title: ÐÐµÑÐ¾Ð´Ñ ÑÐµÐ½ÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð´Ð¸Ð¾ÐºÑÐ¸Ð´Ð° ÑÐ³Ð»ÐµÑÐ¾Ð´Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Methods of sensory analysis of carbon dioxide
Creators: name: Ð¢ÑÐ´Ð¾Ñ, ÐÐµÐ¾Ð½ÑÐ¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2021
Subjects: Ð£Ð³Ð»ÐµÑÐ¾Ð´, Ð´Ð²ÑÐ¾ÐºÐ¸ÑÑ
ÐÐ¸ÑÐµÐ²ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
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Ð³ÑÑÐ¿Ð¿Ð° Ð¸ÑÐ¿ÑÑÐ°ÑÐµÐ»ÐµÐ¹
ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð°
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description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð²ÐµÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ ÑÐµÐ½ÑÐ¾ÑÐ½ÑÑ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð´Ð»Ñ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð½Ð°Ð´Ð»ÐµÐ¶Ð°ÑÐµÐ³Ð¾ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð´Ð²ÑÐ¾ÐºÐ¸ÑÐ¸ ÑÐ³Ð»ÐµÑÐ¾Ð´Ð°, Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼Ð¾Ð¹ Ð´Ð»Ñ Ð¿Ð¸ÑÐµÐ²ÑÑ ÑÐµÐ»ÐµÐ¹. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ Ð¼ÐµÐ¶Ð´ÑÐ½Ð°ÑÐ¾Ð´Ð½ÑÐµ, Ð² ÐºÐ¾ÑÐ¾ÑÑÑ Ð¿ÑÐ¸Ð²ÐµÐ´ÐµÐ½Ñ ÑÐºÐ°Ð·Ð°Ð½Ð¸Ñ Ð¿Ð¾ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÐµÐ½Ð¸Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ ÑÐ³Ð»ÐµÐºÐ¸ÑÐ»Ð¾Ð³Ð¾ Ð³Ð°Ð·Ð°, Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼Ð¾Ð³Ð¾ Ð´Ð»Ñ Ð¿Ð¸ÑÐµÐ²ÑÑ ÑÐµÐ»ÐµÐ¹; 2. ÐÐ»Ñ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² ÑÐµÐ½ÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÑÐ³Ð»ÐµÐºÐ¸ÑÐ»Ð¾Ð³Ð¾ Ð³Ð°Ð·Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¸ ÑÐ¾Ð±ÑÐ°ÑÑ ÑÑÐµÐ¼Ñ ÑÑÑÐ°Ð½Ð¾Ð²Ð¾Ðº Ð´Ð»Ñ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÑÐ¸Ñ Ð¼ÐµÑÐ¾Ð´Ð¾Ð²; 3.ÐÑÐ±Ð¾Ð±ÑÐ°ÑÑ Ð¸ Ð¿Ð¾Ð´Ð³Ð¾ÑÐ¾Ð²Ð¸ÑÑ Ð³ÑÑÐ¿Ð¿Ñ Ð¸ÑÐ¿ÑÑÐ°ÑÐµÐ»ÐµÐ¹ Ð´Ð»Ñ ÑÐµÐ½ÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð´Ð¸Ð¾ÐºÑÐ¸Ð´Ð° ÑÐ³Ð»ÐµÑÐ¾Ð´Ð°. 3. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ ÐºÐ°ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÑÐ¸Ñ Ð¼ÐµÑÐ¾Ð´Ð¾Ð²; 4. ÐÐµÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð² ÑÐ¸Ð¼Ð¸ÐºÐ¾-Ð°Ð½Ð°Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ ÑÐµÐ½ÑÑ Â«ÐÑÐ±Ð¸ÑÑÐ°Ð¶Â». Ð Ð°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð¤ÐÐ£Ð Â«ÐÐÐÐÐÂ» Ð¸Ð¼. Ð.Ð. ÐÐµÐ½Ð´ÐµÐ»ÐµÐµÐ²Ð°Â», Ð³Ð´Ðµ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð°ÑÑ Ð·Ð½Ð°ÑÐ¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ°ÑÑÑ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ½ÑÑ Ð¸Ð·Ð¼ÐµÑÐµÐ½Ð¸Ð¹: Ð¾Ð±ÑÑÐµÐ½Ð¸Ðµ, Ð¾ÑÐ±Ð¾Ñ Ð¸ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ Ð³ÑÑÐ¿Ð¿Ñ Ð¸ÑÐ¿ÑÑÐ°ÑÐµÐ»ÐµÐ¹ Ð´Ð»Ñ ÑÐµÐ½ÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð°, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¸ ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ðµ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½Ð¾Ð¹ ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¸ Ð´Ð»Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð´Ð¸Ð¾ÐºÑÐ¸Ð´Ð°. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ¸ Ð±ÑÐ»Ð¸ Ð²ÐµÑÐ¸ÑÐ¸ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ñ, ÑÑÐ¾ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ½Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð´Ð»Ñ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÐ»ÐµÐ´ÑÑÑÐµÐ³Ð¾ Ð²Ð½ÑÑÑÐ¸Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐ°ÐµÐ¼ÑÑ Ð¿Ð¾ Ð½Ð¸Ð¼ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð¸ÑÐ¿ÑÑÐ°Ð½Ð¸Ð¹. Ð¢Ð°Ðº Ð¶Ðµ Ð³ÑÑÐ¿Ð¿Ð° Ð¸ÑÐ¿ÑÑÐ°ÑÐµÐ»ÐµÐ¹, Ð¿ÑÐ¾Ð²Ð¾Ð´ÑÑÐ°Ñ ÑÐµÐ½ÑÐ¾ÑÐ½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð±ÑÐ»Ð° Ð°ÐºÐºÑÐµÐ´Ð¸ÑÐ¾Ð²Ð°Ð½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸ÐµÐ¹ ILAC (International Laboratory Accreditation Cooperation).
description: This paper is devoted to the verification of sensory methods to ensure the proper quality of carbon dioxide used for food purposes. Tasks that were solved in the course of the study: 1. Analyze the documents, including international ones, that provide guidance on the implementation of quality control and safety of carbon dioxide used for food purposes; 2. For carbon dioxide sensor analysis methods, develop and assemble plant diagrams to implement these methods; 3. Select and prepare a group of testers for sensory analysis of carbon dioxide. 3. Analyze the quality of implementation of these methods; 4. Verification of methods in the chemical-analytical center "Arbitration". The work was carried out on the basis of the Federal State Unitary Enterprise "VNIIM" named after D. I. Mendeleev", where a significant part of laboratory measurements was carried out: training, selection and control of a group of testers for sensory analysis, development and creation of an experimental installation for quality control of dioxide. As a result, the methods were verified, which is the basis for subsequent in-laboratory quality control of the test results obtained from them. Also, the group of testers conducting sensory analysis was accredited by the ILAC (International Laboratory Accreditation Cooperation).