Presented by

INTRODUCTION
CHARLES TAN, RND
TO FOOD Faculty, Nutrition
ANALYSIS and Arts Dept.
CHIM-OLFU; ICT-UDM

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Criteria for Selecting an Analytical Technique

• Precision • Sensitivity
• Accuracy • Specificity
• Reproducibility • Safety
• Simplicity • Destructive/ Non-
• Cost destructive
• Speed • On-line/off-line
• Official Approval
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Criteria for Selecting an Analytical Technique

• Precision -
 refers to how
close
measurements
of the same
item are to each
other.
• Accuracy -
refers to how
close a 3
Criteria for Selecting an Analytical Technique

Repeatability - measures the Reproducibility -  measures

variation in measurements taken whether an entire study or
by a single instrument or person experiment can be reproduced in
under the same conditions its entirety. 4

Data QUALITY refers to
the state of qualitative or
quantitative pieces of
information.
COST is the value of
money that has been used
up to produce something
or deliver a service, and
hence is not available for
SPEED is the amount of
time it takes to perceive
information, process
information and/or
formulate or enact a
response.
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 Criteria for Selecting an
Analytical Technique
• There are many techniques to analyze foods but
each has drawbacks or compromises.
• You must select the technique that is required or
fits into your system.
• For example, the most accurate techniques
generally take longer to perform and you may not
have the time if the food product you are making
requires “real time” results such as in the
formulation of processed meats.
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