Possibilities of the refraction method for quality control of food in automated production

In the article, we analyzed the relevance of control of liquid food products. Provided the rationale for the use of methods for controlling liquid food products for industry (continuous control of the manufacture of liquid food products flowing through the pipeline) and for retail customers (goods that they buy in a store). The article describes a new method for controlling liquid foods using the refractive method. With this method, liquid foods and purees can be controlled. The method allows you to control products in a stationary mode, can be used for production or consumer control. In addition, with this method it is possible to control food in the current state. The design of the optical part of the device - a trapezoidal prism and a diagram of a laboratory model of a refractometer - are presented. The article presents the results of experimental studies. Food studies (pear juice and applesauce) were carried out on various models of ATAGO refractometers. The results obtained were analyzed for compliance with GOST and the Rules of the Customs Union. The results a dependence investigation to light-shadow border positions of laser radiation on the photodiode array for apple juice and sucrose solution at various concentrations depending on temperature are presented.