Figure 1.1 shows three means of handling this calibration. In diagram A, a microprocessor connects to a remote sensor via a cable. The microprocessor stores the calibration information in its EEPROM or flash memory. The tradeoffs for this method are: • Once the system is calibrated, the sensor has to stay with that micro- processor board. If either the sensor or the microprocessor is changed, the system has to be recalibrated. • If the sensor or microprocessor is changed and recalibration is not performed, the results will be incorrect, but there is no way to know that the results are incorrect unless the microprocessor has a means to identify specific sensors. • Data for all the sensors can be stored in one place, requiring less memory than other methods. In addition, if the calibration is performed by calcula- tion instead of by table lookup, all sensors that are the same can use the same software routines, each sensor just having different calibration constants
and additives each ingredient in standards each ingredient/ segregation of Calibration of scales each batch Salt concentration Additive, and record batch Dates record monitoring GHP/GMP ≤ 1.5% Recalibration of analysis scales Correction of sausage formula
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