Lecture 1- Introduction to Food Analysis Flashcards
What is the scope of food analysis?
Research and development –> food safety and quality control–> government/industrial regulation and recommendation
How does the government/industrial regulatio and recommendations?
Ensure wholesomeness and safety of food
Nutritional composition of foods
Enale industrial competitions(Authenticity/Grade)
Elimiate economic fraud (weight/volume)
How does food analysis deal with food safety and quality control?
Avoid hazardous agenst and ensure safety
Avoid economic loss from unsafe constituents (recall)
Product consistency
Monitoring food during transit through value chain
Adherance to GMP, HACCP
What are the Quality management steps in the industry
Raw materials–> Processing –> Final product
What are some key things to look out for during during quality management?
Specification (legal/authentic) Properties relevant for determining parameters/consistency Process control Consistent quality Legal regulation Nutrition labeling Competitors product Complaint product
What does Research and Development do
Remain competitive within the food
Basic research on interactions of food components
Product development
What are the properties that are analyzed from food analysis?
- Composition
- Structure
- Physiochemical properties
- Sensory attributes
What is the composition of food?
Atoms, specific molecules, types of molecules, specific substances, total ash
What is proximate analysis
Determining the major components of food moisture, ash (total minerals, lipids, proteins and carbohydrates
What is the structure analysed?
Physical form determined via the matrix of :
- Molecular structure
- Microscopic structure
- Microscopic structure
What are some physiochemical properties?
Pheological
Optical
Physical
Chemical
What are some sensory attributes?
Often subjective, unless trained panel
What are some factors that influence perception?
State of mind, age, educatoin, ambiance
What is the workflow of food analysis?
- Planning stage (What why how)
- Sampling Plan ( best representation)
- Sample Processing/preparation, ensure homogenity of sample
- Analysis and detection ( Appropriatetechnic)
- Data Result ( data processing, interpretation)
Objective of Assay
Official Assay
Precision
Measure of the ability to reproduce an answer between determination perfomed by the same scientist using the same equipment and experiment
Reproductability
the ability of an entire experiment or study to be duplicated, either by the same researcher or by someone else working independently
Accuracy
How close one can actually measure the true value of the parameter being measured
Simplicity of opertaion
Ease with which relatively unskilled workerd may carry out analysis
Cost
Total cost of the analysis: reagent, instruments, and salary of personnel
Speed
Time needed to complete the analysis of a single sample or number of samples that can be analyze at a given time
Sensitivity
Measure of the lowest concentration of a component within a food material
Safety
Reagent and procedures in food analysis are potentially hazardous
Destructive/Nondestructive
In some analytical methods, the sample is destroyed during the analysis
online/offline
Methods can be used to measure properties of a food during processing whereas others can only be used after the smaple is taken from the production
Official Approval
International methods that are widely accepted: ISO, AOAC, AOCS
Nature of Food Matrix
Composition, sturcture and physical properties of teh matric material surrounding the analyte often influence the type of method that can be used to carry out an analysis
What are official methods?
Methods which have been evaluated by legally accredited professional organization and has been accepted or approved by using a particular set of guidelines
ex. AOAC,AOCS,AACC
Process of official methods
Collaborative, inter laboratory, statistical evaluation, first step of approval “official first action” (5 years), Acceptane of method “official final action”
What are the major components of food?
Dry matter–> Organic + Inorganic
Organic–> Non nitro +N-Containing
Non-N –> Non fatty components + fatty components
Non fatty components +Fiber
What are some of the end products of food analysis?
Food--> H2O Inorganic--> Ash N containing--> Crude Protein Fatty components --> Fat Non fatty ---> Fiber
What is the relevance for the analysis of Acidity/pH
acidity, spoilage
What is the relevance for the analysis of dry matter?
shelf life, safety, economy
What is the relevance for the analysis of total nitrogen/ crude protein?
Nutritional value (protein and non-protein origin)
What is the relevance for the analysis of fat?
Heatlh and nutrition
Free Fatty acids
What is the relevance for the analysis of minor compounds?
Vitamins Additives Contaminants Natural toxins Antinutritional factors Carcinogens
What is the relevance for the analysis of total ash?
Mineral content
High ash content can be indication of inorganic impurities
Desirable minerals
High ash= higher nutritive value
