreshnessi.e.theamountof

deteriorationthathasoccurredsinceitwascaught.

Traditionally,freshnesshasbeenassessedbysensorymethods;usingthehumansensesofsight,smell

andtouch.Thisapproachgivesanimmediateappraisalofqualitywithoutdamagetothefish.

However,therearesomedifficulties.Trainedandexperiencedstaffisrequired,andthistrainingtakesa

longtime.Itisnoteasytomakesensoryassessmentquantitative.Thechangesoccurringduring

spoilagecanbedescribedandcodified,butindividualsmayinterpretthesedescriptionssomewhat

differently.Thoughasinglejudgemaybeconsistentwithinhimself,differentjudgeswillvaryamong

themselves.

Thismakesitdifficulttoestablishstandardsthatcanbeappliedindifferentlocations,andbydifferent

assessors.

Thereisthereforeaneedforobjectivemethodsformeasuringfreshnessthatdonotdependonthe

subjectiveopinionofhumanjudges.Severalchemicalproceduresareinuseforthispurpose,butall

sufferfromcommondisadvantagesinrespecttoqualitycontrolwithintheindustrialenvironment,in

thattheyaresomewhatslowtocarryout,whereasqualitycontrollersandinspectorsusuallyrequirean

immediateanswer.Theanalysisrequireslaboratoryfacilitiesandappropriatelyqualifiedstaff,afeature

whichrendersthemethodsunsuitableforfieldwork,andexpensiveforfactoryuse.Themethodsare

destructiveandthedamagedfishsamplesarenolongerfitforprocessing.

Generally,aqualitycontrollerorinspectorneedstoevaluatethefreshnessofabatchoffishratherthan

oneindividualsample.Anappropriatenumberoffisharetaken,thefishevaluatedseparatelyandthe

averageofthebatchcalculated.Therecordingandcalculationrequired,thoughsimple,are

inconvenienttocarryoutatthemarketorinthefactory.

Thereistherefore,arequirementforarapidandobjectivemethodformeasuringfishfreshnessina

widerangeofconditions.Themethodshouldbeaccessibletountrainedstaffandnon‐destructivein

use.Preferablyitshouldalsoallowbatchgradingwithaminimumofcomputationandrecordkeeping.

TheFishFreshnessMeter,orTorrymeter,hasbeendevelopedtomeettheserequirements.

FreshnessMeterbenefits

TheFishFreshnessMeter,whenusedwithorganolepticcharts,eliminatestheuncertainty,delayand

costpreviouslyincurredbysendingfishsamplestoatestlaboratory.Itcanbeusedoutoftheboxon

known,calibratedfishspecies,andafterasimplecalibrationprocedurefornewspecies.

Thefollowingsectionsofthemanualexplainfullyhowtousethemeterandorganolepticcharts.Before

these,itwillbeusefultohaveanintroductiontotheirunderlyingconcepts.

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...theartofdistell‐ing...

FreshnessMeterUserManualPage6

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Forknownspecies–oneforwhichanorganolepticchartexists–theprocedureissimple.Takeameter

readingfromasampleofyourrequiredspecies;theresult,measuredontheTorryFreshnessScale,

shouldbebetween16forfreshand1forspoiled.Thenrefertotherelevantorganolepticchartforan

interpretationofthemeterreadinganditsimplicationforthefreshnessofyoursample.

Forexample,ifyouwishtosamplecodwhichisboxedbetweencatchandport,refertothefirstchartin

‘Organolepticcharts’.Thischartshowsthatameterreadingof16representsafishoflessthan2days

old.Areadingof8wouldindicatethatthefishwas10daysoldandareadingofbelow3wouldindicate

thatthefishwasmorethan18daysold,andspoiled.

Ifthespeciesisnotknownandhasnoorganolepticchart,youcanperformacustomcalibrationexercise

inwhichyougenerateachartforfuturereference.Todothis,takeasetofreadingsforthefishasit

decaysfromfreshtospoiled.Thismaygiveareasonablesetofreadingsfromsomewherenear16

(fresh)to3orbelowwhenspoiled.Ifthisisinfactthecase,thereadingscanbeusedtowriteintoan

organolepticchartwhichbecomesthereferenceforthenewspecies.

Alternativelyhoweveryoumayfindthattherangeofreadingsasthefishdecaysfromfreshtoputridis

toonarrowforusefulinterpretation.Forexampleyoumayseeaninitialreadingof12whenfreshand8

whenspoiled.Theansweristousethefullinternalrangeofthemeter,whichhasmuchmoreresolution

availablethanthescalesavailablewiththeTORRY‐1(0.1to18.5)orTORRY‐STD(1to18)scales.The

internalrangeisaccessedusingtheRESEARCH‐1calibration,whichoffersarangeof0.1toabove99.9.

Bytakingasecondsetofreadingsusingthishigherresolutionyouwillbeabletoobtainasetof

meaningfullydifferentiatedreadingsoverthenarrowrangeofthe12–8exampleabove.Having

obtainedareferencedatasetofsuchreadingsovertheperiodfromfreshtoputridyoucan:

a. Simplycontinueusingthisdatasetasareferenceforfuturemeasurementsofthesame

species,or

b. Loadthedataintoaspreadsheetforfurtheranalysisorreference,or

c. GenerateanAnalysisDatasetofequaldailydecrementsfrom18to1,andusethiswithinthe

DataManagementSystemtoscaletheReferenceDatasetreadings.Thescaledoutput

datasetbecomesthenewcustomcalibrationforthenewspecies;itcanbestoredinthe

meterandenteredintoanewOrganolepticChart.

YoucanrefertotheFreshnessMeterTechnicalManual,ontheCD‐ROMandontheDistellwebsite,for

moreinformationoncustomcalibrations.

Generaldescription

ThislatestmodeloftheFishFreshnessMeteriscompact,robust,fullyportableandsuitableforany

normalapplicationwithinfishprocessingindustrymarkets,processingfactoriesorqualitycontrol

laboratories.Itprovidesrapidmeasurementsandissimpletouse.

ThefreshnessofthefishisindicatedontheLCDdisplay.

Themetercanbesettomeasurefrom1‐16fish.Themenudrivensoftwarewillsumthereadingsofall

thesamplesandthendisplaytheiraveragevalue.Themeterismostaccurateinthismode.

Generallythemeasurementscanbetakenwithoutdisturbingthefishintheircontainers,andthetesting

doesnotdamageormarkthesamplesinanyway.

Principleofoperation

TheoriginalresearchleadingtothedevelopmentoftheFishFreshnessMeterwascarriedoutatTorry

ResearchStation,inAberdeen,Scotland.



...theartofdistell‐ing...

FreshnessMeterUserManualPage7

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Itwasfoundthatcertaindielectricpropertiesofthefishskinandmusclealterinasystematicwayduring

spoilage,astissuecomponentsdegrade.Thesealterations,occurringatmicroscopiclevel,arestrongly

associatedwiththegrosschangesinappearance,odour,texture,andflavourwhichtakeplaceduring

spoilageandwhicharenormallyusedtojudgefreshness.Hence,determinationoftheappropriate

dielectricpropertiesgivesameasurementofthefreshnessofthefish.

Thebaseoftheinstrument(sensinghead)hastwopairsofconcentricallyarrangedelectrodes.This

sensingheadisapplieddirectlyontotheskinofthefish.Analternatingcurrentispassedthroughthe

fish,betweentheouterpairsofelectrodesandtheresultingvoltagesensedbytheinnerpair.The

phaseanglebetweenthecurrentandvoltageismeasuredandconvertedelectronicallytoallowdigital

displayonaconvenientscaleintherange0‐18.Thephaseangleandhencethemeterreading

decreaseswithspoilage.Thecurrentpassedthroughthefishisapproximately1milliampandsocannot

harmtheoperatororaffectthefish.

Betweenthemeasuringelectrodesaretwoauxiliaryelectrodes.Theseelectrodes,inconjunctionwith

oneofthecarbonelectrodes,sensewhetherthereispropercontactwiththefish.Thefishsensing

devicepreventsreadingsbeingtakenunderinappropriateconditionse.g.inair,orinice.Sincethe

phaseangledependsontemperatureaswellasfreshness,thereadingdisplayedbytheinstrumentmust

becorrectedtothevalueitwouldshowatareferencetemperatureof0°C.

Themeterispoweredbyrechargeablebatterieswithintheinstrument.Theyhavesufficientcapacityto

allowafullworkingday’soperation.

Technicaldata

ThisUserManualdoesnotcoverthetechnicalsideoftheFreshnessMeteringreatdepth.Youcanfind

acopyofourTechnicalManualontheCD‐ROMthatissuppliedwiththemeter,oryoucandownloada

copyfromourwebsite.ThiswillhelpyouexplorethetechnicalaspectsoftheFreshnessMeter’s

operation,aswellashowtocreatecustomcalibrations.

...theartofdistell‐ing...

FreshnessMeterUserManualPage8



Step‐by‐stepguide

TheFreshnessMeterkit

YourFreshnessMeterkitcomprisesthefollowingitems:

•Meterunit

•Powersupply/charger

•USBdatacable

•CD‐ROM

•Usermanual

•Carrycase

Pleasetakegoodcareofthemeter.Itisameasurement

instrumentandshouldbehandledcarefully.Themetershouldbecleanedandstoredinitscaseafter

use.

MeterUnit

Data/powerSocket

The7‐waysocketonthesideofthemeter

servesthreefunctions:

•Datadownloadsocket,for

transferringdatatoPC,usingcable

supplied.

•Allowsthemetertorunonexternal

power

•Usedforcharginginternalbatteries

Sensor

Thesensorhastwooutercarbonelectrodesfor

measuringfreshness,andtwoinnermetal

electrodesforsensingcontactwiththeskinof

thefish.

Itisagoodideatowipethesensorclean

betweenreadings,sinceitiseasyforfishscalestosticktothesensorandaffectreadings.

ReadButton(Yes)

•Pressandholdthisbuttontotakeareading;

•Presstoanswer‘Yes’toanyYes/Noquestiononthedisplay.

ResetButton(No)

•Presstoresetthemeasurementroutine,ortoabortanincompleteseriesofreadings;

•Presstoanswer‘No’toanyYes/Noquestiononthedisplay.

Datacable

Alwaysusethedatacablesuppliedfordownloadingtocomputer.Connectthe7‐wayplugtooutleton

meterandtheotherenddirectlyintoaUSBportonyourcomputer.

Sensor

Data/powersocket

Powerswitch

LCDDisplay

Read/YesbuttonReset/Nobutton

...theartofdistell‐ing...

FreshnessMeterUserManualPage9



CD‐ROM

TheCDcontainstheusermanuals,DataManagementSystem,calibrationcharts,andotheruseful

information.

Usermanual

Ahardcopyoftheusermanualandthecalibrationcertificateisincluded.

Carrycase

TheFreshnessMeterkitissuppliedinarobustcarrycase,andcomescompletewithtwokeysfor

securityofyourFreshnessMeter.

Powersupply/charger

Onlytheunitsuppliedwithyourkitshouldbeusedtocharge

thebatterypack,orpowerthemeter.Thisisconnectedtothe

7‐wayoutletonthemeter.Thechargersupplyunitsimplyplugs

intothemainssocket,acceptinginputmainsvoltagefrom

110v–240vAC,50–60Hz.Thechargerunitcomescomplete

withvariousplugconfigurationsforusearoundtheworld.

AredLEDwillilluminatewhencharger/powersupplyis

switchedon.Thebatterypackshouldbefullychargedaftera

periodof12hours.Whenchargingiscomplete,firstdisconnect

thechargerfromthemainsandthenfromthemeter.

Thepowersupply/chargercanalsobeusedtopowerthe

meterduringusewhilealsochargingtheinternalbatteriesatareducedrate.

ChargingtheMeter

NotesonchargingtheMeter:

•Insertpowerunitconnectorplugcarefullyinto

metersocket(toinsert,turnpluggentlyuntilthe

plugslidesintotheconnector.

•Metershouldbechargedforafull12hoursbefore

useifpossible.

•Alwaysensurethatmeterisswitched“OFF”before

charging.

•Whenchargingiscomplete,firstdisconnectthe

powerunitfromthemainsandthenfromthe

meter.

•Alwaysfitdust/moisturecapinplacebefore

commencingwork,especiallyinwetenvironments.

Note:UseonlythisDistellpowerunitforbatterychargingormeterpower.Donotuseexcessiveforce

whenpluggingthepowerunitintothemetersocket.



...theartofdistell‐ing...

FreshnessMeterUserManualPage10



Gettingstarted

Verifythatbatteryhasbeencharged.

Switchon

SwitchontheMeterandallowthemetertocyclethroughitsstartupprocedure.

Partofthestartupprocedureistoshowhowmanyreadingsarecurrentlystoredinthemeter.Youmay

wishtodownloadanderaseanystoredreadingsbeforetakingnewmeasurements.Youcanfindout

aboutthedownloadprocedureinthe‘DataManagementSystem’section.

Afteraround15secondsthemeterisreadyforuse.Thedisplaywillshowthelastcalibrationsetting

used,andwilllooksomethingliketheexamplebelow:

CalibrationSetting

TORRY-1

Y SN=3 N

Yes Numberofsamples used

tocalculateaverage

Measuringproductsamples

Haveacopyoftheorganolepticchartsathand.Forbestaccuracyalwaysfollowthemeasurement

recommendationsinthismanual.

Beforestartingwerecommendyoucarryoutsomechecks:

1. Checkthatyouhavesetthecorrectnumberofsamples,from1to16,fromtheSamplesmenu.

2. Checkthatyouhaveselectedthecorrectcalibrationsettingonthemeterforthefishbeing

sampled.

3. Checktoensurethatyouhavepreparedorhavebeensuppliedwithanorganolepticchartsuitable

forthisfishspecies.

4. Selectthefishsamplesatrandomfromthebatch.Whereyouaretakingfishsamplesfromavaried

batch,thesamplesshouldbegroupedaccordingtosize(length/weight).

5. Checkthattemperatureofthefishtobemeasuredisbetween0and10°C,withnoicecrystals

presentinthesamples.

Themeasurementprocedureisoutlinedasfollows:

1. Ensurethatthesensorisplacedfirmlyagainsttheskinofthefish,thusensuringthatthereareno

airpocketsbetweenthesensorandthesampletobemeasured.PresstheRead/Yesbutton;the

Meterwillconfirmcontactwiththefish,takethemeasurement,displayandstorethevalue.

2. Ifyousee‘NoContact’displayedonthemeterthencheckthatthesensorismakinggoodcontact

withtheskinofthefish.Themeterwillnottakeanyreadingsuntilitdetectsgoodskincontact.

3. Forbestresultsbeconsistent.Alwaysplacethesensoronthesamepartofeachfish.Thiswill

ensurethatyouachieveoptimum,comparableresults.Itisnormaltoexperiencevariabilityinthe

individualreadingswhentakenatdifferentpartsofthefish.Notealsothatdifferentpartsofthe

fishwillspoilatdifferentrates,dependinguponthelevelofbacteriologicalactivitypresentwithin

thefish.

4. Onesetofreadingsshouldbetakenfromeachfish,attherecommendedmeasurementsites.The

resultswillbestoredintheFreshnessMeterforlaterdownloading.

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