hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХhfb.2019.i4.s279hfb-53Research ArticleПИТАНИЕFOODОбнаружение металлических и неметаллических включений в пищевых продуктах электрометрическим методомDetection of Metallic and Non-Metallic Inclusions in Food Products by Electrometric MethodМурашовИ. Д.MurashovI. D.

Мурашов Игорь Дмитриевич

125080, Москва, Волоколамское шоссе, дом 11

Igor D. Murashov

11 Volokolamskoe highway, Moscow, 125080, Russian Federation

murashov_45@mail.ruКрюковаЕ. В.KryukovaE. V.

Крюкова Елизавета Вячеславовна

125080, Москва, Волоколамское шоссе, дом 11

Elizaveta V. Kryukova

11 Volokolamskoe highway, Moscow, 125080, Russian Federation

kryukovaev@gmail.comГорячеваЕ. Д.GoryachevaE. D.

Горячева Елена Давидовна

125080, Москва, Волоколамское шоссе, дом 11

Elena D. Goryacheva

11 Volokolamskoe highway, Moscow, 125080, Russian Federation

goryachevaed@mgupp.ruДжабаковаА. Э.DzhabakovaA. E.

Джабакова Анна Эдуардовна

125080, Москва, Волоколамское шоссе, дом 11

Anna E. Dzhabakova

11 Volokolamskoe highway, Moscow, 125080, Russian Federation

dzhabakovaae@mgupp.ruПарамоновГ. В.ParamonovG. V.

Парамонов Григорий Викторович

121205, город Москва, тер. Сколково инновационного центра, Большой б-р, дом 42, стр. 1

125080, Москва, Волоколамское шоссе, дом 11

Grigory V. Paramonov

42/1 Bolshoy bulvar, Ter. Skolkovo Innovation Center, Moscow, 121205, Russian Federation

11 Volokolamskoe highway, Moscow, 125080, Russian Federation

par@sensorylab.ruФГБОУ ВО «Московский государственный университет пищевых производств»РоссияMoscow State University of Food ProductionRussian FederationООО «СЕНСОРИЛАБ»; ФГБОУ ВО «Московский государственный университет пищевых производств»РоссияSensoryLAB LLC; Moscow State University of Food ProductionRussian Federation201906052021148191Copyright © Мурашов И.Д., Крюкова Е.В., Горячева Е.Д., Джабакова А.Э., Парамонов Г.В., 20202020Мурашов И.Д., Крюкова Е.В., Горячева Е.Д., Джабакова А.Э., Парамонов Г.В.Murashov I.D., Kryukova E.V., Goryacheva E.D., Dzhabakova A.E., Paramonov G.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/53

Одним из важнейших показателей качества и безопасности пищевой продукции является отсутствие посторонних включений. Посторонние включения представляют собой объекты, не характерные для данного пищевого продукта и видимые невооруженным глазом. К ним относятся различные упаковочные материалы (пластик, дерево, керамика и стекло), а также инородные материалы, которые могут попасть в пищевой продукт из-за нарушений технологических процессов или из-за неправильной эксплуатации оборудования (осколки кости в мясе, листья и стебли во фруктах, насекомые и др.). Анализ литературных источников свидетельствует о том, что перспективными средствами по обнаружению посторонних включений в пищевых продуктах являются такие виды контроля, которые, не изменяя качества, параметров и характеристик этих продуктов, позволяют по косвенным, второстепенным признакам обнаруживать посторонние включения. Целью настоящей работы являлась разработка метода определения основных параметров для обнаружения посторонних металлических и неметаллических включений в пищевых продуктах (в мясном фарше, в частности) на основе применения электромагнитных методов, селекции сигналов и автоматического удаления частиц из продукта в условиях непрерывного производственного процесса. Для изучения возможности применения электроконтактного метода для обнаружения посторонних частиц был выполнен расчет датчика- обнаружителя. Расчёт величины сигнала от посторонней частицы производился методом вторичного поля, который был реализован в устройстве (приборе) для обнаружения. На основании экспериментальных данных была построена круговая фазовая диаграмма вторичных полей локальных тел, которая показывает, что металлы и неметаллы имеют фазы сигналов, отличные как от контролируемых пищевых продуктов, так и между собой. Из этого следует, что возможно применение метода фазовой избирательности для селекции сигналов от металлических и неметаллических частиц, находящихся в пищевых продуктах. Разработанный обнаружитель состоит из датчиков и анализатора посторонних включений. Датчик состоит из 22 чувствительных элементов. Каждый из датчиков включен в мостовую измерительную схему. Проведенные исследования позволили разработать автоматическое устройство для удаления обнаруженных частиц без остановки технологического процесса при производстве колбасного фарша, экспериментальный образец которого был опробован в производственных условиях мясокомбината.

One of the most important indicators of the quality and safety of food products is the absence of extraneous inclusions. Extraneous inclusions are objects that are not typical for this food product and are invisible to the unaided eye. These include various packaging materials (plastic, wood, ceramics and glass), as well as foreign materials that can get into the food product due to violations of technological processes or due to improper operation of equipment (bone fragments in meat, leaves and stems in fruit, insects, etc.). Analysis of literature sources shows that promising means for detecting extraneous inclusions in food products are such types of control that, without changing the quality, parameters and characteristics of these products, allow to detect extraneous inclusions for indirect, secondary signs. The aim of the current study was to develop a method for determining the main parameters for detecting extraneous metallic and non-metallic inclusions in food products (in mincemeat, in particular) based on the use of electromagnetic methods, signal selection and automatic removal of particles from the product in a continuous production process. To study the possibility of using the electric contact method for detecting foreign particles, a detector sensor was estimated. The value of the signal from an extraneous particle was computed by the secondary field method, which was implemented in the device for detection. Based on experimental data, a circular phase diagram of secondary fields of local bodies was constructed, which shows that metals and non-metals have signal phases that differ both from controlled food products and between themselves. It follows that it is possible to use the phase selectivity method to select signals from metallic and non-metallic particles found in food products. The developed detector consists of sensors and an analyzer of extraneous inclusions. The sensor consists of 22 sensitive elements. Each of the sensors is included in the bridge measuring circuit. The research made it possible to develop an automatic device for removing detected particles without stopping the technological process in the production of spam, an experimental sample of which was tested in the production conditions of a meat-processing plant.

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The authors declare that there are no conflicts of interest present.