RU177266U1 - ELECTRONIC PROBE FOR EVALUATING THE FRESHNESS OF MEAT AND FISH PRODUCTS - Google Patents

Abstract

The utility model relates to devices for assessing the quality of food products containing animal protein. The technical task of the utility model is to create a mobile device for analyzing the quality of meat and fish by the electrochemical method. The technical problem is solved due to the electronic probe for assessing the freshness of meat and fish products, characterized in that the plug is rigidly fixed at the end of the electric wire, two-core, with the second end fixed at the ends of zinc plate-1 and copper plate-2, between which it is rigidly fixed ksirovan insulator of Micarta rigidly fixed within the handle of a dielectric material to a depth of 40 mm, a second end which is tapered at an angle of 45 °.

Description

The utility model relates to devices for assessing the quality of foods containing animal protein.

When storing fresh meat and fish, several stages of spoilage occur. Meat and fish under the influence of internal enzymes and microorganisms deteriorate. The rate of damage depends on the humidity and temperature of the medium. There is a change in protein molecules with decomposition into amino acids, and subsequently a large complex of various substances is formed, including volatile, which determine the bad smell of spoiled meat and fish. The accumulated products of spoilage of meat and fish change the pH of the environment.

A known method for determining the freshness of food containing animal protein, physico-chemical method based on the determination of the products of the primary breakdown of protein (GOST 23392-78 Meat. Methods of chemical and microscopic analysis of freshness) [1]. The disadvantages of this method is the need for its implementation in laboratory conditions, requiring expensive instruments and equipment, and also it is long-term in terms of time.

The technical task of the utility model is to create a mobile device for analyzing the quality of meat and fish using the electrochemical method.

The technical problem is solved due to the fact that the electronic probe for assessing the freshness of meat and fish products is characterized in that the plug is rigidly fixed at the end of the electric wire, two-wire, with the second end fixed at the ends of zinc plate 1 and copper plate 2, between which it is rigid a getinax dielectric is fixed, rigidly fixed inside the handle of dielectric material to a depth of 40 mm, the second end of which is pointed at an angle of 45 °.

An electronic probe for assessing the freshness of meat and fish products is illustrated in Fig., Which shows: pos. 1 - plate-1; pos. 2 - plate-2; pos. 3 - dielectric; pos. 4 - handle; pos. 5 - electrical wire; pos. 6 - plug; pos. 7 - digital milliammeter.

An electronic probe for assessing the freshness of meat and fish products consists of plate-1 (1) (optionally zinc, length 75 mm, width 15 mm, thickness 1 mm) on the working side pointed at an angle of 45 °. Plate-2 (2) (as an option, copper, length 75 mm, width 15 mm, thickness 1 mm), from the working side pointed at an angle of 45%. Inside the handle (4) (as an option, from a dielectric material, length 60 mm), at a depth of 40 mm, plate-1 (1) plate-2 (2) is rigidly fixed, between which a dielectric (3) is rigidly fixed (as an option, a plate of getinaksa, length 75 mm, width 15 mm, thickness 0.5 mm) per adhesive. At the end of plate-1 (1) and plate-2 (2), located inside the handle (4), an electric wire (5) is fixed through the hole (as an alternative, two-wire), at the second end of which a plug (6) is attached (as an option, two). Digital milliammeter (7) (as an option, DT - 830V).

An electronic probe for assessing the freshness of meat and fish products works as follows: plate-1 (1), dielectric (3) and plate-2 (2), which are rigidly fixed to each other, are inserted into the food product (meat or fish) to a depth of 20-30 mm ), (for placement in frozen meat and fish, plates are preheated in water at a temperature of + 75- + 80 ° С). Plate-1 (1) and plate-2 (2) have different electrical potentials, so an electromotive force (EMF) is generated in a liquid electrically conductive medium (tested meat and fish). The value of the EMF is measured with a milliammeter (7). This value depends on both the potential difference of the metals and the properties of the medium in which they are located. In the process of storing meat and fish, their structure changes, and the end result is spoilage, characterized by a change in the pH of the medium, which is the basis of this technical solution.

The novelty of technical development is that the probe consists of two metal plates of different electrical strengths. Placing the plates in the electrically conductive medium of the studied food product creates an electromotive force (direct current of small magnitude), which is measured by a digital milliammeter.

Placing the plates in the electrically conductive medium of the foodstuff under study creates an electromotive force (direct current of small magnitude), which is transmitted through the insulated wires and plug to a digital milliammeter for measurement.

Thus, the electronic probe for assessing the freshness of meat and fish products allows you to annotate the quality of meat and fish by the electrochemical method.

Literature

1. GOST 23392-78 Meat. Methods of chemical and microscopic analysis of freshness.

Claims (1)

An electronic probe for assessing the freshness of meat and fish products, characterized in that the plug is rigidly fixed at the end of the electric wire, two-wire, second end fixed at the ends of zinc plate 1 and copper plate 2, between which a getinax dielectric is rigidly fixed inside the handle of dielectric material to a depth of 40 mm, the second end of which is pointed at an angle of 45 °.

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