Quiz 1 Flashcards
What is Proximate Analysis
Measures major components (Moisture, Ash, Lipid, Protein, Carbs) of the food based on difference
TC
To contain. When emptied it will deliver less than that volume, due to wet-ability or clinging water
TD
To deliver. contain slightly more than the marked volume but delivers the specific amount (can only use for water)
Objectives of food analysis
to assure a food meets compositional requirements (fraud repellent)
to assure a food does not have something it should not (safety)
to obtain information on the status of a process (flavor, texture, overall composition etc)
Reasons to evaluate components in food
Developing new products Evaluating processes Identifying the source of a problem Meets Regulations QA Check quality during processing
3 types of samples that might be evaluated in a food analysis lab
Raw materials (ingredients), Processing Samples and Final Products Also: competitors products and complaint samples
How to choose and analytical technique and characteristics of method to think about
Precision/Accuracy
Time Required
Applicability to the lab (size)
Safety
How do you determine carbohydrate content by difference
Proximate Analysis
100% - [%moisture + %Ash + %Lipid + %Protein] = %Carbs
What organizations publish “official” or accepted methods of analysis
AOAC: association of analytical communities, AACC: America Association of Cereal Chemists, AOCS: American Oil Chemist Society
What to consider when choosing a method for on-line process control
Trade
In house
Legal
What organization regulates most food in the U.S
FDA
Major Provisions of FD&C (Food Drug and Cosmetic act)
Regulate Pesticides, Additives and Labeling
Standard of Identity
Legal Standards defined by FDA for foods regarding foods minimum quality specifications including permitted ingredients and processing requirements
Responsible for regulation of meat products
United States Drug Administration (USDA)
Responsible for assuring products imported into the US are safe and not economically deeptive
US Customs Service
Codex Alimentarius
Collection of Internationally recognized food standards, practice, guidelines and other food related recommendations
Responsible for Food Advertising
Federal Trade Commission (FTC)
Accuracy
How “true” (hit the target)
Precision
How reproducible (points close to each other)
Absolute Error
Difference between exact value and approximation
Relative Error
Absolute Error/magnitude of the exact value
Attribute Sampling
Binary (Ex. It either has E.coli or it does not)
Variable Sampling
How much of a particular attribute is there (Color, solids, particle size)
Consumer’s Risk
Probability of accepting an acceptable lot
