Lecture 1 - Intro Flashcards
the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents is:
food analysis
what are characteristics of foods that can be tested?
- composition
- structure
- physicochemical properties
- sensory attributes
expand CFIA
canadian food inspection agency
what is the role of the government with regard to food standards?
- ensure wholesomeness and safety of food
- nutritional composition of foods
- enable fair industrial competitions
- eliminate economic fraud
what does the scope of food analysis include?
- government/industrial regulations and recommendations
- food safety and quality control
- research and development
what does food safety and quality control ensure?
- avoid hazardous agents and ensure consumer safety
- avoid economic backlash arising from unsafe constituents
- product consistency
- monitoring food during transit through value chain
- adherence to GMP, HACCP
describe quality management at these points in the industry:
- raw materials
- processing
- final product
raw materials:
- specifications
- properties relevent for determining processing parameters
- consistency
processing:
- process control
final product:
- consistent quality
- legal requirements
- nutrition labelling
- competitors product
- complaint product
what does research and development ensure?
- competitiveness within the food industry
- basic research on interactions of food components
- product process development
how is composition defined?
- atoms
- specific molecules
- types of molecules
- specific substances
- total ash, moisture, etc
determining the major components of food moisture, ash (total minerals), lipids, proteins, and carbohyddrates is:
proximate analysis
desribe AOAC’s triangle scheme
used to divide foods into matrix categories based on levels of fat, carb, and protein content
what is structure defined by?
- molecular structure of constituents
- microscopic structure
- macroscopic structure
the physical form in which food components are packed in the matrix is also known as:
structure
what properties are analyzed?
- rheological
- optical properties
- physical firmness
- chemical stability
- sensory attributes
perception of sensory attributes are (objective/subjective)
subjective
what factors can influence individual perception?
- state of mind/body
- age
- educational background
- ambience of test environment
describe the 5 point workflow of food analysis
1) planning stage
2) sampling plan
3) sample processing/preparation
4) analysis and detection
5) data and result
how many listed factors are there for selecting an appropriate technique?
14 hehe
- objective of assay
- precision
- reproducibility
- simplicity of operation
- cost
- speed
- sensitivity
- specificity
- safety
- destructive/non-destructive
- online/offline
- nature of food matrix
a measure of the ability to reproduce an answer between determinations performed by the same scientist (or group of scientists) using the same equipment and experimental approach
precision
a measure of the ability to reproduce an answer by scientists using the same experimental approach but in different laboratories using different equipment
reproducibility
a measure of how close one can actually measure the true value of the parameter being measured
accuracy
a measure of the ease with which relatively unskilled workers ma carry out the analysis
simplicity of operation
the total cost of the analysis, including the reagents, instrumentation, and salary of personnel required to carry it out
cost
the time needed to complete the analysis of a single sample or the number of sample that can be analyzed in a given time
speed
a measure of the lowest concentration of a component that can be detected by a given procedure
sensitivity
a measure of the ability to detect and quantify specific components within a food material, even in the presence of other similar components
specificity
many reagents and procedures used in food analysis are potentially hazardous
safety
in some analytical methods, the sample is destroyed during the analysis, whereas in others it remains intact
destructive/nondestructive
some analytical methods can be used to measure the properties of a food during processing, whereas others can only be used after the sample has been taken from the production line
on-line/off-line
various international bodies have given official approval to methods that have been comprehensively studied by independent analysts and shown to be acceptable to the various organizations involved
official approval
the composition, structure and physical properties of the matrixx material surrounding the analyte often influences the type of method that can be used to carry out an analysis
nature of food matrix
what are official methods?
methods that have been evaluated by a legally accredited professional organization and has been accepted or approved using a particular set of guidelines
give 3 examples of accredited organizations
- AOAC
- AOCS
- AACC
expand AOAC
Association of Official Analytical Chemists
expand AOCS
American Oil Chemists Society
expand AACC
American Association of Cereal Chemists
how are official methods evaluated?
collaborative study, inter-laboratory study, statistical evaluation of results, first step of approval: official first action, acceptance of the method: official final action
food can be divided into what categories?
- dry matter
- h2o
dry matter can be divided into what
organic and inorganic (ash)
organic matter can be divided into what
non-nitrogenous components, n-containing (crude protein)
non-nitrogenous components can be divided into what
non-fatty components, fatty components (fat)
non-fatty components can be divided into what?
non-structural CHO, fiber
