Food Analysis A 1 01 Food Analysis 1
- Slides: 7
Food Analysis A 1. 01 -- Food Analysis 1
Definition n n Process of assessing the physical, chemical, and or microbiological properties of food. Two analytical methods: n n Objective methods Subjective methods A 1. 01 -- Food Analysis 2
How Food Analysis Is Used n Within food technology, food analysis is a core component of: n n experiments and proximate analysis A 1. 01 -- Food Analysis 3
Observations / Experiments n A systematic approach involving: n n n Define the problem. State the research question(s). Select the appropriate methods to answer the research questions. Conduct the experiment. Evaluate the results. Report the results. A 1. 01 -- Food Analysis 4
Proximate analysis n n n Quantitative analysis of a mixture (as food) to determine the percentage of components. Sometimes proximate analysis is called product testing Used in the food industry to determine: · n n the composition of a mixture and/or if a food product meets product specifications or government standards. A 1. 01 -- Food Analysis 5
Other considerations ▪ ▪ ▪ To yield valid and reliable results: ▪ ▪ ▪ use appropriate equipment, take precise measurements, and accurately keep records Valid: implies being supported by objective truth or generally accepted authority Reliable: giving the same result on successive trials A 1. 01 -- Food Analysis 6
Safety procedures n n n Follow procedures exactly. Protect eyes, skin, and clothing. Handle instruments and equipment carefully. Handle chemicals safely. Clean-up the laboratory space. A 1. 01 -- Food Analysis 7
