This book describes all the most common food analytical procedures in a clear and
logical way. A simple, but thorough, grounding to the subject is ensured by the provision
of easy-to-follow discussions of the theory behind the methods. International Standard
Organisation (ISO) methods are distilled and covered, where appropriate, in a manner
which allows for ease of use where absolute measurements are not required.
Written primarily for students of food science and technology, this textbook also has
application wherever the routine analysis of foods is either practised or studied.
- only book available at a price suited to students' pockets
- emphasises procedures for
improving the quality, presentation and assessment of analytical data
- sets out clearly
the necessary calculations required for obtaining the desired information
- all the important food analysis techniques are described, along with easy to follow explanations of the key theoretical and experimental aspects underpinning the techniques
Part 1 - Theory:
Assessment of analytical methods and data: Requirements and
choice of analytical methods. Presentation of data. Quality of data. Statistical assessment
of quality of data.
Principles of techniques used in food analysis: Classical methods.
Instrumental and modern methods.
Theory of analytical methods for specific food constituents:
Sampling. Moisture and water activity. Protein. Fats. Carbohydrates. Micronutrients. Food energy.
Part Two - Experimental.
Experimental procedures - estimation of major food
constituents: Laboratory safety. Sampling. Determination of moisture and total solids.
Determination of ash content. Determination of mineral elements in foods by atomic absorption
spectrophototmetry (ashing process). Determination of calcium in foods by permanganate titration.
Determination of phosphorus by the vanadate colorimetric method. Determination of phosphorus by
the molybdenum blue colorimetric method. Determination of iron by the bipyridyl colorimetric
method. Determination of nitrogen and protein by the Kjeldahl method using the Kjeltec instrument.
Determination of protein content by the formol titration. Determination of fat by the Soxhlet and
Soxtec methods. Determination of the fat content of dairy products by the Gerber method.
Determination of fat by the Mojonnier method. Determination of fat by the Rose-Gottlieb
method. Determination of fat by the Werner-Schmid method. Determination of the fat content
of cheese by the modified SBR (Schmid-Bondzynski-Ratzlaff) method. Determination of fat by
the Weibull-Berntrop/Weibull-Stoldt method. Determination of dietary fibre in foods by the
neutral detergent fibre method. Determination of dietary fibre by the Englyst enzymatic
instrumental method. Determination of dietary fibre in foods by the AOAC enzymatic gravimetric
method. Volumetric determination of sugars by copper reduction (Lane and Eynon method).
Volumetric determination of sugars by copper reduction (Lane and Eynon method - constant
volume modification). DNS colorimetric determination of available carbohydrates in foods.
Determination of lactose in milk by the Chloramine-T method. Determination of the lactose
content of milk by polarimetry. Determination of lactose in cheese by the phenol colorimetric
method. Identification and determination of sugars in milk products by HPLC. Calculation of
the calorific value of foods.
General food studies: Determination of ascorbic acid by titration.
Gas chromatic study of the fatty acid composition of fats. Determination of the iodine value of
fats and oils. Determination of the saponification value of fats. Determination of sulphur dioxide
by iodine titration. Determination of total sulphur dioxide (free and combined) using distillation
methods. Determination of the salt content of dairy products (Volhard method). Determination of
the salt content of brine (Mohr titration). Titrimetric determination of the chloride content of
meat products. Colorimetric determination of nitrates nad nitrites in meat products and brine.
Spectrophotometric determination of antioxidants. Extraction and colorimetric estimation of
gallates. Determination of alcohol in beverages by gas chromatography. Determination of alcohol
by the distillation method. Titratable acidity of fruit juices. Determination of the acetic
acid content of vinegar. Acidity measurements in dairy products. Determination of L-lactic
acid in cheese by an enzymatic method.