Question

- Normal text- Arial - 12 - BIUA CEAE 1 1. How is food evaluated scientifically and what are the different factors that come into play in this process? 2. What does high performance liquid chromatography measure and how is it used?! 3. Describe the difference between analytical and affective tests and give examples of each. 4. What are the general requirements for a taste panel? 5. What is viscosity and how it is used to test food quality? MacBook Air

Answer 1

1, FDA is a scientific regulatory agency for public safety and dietary supplements in US market. FDA invests significant resources for measuring, analyzing, development, original scientific research, bioinformatics, reference database development, risk analysis, and other activities. scientific discipline applied in food evaluation with the character of food and material that perceived by sense of smell, taste, sight, hearing, etc.
2, High performance liquid chromatography referred to as high-pressure liquid. It is technical analysis chemistry used to separate and it is a form of column chromatography that pumps a sample mixture in a solvent at high pressure by chromatographic packing material. It identifies compounds present in the sample that dissolved in a liquid in low concentration. It is used in many industrial and scientific applications. It is affordable, controls. chromatography instrumentation provides security features, reporting, and instrument validation increases productivity.
3, Analytic test detect product difference or character.
the affective test provides consumer levels of the products.
The affective test is not always the best approach to use, because it is expensive and making a difference to two samples costs more. consumer response for new products can be best for assessment.
example: Analytic test includes liquid particles counting to measure the distribution and size of particles in liquid samples.
Affective test example hedonic test that explains the consumer acceptance regarding product attributes, product acceptance, and competitions.
4, Taste panel is an end product before dispatching the products to the customers with the production process. it is a quality control checkpoint it identifies the problem products. It needs to mix skills and behavior. the required character includes the temperature of food product and the test should be carried out one hour before or after lunch. A panelist should avoid smoking, betel, vine chewing, intoxicants, cosmetics, flower hail oil at least half an hour before the test.