Chemical Analysis in Foods
A series of tests and analyzes are performed to determine many factors such as nutritional value, shelf life, microbiological load in foods. Food analyzes can be grouped into three categories: physical, chemical and microbiological. Chemical tests carried out in foods are carried out quantitatively and qualitatively. While the presence or absence of compounds, ions or elements in foods is determined by qualitative tests in foods, the amounts of compounds, ions or elements detected in quantitative analyzes are determined.
Chemical analyzes of foods can be listed as follows:
- Fat Determination
- Determination of Total Dry Matter
- Protein Determination
- Determination of Acidity
- Determination of Iodine Count
- Determination of Ascorbic Acid
- Ash Determination
- Determination of Sulfur Dioxide (SO2)
- Determination of Total Heavy Metal (as Lead)
- Determination of Nitrate and Nitrite
- Determination of Carbohydrate and Energy Value
- Determination of Monosodium Glutamate (MSG)
- Dietary Fiber Determination
- Total Fat Determination
- Determination of Total Sugar, Invert Sugar and Sucrose
- Determination of Salt
- Starch Search
- Mineral Determination
- Determination of Trans Fatty Acid Isomers
- Honey Analysis
- Dioxin Analysis
