Open AccessIntensification of dry mineralization in determination of lead and cadmium in foodstuffs
Author(s) -
A.P. Avdeenko,
AUTHOR_ID,
O.M. Baklanov,
S. O. Konovalova,
L.O. Khmars'ka,
Larisa Vladimirovna Baklanova
Publication year - 2022
Publication title -
voprosy himii i himičeskoj tehnologii/voprosy himii i himičeskoj tehnologii
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.278
H-Index - 7
eISSN - 2413-7987
pISSN - 0321-4095
DOI - 10.32434/0321-4095-2022-140-1-3-10
Subject(s) - mineralization (soil science) , chemistry , cadmium , environmental chemistry , muffle furnace , environmental science , nitrogen , catalysis , biochemistry , organic chemistry , calcination
To intensify the dry mineralization of foodstuffs, the use of ultrahigh-frequency ultrasound in combination with treatment by gaseous oxidants (chlorine or nitrogen oxides) has been proposed. The optimal parameters of ultrasound were experimentally established as follows: frequency of 11.0–14.0 MHz, power density of 17.0–19.0 W/cm2, and process temperature of 60–650С. Under these conditions, the degree of lead and cadmium extraction during mineralization of different food groups was 94.5–98.1% and 96.7–99.0%, respectively. Due to the exclusion of sample processing in the muffle furnace, the number of stages in sample preparation was reduced from three to two, which led to an increase in the rapidity of mineralization by 12–14 times and better metrological characteristics of food analysis results.