Lecture 1- Introduction to Food Analysis Flashcards

1
Q

What is the scope of food analysis?

A

Research and development –> food safety and quality control–> government/industrial regulation and recommendation

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2
Q

How does the government/industrial regulatio and recommendations?

A

Ensure wholesomeness and safety of food
Nutritional composition of foods
Enale industrial competitions(Authenticity/Grade)
Elimiate economic fraud (weight/volume)

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3
Q

How does food analysis deal with food safety and quality control?

A

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

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4
Q

What are the Quality management steps in the industry

A

Raw materials–> Processing –> Final product

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5
Q

What are some key things to look out for during during quality management?

A
Specification (legal/authentic)
Properties relevant for determining parameters/consistency
Process control
Consistent quality
Legal regulation
Nutrition labeling
Competitors product
Complaint product
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6
Q

What does Research and Development do

A

Remain competitive within the food
Basic research on interactions of food components
Product development

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7
Q

What are the properties that are analyzed from food analysis?

A
  1. Composition
  2. Structure
  3. Physiochemical properties
  4. Sensory attributes
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8
Q

What is the composition of food?

A

Atoms, specific molecules, types of molecules, specific substances, total ash

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9
Q

What is proximate analysis

A

Determining the major components of food moisture, ash (total minerals, lipids, proteins and carbohydrates

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10
Q

What is the structure analysed?

A

Physical form determined via the matrix of :

  1. Molecular structure
  2. Microscopic structure
  3. Microscopic structure
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11
Q

What are some physiochemical properties?

A

Pheological
Optical
Physical
Chemical

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12
Q

What are some sensory attributes?

A

Often subjective, unless trained panel

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13
Q

What are some factors that influence perception?

A

State of mind, age, educatoin, ambiance

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14
Q

What is the workflow of food analysis?

A
  1. Planning stage (What why how)
  2. Sampling Plan ( best representation)
  3. Sample Processing/preparation, ensure homogenity of sample
  4. Analysis and detection ( Appropriatetechnic)
  5. Data Result ( data processing, interpretation)
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15
Q

Objective of Assay

A

Official Assay

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16
Q

Precision

A

Measure of the ability to reproduce an answer between determination perfomed by the same scientist using the same equipment and experiment

17
Q

Reproductability

A

the ability of an entire experiment or study to be duplicated, either by the same researcher or by someone else working independently

18
Q

Accuracy

A

How close one can actually measure the true value of the parameter being measured

19
Q

Simplicity of opertaion

A

Ease with which relatively unskilled workerd may carry out analysis

20
Q

Cost

A

Total cost of the analysis: reagent, instruments, and salary of personnel

21
Q

Speed

A

Time needed to complete the analysis of a single sample or number of samples that can be analyze at a given time

22
Q

Sensitivity

A

Measure of the lowest concentration of a component within a food material

23
Q

Safety

A

Reagent and procedures in food analysis are potentially hazardous

24
Q

Destructive/Nondestructive

A

In some analytical methods, the sample is destroyed during the analysis

25
Q

online/offline

A

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

26
Q

Official Approval

A

International methods that are widely accepted: ISO, AOAC, AOCS

27
Q

Nature of Food Matrix

A

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

28
Q

What are official methods?

A

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

29
Q

Process of official methods

A

Collaborative, inter laboratory, statistical evaluation, first step of approval “official first action” (5 years), Acceptane of method “official final action”

30
Q

What are the major components of food?

A

Dry matter–> Organic + Inorganic
Organic–> Non nitro +N-Containing
Non-N –> Non fatty components + fatty components
Non fatty components +Fiber

31
Q

What are some of the end products of food analysis?

A
Food--> H2O
Inorganic--> Ash
N containing--> Crude Protein
Fatty components --> Fat
Non fatty ---> Fiber
32
Q

What is the relevance for the analysis of Acidity/pH

A

acidity, spoilage

33
Q

What is the relevance for the analysis of dry matter?

A

shelf life, safety, economy

34
Q

What is the relevance for the analysis of total nitrogen/ crude protein?

A

Nutritional value (protein and non-protein origin)

35
Q

What is the relevance for the analysis of fat?

A

Heatlh and nutrition

Free Fatty acids

36
Q

What is the relevance for the analysis of minor compounds?

A
Vitamins
Additives
Contaminants
Natural toxins
Antinutritional factors
Carcinogens
37
Q

What is the relevance for the analysis of total ash?

A

Mineral content
High ash content can be indication of inorganic impurities
Desirable minerals
High ash= higher nutritive value