Analytical Methodologies of Food - Coggle Diagram
Analytical Methodologies of Food
Sampling Techniques in Foods
Variation of sampling techniques based on the type of food, quantity, and container.
Use of sterilized containers and materials for sample collection.
Sterilization process and measures to protect materials.
Definition and Objectives of Food Sampling
Objectives of food control systems.
Role of the Inspector
Importance of the inspector's role in the integrity of the food control system.
Importance of Sampling in Legal Actions
Timelines and procedures for taking samples in legal actions.
Concept of sampling in food control.
Sampling methods for different types of foods.
Intentional Sampling vs. Representative Sampling
Difference between intentional and representative sampling.
Importance of representativeness in sampling.
Inspection Sampling: Parameters for Determining Conformity
Considerations when selecting sampling plans.
Parameters for determining lot conformity.
Ensuring Sample Integrity
Use of sterilized utensils and containers.
Procedures to ensure sample integrity.
Use of record-keeping documents for batch transportation.
Issuance of record-keeping documents by the competent authority.
Preliminary Information Needed in the Design of a Sampling Plan
Contents and necessary details in a sampling plan.
Process of official sample collection and its relationship to analysis.
Definition of foods for special diets.
Differentiation in composition and characteristics of these foods.
Food Sample Preparation
Sample preparation treatments for dry foods, wet solids, and fluids.
Subsampling: Homogenization and Sample Size Reduction
Homogenization and reduction processes in solids and liquids.
Conservation Treatments: Physical and Chemical Methods
Conservation methods such as boiling, sterilization, pasteurization, and others.
Non-chromatographic separation techniques, such as distillation, centrifugation, paper chromatography, and decantation.
Methods for eliminating proteins in food analysis, such as the Kjeldahl method.
Solid-phase extraction (SPE) techniques for removing colorants in samples.
Organic Matter Elimination
Procedures for eliminating organic matter and dealcoholization in food analysis.