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Primary Reference Measurement Procedures in the Food Industry: Usage Experience and Development Prospects

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Reference Materials in Measurement and Technology (RMMT 2022)

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Abstract

This article reviews the usage experience and development prospects of four state primary reference measurement procedures (SPRMPs) created to provide metrological support of measurements in the food and agricultural industries. The SPRMPS certified in 2016–2019 include those of the mass fraction of fat, ash, and carbohydrates in food products and raw materials; of the mass fraction of crude fat (oil content) in oilseeds and related products. The mass fraction of fat, crude fat, and oil content is measured using the Randall method; the mass fraction of ash is determined by the thermogravimetric method; the mass fraction of carbohydrates (total sugar) is defined by iodometric titration. The considered SPRMPs were used to develop reference materials (RMs) for the composition of dairy and meat, egg powder, starch, baby food, oilseeds, related products, and compound feeds. SPRMPs implementation required extending the range of the manufactured RMs for new product groups. High-precision procedures for measuring the mass fraction of fat in liquid dairy products, fish, pastry, confectionery, and pasta products, as well as the mass fraction of lactose in liquid dairy products were developed and certified to describe the characteristics of dairy, pollock fillets, and wheat crackers composition.

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Notes

  1. 1.

    BIPM—Bureau International des Poids et Mesures. Available via BIPM. https://www.bipm.org. Accessed 26 August 2022.

  2. 2.

    FR.PR1.31.2019.00001 State primary reference measurement procedure of the mass fraction of fat in food products and food raw materials M.241.01/RA.RU.311866/2018. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/6/items/595556. Accessed 26 August 2022 (In Russ.).

  3. 3.

    FR.PR1.31.2019.00002 State primary reference measurement procedure of the mass fraction of ash in food products and food raw materials M.241.02/RA.RU.311866/2018. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/6/items/595557. Accessed 26 August 2022 (In Russ.).

  4. 4.

    FR.PR1.31.2019.00005 State primary reference measurement procedure of the mass fraction of carbohydrates in food products and food raw materials. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/6/items/1057023. Accessed 26 August 2022 (In Russ.).

  5. 5.

    FR.PR1.31.2019.00009 State primary reference measurement procedure of the mass fraction of crude fat (oil content) in oilseeds and products based on them. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/6/items/1057069. Accessed 26 August 2022 (In Russ.).

  6. 6.

    FR.1.31.2020.36184 Measurement procedure of the mass fraction of fat in liquid dairy products using the Randall method. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/16/items/971941. Accessed 26 August 2022 (In Russ.).

  7. 7.

    FR.1.31.2021.39190 Measurement procedure of the mass fraction of fat in fish using the Randall method M.241.0159/RA.RU.311866/2020. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/16/items/1386024. Accessed 26 August 2022 (In Russ.).

  8. 8.

    FR.1.31.2022.43775 Measurement procedure of the mass fraction of fat in samples of bakery, confectionery and pasta using the Randall method M.241.0074/RA.RU.311866/2022. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/16/items/1401182. Accessed 26 August 2022 (In Russ.).

  9. 9.

    FR.1.31.2020.36183 Measurement procedure of the mass fraction of lactose in liquid dairy products using the iodometric titration method. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/16/items/971924. Accessed 26 August 2022 (In Russ.).

  10. 10.

    GSO 11504-2020/GSO 11505-2020 Reference materials for the composition of dairy products (set MS-1 RM UNIIM). Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/1211469. Accessed 26 August 2022 (In Russ.).

  11. 11.

    GSO 11687-2021 Reference materials for the composition of freeze-dried pollock fillets (RP-1 RM UNIIM). Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/1386484. Accessed 26 August 2022 (In Russ.).

  12. 12.

    GSO 11962–2022 Reference materials for the composition of wheat crackers (HB-1 RM UNIIM). Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/1402489. Accessed 26 August 2022 (In Russ.).

  13. 13.

    GSO 11820-2021 Reference materials for the composition of lactose monohydrate (lactose RM UNIIM). Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/1395358. Accessed 26 August 2022 (In Russ.).

  14. 14.

    GSO 11839-2021/GSO 11843–2021 Reference materials for the composition of mono- and disaccharides (a set of carbohydrates RM UNIIM). Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/1395634. Accessed 26 August 2022 (In Russ.).

  15. 15.

    GSO 11884-2022 Reference materials for the composition of arabinose (arabinose RM UNIIM). Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/1397882. Accessed 26 August 2022 (In Russ.).

  16. 16.

    GSO 11885-2022 Reference materials for the composition of mannose (mannose RM UNIIM). Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/1397883. Accessed 26 August 2022 (In Russ.).

  17. 17.

    GSO 11886-2022 Reference materials for the composition of sucrose (sucrose RM UNIIM). Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/1397884. Accessed 26 August 2022 (In Russ.).

  18. 18.

    GET 173–2017 State primary measurement standard for the units of mass fraction and mass (molar) concentration of water in solid and liquid substances and materials: Custodian Institute D. I. Mendeleyev Institute for Metrology. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/12/items/397857. Accessed 26 August 2022 (In Russ.).

  19. 19.

    GVET 176–1–2010 State secondary measurement standard for the units of mass fraction and mass (molar) concentration of components in solid and liquid substances and materials on the basis of the volumetric titrimetric method: Custodian Institute UNIIM - Affiliated Branch of the D. I. Mendeleyev Institute for Metrology. (In Russ.).

  20. 20.

    GSO 8989–2008 Reference materials for the mass fraction of moisture of grain of the 1st categoration. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/391196. Accessed 26 August 2022 (In Russ.).

  21. 21.

    GSO 8990–2008 Reference materials for the mass fraction of moisture of grain of the 2nd categoration. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/391195. Accessed 26 August 2022 (In Russ.).

  22. 22.

    GSO 9564–2010 Reference materials for the mass fraction of moisture in grain processing products. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/390621. Accessed 26 August 2022 (In Russ.).

  23. 23.

    GSO 10148–2012 Reference materials for the mass fraction of moisture in dry dairy products. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/390034. Accessed 26 August 2022 (In Russ.).

  24. 24.

    GSO 9563-2010 Reference materials for the composition of powdered milk (ASM-1). Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/390622. Accessed 26 August 2022 (In Russ.).

  25. 25.

    GSO 9734-2010 Reference materials for the composition of grain and products of its processing. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/19/items/390450. Accessed 26 August 2022 (In Russ.).

  26. 26.

    Milk quality analyzers Laktan 1-4 M. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/4/items/357087. Accessed 26 August 2022 (In Russ.).

    Milk quality analyzers Laktan. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/4/items/537137. Accessed 26 August 2022 (In Russ.).

  27. 27.

    Infratec 1241, Infratec Sofia и Infratec Nova food analyzers. Available via FIF EUM. https://fgis.gost.ru/fundmetrology/registry/4/items/376785. Accessed 26 August 2022 (In Russ.).

  28. 28.

    NIST—National Institute of Standards and Technology. Available via. https://www.nist.gov. Accessed 26 August 2022.

  29. 29.

    IRMM—Institute for Reference Materials and Measurements. Available via. https://joint-research-centre.ec.europa.eu/reference-measurement/reference-materials-rm_en. Accessed 26 August 2022.

Abbreviations

SPRMP:

State primary reference measurement procedure

CRMs:

Certified reference materials

ILCs:

Interlaboratory comparisons

PRMP:

Primary reference measurement procedure

RMP:

Reference measurement procedure

RMs:

Reference materials

FIF EUM:

Russian Federal Information Fund for Ensuring the Uniformity of Measurements

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Acknowledgements

This study was conducted within the framework of the experimental design work “Purity-2” “Conducting research in the field of measurements of the physical and chemical composition and properties of substances for developing state reference materials in the form of high-purity substances for reproducing and transmitting units of quantities characterizing the chemical composition of solid and liquid substances and developing reference measurement methods.”

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Authors and Affiliations

  1. UNIIM—Affiliated Branch of the D. I. Mendeleyev Institute for Metrology, Yekaterinburg, Russia

    Anna S. Sergeeva, Anastasia V. Kasilyunas & Elena G. Parfenova

  2. D. I. Mendeleyev Institute for Metrology, Saint Petersburg, Russia

    Sergey V. Medvedevskikh

Authors
  1. Anna S. Sergeeva
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  2. Anastasia V. Kasilyunas
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  3. Elena G. Parfenova
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  4. Sergey V. Medvedevskikh
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Corresponding author

Correspondence to Anna S. Sergeeva .

Editor information

Editors and Affiliations

  1. UNIIM—Affiliated Branch of the D. I. Mendeleyev Institute for Metrology, Yekaterinburg, Russia

    Egor P. Sobina

  2. UNIIM—Affiliated Branch of the D. I. Mendeleyev Institute for Metrology, Yekaterinburg, Russia

    Sergey V. Medvedevskikh

  3. UNIIM—Affiliated Branch of the D. I. Mendeleyev Institute for Metrology, Yekaterinburg, Russia

    Olga N. Kremleva

  4. All-Russian Scientific Research Institute for Optical and Physical Measurements, Moscow, Russia

    Ivan S. Filimonov

  5. All-Russian Scientific Research Institute for Metrological Service, Moscow, Russia

    Elena V. Kulyabina

  6. D. I. Mendeleyev Institute for Metrology, Saint Petersburg, Russia

    Anna V. Kolobova

  7. Saint Petersburg State University, PetroAnalytica LLC, Saint Petersburg, Russia

    Andrey V. Bulatov

  8. All-Russian Scientific Research Institute of Physicotechnical and Radio Engineering Measurements, Moscow, Russia

    Vladimir I. Dobrovolskiy

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Author Contributions

Sergeeva A. S.—development of the research concept, data curation, writing a draft version of the article, proofreading, and editing the text of the article; Kasilyunas A. V.—development of methods, validation; Parfenova E. G.—conducting research, implementation of developments; Medvedevskikh S. V.—development of methodology, implementation of formal analysis

Conflict of Interest

The article was prepared on the basis of a report presented at the V International Scientific Conference “Reference Materials in Measurement and Technology” (Yekaterinburg, September 13–16, 2022). The article was admitted for publication after the abstract was revised, the article was formalized, and the review procedure was carried out.

The version in the Russian language is published in the journal “Measurement Standards. Reference Materials” 2023;19(4):83–98. (In Russ.). https://doi.org/10.20915/2077-1177-2023-19-4-83-98.

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Sergeeva, A.S., Kasilyunas, A.V., Parfenova, E.G., Medvedevskikh, S.V. (2024). Primary Reference Measurement Procedures in the Food Industry: Usage Experience and Development Prospects. In: Sobina, E.P., et al. Reference Materials in Measurement and Technology . RMMT 2022. Springer, Cham. https://doi.org/10.1007/978-3-031-49200-6_14

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