Detecção de fraude no leite com água pela capacidade térmica volumétrica

Abstract

Milk is considered an important food for a healthy diet, being source of various nutrients such as carbohydrate, protein, vitamins and minerals, which are involved in the process of nutrition and prevention of diseases of different ages and physiological states. It’s part of Brazilian alimentary habit and also very prone to fraud. Therefore, because this food is present every day in people's lives, is of great importance the development of new techniques to detect fraud involving milk. One of the most frequent adulteration is the addition of water, which is a very old method and used to increase your income and is economically viable for the producer. However, this type of change, and harm consumers, endangers the health of it. This study aimed to develop a new milk analysis method to check fraud by aguagem, using the specific heat capacity technique and also evaluate their effectiveness compared to reference methods, such as freezing point and density. The study was conducted at the Laboratory of Spectroscopy of Materials Physics Department of the Universidade Federal de Juiz de Fora. The milk used in the tests was provided by the Instituto de Laticínios Cândido Tostes the Agricultural Research Company of Minas Gerais – EPAMIG. The tests were performed simulating the milk adulteration, so as to obtain ten samples: Sample 1 the control, ie, full-cooled raw milk, and the other with the partial replacement of milk by volume water in the following percentages 1, 2, 4, 6, 8, 10, 20, 30 and 40% of the mass of water in the sample milk. In the evaluation of the samples used were three replications. The result of the control sample was compared with values found in the literature. From the analyzes it was concluded that the technique was efficient in detecting fraud by aguagem to the adulteration of 10%, but proving to be able to be more precise by improving the experimental setup.