title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¿Ð»Ð°ÑÑÐ¾ÑÐ¼Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ Ð³Ð°Ð·Ð¾Ð²Ð¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð° ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ñ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸ÐµÐ¼ ÐºÐ²Ð°Ð´ÑÑÐ¿Ð¾Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð°ÑÑ-ÑÐ¿ÐµÐºÑÑÐ¾Ð¼ÐµÑÑÐ°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of a process platform for monitoring the gas composition of fermented products using a quadrupole mass spectrometer
Creators: name: ÐÑÐ±Ð¸Ð½Ð°, ÐÐ²Ð³ÐµÐ½Ð¸Ñ
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: 2022
Subjects: Ð¼Ð°ÑÑ-ÑÐ¿ÐµÐºÑÑÐ¾Ð¼ÐµÑÑÐ¸Ñ
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ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð¿Ð»Ð°ÑÑÐ¾ÑÐ¼Ð°
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Ð³Ð°Ð·Ð¾Ð²Ð°Ñ Ñ ÑÐ¾Ð¼Ð°ÑÐ¾Ð³ÑÐ°ÑÐ¸Ñ-Ð¼Ð°ÑÑ-ÑÐ¿ÐµÐºÑÑÐ¾Ð¼ÐµÑÑÐ¸Ñ
mass spectrometry
food industry
fermented products
process platform
analytical methods
multivariate data analysis
gas chromatography-mass spectrometry

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description: The given work is devoted to the development of a technological platform for monitoring the gas composition of fermented dairy products using a quadrupole mass spectrometer. In the present work, samples of the gas composition of fermented dairy products were investigated. Analysis of the sample composition was performed using a small-size quadrupole mass spectrometer MS7-200 with direct sample introduction at atmospheric pressure, developed at IAP RAS. Sampling was carried out in specially prepared 20 ml medical syringes.Two types of fermented dairy products were experimentally tested. The first group was represented by yoghurt from cow and goat milk, the second group - kefir, ryazhenka and sour cream from cow's milk.It was shown that the main components of the gas composition of fermented dairy products are acetone and acetic acid [6]. The mass spectra obtained as a result of measurements had significant features. In both groups of fermented products, a significant increased concentration of acetic acid, as well as some additional components were detected.The use of mass spectrometric methods of analysis in the food industry has thus shown to be promising as a universal technology for the analysis of food, beverages, and food contact materials, with the advantages of high sensitivity, high selectivity, and shortest response times.Â