Development of a Metrological Support Complex for the Food Industry

The contribution of experts from the Laboratory for Metrological Support of Moisture Measurement and Reference Materials to improving the metrological support system for the food industry is considered. The article summarizes over 40 certified reference materials (CRMs) for the composition of food products, raw materials, and additives developed from 2008 to 2020. The development of each new CRM included the following steps: material preparation; stability and homogeneity study thereof; establishment of the certified value using state primary (GET 173) and secondary (GVET 176–1) measurement standards; primary reference measurement procedures; an interlaboratory experiment for checking the applicability of CRMs. The creation of CRMs for the composition of grain and powdered milk products accompanied GET 173 development in 2008. The approval of GVET 176–1 in 2010 allowed the certified value of nitrogen (protein) mass fraction to be added to CRMs. The successful participation of UNIIM in comparisons resulted in the publication of 6 CMC (calibration and measurement capabilities) lines for the measurement of nitrogen mass fraction in glycine, milk powder, grain, egg powder, porridge, and feed in the BIPM database. In 2016–2019, 35 CRMs for the composition of dairy and meat products, egg powder, baby food, starch products, oil crops, as well as products on their basis, were created together with the development of primary reference procedures for measuring the mass fraction of fat, crude fat, ash, and carbohydrates. In addition, CRMs for the composition of food additives (glycine, melamine, and cystine) and dairy products were developed to provide metrological support for IR analyzers, as well as a CRM for the composition of reconstituted milk to control measurement results via the enzyme-linked immunosorbent assay (ELISA). The developed CRMs are organized by the application fields of the Technical Regulations of the Customs Union and the sectors comprising the international food triangle model. These CRMs can be used to ensure uniform measurement of the identification and nutritional value indicators of food products and food raw materials.