Advanced Food Analyses Flashcards
What is accuracy in food analysis?
Accuracy is how close a mean value is to the true (reference) value.
What does precision refer to in food analysis?
Precision refers to how close values are to the mean value.
Define reproducibility in food analysis.
Reproducibility is the consistency of results when the same analysis is repeated in different laboratories.
What are artefacts in food analysis?
Artefacts are signals, peaks, or compounds generated that are not present in the original sample or reductions of genuine signals.
Why is sampling important in food analysis?
Because it’s not feasible to analyze the whole product or production line, so representative data is needed.
List some types of sampling methods.
Simple random sampling, stratified random sampling, and systematic sampling.
Why is sampling important in food analysis?
Because it’s not feasible to analyze the whole product or production line, so representative data is needed.
What is simple random sampling?
Each subject in the population has an equal chance of being chosen randomly at any stage.
What is stratified random sampling?
The population is divided into sub-populations (strata) and samples are randomly taken from each group.
What is systematic sampling?
Sampling using a fixed interval (k), with a random starting point; used for homogeneous populations.
Give examples of sample preparation techniques.
Grinding, mixing, dividing, and homogenisation using tools like pestle & mortar or blenders.
What is the coefficient of variation?
It’s the ratio of the standard deviation to the mean, used to assess data variability.
What are standard methods in food analysis?
Methods approved by organizations like BSI, ISO, AOAC that offer consistent accuracy and precision.
What are proximates?
Groups of food components like protein, fat, carbohydrate, and dietary fibre.
What are specifics in food analysis?
Individual components like Na, K, glucose, and fatty acids analyzed with high accuracy.
Give examples of proximate analysis methods.
Kjeldahl (Kjeltec), Soxhlet (Soxtec), moisture, ash, and dietary fibre analysis methods.
