BUCKWHEAT GROATS FRESHNESS DETERMINATION METHOD Russian patent published in 2015 - IPC G01N33/02 

FIELD: food industry.

SUBSTANCE: buckwheat groats sample is collected and boiled in water at a ratio of 1:3 during 15-20 min for intensification of aroma and then cooled to 20-25°C. Then one places five samples, 5 g each, into five vials and puts them into the automatic sampling device of a VOCmeter type multisensor system for identification of components of gas mixtures. The samples are heated to 50-55°C during 10-20 min with volatile substances removed from the containers and passed through four non-selective metal oxide sensors reacting to the sample volatile components with change of the sensitive layer electric conductivity that is converted into electric signal. The signal is registered by a PC, is processed and compared to reference samples by the principal components method. A report is retrieved in the form of a diagram by which one determines the coordinates of the gravity centre of the cluster of five points corresponding to the cluster centre along the principal components axis with buckwheat groats freshness established. Buckwheat groats are regarded fresh if the cluster gravity centre is not in excess of 45000 conventional units.

EFFECT: accuracy enhancement, determination acceleration and simplification.

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