CHAPTER 5

TESTING METHOD IN QUALITY

CONTROL
“It does not matter how slowly you go as long as you do
not stop.”
Lesson Learning Outcomes
1. Explain precision, accuracy and error.
2. Describe the purpose and testing methods for
physical characteristics such as size, shape, texture
and color
3. Describe the purpose and testing methods for
chemicals such as food additive, nutrient content
and heavy metal.
INTRODUCTION…
3 main characteristics of quality testing methods :

1) Physical characteristics testing

2) Chemical characteristics testing

3) The quality of taste bud (organoleptic)

ACCURACY & PRECISION
PRECISION????

Ability to produce same value each time

measurement is done by an
equipment/method of similar material
 PRECISION

SYNONYM
• reliability
• repeatability
• reproducibility
• consistency
• agreement
Accuracy Definition????

The ability of a
measurement to
match the actual
value of the
quantity being
measured
 ACCURACY

SYNONYM:

 validity
 conformity
 .... . .
. . . . ....
. . .
. .
good precision poor precision good precision poor precision

poor accuracy good accuracy good accuracy poor accuracy

Illustration of the difference between

Precision and Accuracy
SENSITIVITY

 The lowest value that can be

measured
ERROR???

Difference
between the
actual value of
the quantity and
the value
obtained by a
measurement
 Important numbers to know

 Mean/Arithmetic Mean @ average, x is the sum of

the measurements divided by the total number of
measurements.
 Standard deviation, s is a measure of variation of the
scores about the mean (average deviation from the
mean).
 Standard deviation also a precision indicator, measures
the spread of the experimental values and gives a
good indication of how close the values are to each
other.
Important numbers to know

 Coefficient of variation, CV = SD/mean X 100%;

CV < 5% acceptable.

 Standard error, SEM describes how precise the mean

of the sample is as an estimate of the true mean of
the population.

 Range, R is calculated by taking the maximum value

and subtracting the minimum value.
 Population vs samples
 Do you know the formula for the standard deviation of a population
is different from the formula for the standard deviation of a sample.
Notation
 Σ - addition of a set of values
 x - variable usually used to represent the individual
data values
 n - number of data values in a sample
 N - number of data values in a population
Arithmetic Mean or Average

•Example; The moisture content of tea leaves are 6.7%,

6.0%, 6.4%, 6.4% , 5.9% and 5.8%. Find the mean.

 xi 6.7  6.0  6.4  6.4  5.9  5.8 37.2

x    6.2
n 6 6
Standard deviation

•Example; The moisture content of tea leaves are 6.7%,

6.0%, 6.4%, 6.4% , 5.9 % and 5.8%. Find the standard
deviation.
Mean and Standard Deviation

•Example; The moisture content of tea leaves are 6.7%,

6.0%, 6.4%, 6.4% , 5.9% and 5.8%. What is the mean
and standard deviation value for the sample.

Mean, x = 6.2
Standard deviation, s = 0.35
How to write?
= 6.2 ± 0.35
 The Range

The range, R, of a set of n measurements is the

difference between the largest and smallest
measurements.
Example: A botanist records the number of

petals on 5 flowers:
5, 12, 6, 8, 14

The range is R = 14 – 5 = 9.

Quick and easy, but only uses 2 of the 5 measurements.

Questions..
 Suppose a lab refrigerator holds a constant
temperature of 38.0 F. A temperature sensor is
tested 10 times in the refrigerator. The
temperatures from the test yield the temperatures
of: 39.4, 38.1, 39.3, 37.5, 38.3, 39.1, 37.1, 37.8,
38.8, 39.0
 Predict the accuracy and precision.
Cont..
 Suppose a lab refrigerator holds a constant
temperature of 38.0 F. A temperature sensor is
tested 10 times in the refrigerator. The
temperatures from the test yield the temperatures
of: 37.8, 38.3, 38.1, 38.0, 37.6, 38.2, 38.0, 38.0,
37.4, 38.3
 Predict the accuracy and precision.
Cont..
 Suppose a lab refrigerator holds a constant
temperature of 38.0 F. A temperature sensor is
tested 10 times in the refrigerator. The
temperatures from the test yield the temperatures
of: 39.2, 39.3, 39.1, 39.0, 39.1, 39.3, 39.2, 39.1,
39.2, 39.2
 Predict the accuracy and precision.
Cont..
 Suppose a lab refrigerator holds a constant
temperature of 38.0 F. A temperature sensor is
tested 10 times in the refrigerator. The
temperatures from the test yield the temperatures
of: 38.0, 38.0, 37.8, 38.1, 38.0, 37.9, 38.0, 38.2,
38.0, 37.9
 Predict the accuracy and precision.
Physical testing
Chemical testing
 1) Shape
and Size

5) Color
2) Texture
Physical
Characteristic
testing

4) Solubility 3) Density
1) Shape and Size

Purpose
• Obtaining a uniform grading
for cutting, peeling,filling in
the former and ext.
• Get uniform size and shape
as customer desired.
Method/Equipment
• Manual-hand /visual
• Mechanical. example : drum
conveyor, conveyor belt and
screen

• Evaluate the quality in terms

of texture and maturity,
example: fruits and
vegetables.
2) Texture
Food texture is the group of physical properties derived from the structure
of the food that can be sensed by touch. This touch is usually by the
elements of the oral/pharyngeal cavities but may be sensed by other parts
of the body, such as by the hands.

Purpose Method/Equipment

• Determine the food maturity. • Texture analyzer

• Distinguish between plant • Kinestatic (touching)
species • penetrometer
• Determine the suitable
handling method for food
• Determine that the
handling/processing
specification has been
followed
Texture Analyzer Penetrometer
3) Density
Purpose Method
• Indicator of total solid content. • i. By inserting the hydrometer into
solution (floating principle)
• One of the physical
• example:
characteristics of raw material or
product
• - oil - oleometer

• Can evaluate the oil content by • - milk – lactometer

measuring its density 
extractions . (oleometer) • - sugar – saccharometer

• Quality characteristics of purity: • - salt – salanometer

• fruit texture
• maturity • - alcohol-alcoholometer
• drying indicator
oleometer lactometer saccharometer
salinometer alcohometer
4) Solubility
Solubility of a substance can be expressed as the amount of materials that will
dissolve in the solvent with a given volume at a specified temperature and
pressure. If not specified the solvent is considered as water.

Purpose Method
• Determine of soluble • Refractometer (The
solid / brix determination of the
principles of the
refractive index)

• Example :
hand/desk
5) Color
-The sensation produced by the effect of light waves
striking the retina of eye. The color of something
depends mainly on which wavelengths of light is emits,
reflects or transmits.
- To give a distinctive character or quality to modify.
Cont..
 It is sensation / feeling that can be experienced when
the light radiation in the visible spectral range that
bounce on the retina. Without light we cannot see the
colour. The view of colour can be see when the object
produce, transfer / bounce the light in the certain
spectral range can be interpreted by eye, nerve and
brain respond to colour.
 Purpose Method
• i. Raw material
• - as maturity index • i. Subjective– visual
• - as spoilage index
• ii. Objective – example : Hunterlab
• ii. Product
• End point index
• example :
• frying potatoes
• oxygen point index during
processing
• example : high oxygen –
• the colour of the product become
darker.
• humidity index
• example : tomato powder-
• the colour become darker if high
• humidity
 Additive

Chemical
characteristics
testing

Heavy
pH
Metal
1) Additives
Food additives are substances or mixtures of materials that
can be inserted directly into the food or indirectly during
production, storage or packaging.

 According to Food Protection Committee food additive group

can be classified as :

 Acid, alkali, buffer, neutral substances

 preservative
 Color material
 Flavor and sweetness without nutrients
 Additional nutrients
 Emulsifier, stabilizer or thickeners.
CONT….
Purpose
• i. Maintain food quality
• ii. Improve storage quality
• iii. To ease the processing.
• iv. Increase the acceptable
Method
• Many methods of food
additives determination can
be use.
• The equipment that can be
use :
• Spectrophotometer
• High Performance Liquid
Chromatography (HPLC)
• Gas Chromatography (GC)
HPLC
SPECTROPHOTOMETER
2) pH
PURPOSES
 Food storage – indicate the acid effect as inhibitors of the growth of
microorganism and enzymes
 Hydrogen ion affect the degree of heat use in canning process for
commercial sterilization.
Example : vegetables and meats require high temperature, long
time while processing compare fresh fruits with high acid content.

 Varies of food physical characteristics are affected by pH value.

Example : texture properties and the ability of freezing for
toughening the gelatin gel and sugar acid pectin for jam.
Cont..
METHOD/EQUIPMENT
1) Universal indicator

2) Litmus paper

3) pH meter
Universal indicator

Litmus paper
pH meter
3) HEAVY METAL

Essential Metal Non Essential Metal

• Copper(Cu) - important to supply • Aluminium (Al) – not an important

nutrient or dangerous metal

• Zink (Zn) - can change the food
taste
• Iron (Fe) – catalyst the oxidation
reaction
• Boron (B) , Arsenic (As),
Plumbum (Pb)- always found in
seafood, pesticides and in can or
pipe
CONT…

Purpose Method

• Determining the food taste • The method used :

uniformity • AAS (Atomic Absorption
• Determining the oxidation Spectrophotometer
reaction in foods
• Determining the losses of vitamin
during reaction
• Detection the heavy metal which
is not require to present in food
(always found in imported food)
ATOMIC ABSORPTION SPECTROPHOTOMETER
 NAME ONE EQUIPMENT TO DETERMINE TYPE OF
HEAVY METAL
GIVE TWO EXAMPLES OF PHYSICAL
CHARACTERISTIC..?

WHAT IS THE EQUIPMENT TO BE USED TO MEASURE

DENSITY OF SUGAR?

WHAT IS ACCURACY???

GIVE 2 TYPES OF NON ESSENTIAL HEAVY METAL??

WHAT IS THE PURPOSES OF COLOR DETERMINATION

FOR RAW MATERIAL?

THANK YOU..SEE YOU NEXT

CHAPTER!!!=)