Physical analysis

Physical Analysis
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)