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 allow to monitor food processes and take measures for some areas that can be improved. Physical analyzes to be carried out in authorized laboratories are of great importance in order to prevent possible dangers in terms of environment and human health.
The detailed list of physical analyzes carried out within the scope of food analyzes in laboratories is given in the table below:
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Physical Analysis |
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Bleaching control test |
Determination of maceration |
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Weight control (gross and net weight, grammage) |
Determination of yeast strength |
|
Determination of suspended solids |
Determination of fruit weight ratio |
|
Determination of thousand (1000) grain weight |
Determination of non-oxidized particles |
|
Bellier index test |
Organoleptic analyzes (taste, odor, color, appearance) |
|
Turbidity determination |
Determination of specific gravity (by pycnometer) |
|
Determination of fenugreek quantity |
Determination of pH |
|
Determination of precipitated solid |
Determination of cooking state |
|
Solution color ICUMSA determination |
Determination of yield |
|
Determination of solubility ratio |
Refractometric moisture determination |
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Dissolved oxygen determination |
Color (Hunter-Lab) determination |
|
Fill rate (%) determination |
Color analysis |
|
Determination of the amount of water released by thawing in frozen meats |
Moisture content determination (Toluene method) |
|
Determination of cut surface in frozen beef fat |
Determination of humidity (Karl Fischer) |
|
Determination of the onset of freezing (mytri plant) |
Moisture determination (dry matter) |
|
Freezing point determination |
Moisture and volatile matter determination |
|
smoke point determination |
Sedimentation analysis |
|
Sensory analysis (excluding chemical analysis) (in natural olive oils) |
Class properties assignment |
|
Determination of the number of falls |
Determination of water activity |
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Determination of sieve, size and length |
Determination of water extract |
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Electrical conductivity determination |
Determination of dispersion in water |
|
Melting point determination |
Determination of water-soluble solids (Brix) |
|
Determination of ester number |
Determination of solubility in water |
|
Meat core ratio determination |
Determination of water-soluble ash (based on total ash) |
|
Determination of meat ratio |
Determination of alkalinity in water-soluble ash (in KOH) |
|
Label and packaging control |
Determination of water-insoluble solids |
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Determination of fermentation strength |
Determination of water-insoluble ash (based on total ash) |
|
Physical defect determination |
Determination of water insoluble matter |
|
gamut analysis |
Determination of the amount of insoluble matter in water and acid |
|
Determination of hectoliter weight |
Determination of substance passing into water |
|
homogenization experiment |
Determination of sulfated ash |
|
Determination of conductivity ash |
Determination of straining weight |
|
Determination of relief coefficient |
Grain / kg number determination |
|
Carbonate determination |
Determination of the thickness of the basic honeycomb plate - Honey (compas) |
|
Determination of tar substance (ammonium bicarbonate) |
Total dissolved solids analysis |
|
Determination of refractive index |
Determination of the total amount of powdered tea |
|
Pollution analysis |
sediment determination |
|
stink test |
Determination of salinity (%) (in use waters) |
|
Crystal color determination (Braunschweig score) |
turbidity test |
|
Determination of dry fruit weight ratio |
Determination of viscosity |
|
Dry and wet self determination (gluten) |
Foreign matter determination |
|
Determination of dry or dried fruit or cream ratio |
Determination of oil-free dry matter |
|
Drying loss determination |
Density and relative density determination |
|
Determination of ash and raw ash |
Determination of air gap in eggs (for every 10 eggs) |