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Food Analysis > Lecture 1 - Introduction > Flashcards

Lecture 1 - Introduction Flashcards

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Gourmet Food flashcards
1
Q

Scope of food analysis?

A
  1. government/industrial regulations and recommendations
  2. food safety and quality control
  3. Research and development
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2
Q

describe role of government/industrial regulations and recommendations

A
  • to ensure wholesomeness and safety of food
  • ensure nutritional composition of foods
  • enable fiar industrial competitions (authenticity/grade)
  • eliminate economic fraud
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3
Q

describe role of food and safety and quality control

A
  • avoid hazardous agents and ensure consumer safety
  • avoid economic backlash arising from unsafe constituents
  • product consistencyy
  • monitoring food during transit through the value chain
  • adherence with GMP and HACCP
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4
Q

what is HACCP

A

Hazard analysis and critical control points

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5
Q

what is GMP

A

good manufacturing practice

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6
Q

steps in quality management in the industry?

A
  1. raw materials
  2. processing
  3. final product
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7
Q

roles of research and development

A
  • remain competitive within food industry
  • basic research on interactions of food components
  • product process development
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8
Q

importance of R&D on food component interactions?

A
  • shelf life and spoilage
  • impact of quality and texture of the food with other factors (ie light and O2)
  • impacts on nutritional quality
  • don’t want production of toxins
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9
Q

composition is defined in terms of…

A
  1. atoms
  2. specific molecules
  3. types of molecules
  4. specific substances
  5. total ash and moisture
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10
Q

what is proximate analysis of foods?

A

refers to determining the major components of food: moisture, ash (total minerals), lipids, proteins and carbohydrates

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11
Q

what is AOAC

A

association of official analytical chemistry

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12
Q

describe AOAC’s triangle scheme for diving foods into matrix categories

A

3 main matrix categories: fat, carb, pro

  • nine possible combinations of high, med, and low levels of fat, carb and pro
  • general analytical methods used for handling the food depends on which combination the food is (ie different categories should not be analyzed the same way)
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13
Q

the structure of food is determined by

A
  1. molecular structure of constituents
  2. microscopic structure
  3. macroscopic structure
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14
Q

define the structure of food

A

the physical form in which food components are packed in the matrix

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15
Q

what are the 4 physicochemical properties?

A
  1. rheological properties
  2. optical properties
  3. physical firmness
  4. chemical stability
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16
Q

what is rheology

A

flow of matter

17
Q

individuals perceptions of sensory attributes are often…

A

subjective

18
Q

factors that may influence individual perception are…

A

state of mind and body
age
educational background
ambience of the test environment

19
Q

workflow of food analysis?

A
  1. planning stage: what methods? why? how?
  2. sampling plan: using a batch to represent a whole population
  3. sample processing/prep: ensure homogeneity of sample (ie crushing sample first)
  4. analysis and detection
  5. data and results
20
Q

define precision

A

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

21
Q

define reproductibility

A

A measure of the ability to reproduce an answer by scientists using the same experimental approach but in different laboratories using different equipment.

22
Q

define accuracy

A

A measure of how close one can actually measure the true value of the parameter being measured, e.g., fat content, or sodium concentration

23
Q

define simplicity of operation

A

A measure of the ease with which relatively unskilled workers may carry out the analysis.

24
Q

define cost

A

The total cost of the analysis, including the reagents, instrumentation and salary of personnel required to carry it out.

25
Q

define speed

A

The time needed to complete the analysis of a single sample or the number of samples that can be analyzed in a given time.

26
Q

define sensitivity

A

a measure of the lowest concentration of a component that can be detected by a given procedure

27
Q

define specificity

A

a measure of the ability to detect and quantify specific components within a food material, even in the presence of other similar components

28
Q

define online/offline

A

some analytical methods are used to measure the properties of a food during processing. Ohters can be used after the sample has been taken from the production line

29
Q

what influences the type of method used to carry out an analysis?

A

composition, structure and physical properties of the matrix material surrounding the analyte

30
Q

3 legally accredited organizations

A

AOAC: association of official analytical chemists

AOCS: american oil chemists society

AACC: american association of cereal chemists

31
Q

what is the primary objective of sample selection?

A

to ensure that the properties of the lab sample are representative of the properties of the population to avoid erroneous results

32
Q

analytical techniques for acidity and pH?

A

pH meter

pH indicator strip

33
Q

analytical techniques for moisture or dry matter

A

drying
distillation
chemical (karl fisher method)
physical

34
Q

analytical techniques for total N or crude protein

A

Kjeldahl method

Dumas Method

35
Q

analytical techniques for fat?

A

fat extraction using solvent (soxhlet)

  • saponification value
  • iodine value
  • peroxide value
36
Q

analytical techniques for carbohydrate?

A
  • polarimetry
  • refractometry
  • specific gravity methods or desitometry
  • chromatography
  • chemical methods
37
Q

analytical techniques for minor compounds?

A
  • spectrophotmetric
  • chromatographic
  • enzymatic
  • fluorometric
  • imunological methods
38
Q

analytical techniques for total ash (minerals)

A

dry ashing

wet ashing

Food Analysis (17 decks)

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