Food Analysis
Food Analysis * Concerned with development of criteria of quality and identity… * Process in w/c sample is treated in a series of steps
Importance: 1. It’s necessary in the dev’t and enforcement in standard of identity, purity and feel of processed food products. 2. It can provide studies design to improve and control the quality of natural processed food. 3. Can help in the determination of the composition of products in their normal and abnormal storage conditions.
Methods of Measurements: * Stoichiometric * Gravimetric, Volumetric and Gasometric * Non-stoichiometric
Factors influencing the method in FA: * Speed * Accuracy * Specificity * Safety * Efficiency * Precision
Sample – an item/piece that will show the quality of a whole
Sampling – manner of collecting items
Types of Sampling: 1. Non-Probability – item selection and the chance of inclusion * Judgement – select in intelligent manner * Convenient – convenient sample can be taken * Restricted – sample chosen when entire population is not accessible * Haphazard – just to comply; bara-bara lang * Quota – restricted type of purposeful or judgemental 2. Probability – scientific method of saelecting samples * Simple Random – using random process * Systematic – * Stratified-Random – division into parts, layers * Cluster – divided into subgroups * Composite – two or more samples are combined 3. Mixed – combining other sampling scheme
Types of samples taken in Lab: * Raw mat * Processed control sample * Finished products * Buying samples
Methods used in DISINTEGRATION: * Mechanical > tools * Ball mills * Meat mincers * Tissue grinders * Enzymatic and Chemical
CHARACTERISTICS OF GOOD SAMPLE: * Must be a representative of the whole batch upon delivery * Must be free from filth and bacteria * Must have been isolated the constituent in the
Importance: 1. It’s necessary in the dev’t and enforcement in standard of identity, purity and feel of processed food products. 2. It can provide studies design to improve and control the quality of natural processed food. 3. Can help in the determination of the composition of products in their normal and abnormal storage conditions.
Methods of Measurements: * Stoichiometric * Gravimetric, Volumetric and Gasometric * Non-stoichiometric
Factors influencing the method in FA: * Speed * Accuracy * Specificity * Safety * Efficiency * Precision
Sample – an item/piece that will show the quality of a whole
Sampling – manner of collecting items
Types of Sampling: 1. Non-Probability – item selection and the chance of inclusion * Judgement – select in intelligent manner * Convenient – convenient sample can be taken * Restricted – sample chosen when entire population is not accessible * Haphazard – just to comply; bara-bara lang * Quota – restricted type of purposeful or judgemental 2. Probability – scientific method of saelecting samples * Simple Random – using random process * Systematic – * Stratified-Random – division into parts, layers * Cluster – divided into subgroups * Composite – two or more samples are combined 3. Mixed – combining other sampling scheme
Types of samples taken in Lab: * Raw mat * Processed control sample * Finished products * Buying samples
Methods used in DISINTEGRATION: * Mechanical > tools * Ball mills * Meat mincers * Tissue grinders * Enzymatic and Chemical
CHARACTERISTICS OF GOOD SAMPLE: * Must be a representative of the whole batch upon delivery * Must be free from filth and bacteria * Must have been isolated the constituent in the