FOOD ANALYSIS

Instrumental Analysis
Chemistry Dept
Malang State University

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 WHY ANALYZE FOOD?
• Government
• Nutritional Labeling
• Quality Control
• Research and Development.

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 Typically Properties Analyzed
• Chemical Composition – water, fat,
carbohydrate, protein etc
• Physical Properties- Rheological or stability
• Sensory Properties- Flavor, mouth-feel,
color, texture etc.

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 References on Analytical
Techniques
• Official Methods;
- International standard methods : Association of the Official
Analytical Chemists (AOAC), American Oil Chemists
Society (AOCS)
- Standar Nasional Indonesia (SNI)

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 Criteria for Selecting an
Analytical Technique
• Regulation
• Fits into your system (production machine/system)
• Sample condition
• Amount-time

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 Criteria for Selecting an
Analytical Technique
• Precision • Sensitivity
• Accuracy • Specificity
• Reproducibility • Safety
• Simplicity • Destructive/ Non-
• Cost destructive
• Speed • On-line/off-line
• Official Approval

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SAMPLING AND SAMPLE
PREPARATION

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 Purpose of the Analysis
• Official Samples
• Raw Materials
• Process Control Samples
• Finished Products

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 Sampling Plan
• predetermined procedure for the selection,
preservation, transportation and preparation of the
samples.
• Sampling document :
- Number of samples selected
- Sample location (s).
- Method of collecting samples

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 Factors Affecting a Sampling
Plan
• Purpose of inspection
-acceptance/rejection, variability/average

• Nature of the product

-homogenous, unit, cost

• Nature of the test method

-Critical/minor, destructive, cost, time

• Nature of the population

-uniformity, sublot
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 Developing a Sampling Plan
• Number of samples selected
-Variation in properties, cost, type of analytical techniques

• Sample location
-random sampling vs systematic sampling

• Manner in which the samples are collected

-manual vs mechanical device

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 FOOD COMPONENTS
• Food consists primarily of water( moisture),
fat (or oil), carbohydrate, protein and ash
(minerals).
• Since food consists of these 5 components,
it is important that we understand how these
components are measured.

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 COMPOSITION OF FOODS
COMPONENT % Water %Carbohydrates %Protein % Fat % Min/Vit

Milk 87.3 5.0 3.5 3.5 0.7

Beef 60.0 0 17..5 22.0 0.9
Chicken 66.0 0 20.2 12.6 1.0
Fish 81.8 0 16.4 0.5 1..3
Cheese 37.0 2.0 25.0 31.0 5.0
Cereal grains 10-14 58-72 8-13 2-5 0.5-3.0
Potatoes 78.0 18.9 2.0 0.1 1.0
Carrots 88.6 9.1 1.1 0.2 1.0
Lettuce 94.8 2.8 1.3 0.2 0.9
Apple 84.0 15.0 0.3 0.4 0.3
Melon 92.8 6.0 0.6 0.2 0.4

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 Basic analysis :
1. pH
2. Moisture
3. Protein
4. Fat
5. Carbohydrat
6. Ash and Mineral

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 Infrared Spectroscopy
for Protein Analysis
• Principle: absorption of radiation of peptide bond
at mid-infrared (MIR) and near-infrared (NIR)
bands
• Advantages
– NIR applicable to a wide range of foods
– rapid, nondestructive
– little sample preparation
• Disadvantages
– expensive instruments
– calibration for different samples
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 Application of Instrumental
Analysis in Food
• Analysis of Fats : extraction and
determination
• Ash and Mineral
• Physical : Color, viscosity, texture

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 Fats
• Fats refers to lipids, fats and oils.
• Fats are soluble in organic solvents but
insoluble in water.

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 Solvent Extraction Methods
• Sample preparation:
– Particle size reduction increases extraction
efficiency
– Predrying sample to remove water is common.

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 Solvent Extraction Methods
• Solvent selection
– Ideal solvent
• high solvent power for lipids
• low solvent for other components
• easy to evaporate
• low boiling point
• nonflammable
• nontoxic
• good penetration into sample
• single component
• inexpensive
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• non-hygroscopic
 Solvent Extraction Methods
• Common Solvents
– Ethyl ether - best solvent for fat extraction,
more expensive, explosion, fire hazard,
hygroscopic
– Petroleum ether - cheaper, more hydrophobic,
less hygroscopic
– Hexane - soybean oil extraction

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 Types of Fat Analysis
• Extraction Methods
Continuous (chromatography), Semi-Continuous-
Soxhlet, Discontinuous
• Analysis Methods
Dielectric
Infrared
Ultrasound

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 Instrumental Methods
• Dielectric method
– Principle: low electric current from fat
• Infrared method
– Principle: Fat absorbs infrared energy at a
wavelength of 5.73 m
• Ultrasound method
– Principle: sound velocity increases with
increasing fat content
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Ash & Mineral Analysis

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 Definitions
• Ash: total mineral content; inorganic residue
remaining after ignition or complete oxidation of
organic matter
• Minerals:
– Macro minerals (>100 mg/day)
• Ca, P, Na ,K, Mg, Cl, S
– Trace minerals (mg/day)
• Fe, I, Zn, Cu, Cr, Mn, Mo, F, Se, Si
– Ultra trace minerals
• Va, Tn, Ni, Sn, B
– Toxic mineral
• lead, mercury, cadmium, aluminum 24
 Ash Contents in Foods
Wheat flour, whole grain 1.6%
Macaroni, dry, enriched 0.7%
Milk, whole, fluid 0.7%
Butter, with salt 2.1%
Apple, raw with skin 0.3%
Banana, raw 0.8%
Egg, whole, raw 0.9%
Hamburger, regular, plain 1.7%
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Physical Properties of Foods

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 COLOR
• Color :
Hue is the aspect of color : green, blue,
yellow and red
Value or lightness ,the relationship between
reflected and absorbed light,
Chroma s reflection at a given wavelength and
shows how much a color differs from gray.

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 TEXTURE
• The methods of measuring the texture of
foods can be roughing divided into those
used for liquids (viscosity) versus those
used for more solid foods.

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 Fluid Viscosity
• Viscosity: a key property of liquids and a measure of the
resistance to flow.
• More energy required to make a viscous fluid flow than a
non-viscous fluid.
• The viscosity of a solution increases non-linearly with
polymer concentration.
• The properties of the solution are conventionally split into
three regions:

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 • Dilute Regime
• The polymers act as isolated "particles" too dilute
to interact with each other. They can be
approximated as spheres of radius rg (the Stokes
radius - the smallest sphere that can contain the
polymer).
• Semi-Dilute Regime
• The "particles" start to interact significantly
because their total excluded volume approaches
close packing. Further increase in concentration
leads to much greater overlap of polymer coils and
rapid increase in viscosity.
• Concentrated Regime
• The individual polymer molecules overlap in a
tangled mass. The viscosity of concentrated
polymer solutions is very high and as the
concentration increases further starts to show some
solid-like behavior.

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Brookfield (Rotational) Viscometer

• Viscosity measurement by sensing the torque

required to rotate a spindle at constant speed while
immersed in the sample fluid.
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 TRENDS IN
SAMPLING & ANALYSIS
METHODS

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SAMPLING METHODS
TECHNIQUES USES INFOOD
ANALYSIS
ANALYSIS TECHNIQUES
FUTURE TRENDS