METHOD OF PREDICTING STORAGE CAPABILITY OF CURDS WHEY AND FRACTIONATION PRODUCTS THEREOF Russian patent published in 2008 - IPC G01N27/00 

FIELD: analytical methods in food industry.

SUBSTANCE: method is characterized by that, when preparing detection device, Al electrodes of 9 piezoelectric resonators of AT cut having intrinsic oscillation frequency 8-10 MHz are modified by applying, using microsyringe, following solutions: polyethylene glycol succinate in ethanolic; polyethylene glycol sebacate, Triton X-100 (ortylpolyethoxyphenol), Tween 40 (polyoxyethylene-sorbitol monopalmitate), and polyethylene glycol adipate in acetone; tetrabenzoate pentaerythritol and polystyrene in chloroform; bis(2-cyanoethyl) ether in toluene; and β-alanine in water so that mass of film on each sensor after removal of solvent in drying box for 30 min at 40°C was 17-25 mkg. Then equilibrium gas phase of curds whey or its fractionation products is sampled and introduced into detection cell. Analytical signals are registered in the form of responses of modified electrodes of piezoelectric resonators every second until equilibrium in sorption system is attained, after which one calculates area of the "visual image" using MS Excell program and plots graduation graph of "visual image" area for curds whey or its fractionation products vs. storage duration. Using this graph, one can calculate storage time for curds whey or its fractionation products.

EFFECT: accelerated analytical procedure and facilitated prediction of storage ability.