Chapter 2. Basic knowledge of food analysis
Chapter 2. Basic knowledge of food analysis
Preface • General procedure of food analysis: • Collection, preparation and preservation of sample → pretreatment of sample → analysis → deal with the data → write report
Preface • General procedure of food analysis: • Collection, preparation and preservation of sample → pretreatment of sample → analysis → deal with the data → write report
Section 1. Collection, preparation and preservation of sample 1. Sampling 1. 1 Definition: choose a part of representative sample from the large number analytical object as testing sample
Section 1. Collection, preparation and preservation of sample 1. Sampling 1. 1 Definition: choose a part of representative sample from the large number analytical object as testing sample
1.2 Importance of proper sampling 1) For the same kind of food, its composition and content maybe different for the different of breed, producing area or storage condition. 2) For the same analytical object, the composition and content in different position of object maybe different. So if sampling method is improper, the analytical result would be wrong
1.2 Importance of proper sampling 1) For the same kind of food, its composition and content maybe different for the different of breed, producing area or storage condition. 2) For the same analytical object, the composition and content in different position of object maybe different. So if sampling method is improper, the analytical result would be wrong
1.3 Principle of right sampling • 1) Representative • 2) Keep the original condition of sample
1.3 Principle of right sampling • 1) Representative • 2) Keep the original condition of sample