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Category Archives: Food Analysis
Easy, Routine and Economical Moisture Analysis
These method is useful for routine drying where the moisture content of product is crucial. Laboratory moisture analysis is costly and time consuming. On the other hand, moisture content of sample can be approximated using weighing scale and a piece … READ
Water Activity of Meat Products and Limiting Values for Microbial Growth
Water activity ( aw) is the term for the amount of free (not chemically or physically bound) water, which is available for the growth of microorganisms. This information is particularly important, as higher amounts of free water favour the growth … READ
How to Measure Meat pH (Value)
pH Measurement A simple method to measure pH values of meat (provided by University of Nebraska) 1. Calibrate the pH meter using pH 7 and pH 4 standardization buffers. 2. Cut meat sample into small pieces and weight approximatley 10 … READ
Salometer
A Salometer is an instrument for measuring the amount of salt present in any given solution. It has a graduated scale of 0° – 100°S, where 1°S is about 0.26% salt at the salometer’s calibration temperature. This instrument is similar … READ
How to Use Pearson’s Square
The following example was excerpted from the work of Matt Mathews Pearson’s Square may be used for the following purposes: 1. Adding sugar syrup to increase the potential alcohol of a must 2. Sweetening a dry wine with sugar syrup … READ
Determination of Alcohol Content
Follow this steps if you want to measure alcohol contents of the following products for labeling or quality assurance purposes. Balimbing Wine Dragon Fruit Cider Coconut Lambanog 1. Fill 250 ml wine solution into ball flask. Fit into distillation setup. … READ
Determination of Titrable Acidity and pH
This is my second installment of food analytical methods for quality control purposes. The first one is Sugar Determination by Refractometer. Please bear with me, there are more to come. The two next methods are useful for pH and titrable … READ