METHOD FOR DETERMINING FAT CONTENT IN FARINACEOUS CONFECTIONERY PRODUCT

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; placin...

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Main Authors VITJUK BORIS JAKOVLEVICH, DZHIOEV TEJMURAZ ERVANDOVICH, KRAVCHUK NATAL'JA SERGEEVNA, TURKOV VALENTIN PAVLOVICH, BIBOLETOVA AMINAT BORISOVNA, PETRIK ANATOLIJ ALEKSEEVICH, PRUDNIKOV SERGEJ MIKHAJLOVICH, KORNEN NIKOLAJ NIKOLAEVICH, GORELIKOVA IRINA ALEKSANDROVNA
Format Patent
LanguageEnglish
Russian
Published 27.02.2006
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES
MEASURING
PHYSICS
PRESERVATION THEREOF
TESTING
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary: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
Bibliography:Application Number: RU20040120604