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Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials
https://doi.org/10.32446/0368-1025it.2020-3-64-70
Abstract
The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.
About the Authors
M. Y. Medvedevskikh
UNIIM – Affi liated branch of the D. I. Mendeleyev Institute for Metrology
Russian Federation
Russian Federation
Mariya Y. Medvedevskikh
Ekaterinburg
A. S. Sergeeva
UNIIM – Affi liated branch of the D. I. Mendeleyev Institute for Metrology
Russian Federation
Russian Federation
Anna S. Sergeeva
Ekaterinburg
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Review
For citations:
Medvedevskikh M.Y., Sergeeva A.S. Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials. Izmeritel`naya Tekhnika. 2020;(3):64-70. (In Russ.) https://doi.org/10.32446/0368-1025it.2020-3-64-70
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