Open AccessApplication of the lyophilization system for preparation of reference materials for composition of nutrition products
Author(s) -
М. Yu. Medvedevskikh,
Н. Л. Вострикова,
Анна Сергеева,
Valeriya V. Studenok
Publication year - 2021
Publication title -
ètalony. standartnye obrazcy
Language(s) - English
Resource type - Journals
ISSN - 2687-0886
DOI - 10.20915/2687-0886-2021-17-1-35-45
Subject(s) - moisture , chemistry , freeze drying , fraction (chemistry) , homogeneous , mass fraction , food science , chromatography , mathematics , organic chemistry , combinatorics
The article presents the application of the lyophilization system for preparation of reference materials (RM) for composition of nutritive products samples. The purpose of the research was the development of lyophilization procedure of RM for composition of poultry meat samples preparation with certified values of mass fraction of moisture, nitrogen (protein) and fat. The poultry meat of two types was used as the primary material for RM for poultry meat composition preparation -1) white meat (chicken breast); 2) red meat (chicken thigh). The procedure included pounding, boiling, freezing and lyophilisation (syn. freeze drying). The researches for homogeneity were implemented with hot air dryer standard system from the State primary standard GET 173-2017. Measurement of nitrogen (protein) mass fraction was performed on State secondary standard GVET176-1-2010. Measurements of fat mass fraction were performed with accordance to State Primary Reference Measurement Procedure. The total time of lyophilization process for samples № 1 and № 2 was 19 and 28 hours, respectively. The total mass loss for sample № 1 was about 63 %, for sample № 2 was about 65 %. The difference in material moisture mass fraction values of materials dried on different trays of freeze dryer was statistically significant, i. e., material was non-homogeneous. To obtain a homogeneous material, an additional homogenization procedure was performed: grinding in a laboratory mill, sieving through a sieve, thorough mixing and conditioning. The certified values of moisture, nitrogen, protein, fat mass fraction for the sample № 1 were accordingly 4,5 %, 14,74 %, 92,1 %, 7,9 %. The same values in the same sequence were 6,3 %, 12,21 %, 76,3 %, 23,8 %. The procedure of lyophilisation was developed for production of reference materials for composition of boiled and freeze-dried poultry meat. The usage of this lyophilisation system allowed to ensure a RM expiration date of six months at ambient temperature of (7±3) °C and relative humidity no more than 60 %. The Reference Materials for composition of boiled and freeze-dried poultry meat was added into Register of certified RMs under № GSO 11276-2019 by the results.