INTRODUCTION OF FOOD QUALITY

Assoc Prof CHU KY SON

Assoc. Prof. Vu Thu Trang
Email: son.chuky@hust.edu.vn
VIỆN CÔNG NGHỆ SINH HỌC & CÔNG NGHỆ THỰC PHẨM
SCHOOL OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
 FOOD QUALITY

• Food quality is the quality characteristics of food that is

acceptable to consumers.
• Quality can be defined as combinations of attributes or
characteristics of a product that have significance in
determining the degree of acceptability of that product to the
consumer.
• It can also be said as measure of purity, strength,
physicochemical & oregano-leptic characteristic of food
products but the classical definition of quality is composite of
these characters that differentiate between individual units
of the products & have significance in determining the
degree of acceptability of that unit by the user
• Food quality is an important food manufacturing
requirement, because food consumers are susceptible to
any form of contamination that may occur during
the manufacturing process.
 QUALITY EVALUATION

THREE METHODS:
Subjective method
Objective method
Microscopic method
1. Subjective Method; Evaluating quality are based on
opinion of the investigators. it includes sense organs. It is
usually a physiological reaction which is a result of past
training, experience of the individual influence of personal
preference & power of perception. It is also referred as
subjective or sensory method e.g. flavor, color, touch, odour
and taste.
 QUALITY EVALUATION

2. Objective method: objective methods of quality are based

on observations from which the human perception is
excluded. They are based on scientific tests.
• Physical methods: This is perhaps the quickest method s
are generally. They are concerned with such attributes of
product quality as size, texture, color, consistency
imperfections or they may be concerned with process
variables like headspace, fill, drained weight, or vacuum.
• Chemical methods: Standard analysis methods are
generally used for quantitative chemical evaluation in most
cases, but these chemical analysis are often too long &
tedious as a result industries have developed method
termed as quick test for such as those for: enzymes,
moisture, fiber, pH or acidity
 QUALITY EVALUATION

3. Microscopic method
• They have excellent application in a quality control
programme because they help in determination of
microbial count, spoilage protection in fresh and
processed products and can differentiate between cell
types and organisms. These methods can be divided
into two categories
• Adulteration & contamination
• Examination will indicate the presence of molds, insects,
excreta or foreign material. Each test is specific.
• Differentiation between cell type, tissue type of
various stored foods.
 QUALITY CHARACTERISTICS OF FOOD

• Every food product has characteristics measurable by sensory

evaluation methods; physical, chemical, microbiological and nutritional
test methods.
• The quality characteristics of food can be classified into 2 groups:
1. PHYSICAL CHARACTERISTICS
• When we selecting and eating foods, we use all of our physical
senses, including sight, touch, smell, taste and hearing.
• Food quality detectable by our senses can be divided into three main
categories:
• Physical characteristics Hidden characteristics
♣ Flavour ♣ Chemical Composition
♣ Odour ♣ Nutritional Value
♣ Colour ♣ Microbial Safety
♣ Texture, Viscosity, Consistency
 PHYSICAL CHARACTERISTICS

• When we selecting and eating foods, we use all of our

physical senses, including sight, touch, smell, taste and
hearing. Food quality detectable by our senses can be
divided into three main categories:
• Appearance factors
• Textural factors
• Flavor factors
APPEARANCE FACTORS
 APPEARANCE FACTORS

• Size and shape: The size and shape of food products

are appearance factors that greatly influence the initial
impressions of the consumer.
• These sensory attributes should not be overlooked, they
are very much useful in grading and sizing in food
manufacturing process and they ensure uniformity and
also facilitate the process of buying and selling.
• Size and shape can easily be measured. Fruits and
vegetables can be graded for size by the openings they
will pass through.
• Shape can include the degree of curvature and machines
can be designed specifically.
 APPEARANCE FACTORS

• Colour and gloss: Food color not only helps to

determine quality but it can be used as an index of
spoilage or ripeness or maturity. For example, End point
in potato frying can be determined by colour change.
• Ideal harvest time can be determined by colour. Visual
observations sometimes followed by comparison to
standard colour chart can be used for colour.
• Many types of colour changes can also be accurately
measured in the laboratory (colorimeters, chromameters).
Color

Important factor of food

Changes during food processing
Changes during storages
Some of food does not have
specific color
 Color

Caramelization

Caramelization or caramelisation is the

browning of sugar, a process used extensively
in cooking for the resulting sweet nutty flavor
and brown color.

The brown colors are produced by three

groups of polymers: caramelans (C24H36O18),
caramelens (C36H50O25), and caramelins
(C125H188O80).

As the process occurs, volatile chemicals such

as diacetyl are released, producing the
characteristic caramel flavor.
Maillard reaction
A chemical reaction between amino acids and reducing sugars that gives
browned food its distinctive flavor.

French chemist Louis Camille Maillard, who

first described it in 1912 while attempting to
reproduce biological protein synthesis.

In the cooking process, Maillard reactions can

produce hundreds of different flavor
compounds depending on the chemical
constituents in the food, the temperature, the
cooking time, and the presence of air.
Glossy

Gloss is important to the attractiveness of

gelatin desserts, buttered vegetables, and
coated fruits. As with colour, there are light
measuring instruments that can quantitatively
define shine and gloss of a food surface.
 APPEARANCE FACTORS

• Consistency
• Consistency is an appearance factor even if it may
also be considered as a textural quality attribute. A
syrup may be viscous, thin or thick.
• Consistency is measured by viscosity, higher viscosity
products being of higher consistency and lower
viscosity being of lower consistency.
• The simplest method to measure consistency is to
measure the time it takes for the food to run through a
small hole of a known diameter.
• Viscometers ranging from quite simple to highly
sophisticated electronic instruments can be used to
measure viscosity.
TEXTURAL FACTORS
 TEXTURAL FACTORS

• Texture refers to those qualities of foods that can be felt

with the fingers, the tongue, the palate or the teeth. We
expect potato crackers to be crisp.
• Technological advances have enabled food scientists to
measure the textural properties of food without relying
solely on the human senses.
• Simple equipments like firmness tester can give an
indication of the firmness of a fruit.
• The texturometer is a device composed of moving parts
which stimulate the motion of the teeth when chewing,
thereby enabling it to provide information regarding the
hardness, cohesiveness, elasticity and adhesiveness of a
product
TEXTURAL FACTORS
Taste
FLAVOUR FACTORS
 FLAVOUR FACTORS

• Flavour is defined as the sensation felt when a material is

placed inside the mouth and is essentially perceived by
the senses of taste and smell.
• Sensations perceived by the tongue include sweet, sour,
salty and bitter.
• Certain regions of the tongue are most susceptible to each
of the following tastes. The apparatus responsible for taste
sensitivity is theTASTE BUD. The nose perceives aromas.
Flavour can be measured in various ways depending on
the objectives.
 FLAVOUR FACTORS

• Gas chromatography can be used to measure volatile

compounds.
• Some flavour contributing compounds can be measured
chemically or physically with other instruments. For
example: salt (conductivity, saltometer), sugar (refractive
index), acidity (titration).
• Sensory evaluation is commonly used to determine
flavours and aromas. Flavour is a combination of taste and
smell and is subjective and therefore hard to measure.
• Since people differ in their sensitivity to detect different
tastes and odours, and even if the latter can be detected,
people differ in their preferences,sometimes resulting in
differences of opinion.
 HIDDEN CHARACTERISTICS OF FOOD

• Three very important quality factors that may not always be apparent by
sensory evaluation are nutritive value, chemical composition and
microbiological quality.

Nutritive value and chemical composition

• Foods are substances which when eaten and absorbed by the body,
produce energy, promote growth and repair of tissues or regulate body
processes.
• The chemical components of food, which perform these
functions, are called nutrients. The six types of nutrients are proteins,
carbohydrates, fats, water, minerals and vitamins.
• Proximate Analysis gives an indication of the major nutrients in the foods
(moisture, protein, fat, ash, crude fiber and carbohydrate). Changes in food
can be monitored by determining the chemical composition of foods:
rancidity of oils, formation of histamine, and saturation of oil during frying.
 HIDDEN CHARACTERISTICS OF FOOD

• Unlike the physical characteristics, these hidden attributes

of food can neither be seen nor felt and are measurable
only by standard tests.
• There are a wide range of assays and techniques and
instrumentation available for analysis of foods.
 IMPORTANCE OF FOOD ANALYSIS

• Detection of adulteration. The compliance of foodstuffs

within legal & prescribed manufacturing limits.
• The control of the quality of raw materials.
• The control of processed foodstuffs.
• The deterioration of foodstuffs on storage.
• The determination of the nutritive value of foodstuffs.
• The determination of additives and contamination
 MICROBIAL QUALITY

• Microbiological aspects of quality control include not only

the detection contaminants in foods but also of others
properties that may directly affect a process or a product.
• The microbiological quality of the raw material has a
significant impact on the quality on the finished product.
• Excessively high total counts of mould mycelia in fruits
and vegetables for canning or freezing indicate an inferior
quality that is carried over to the final product.
• The presence of large number of thermodurics
(microorganisms that can endure heat and are thus able
to survive pasteurisation) in raw milk may yield
pasteurised milk that does not meet bacterial standards.
 MICROBIAL QUALITY

• As other raw materials such as sugar, salt, starch and

spices may contribute to the total microbial load, they
should be examined to ascertain that they meet
specifications for the maximum allowable number of
microorganisms.
• Sanitary quality is usually measured by counts of bacteria,
yeast, and mould, insect fragments. Micro analytical testing
carried out with the aid of microscope detects the presence
of extraneous materials.
 CONSTRAINS

• In order to maintain food quality we have considered certain

parameters:
• Raw Material should be maintained as per specifications &
accordance to need. Food processing industry should be
able to utilize over market and entire food commodities only if
they don’t improve the health of consumer.
• Processing: processing is the safety of any processed food
depends on how adequate the processing is a function of
time.
• Environmental sanitation: control of environmental factors
can be provided a major contribution to the quality & safety of
the processed food .The contamination can find their entry in
the finished products through many sources like equipment,
packaging, transporting material, machines and personal
equipments.
 CONSTRAINS

• Handling & Distribution; food products should be handled

properly and the quality of the product should be maintained
during transportation, storage and packaging.
• Consumer ; should be educated & about their rights & the
type quality what they are purchasing & nobody should be
made to pay for the same service or commodities which he is
not receiving consumer standards are very important for any
industry . Such standards assure more significance. If the
food processing sector involved aims & export & foreign
markets
Food quality

- Sensory value
- Nutritive value
- Food satefy: Microorganism aspect; contaminated…

Tetrodotoxin Bufotoxin
Food quality
• Factors effect to food quality

Nutrition Technology
Hygene Service
Sensory

Food Quality
 REFERENCES

1. P.J. Fellows, 2017, Food Processing Technology: Principles

and Practice, Fourth Edition, Woodhead Publishing, ISBN:
978-0-08-101907-8
2. Potter, N.N, Hotchkiss, J.H 1998. Food Science. 5th Edition.
Aspen Publishers, Inc. Maryland USA
3. Ronsivalli, L.J and Vieira, E.R. 1999. Elementary Food
Science. 4th Edition. Van Nostrand Reinhold, New York
4. Roshina Rabail 2019. Introduction to Food Science and
Technology.
5. Bellal Hossain, 2020. Introduction to Food Science and
Technology, Daffodil International University
FOOD PROCESSING

Raw material

• Mechanical process
Process
• Heating process
• Biological process

Packaging

Product
Mechanical processes
• 2.1.1 Thu hoạch và vận chuyển/ Harvesting and conveying
• 2.1.2 Phân loại và làm sạch/ Cleaning, sorting, grading, peeling
• 2.1.3 Làm nhỏ nguyên liệu/ size reduction
• 2.1.4 Phân tách / Seperation
• 2.1.5 Phối trộn, đồng hóa/ Mixing and homogenizing
• Mechanical processes do not
change the chemical
composition of raw materials or
semi-products, but support for
futher processing.
Food Processing
• heating processes in food manufacture
• 2.2.1 Đun nóng, chần, hấp/ Boiling, blanching, steaming
• 2.2.2 Sấy, hun khói/ Drying and Smocking
• 2.2.3. Nướng/ Baking
• 2.2.4. Chiên, rán/ Frying
• 2.2.5. Sao, rang/ Roasting
• 2.2.6. Cô đặc/ Evaporation
• 2.2.7 Thanh trùng, tiệt trùng/ Pasteurization and sterilization

Heating is the process of increasing the temperature

from the initial temperature to a given final
temperature in which the final temperature is higher
than the initial one.
Biological processes in food manufacture
• 2.3.1. Các quá trinh chuyển hóa nhờ enzyme xúc tác / The metabolism
process by enzyme
• 2.3.2. Các quá trình sinh tổng hợp enzyme từ hạt nảy mầm/ Enzyme
biosynthesis from the seed germination
• 2.3.3. Các quá trình sinh tổng hợp enzyme từ vi sinh vật/ Enzyme
biosynthesis from microorganism
• 2.3.4. Quá trình lên men/ Fermentation process