Flashcards in Lecture 1 - Intro Deck (42)
the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents is:
what are characteristics of foods that can be tested?
- physicochemical properties
- sensory attributes
canadian food inspection agency
what is the role of the government with regard to food standards?
- ensure wholesomeness and safety of food
- nutritional composition of foods
- enable fair industrial competitions
- eliminate economic fraud
what does the scope of food analysis include?
- government/industrial regulations and recommendations
- food safety and quality control
- research and development
what does food safety and quality control ensure?
- avoid hazardous agents and ensure consumer safety
- avoid economic backlash arising from unsafe constituents
- product consistency
- monitoring food during transit through value chain
- adherence to GMP, HACCP
describe quality management at these points in the industry:
- raw materials
- final product
- properties relevent for determining processing parameters
- process control
- consistent quality
- legal requirements
- nutrition labelling
- competitors product
- complaint product
what does research and development ensure?
- competitiveness within the food industry
- basic research on interactions of food components
- product process development
how is composition defined?
- specific molecules
- types of molecules
- specific substances
- total ash, moisture, etc
determining the major components of food moisture, ash (total minerals), lipids, proteins, and carbohyddrates is:
desribe AOAC's triangle scheme
used to divide foods into matrix categories based on levels of fat, carb, and protein content
what is structure defined by?
- molecular structure of constituents
- microscopic structure
- macroscopic structure
the physical form in which food components are packed in the matrix is also known as:
what properties are analyzed?
- optical properties
- physical firmness
- chemical stability
- sensory attributes
perception of sensory attributes are (objective/subjective)
what factors can influence individual perception?
- state of mind/body
- educational background
- ambience of test environment
describe the 5 point workflow of food analysis
1) planning stage
2) sampling plan
3) sample processing/preparation
4) analysis and detection
5) data and result
how many listed factors are there for selecting an appropriate technique?
- objective of assay
- simplicity of operation
- nature of food matrix
a measure of the ability to reproduce an answer between determinations performed by the same scientist (or group of scientists) using the same equipment and experimental approach
a measure of the ability to reproduce an answer by scientists using the same experimental approach but in different laboratories using different equipment
a measure of how close one can actually measure the true value of the parameter being measured
a measure of the ease with which relatively unskilled workers ma carry out the analysis
simplicity of operation
the total cost of the analysis, including the reagents, instrumentation, and salary of personnel required to carry it out
the time needed to complete the analysis of a single sample or the number of sample that can be analyzed in a given time
a measure of the lowest concentration of a component that can be detected by a given procedure
a measure of the ability to detect and quantify specific components within a food material, even in the presence of other similar components
many reagents and procedures used in food analysis are potentially hazardous
in some analytical methods, the sample is destroyed during the analysis, whereas in others it remains intact
some analytical methods can be used to measure the properties of a food during processing, whereas others can only be used after the sample has been taken from the production line