RU2756528C1 - Apparatus for quality control of food products in liquid media - Google Patents

Abstract

FIELD: measuring.

SUBSTANCE: invention relates to apparatuses intended for determining the quality indicators and identifying falsified food products in liquid media by the freezing point of the crystal lattice and can be used for express evaluation of the quality indicators of food products during acceptance at a supply warehouse, storage, and delivery to consumers. The apparatus for quality control of food products in liquid media consists of a body made of a polymer composite material. A micro-refrigerator with a Peltier element reducing the surface temperature of the micro-refrigerator to minus 10°C in less than one minute is rigidly fixed in the upper wall of the body. The refrigerator is connected via a bus with a temperature regulator and an electronic thermometer with a remote contact sensor connected to a power supply unit connected with a power supply element and a fan immovably fixed inside the body. The air flow generated during operation thereof is directed at the radiator and provides output of heat from inside the body through a hole.

EFFECT: invention provides a possibility to increase the operability and accessibility of use, reduce the duration of evaluating the quality indicators and identifying falsified food products in liquid media by means of express determination of the freezing point of the crystal lattice by a mini sample.

1 cl, 1 dwg, 2 tbl

Description

The invention relates to devices for determining quality indicators and detecting counterfeit food products in liquid media at the freezing point of the crystal lattice. It can be used for rapid assessment of food quality indicators during acceptance at a food warehouse, storage and delivery to consumers.

Known complex of portable devices (Pat. 166247 Russian Federation, IPC G01N 33/02, G21N 21/27, Device for determining the quality of food [Text] / Romanchikov S.A. (RU), Baranov V.V. (RU); applicant and patentee FGKVOU VO VAMTO (RU). - No. 2016108663/28; Appl. 10.03.2016, publ. 20.11.2016, bull. No. 32. Pat. 2659977 Russian Federation, IPC G01J 1/00 G01J 3/00 G01N 33/02 G01N 21/27, Photometer [Text] / Romanchikov S.A. (RU), Romanchikova Y.S. (RU); applicant and patent holder FGKVOU VO VAMTO (RU). - No. 2017131171; application. 04.09. 2017 published 04.07.2018 Bulletin No. 19. Pat. 186056 Russian Federation, IPC G01N 33/12, G01N 27/07, Device for determining the quality of meat and fish [Text] / Gaidukevich G.V. (RU ), Nikolyuk O.I. (RU), Babenkov V.I. (RU), Sabirov R.S. (RU), Romanchikov Y.S. (RU); applicant and patent holder Federal State Treasury Military Educational Institution of Higher Education " VUNC VMF "(RU); application No. 2018117795, prior 09/04/2017, publ. 28.1 2.2018. Bul. No. 5. Pat. 170386 Russian Federation, IPC G01N 7/00, Device for determining the content of volatile substances in food [Text] / Romanchikov S.А. (RU), Baranov V.V. (RU); applicant and patentee FGKVOU VO VAMTO (RU). - No. 2016115990; app. 04/22/2016 publ. 04/22/2017 Bul. No. 12. Pat. 166347 RF, IPC G01N 33/10, C12Q 1/04. Bread yeast quality analyzer / S.А. Romanchikov, V.V. Baranov, V.V. Baranov (RF); applicant and patentee FGKVOU VO VA MTO. - No. 2015152772/15; declared 12/08/2015; publ. 11/20/2016; Bul. No. 32.) [1-5]. They are designed to determine freshness, quality indicators and identify counterfeit food products when used outside of laboratory conditions. All of them have a common drawback, they do not allow determining quality indicators and detecting counterfeit food products in liquid media using a mini sample.

A known method for detecting falsification of milk by dilution with water to reduce the density index (http://www.lactoscan.com/articles/milkfalsrussian.html) [6]. The addition of 10% water lowers the density by 3 ° A. If the fat is removed from the milk and the same amount of water is added, the density of the milk does not change. This falsification can be established by determining the fat content of the milk.

A known method for detecting impurities in milk water using Pohelson's test (http://www.spec-kniga.ru/tehnohimicheski-kontrol/ veterinar nosanitamaya-ekspertiza-produktov-zhivotnovodsva / ocenka-kachestva-moloka. Html) [7]. For research, 1 cm ^{3 of the} test milk is poured into a test tube, 2 drops of a 10% solution of potassium chromate and 1 cm ^{3 of a} 0.5% solution of silver nitrate are added. Shake the tube with the contents. Unfalsified milk turns lemon yellow; milk diluted with water - brick red. The mass fraction of water added to milk is determined by the mass fraction of fat.

A known method for determining the mass fraction of water added to milk (B,%) according to the formula:

B = (COMO-COMOj) / COMO) ⋅100,

where SNF - dry fat-free residue of natural milk,%;

COMOj - dry skimmed residue of the test milk,% (http://www.lactoscan.com/articles/ milkfalsrussian.html) [8].

The disadvantage of the above methods is that they do not provide the ability to control the quality of food products by the freezing point of the crystal lattice.

A known calculation method for assessing the relative content of added water in milk by the freezing point of milk, which is determined cryoscopically using a thermistor cryoscope (GOST R ISO 5764-2011 Milk. Determination of the freezing point. Method using a thermistor cryoscope (control method)) [9]. The thermistor cryoscope is a milk thermoelectric cryoscope KMT-1 (Russia), a milliosmometer - a thermoelectric cryoscope MT-5, a Termoscan mini cryoscope or other similar devices (Patent RU for invention No. piezosensors ", IPC G01N 33/04, G01N 27/12, publ. 24.05.2017) [10].

There is a method of establishing the falsification of milk with water by analyzing the composition of milk using an ultrasonic analyzer ("Lactoscan 90" (Tetereva LI Methods for analyzing falsification of milk with water / Storage and processing of agricultural raw materials. 2011. No. 9. - S. 64-67.) [ 11] and an ultrasonic analyzer of milk quality "Klever-1M") [12], the basis of which is the principle of measuring the propagation speed of ultrasound, which is a function of the mass fraction of fat, SNF, density and temperature of milk (cream)

The disadvantages of the devices are high cost, complexity in maintenance and operation, low productivity in mass research, availability only to specialized laboratories, as well as the absence of the impossibility to use devices for detecting counterfeit products.

The technical objective of the invention is to increase the efficiency and availability of use, reduce the duration of the assessment of quality indicators and the detection of counterfeit food products in liquid media due to the express determination of the freezing point of the crystal lattice using a mini sample.

The technical problem is solved due to the fact that the device for quality control of food products in liquid media consists of a housing made of polymer composite material, in the upper wall of which a micro-refrigerator with a Peltier element is rigidly fixed, which ensures a decrease in the surface temperature of the micro-refrigerator to minus 10 ° С less than in one minute, connected through a bus with a temperature controller and an electronic thermometer with a remote contact sensor connected to a power supply connected to a battery and a fan fixed inside the case, the air flow generated during its operation is directed to the radiator, rigidly fixed to the internal side of the micro-refrigerator, and provides heat removal from the inside of the case through the hole.

The essence of the invention lies in the fact that the principle of operation of the proposed device is based on the use of an express method for determining the freezing point of the crystal lattice of a food product in a liquid medium using a mini sample.

The technical solution is illustrated by a drawing, which shows the appearance of a food quality control device in liquid media, where it is indicated: pos. 1 - case; pos. 2 - hole; pos. 3 - micro-refrigerator; pos. 4 - Peltier element; pos. 5 - electronic thermometer; pos. 6 - temperature regulator; pos. 7 - cooling module; pos. 8 - fan; pos. 9 - power supply unit; pos. 10 - battery; pos. 11 - tire; pos. 12 - radiator; pos. 13 - air flow.

A device for quality control of food products in liquid media consists of a body (1) (optionally made of a polymer composite material), in the end wall of which a hole (2) is made (optionally, several, perforated horizontal stripes), on the top wall, in grooves , the micro-refrigerator (3) is fixedly fixed (inside of which the Peltier element (4) is fixedly fixed, providing a decrease in the surface temperature of the micro-refrigerator (3) to minus 10 ° C and below, in less than 1 minute), an electronic thermometer (5) (as an option, with a remote contact sensor and providing visualization of research results) and a temperature controller (6). Inside the housing (1), a fan (8) is rigidly fixed (bolted), connected through a bus (11) to a power supply (9) connected through an electric wire to a battery (10). A radiator (12) is rigidly (with heat-conducting mastic) fixed to the inner side of the micro-refrigerator (3) (alternatively, in the form of a box, made of aluminum). The micro-refrigerator (3) is connected via a bus (11) with a rigidly fixed electronic thermometer (5) and a temperature controller (6).

The operation of the device is as follows. The elements included in the set of the device are carried out from a voltage of 12 V, which is converted from an alternating current of 220 V or comes from a battery (10). By acting on the temperature regulator (6), the required temperature is set (for example, for testing milk - minus 0.5 ° C, for vegetable (sunflower) oil - minus 8 ° C). When an electric current passes through the Peltier element (4) from the power supply unit (9), the outer surface of the micro-refrigerator (3) is cooled, and the inner surface is heated and transfers heat to the radiator (12). The heat is removed from the radiator (12) by the air flow (13) generated by the fan (8). A mini sample is taken from the test food product in a liquid medium and placed on the working surface of the micro-refrigerator (3). The thermometer (5) records the temperature of the working surface of the Peltier element (4), and, consequently, the freezing point of the tested samples. The cooling of the working surface of the micro-refrigerator (8) to the temperature (t = minus 10 ° C) of the test and below is carried out in less than 1 min.

Express assessment of quality indicators and detection of counterfeit food is carried out by visualizing the freezing temperature of a mini sample of food at any facility (warehouse, canteen, etc.), at an ambient temperature from + 2 to + 30 ° C. The technical characteristics of the device for monitoring the quality of food in liquid media are presented in table. 1.

The results of experimental research (Act of experimental research No. 5-I dated February 14, 2020 Experimental research on the assessment of quality indicators and the identification of counterfeit food products (vegetable oil and milk) in liquid media. VVIMO, 2020. - 6 p.) [13] showed that the freezing point drops sharply when milk is acidified. Lowering the pH of milk from 6.6 to 6.0 lowers the freezing point from minus 0.543 to minus 0.564 ° C. The dependence of the freezing point of the crystal lattice of milk on the amount of added water is given in table. 2.

Thus, the proposed device for monitoring the quality of food in liquid media is distinguished by novelty and new useful characteristics and provides an increase in the efficiency and availability of use, a decrease in the duration of the assessment of quality indicators and the identification of counterfeit food in liquid media due to the express determination of the freezing point of the crystal lattice. The device can be used for mass catering.

Bibliography:

1. Pat 166247 Russian Federation, IPC G01N 33/02, G21N 21/27, Device for determining the quality of food [Text] / Romanchikov S.А. (RU), Baranov V.V. (RU); applicant and patentee FGKVOU VO VAMTO (RU). - No. 2016108663/28; app. 03/10/2016 publ. 20.11.2016 Bul. No. 32.

2. Pat. 2659977 Russian Federation, IPC G01J 1/00 G01J 3/00 G01N 33/02 G01N 21/27, Photometer [Text] / Romanchikov S.А. (RU), Romanchikova Y.S. (RU); applicant and patentee FGKVOU VO VAMTO (RU). - No. 2017131171; app. 04.09.2017 publ. 04.07.2018 Bul. No. 19.

3. Pat. 186056 Russian Federation, IPC G01N 33/12, G01N 27/07, Device for determining the quality of meat and fish [Text] / Gaidukevich G.V. (RU), Nikolyuk O.I. (RU), Babenkov V.I. (RU), Sabirov R.S. (RU), Romanchikov Y.S. (RU); applicant and patentee of the Federal State Treasury Military Educational Institution of Higher Education "VUNC Navy" (RU); application No. 2018117795, prior 09/04/2017, publ. 28.12.2018. Bul. No. 5.

4. Pat. 170386 Russian Federation, IPC G01N 7/00, Device for determining the content of volatile substances in food [Text] / Romanchikov S.А. (RU), Baranov V.V. (RU); applicant and patentee FGKVOU VO VAMTO (RU). - No. 2016115990; app. 04/22/2016 publ. 04/22/2017 Bul. No. 12.

5. Pat. 166347 RF, IPC G01N 33/10, C12Q 1/04. Bread yeast quality analyzer / S.А. Romanchikov, V.V. Baranov, V.V. Baranov (RF); applicant and patentee FGKVOU VO VA MTO. - No. 2015152772/15; declared 12/08/2015; publ. 11/20/2016; Bul. No. 32.

6.http: //www.lactoscan.com/articles/ milkfalsrussian.html.

7.http: //www.spec-kniga.ru/tehnohimicheski-kontrol/veterinamosanitarnaya-ekspertiza-produktov-zhivotnovodsva/ocenka-kachestva-moloka.html.

8.http: //www.lactoscan.corn/articles/ milkfalsrussian.html.

9.GOST P ISO 5764-2011 Milk. Determination of the freezing point. Thermistor cryoscope method (control method).

10. Patent RU for the invention No. 2620 343 C1 "Express method for establishing the falsification of milk by diluting it with water according to the signals of the array of piezoelectric sensors", IPC G01N 33/04, G01N 27/12, publ. May 24, 2017

11. Black grouse. L.I. Methods of analysis of falsification of milk with water / Storage and processing of agricultural raw materials. 2011. No. 9. S. 64-67.

12. Tverdokhleb G.V., Ramanauskas R.I. Chemistry and physics of milk and dairy products - M .: DeLi print, 2006. - 360 p.

13. Act of experimental research No. 5-I dated February 14, 2020 Experimental research to assess quality indicators and the identification of counterfeit food products (vegetable oil and milk) in liquid media. VVIMO, 2020 .-- 6 p.

Claims (1)

A device for monitoring the quality of food in liquid media, consisting of a case made of a polymer composite material, in the upper wall of which a micro-refrigerator with a Peltier element is rigidly fixed, which ensures a decrease in the surface temperature of the micro-refrigerator to minus 10 ° C in less than one minute, connected through a bus with a temperature controller and an electronic thermometer with a remote contact sensor connected to a power supply connected to a battery and a fan fixed inside the case, the air flow generated during its operation is directed to the radiator, rigidly fixed to the inside of the micro-cooler, and provides heat dissipation from the inside of the case through the hole.

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