Stasyshyn Y. Identification of food products by admittance parameters

The main tasks of the work are to use the immitance method of quality control, in particular, to identify food products by their admittance parameters, to develop the concept of identifying food products by admittance parameters of both different types of products and one type but of different quality levels, forming an electrical standard sample in accordance with the controlled product, analyzing the results of experimental studies of individual food samples using a two-electrode “object-immitance” transducer by the active and reactive components of its admittance, identification of features that can be used to suggest ways to identify counterfeit products. The introduction substantiates the relevance of the dissertation topic, reveals the essence and state of the scientific and technical problem, provides a justification for the feasibility of research, the purpose and objectives of the work, research methods, scientific novelty, practical significance of the results, the personal contribution of the applicant, approbation of the work and publication of its results. The first chapter reviews the regulatory and technical documentation of Ukraine and the world on food safety and quality. Physico-chemical, chemical and biological methods are analyzed. The second chapter contains a variant of the immitance method for identifying food products by electrical conductivity and dielectric constant. The technical means for implementation and the algorithm for the formation of an electrical standard sample are proposed. The third chapter analyzes the researches of the active and reactive components of the admittance of low-impedance and high-impedance objects, and an improved mathematical model based on the electrical scheme of substitution of an immitance converter with different electrode areas. The identification features of the AFC of the admittance components of certain types of food products are revealed. The fourth chapter presents a method of identifying food falsification by comparing the absolute values of the reactive component of the controlled and original products on the example of counterfeit horilka and products with an additive; structural diagrams of the means of sale.