Chp21 - Factors to Determine Relevant Quantities to Analyze Legal requirement Analytical Methods Safety FScN 4131 Food Quality December 4 2000

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Analytical Methods FScN 4131 Food Quality December 4, 2000 Factors to Determine Relevant Quantities to Analyze • Legal requirement • Safety • Quality specifications Classification of Analytical Methods Used in Food Quality 1. Physical 2. Physicochemical 3. Biochemical 4. Microbiological 5. Sensory Evaluation 6. Nutritional and Toxicological Classification of Analytical Methods Used in Food Quality 1. Physical –T ime –Tempera ture – Pressure – Heat –We igh t –Vo lume – Viscosity –Dens i ty – Rheological – Filth – Particle size – Flow rate –E tc . Classification of Analytical Methods Used in Food Quality 2. Physicochemical –Mo is ture –pH –Fa t – Protein – Sugars – Additives – Pesticides –Tox ins – Residues –Nu tr
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This note was uploaded on 01/06/2011 for the course FDE 510 taught by Professor Prof.hamialpas during the Spring '09 term at Middle East Technical University.

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Chp21 - Factors to Determine Relevant Quantities to Analyze Legal requirement Analytical Methods Safety FScN 4131 Food Quality December 4 2000

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