FIELD: food-processing industry, in particular, fast determination of fat content in farinaceous confectioneries.
SUBSTANCE: method involves taking sample of product; grinding sample and calculating fat content from formula, said sample being preliminarily ground at temperature of 23±0.2 C; placing sample suspension having volume of 25 cm3 within nuclear magnetic resonance (NMR) signal sensor of pulsed NMR analyzer; measuring fat proton signal amplitude (Af); determining amount of fat contained in sample suspension (Ps) in grams by calibration curve corresponding to linear dependence Pf=0.00773 Af+0.0008. Fat content (F) is calculated in percents from formula:
EFFECT: fast determination of fat content, provision for method avoiding usage of toxic solvents and subjective judging in measurements.
1 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR DETERMINING OF MOISTURE CONTENT IN FARINACEOUS CONFECTIONERY PRODUCT | 2004 |
|
RU2270995C1 |
| METHOD OF DETERMINING CONTENT OF FAT IN MARGARINE | 2006 |
|
RU2308709C1 |
| METHOD OF MEASURING MOISTURE CONTENT IN MARGARINE | 2006 |
|
RU2301995C1 |
| METHOD OF DETERMINING CONTENT OF OIL IN PHOSPHOLIPID CONCENTRATE (LECITHIN) | 2010 |
|
RU2439554C1 |
| METHOD OF DETERMINING CONTENT OF PHOSPHOLIPIDS IN PHOSPHOLIPID CONCENTRATE (LECITHIN) | 2010 |
|
RU2431140C1 |
| METHOD TO DETERMINE CONTENT OF SOLID FAT ACCORDING TO DATA OF NMR-RELAXATION, DIRECT METHOD | 2012 |
|
RU2506572C1 |
| METHOD TO DETERMINE CONTENT OF SOLID FAT ACCORDING TO DATA OF NMR-RELAXATION | 2012 |
|
RU2506573C1 |
| METHOD FOR QUANTITATIVE DETERMINATION OF EGG PRODUCTS IN FLOUR CONFECTIONERY | 2000 |
|
RU2162222C1 |
| PROCEDURE DETERMINING ACID NUMBER OF VEGETABLE OILS | 2000 |
|
RU2187796C2 |
| METHOD FOR DETECTION OF OLEIC ACID CONTENT IN SUNFLOWER SEED OIL | 2008 |
|
RU2366935C1 |
