Food quality control studies in terms of consumer protection, structure of food products, changes in food products at various stages of production, interaction of food products with the environment, technologies used in food production, pre-production, during and after production, and some measurements , test, analysis and evaluation methods.

Thanks to these efforts, food enterprises ensure the continuity of quality control, reliable and healthy production, new techniques applied, new techniques, reliable and healthy production, while keeping the raw material and the products they buy under control, and attaining an economic and efficient activity.

Necessary quality controls are carried out in laboratories. The analyzes carried out in the authorized laboratories within the scope of physical analyzes include the determination of the amount of insoluble matter in water and acid. For example, in cooking salts, the amount of water-insoluble matter is generally determined by the gravimetric method. In this method, the test sample is dissolved in water, filtered and subsequently weighed by drying the insoluble residue.

During these studies, the standards published by local and foreign organizations are complied with. At the same time, generally accepted test methods and test criteria are followed all over the world. In this way, reliable and unbiased results are obtained. The standards used for the determination of the amount of water and acid insoluble substances for a number of foodstuffs are as follows:

• TS 933 Cooking salt

This standard covers the determination of water-insoluble matter in edible salts and acid-insoluble matter determination, as well as determination of grain size, moisture content, sodium chloride content and determination of water soluble calcium and magnesium content.

• TS 2133 ISO 930 Spice and seasoning plants - Determination of acid-insoluble ash content