METHOD FOR CONTROL OF QUALITY OF FOOD PRODUCTS OR BIOACTIVE SUBSTANCES AND COMPOSITIONS, MOSTLY IN FOOD AND COSMETIC PRODUCTS

摘要

FIELD: physics, measurement.;SUBSTANCE: invention is related to the field of analysis of qualitative characteristics of food and cosmetic products by means of physical and chemical methods. In process of method realisation reference sample is selected, which is similar in purpose and composition to investigated sample. Its quality corresponds to established requirements. Temperature of melt beginning (freezing end) T_I°C is measured in investigated sample, as well as temperature of melt beginning (freezing end) T_R°C in reference sample. Obtained values are compared. Compliance of investigated sample with requirements to its quality is judged upon based on fulfillment of condition T_I°CT_R°C+3°C.;EFFECT: reduction of time required to estimate compliance of investigated products quality to existing norms.;3 ex