SU693233A1 - Method of determining foodstuff moisture-content - Google Patents
Method of determining foodstuff moisture-contentInfo
- Publication number
- SU693233A1 SU693233A1 SU772456181A SU2456181A SU693233A1 SU 693233 A1 SU693233 A1 SU 693233A1 SU 772456181 A SU772456181 A SU 772456181A SU 2456181 A SU2456181 A SU 2456181A SU 693233 A1 SU693233 A1 SU 693233A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- moisture
- content
- determining
- foodstuff
- pulse
- Prior art date
Links
Landscapes
- Investigating Or Analyzing Materials By The Use Of Magnetic Means (AREA)
Description
1one
Изобретение относитс к области технохимического контрол пищевых продуктов и может быть использовано дл контрол влажности карамельных масс.The invention relates to the field of techno-chemical control of food products and can be used to control the moisture content of caramel masses.
Повышение качества и производительности современного пищевого производства путем его автоматизации требует и создани новых экспрессных или непрерывных методов контрол физико-химических показателей сырь , технологических полупродуктов и готовых изделий, например их влажности .Improving the quality and productivity of modern food production through its automation also requires the creation of new express or continuous methods for monitoring the physicochemical parameters of raw materials, technological intermediates and finished products, such as their moisture.
Известен способ определени влажности материалов путем измерени интенсивности сигнала дерного , магнитного резонанса (ЯМР) протонов воды, сорбированной на твердом материале 1.A known method for determining the moisture content of materials is by measuring the signal intensity of nuclear, magnetic resonance (NMR) protons of water sorbed on solid material 1.
Описанный способ не позвол ет контролировать влажность менее 4% и не применим к материалам, образующим с водой гомогенную систему.The described method does not allow the control of moisture less than 4% and is not applicable to materials that form a homogeneous system with water.
Наиболее близким техническим решением к предлагаемому вл етс способ определени влажности пищевых продуктов, основанный на регистрации сигналов свободной индукции дер водорода образца,The closest technical solution to the present invention is a method for determining the moisture content of food products, based on recording the signals of free induction of the hydrogen nucleus of the sample,
помец1енного в посто нное магнитное поле и облучаемого 90-градусным радиочастотным импульсом в катущке датчика 2.a permanently magnetic field and a sensor irradiated with a 90-degree RF pulse in the coil of the sensor 2.
Однако этот способ требует приготовлени эталонного образца, взвешивани исследуемого образца, измерени сигналов свободной процессии дер исследуемого и эталонного образца и не позвол ет определ ть содержание компонентов в смес х представл ющих собой гомогенные системы например, влаги в карамельной массе,However, this method requires the preparation of a reference sample, the weighing of the test sample, the measurement of the signals of the free procession of the cores of the test and reference samples, and does not allow determining the content of components in mixtures that are homogeneous systems, for example, moisture in a caramel mass,
так как таким способом невозможно выделить и измерить сигнал свободной процессии (индукции) протонов воды.since in this way it is impossible to isolate and measure the signal of a free procession (induction) of water protons.
Целью изобретени вл етс повышение точности и экспрессности определени влажности веществ, образующих с водой гомогенную систему, например, карамельной массы .The aim of the invention is to improve the accuracy and rapidity of determining the moisture content of substances that form a homogeneous system with water, for example, a caramel mass.
Поставленна цель достигаетс тем, что в систему цифровой регистрации релаксометра подают первый строб-импульс в момент , соответствующий максимуму сигнала спада свободной индукции, подают дополнительный 90 - градусный импульс, подают второй строб-импульс в установленный моThe goal is achieved by delivering the first strobe-pulse to the digital registration system of the relaxometer at the moment corresponding to the maximum of the free induction decay signal, giving an additional 90-degree pulse, serving the second strobe-pulse to the established pulse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU772456181A SU693233A1 (en) | 1977-02-22 | 1977-02-22 | Method of determining foodstuff moisture-content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU772456181A SU693233A1 (en) | 1977-02-22 | 1977-02-22 | Method of determining foodstuff moisture-content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU693233A1 true SU693233A1 (en) | 1979-10-25 |
Family
ID=20696935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU772456181A SU693233A1 (en) | 1977-02-22 | 1977-02-22 | Method of determining foodstuff moisture-content |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU693233A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996007725A1 (en) * | 1994-09-08 | 1996-03-14 | Unilever Plc | Process for controlling moisture levels of aqueous surfactant compositions during on line processing |
-
1977
- 1977-02-22 SU SU772456181A patent/SU693233A1/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996007725A1 (en) * | 1994-09-08 | 1996-03-14 | Unilever Plc | Process for controlling moisture levels of aqueous surfactant compositions during on line processing |
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