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Objective Evaluation Part 1

This document discusses objective methods for testing food properties in a laboratory setting as an alternative to subjective sensory analysis. It outlines guidelines for objective testing and then describes various physical, texture, rheology, color, and cell structure measurement techniques. These objective data collection methods can provide reliable and cost-effective information for research, development, and quality control purposes compared to sensory analysis alone.

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Joddie Loplop
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51 views14 pages

Objective Evaluation Part 1

This document discusses objective methods for testing food properties in a laboratory setting as an alternative to subjective sensory analysis. It outlines guidelines for objective testing and then describes various physical, texture, rheology, color, and cell structure measurement techniques. These objective data collection methods can provide reliable and cost-effective information for research, development, and quality control purposes compared to sensory analysis alone.

Uploaded by

Joddie Loplop
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Objective Method

• objective data obtained in the


laboratory can be correlated with sensory data as a cost-effective and
rapid means of obtaining the information and
reliability that are important not only for research and development
but also for quality control.
Basic guidelines for objective testing include:
• Conduct several objective tests appropriate to the experiment for
which equipment is
available
• Be meticulous about maintenance of objective equipment.
• Carefully define the samples to be used for objective testing.
• Establish operating conditions for objective testing
PHYSICAL METHODS
1. Volume
a. Seed Displacement
volumeter-is a convenient machine for measuring this.
b. Index to Volume
planimeter
PHYSICAL METHODS
2. Specific Gravity- measure of the relative density of a substance (in
this instance, a food) in relation to the density of water.
PHYSICAL METHODS
3. Moisture
a. Press Fluids
succolometer-a machine that applies controlled
pressure to a sample.
b. Wettability
c. Drying Oven
d. Karl Fischer Tiltrator
Texture
a. Warner-Bratzler shear- used to measure the tenderness of meat
b. Shear Press
c. Compressimeter
d. Penetrometer
e. Percent Sag
f. Shortometer
g. Universal Testing Machine
h. Farinograph
Rheology

- Study of the flow of matter and the deformation that result from the
flow
1. Consistometer
2. Line-Spread Test
3. Visco-Amylograph
4. Viscometer
Color
These systems consider the spectral color, degree of saturation,
and
brightness.
used to save considerable time in defining colors
under the CIE system
Cell Structure
• Make photocopies of cross-sectional slices
• Including uniformity, size and thickness of cell walls
• Benefit is that actual size is represented clearly
• Use planimeter
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