Assessment of Food Testing and Quality Control Techniques

This document presents a comprehensive solution to a food testing assignment, covering a wide range of topics related to food science and quality control. The assignment addresses various aspects, starting with the classification of tests, including visual, physical/mechanical, chemical, microbiological, molecular, and sensory testing methods, along with their purposes. It then delves into the stages of testing, suitable test stages, and the importance of health and safety protocols in a food testing laboratory. The solution further examines waste management, ethical considerations, and sample preparation methods for different food products, such as milk, cornflakes, carbonated drinks, and flour. Detailed explanations of storage methods for various food products, like biscuits, crisps, and fresh fish, are provided. The assignment also explores the functionality of a colorimeter, the importance of calibration, and how to address issues like pH decline. The document also includes analysis of data, and the identification of food additives, like Tartrazine. Finally, it concludes with an assessment of batch acceptance based on given specifications. Overall, the document serves as a complete resource for food science students to understand and apply food testing and quality control techniques.

ASSESSMENT

Table of Contents
QUESTION 1...................................................................................................................................1
QUESTION 2...................................................................................................................................3
QUESTION 3...................................................................................................................................3
QUESTION 4...................................................................................................................................4
QUESTION 5...................................................................................................................................5
QUESTION 6...................................................................................................................................6
QUESTION 7...................................................................................................................................6
QUESTION 8...................................................................................................................................9
QUESTION 9...................................................................................................................................9
QUESTION 10...............................................................................................................................10
QUESTION 11...............................................................................................................................10
QUESTION 12...............................................................................................................................11
QUESTION 13...............................................................................................................................11
QUESTION 14...............................................................................................................................11
QUESTION 15...............................................................................................................................12
QUESTION 16...............................................................................................................................12

QUESTION 1
Test classification Test method name Purpose for performing test
method
Visual tests of content and
package
Visual inspection or visual
testing
This is one of the oldest and
basic method which can be
used for the inspection. This
can be helpful to get ensure
whether which can help to
ensure that whether they have
followed the standard or not.
Physical/ mechanical test Thermal stability test This can allow to get ensure
that either food material is
good and have specified
quantity of material which can
be used. This can have
purpose to collection of
reaction rate. This can also
help in determining the
expiration of food product
claim.
Chemical test Mass spectrometry (MS) This is the one which can have
used for identifying the
contaminants like antibiotics,
dyes, antibiotics, illegal
compounds. This have the
purpose for food testing which
can include illegal
compounds, chemical
adulterants and others. This
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include the nutritional aspect,
food quality that also include
the macronutrients profile and
micronutrients profile along
with nutraceutical active
compounds.
Microbiological test Direct examination This can be effective and help
in examining foods which
have the possibility to detect if
any presence of micro-
organisms. This can have
purpose to detect the presence
of micro-organism through
directly looking into the
sample under microscope.
Molecular test Polymerase chain reaction This can be helpful in food
microbiology that used for the
identification of isolated
bacterial strains. This is
effective and help to identify
the presence of human
pathogens like E. coli,
Salmonella and many more.
Sensory testing Food sensory testing This can include the senses
which are effective for the
objective evaluation of food
materials. This method have
the potential to assess the
flovor quality of food which
can help to evaluate what their
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consumer are going to
perceive. This can include
subjective method where one
customer can accept it or
another consumer cannot
accept it.
Thermal tests including
stability of products and
effectiveness of heat
treatments
Thermal analysis This can help to analyse the
temperature and time which
include physical changes
when food is heated. This is
the method which can help to
determine the expiration date
of the product. This also
includes the food stability
testing which are very
important along with paly a
big part in the food industry.
QUESTION 2
Stage in process Example material/process
stage/product
Suitable test
Raw materials Flour Physical test
I n-process Milling Alveograph test
Finished product Cakes Inserting toothpick
QUESTION 3
X Take reasonable care of your own health and safety, and the health and safety of others
X Follow health and safety procedures, instructions and rules
X Report health and safety hazards, injuries and incidents
X Use safety equipment and personal protective equipment, as instructed
X Leave the workplace in a safe condition
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QUESTION 4
Sign Meaning
Safety glasses
Face shield
Glove required
Boot required
Hearing protection
Protective clothing
Food and drink prohibited
Wash hands
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Danger tag
First aid
Fire Extinguisher
Environmental hazard
QUESTION 5
a. There are different wastes which are generated within the testing laboratory which
include the chemical waste, pathological waste which includes as large tissue and
infectious waste which are also known as biohazard.
b. There are some of the chemical waste which includes trash disposal of non-hazardous
materials along with acid-base neutralisation which are followed by sewer disposal. This
may also include the solid food, glass, paper, cardboard, metal and plastic.
c. There is various generated non-recyclable waste which can be disposed to minimise the
environmental impact. This may include different hazardous along with non-hazardous
waste.
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Recycling- This is the first way which can be effective and can contain every type of
waste like plastic, glass, paper and others.
Composting- This is the food waste which can include the fuel for garden which can help
in composting for plants and garden. This can also help in limiting the carbon footprint.
Reusing- This include shopping bags which should be reuse after used once. This can be
effective and allow to get better and effective response towards the wood, metal and
glass.
Anaerobic digestion- This is natural process which include the plant and animal
materials that can be broken down through using micro-organisms in absence of air. This
can have used as renewable heat source for power.
QUESTION 6
TRUE FALSE
Laboratory test results must remain confidential, between testing
laboratory and client requesting test.
✔
I prioritise my testing schedule based on who is my favourite client, ✔
I tell all my friends and family about the new products I am testing.
These products were supplied by a client and not yet released on the
market.
✔
We use an outdated inaccurate test method for some clients rather
than the new expensive but more accurate one for our premium
clients because we can charge them more.
✔
When samples come in for urgent testing, we just ignore this as the
client requesting the test has no right to demand tests be done
quickly.
✔
QUESTION 7
Food product Sample preparation method
Un-homogenised milk test for lactose In order to measure the un homogenised milk
test for the lactose. The boil sample of small
amount of milk in a spoon, test tube of either
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other suitable container. In addition, if there is
any clotting, coagulation or the precipitation,
the milk is used to fail the test. The heavy
contamination in the freshly drawn cannot be
detected when they show the aspect of acidity
which is below 0.20 to 0.26 percent lactic acid.
Cornflake in packet to be testes for moisture In the term of food sample, the solid food is
usually mixed method with sterile diluent in
mechanical blender in order to obtained
homogenous suspension. In addition, the
example, when 10 gram of the food is added
with the 100 ml of diluent with the 10-1 dilution
which is must obtained.
Carbonated soft drink for soluble solid The determination of the carbonated soft drink
for the soluble solid is analysed by the test.
Therefore, idenitifcation of total soluble solid
which is usually generally carried that is
carried by the destructive method. In this, they
are requiring laboratory testing, rather the
method is usually damage fruits. However, the
destructive method is well focused on the TSS
measurement that is usually performed by the
refractometer.
Juice from whole fruits like citrus fruits for the
titratable acidity.
The titration method is well used with the
homogenous mixture where the solubility is
determined. The titration method is used to
perform with the small sample of juice which
is titrated with the sodium chloride 0.1 M
where the pink colour obtained after the
titration.
Flour from 100 kg bag In order to test the quality of flour, the
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alveograph test measure where the resistance
of the bubble of dough is expanded. The wet
gluten protein in the context of flour. The
starch properties of the flour are that is
measured by the amylograph and the rapid
visco analyser test.
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QUESTION 8
Food product Storage
Dry biscuits (absorb moisture very easily from
the air)
They are stored in closed container on dry
place.
Potato crisps (high in fat which can be oxidised
and can easily absorb moisture from the air)
They are stored in close container on the dry
place that resistant towards the dryness.
Fresh fish (microbial unstable, enzymes are
active and can break down proteins)
In the cold places.
Sugar syrup (absorbs moisture very easily from
the air)
They are stored in the air tight container and
place to refrigerator.
Freshly pulped apple (easily undergoes
enzymatic reactions)
In the close container and that reduce the
oxygen fraction within the container.
QUESTION 9
1: State name and what the equipment/ instrument is designed to measure (it's purpose)?
Colorimeter is used as equipment that is used in the photochemical analysis and
quantitative estimation of the substance such as blood sugar and many more.
2: State the key parts/components used and their function - you may include a picture/ diagram,
or you can list
There is some essential part of colorimeter which include a light source, aperture, set of
coloured working solution, cuvette to hold the working solution, detector and display.
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Figure 1 Colorimeter
3: Explain very briefly how instrument works to perform a measurement
The instrument is usually work with the three main component such as light source, a
cuvette containing sample solution and the photocell for the detection the light which is usually
passed through the aspect of solution. They usually measure the light absorbance that how much
light is absorbed and the transmission of the light is happening. It helps to done by liquid which
by analysing the intensity of colour.
4: Describe the effect test variables such as temperature and sample test size, have on test results.
The effect in the colorimeter well state that the temperature is higher the absorbance is also
higher and also vice versa. Therefore, the sample test is greater the power of test is also higher.
QUESTION 10
It is usually undertaken in the unbroken chain and show the aspect of calibration which is help to
show their participation in order to measure the measurement which is uncertain and linking with
the reasonable reference and provide the proper relevance and evidence which is well certified
that the material is used to refers.
QUESTION 11
1: Source of issue: Decline in the pH
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