METHOD OF DETERMINING CONTENT OF FAT IN MARGARINE

FIELD: analytical methods in food industry. ^ SUBSTANCE: weighed sample is placed in nuclear-magnetic relaxation signal sensor of pulse NMR analyzer and kept to equilibrate temperature at 24°C, after which maximum amplitude characterizing water proton signal amplitude (A3) is measured and, using lin...

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Hauptverfasser:	KORNENA ELENA PAVLOVNA, PANKRASHKIN VLADIMIR PAVLOVICH, VORONTSOVA OKSANA SERGEEVNA, NAGAPETJAN SERGEJ SERGEEVICH, PETRIK ANATOLIJ ALEKSEEVICH, PRUDNIKOV SERGEJ MIKHAJLOVICH, MINTS INNA ALEKSANDROVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS TESTING
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Beschreibung
Zusammenfassung:	FIELD: analytical methods in food industry. ^ SUBSTANCE: weighed sample is placed in nuclear-magnetic relaxation signal sensor of pulse NMR analyzer and kept to equilibrate temperature at 24°C, after which maximum amplitude characterizing water proton signal amplitude (A3) is measured and, using linear equation B=0.0824*A3-5.1799, percentage of moisture is found and then percentage of fat is determined from formula Fat=100-B. ^ EFFECT: enabled rapid determination of fat without use of toxic solvents.