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chp21 - Factors to Determine Relevant Quantities to Analyze...

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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 – Time – Temperature – Pressure – Heat – Weight – Volume – Viscosity – Density – Rheological – Filth – Particle size – Flow rate – Etc. Classification of Analytical Methods Used in Food Quality 2. Physicochemical – Moisture – pH – Fat – Protein – Sugars – Additives – Pesticides – Toxins – Residues – Nutrients – Minerals – Ash – Etc. Classification of Analytical Methods Used in Food Quality 3. Biochemical – Enzyme activity – Substrate concentration – Sanitation ATP measurement – Microbiological API strips – Immunological
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