Physical analysis
Climate change and global warming are no longer a threat. When the seeds, fertilizers, pesticides, genetically modified organisms used in agricultural activities around the world and many other mistakes are added to this problem, the future of the earth does not seem very desirable. Moreover, there is no possibility of a return or escape from the point reached. It is predicted that the use of pesticides in the world will increase further in the future 50 year. Because it is expected that there will be more epidemic diseases and crop pests in agricultural production as a result of the changes in temperature and rainfall caused by global warming. This will inevitably increase the use of pesticides. On the other hand, product efficiencies will also decrease and preserving existing products will create other problems.
Therefore, physical analyzes to be made in terms of food safety will enable significant monitoring of food processes and measures to be taken for some improvement areas. In order to prevent possible dangers in terms of environment and human health, the physical analyzes to be performed in the authorized laboratories are of great importance.
A detailed list of physical analyzes carried out in the laboratories for food analysis is given in the following table:
|
Physical Analysis |
|
|
Bleach control experiment |
Determination of maceration |
|
Weight control (gross and net weight, weight) |
Determination of yeast strength |
|
Determination of suspended solids |
Determination of fruit weight ratio |
|
Determination of grain weight (1000) |
Determination of non-oxidized components |
|
Bellier index test |
Organoleptic analysis (taste, odor, color, appearance) |
|
Determination of turbidity |
Specific gravity determination (with picnometer) |
|
Determination of fenugreek amount |
Determination of pH |
|
Determination of collapsible solids |
Determination of cooking status |
|
Determination of solution color ICUMSA |
Determination of yield |
|
Determination of solubility ratio |
Determination of refractometometric humidity |
|
Determination of dissolved oxygen |
Determination of color (Hunter-Lab) |
|
Determination of filling ratio (%) |
Color analysis |
|
Determination of the amount of water produced by dissolution in frozen meats |
Determination of moisture content (Toluene method) |
|
Cut surface determination of frozen beef fats |
Determination of moisture (Karl Fischer) |
|
Determination of the beginning of freezing |
Determination of moisture (dry matter) |
|
Determination of freezing point |
Determination of moisture and volatile matter |
|
Determination of smoke point |
Sedimentation analysis |
|
Sensory analysis (excluding chemical analysis) (in natural olive oil) |
Determination of class properties |
|
Determination of drop count |
Determination of water activity |
|
Screen, size and size determination |
Determination of water extract |
|
Determination of electrical conductivity |
Determination of distribution in water |
|
Determination of melting point |
Determination of water-soluble solids (Briks) |
|
Determination of ester number |
Determination of water solubility rate |
|
Determination of meat core ratio |
Determination of water soluble ash (according to total ash) |
|
Determination of meat ratio |
Determination of alkalinity in water-soluble ash (in KOH) |
|
Label and packaging control |
Determination of water insoluble solids |
|
Determination of fermentation power |
Determination of water insoluble ash (according to total ash) |
|
Physical defect determination |
Determination of water insoluble matter |
|
Gam analysis |
Determination of the amount of water and acid insoluble matter |
|
Determination of hectoliter weight |
Determination of the substance passing to water |
|
Homogenization experiment |
Determination of sulphated ash |
|
Determination of conductivity ash |
Determination of filtration weight |
|
Determination of embossing coefficient |
Determination of grain / kg number |
|
Determination of carbonate |
Thickness determination of the base honeycomb plate - Honey (kompas) |
|
Determination of tar material (ammonium bicarbonate) |
Total dissolved solids analysis |
|
Determination of refractive index |
Determination of total amount of powder tea |
|
Pollution analysis |
Determination of sediment |
|
Sting test |
Determination of salinity (%) |
|
Determination of crystal color (Braunschweig score) |
Turbidity test |
|
Determination of dry fruit weight ratio |
Determination of viscosity |
|
Dry and wet self-determination (gluten) |
Determination of foreign matter |
|
Determination of dry or dried fruit or slider ratio |
Dry matter determination |
|
Determination of drying loss |
Determination of density and relative density |
|
Ash and crude ash determination |
Determination of the air gap in eggs (for each 10 egg) |