Control and Analysis for Food and Agricultural Products by Kavita Marwaha

By Kavita Marwaha

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Major print errors, slippage. No glue, if applicable. Labels showing major faults should not be used and should be returned to the printer. Minor faults include: Detectable but acceptable colour variations. - Size error but label usable. 40 Control and Analysis for Food and Agricultural Products Minor colour registration errors. Labels with minor faults may be used but the problems should be discussed with the printer and possibly a reduction in price negotiated. Loaf Volume Measurement It is usual to use a simple device in which the displacement of rapeseed or mustard seed is measured.

Seal strength: Samples of film should be heat sealed and the seal strength checked by pulling the seal apart. The same test should be applied to made-up bags. Curl: This causes the film to curl up rather than lay flat. It is caused by the film being poorly stored, particularly in conditions that are too damp or too dry. pH Measurement pH is a scale that is used to describe acidity (pH 1-6), neutrality (pH 7) or alkalinity (pH 814). There are two methods of measuring the pH of a sample of liquid food: the simplest and cheapest is to dip a piece of pH paper into the sample.

The choice of a particular sampling plan depends on the purpose of the analysis, the property to be measured, the nature of the total population and of the individual samples, and the type of analytical technique used to characterise the samples. , the Association of Official Analytical Chemists (AOAC). PURPOSE OF ANALYSIS The first thing to decide when choosing a suitable sampling plan is the purpose of the analysis. Samples are analysed for a number of different reasons in the food industry and this affects the type of sampling plan used: Official samples: Samples may be selected for official or legal requirements by government laboratories.

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