LESSON 3: Quality Control Parameters

Introduction

Quality control parameters are quantitative measures of the physical and chemical characteristics of
processed food. This lesson will discuss what these parameters are and how to measure them.

1. Total Soluble Solid

2. Temperature

3. Salinity

4. Moisture Content

5. Water Activity

6. pH

TOPIC 1: Total Soluble Solid

Definition: Refers to sugar content in solutions wherein sugar is the major component (honey, juice,
syrup).

Importance: determining the sugar content of the fruit

Instrument for measurement: Refractometer

Unit of measure: degree Brix

Method of measurement: (Trial 1 + Trial 2 + Trial 3)/3 = Brix

TOPIC 2: Temperature

Definition: refers to the coldness or hotness of an object or substance.

Importance: determining whether or not food is being cooked to a safe minimum internal temperature
to destroy any harmful microorganisms

Instrument for measurement: Thermometer

Unit of measurement: Celsius or Fahrenheit

Method of measurement:

Meat: Insert 2 to 2 ½ inches deep into the thickest part of the food and read in 1 to 2 minutes.

Thermometer: Leave in the side of the pot

while the raw materials are being cooked

for monitoring.
TOPIC 3: Salinity

TOPIC 4: Moisture Content

TOPIC 5: Water Activity (Aw)

.
TOPIC 6: pH