INTRODUCTION FOOD ANALYSIS BTFT302IU WHY ANALYZE FOOD?. Pre Food analysis is critical to ensure the food What must a food scientist be able to do?. What Properties are
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INTRODUCTION
FOOD ANALYSIS
BTFT302IU
WHY ANALYZE FOOD?
Pre
Food analysis is critical to ensure the food
What must a food scientist be able to do?
What Properties are Typically
Analyzed?
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References on Analytical
Techniques
Criteria for Selecting an Analytical Technique
Criteria for Selecting an
Analytical Technique
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SAMPLING AND SAMPLE PREPARATION
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What is the Purpose of the
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Factors Affecting a Sampling
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Developing a Sampling Plan
The Bottom Line in Sampling
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Preparation of Laboratory
Samples
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FOOD COMPONENTS
COMPOSITION OF FOODS
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Moisture Determination
PROTEINS
Types of Protein Analysis
Fats
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Methods for Determining Ash
Carbohydrates
Methods for Determining
Carbohydrate
La
Physical Properties of Foods
PHYSICAL PROPERTIES
Physical Properties
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COLOR
COLOR
TEXTUREE
Fluid Viscosity
Sensory Properties
Instruments in Food Analysis
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Spectrometric Analyses
Chromatography
Kinds of Chromatography
SUMMARY