Physical Analysis in Foods
Physical analyzes are generally performed for two purposes:• To reduce health risks
• To determine whether the product is fit for consumption
In addition, physical analyzes are of great importance in terms of ensuring that the products offered to the market fit a certain standard. With physical analysis, it is determined whether there are foreign substances in the raw material and processed product, the products are classified and the storage conditions of the products are determined.
Within the scope of physical analysis, many different analyzes are made. A few of them can be counted as follows:
• Moisture determination
• Ash determination
• Determination of sensory characteristics
• Foreign matter determination
• Determination of dissolved solids amount
• Bad grain
• Determination of solubility in water
• Determination of wet and dry gluten content
• Determination of raw ash
• Weight control
• Determination of total ash, water-soluble and water-insoluble ash
• The amount of rotten core, moldy core and foreign matter
• Determination of resistance to sudden temperature change
• Dry matter determination
