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8 Cards in this Set
- Front
- Back
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describe why food is analysed |
-maintain food quality -ensure food industries safe foods and nutritional composition data |
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describe official methods used as standards and how and why standards are used in each method |
mandatory standards- Food Regulations – specify type and amount of certain food voluntary standards- Manufacturers choose to do this as superior grade products can be sold for a higher price nutritional labelling- states the nutrition composition |
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explain the criteria involved in selecting the right technique to analyse food composition |
1.food inspection 2.Quality=pricing 3.food safety 4.quality control 5. composition 6. structure |
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steps involved in food analysis in order to obtain accurate results |
1.select sample 2.prepare sample 3.perform the assay 4.interpret the results 5.choice and validity of results |
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common methods and instruments used to analyse food composition |
chemical-infrered/raman/Mass spectrometry/NMR/proximate physical-penetrometer/warner-Bratzler/shortometer/line spread/viscometer/polarimeter biological-enzyme/microbial sensors |
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Chemical testing |
Raman-polarisability of functional groups Mass S- measure changed fragments (anti O) NMR-moisture of oil Benedicts/fehlings test- presence of a reducing sugar electrophoresis-specific proteins according to molecular weight fuchsin test- detects aldehydes in fats and oils chromatography- detects presence and concentration of different compunds |
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Physical testing |
pentrometer- stimulates teeth biting= tenderness viscometer- measures the viscosity polarimeter (refractometer)- measure conc of various compounds |
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biological testing |
enzyme and microbrial sensors -detects contaminants or food components |
