Food Analysis-2

PRINCIPLES AND METHODS OF FOOD ANALYSIS

• In the Quality control analysis two major divisions-Qualitative and quantitative
analysis are involved .
• The procedures of qualitative analysis aim at identifying and determining the
approximate amounts of the constituents present in a substance whereas, the
procedures of quantitative analysis are concerned with determining the exact
amount of constituents present. Therefore for arriving at a complete picture of
analysis, the sample must include both qualitative and quantitative analysis.
• Various methods have been developed for arriving at the proximate composition of
food items either in raw or finished shapes. However, basically these methods can
be divided in to four major groups:
1. Gravimetric methods
2. Titrimetric methods
3. Photometric methods and
4. Electrical methods
 GRAVIMETRIC METHODS
• The gravimetric determinations are entirely based upon the
concept of weight. In these procedures, the original substance
is weighed, and from it the constituent in which we are
interested is isolated and also weighed. From the two weights
the amount of the desired constituent is calculated.
a. Precipitation methods (Ex; Determination of Ca as CaO)
b. Volatilization methods (Ex; Determination of Moisture)
c. Electro deposition methods (Ex; Electroplating)
 TITRIMETRIC METHODS
• The titrimetric determinations are made by measuring the volume of a
standard reagent reacting with the desired constituent in a definite
chemical reaction.
• The amount of the constituent may be obtained from the weight of the
original sample and the mill equivalents of the standard solution used in
the titration.
• Precisely, the measurement of the volume of a solution of known
composition is required to react quantitatively with the unknown
constituent, also known as volumetric methods of analysis.
a. Acid –base titrations
b. Precipitation titrations
c. Oxidation-reduction titrations
d. Complexometric titration
 PHOTOMETRIC METHODS
• The substance to be determined is converted to a compound which imparts a distinctive
color to its solution. The intensity of the color of an unknown solution is compared with
standard solution containing known amounts of the colored compound. Such a
comparison may provide an estimation of percentage composition. The measurement may
also involved the wavelength or the intensity of radiant energy. This may be divided into
categories based either on the type of interaction of radiant energy with matter:
a. Absorption
b. Emission
c. Diffraction
d. Refraction
Or alternatively, in terms of the wavelength range of radiant energy which is involved:
a. Infrared
b. Visible (Colorimetric analysis)
c. Ultra-Violet
d. X-Ray
 ELECTRICAL METHODS
• Among these methods, can list the measurements of certain basic electrical
properties such as potential, conductance, quantity and capacitance.
• A correlation of these physical measurements with concentrations, for known and
unknowns, provides a means for quantitative evaluations.
• Further these methods depend on the measurement of some fundamental electrical
quantity such as:
a. Voltage
b. Resistance
c. Current
 OTHER METHODS OF ANALYSIS

1. Macro -analysis : Determinations involving 0.1g or more of sample

2. Semi-Macro analysis : Determinations involving 0.01 to 0.1 g of sample
3. Micro-analysis : Determinations involving 0.001 to 0.01 g of sample
4. Ultra-Microanalysis: Determinations involving less than 0.001g
5. Major constituents: 1.0 percent or more of sample
6. Minor constituents: 0.01to 1.0 percent of sample
7. Trace Constituents: less than 0.01 percent of the sample
Thanks