Quiz 1

Question 1

What is Proximate Analysis

Answer 1

Measures major components (Moisture, Ash, Lipid, Protein, Carbs) of the food based on difference

Question 2

TC

Answer 2

To contain. When emptied it will deliver less than that volume, due to wet-ability or clinging water

Question 3

TD

Answer 3

To deliver. contain slightly more than the marked volume but delivers the specific amount (can only use for water)

Question 4

Objectives of food analysis

Answer 4

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)

Question 5

Reasons to evaluate components in food

Answer 5

Developing new products
Evaluating processes
Identifying the source of a problem
Meets Regulations
QA
Check quality during processing

Question 6

3 types of samples that might be evaluated in a food analysis lab

Answer 6

Raw materials (ingredients), Processing Samples and Final Products
Also: competitors products and complaint samples

Question 7

How to choose and analytical technique and characteristics of method to think about

Answer 7

Precision/Accuracy
Time Required
Applicability to the lab (size)
Safety

Question 8

How do you determine carbohydrate content by difference

Answer 8

Proximate Analysis

100% - [%moisture + %Ash + %Lipid + %Protein] = %Carbs

Question 9

What organizations publish “official” or accepted methods of analysis

Answer 9

AOAC: association of analytical communities, AACC: America Association of Cereal Chemists, AOCS: American Oil Chemist Society

Question 10

What to consider when choosing a method for on-line process control

Answer 10

Trade
In house
Legal

Question 11

What organization regulates most food in the U.S

Answer 11

FDA

Question 12

Major Provisions of FD&C (Food Drug and Cosmetic act)

Answer 12

Regulate Pesticides, Additives and Labeling

Question 13

Standard of Identity

Answer 13

Legal Standards defined by FDA for foods regarding foods minimum quality specifications including permitted ingredients and processing requirements

Question 14

Responsible for regulation of meat products

Answer 14

United States Drug Administration (USDA)

Question 15

Responsible for assuring products imported into the US are safe and not economically deeptive

Answer 15

US Customs Service

Question 16

Codex Alimentarius

Answer 16

Collection of Internationally recognized food standards, practice, guidelines and other food related recommendations

Question 17

Responsible for Food Advertising

Answer 17

Federal Trade Commission (FTC)

Question 18

Accuracy

Answer 18

How “true” (hit the target)

Question 19

Precision

Answer 19

How reproducible (points close to each other)

Question 20

Absolute Error

Answer 20

Difference between exact value and approximation

Question 21

Relative Error

Answer 21

Absolute Error/magnitude of the exact value

Question 22

Attribute Sampling

Answer 22

Binary (Ex. It either has E.coli or it does not)

Question 23

Variable Sampling

Answer 23

How much of a particular attribute is there (Color, solids, particle size)

Question 24

Consumer’s Risk

Answer 24

Probability of accepting an acceptable lot

Question 25

Producers Risk

Answer 25

Rejecting what is acceptable