MEASUREMENT TECHNIQUES
AND ACCURACY
IN FOOD TECHNOLOGY
Ensuring Quality and Consistency in Food Production
INTRODUCTION TO MEASUREMENT IN FOOD TECHNOLOGY
∙ Definition: Measuring quantity, quality, and
characteristics in food products.
∙ Importance: Ensures consistency, safety, and quality.
• Measuring quantity, quality, and characteristics in food products" refers to different types of
measurements that are critical in food technology:
1. Quantity:
o What it Means: This involves measuring the amount or volume of food ingredients or products.
[Link] flour or sugar to ensure the correct quantity is used in a recipe.
o Tools Used: Scales, balances, volumetric tools like measuring cups, and pipettes for liquids.
2. Quality:
o What it Means: This involves assessing the overall condition or standard of a food product. Quality
measurements ensure the food meets certain standards for safety, taste, appearance, and other factors.
o Tools Used: Sensory evaluation panels, pH meters, spectrophotometers, and moisture analyzers.
3. Characteristics:
o What it Means: This refers to the specific attributes or properties of food products, such as texture,
color, flavor, moisture content, and chemical composition. Understanding these characteristics is
essential for product development and quality control.
o Tools Used: Texture analyzers, colorimeters, and chemical analysis tools like titration and
chromatography.
Types of Measurement in Food Technology
∙
Physical Measurements: Weight, volume, temperature, texture,
size, and shape.
∙
Chemical Measurements: pH, moisture content, concentration.
∙
Sensory Measurements: Taste, aroma, color.
Measuring taste, aroma, and color in food products involves both subjective and objective methods, using sensory
evaluation techniques and specialized instruments. Here's how each of these characteristics is typically measured:
•1. Measuring Taste
Taste is evaluated primarily through sensory analysis by trained human panels or using electronic devices.
∙ Sensory Panels:
o Trained Tasters: A group of trained individuals taste the food and provide feedback on its flavor profile,
including aspects like sweetness, bitterness, saltiness, sourness, and umami.
o Methods:
▪ Hedonic Scales: Tasters rate the intensity of specific tastes on a numerical scale.
▪ Descriptive Analysis: Tasters describe the specific flavors and their intensity.
∙ Electronic Tongues:
o What It Is: An electronic device that mimics human taste perception by using sensors to detect and
measure taste compounds in a food sample.
o Application: Used for consistency in taste, especially in large-scale production.
•2. Measuring Aroma
•Aroma, or the smell of food, is measured using sensory evaluation and advanced
instruments.
∙ Sensory Panels:
o Trained Panels: Individuals assess the aroma by smelling the food and describing the scent
characteristics, such as fruity, floral, earthy, or chemical.
o Aroma Profile: Tasters identify and quantify different aroma notes.
∙ Electronic Noses:
o What It Is: A device that uses an array of sensors to detect volatile compounds responsible for aroma.
It can create a "smell fingerprint" of the food product.
o Application: Used for quality control to ensure consistency in aroma across batches.
∙ Gas Chromatography (GC):
o What It Is: An analytical technique that separates and identifies volatile compounds in a food sample.
o Application: Used to pinpoint the exact components responsible for a food's aroma.
•3. Measuring Color
•Color is measured both visually by trained observers and objectively using instruments.
∙ Visual Assessment:
o Sensory Panels: Trained individuals compare the color of food against standardized color charts or reference
samples.
o Color Scoring: Panelists score the intensity and hue of the color.
∙ Colorimeters:
o What It Is: A device that measures the color of a food product by quantifying the intensity of different
wavelengths of light reflected from its surface.
o Application: Provides objective and precise measurements of color, often expressed in terms of Lab* values
(where L* indicates lightness, a* red-green, and b* blue-yellow).
∙ Spectrophotometers:
o What It Is: A more advanced instrument that measures how much light is absorbed by the food at different
wavelengths. This data is used to quantify and standardize color.
o Application: Used for color consistency, particularly in products where precise color is essential, such as
beverages, candies, and sauces.
Physical Measurements
∙ Weight: Scales and balances.
∙ Volume: Graduated cylinders, pipettes, burettes.
∙ Temperature: Thermometers (probe, infrared).
∙ Texture: Texture analyzers.
∙ Size and Shape: Calipers, micrometers.
•Specific Examples for Thermometers (Probe, Infrared)
1. Probe Thermometer:
o Example: ThermoPro TP03 Digital Instant Read Meat Thermometer
o Use: This type of thermometer is commonly used to measure the internal temperature of meats,
such as during roasting or grilling, to ensure they reach the appropriate safe cooking temperature.
The probe is inserted into the thickest part of the food to get an accurate reading.
2. Infrared Thermometer:
o Example: Etekcity Lasergrip 774 Infrared Thermometer
o Use: Infrared thermometers are used to measure the surface temperature of food without
physical contact. They are ideal for situations where you need a quick temperature reading from a
distance, such as checking the surface temperature of a griddle or the exterior of a piece of meat
while it’s cooking.
•SPECIFIC EXAMPLE FOR TEXTURE ANALYZERS
∙ Example: TA.XT2i Texture Analyzer
o
Manufacturer: Stable Micro Systems
o
Use: The TA.XT2i Texture Analyzer is widely used in the food industry to measure the texture
properties of various food products. It can perform a range of tests such as compression,
tension, and penetration to evaluate attributes like firmness, crispness, chewiness, and
stickiness.
o
Applications:
▪ Bread and Baked Goods: Measures the softness or firmness of bread to determine
freshness and quality.
▪ Fruits and Vegetables: Assesses the firmness or ripeness of fruits like apples or tomatoes.
▪ Dairy Products: Tests the spreadability of butter or the creaminess of yogurt.
▪ Confectionery: Evaluates the chewiness of candies like gummies or the brittleness of
chocolate.
•This instrument helps food technologists and manufacturers maintain consistent product quality by
providing precise measurements of food texture, which is a critical aspect of consumer satisfaction.
Chemical Measurements
∙ pH Measurement: pH meters, indicators.
∙ Moisture Content: Oven drying, moisture analyzers.
∙ Concentration: Spectrophotometry, titration.
Sensory Measurements
∙ Taste: Trained panels.
∙ Aroma: Sensory panels, electronic noses.
∙ Color: Colorimeters.
Measurement Instruments and Techniques
∙ Balances and Scales: Top-loading and analytical balances.
∙ Pipettes and Burettes: For precise liquid measurements.
∙ Thermometers: Probe and infrared.
∙ pH Meters: Glass electrode pH meters, pH paper.
∙ Moisture Analyzers: Infrared drying, Karl Fischer titration.
∙ Spectrophotometers: For quantifying substances.
•Examples for Infrared Drying and Karl Fischer Titration
•1. Infrared Drying Example: CEM SMART 6 Moisture Analyzer
o Manufacturer: CEM Corporation
o Use: The SMART 6 Moisture Analyzer uses infrared drying technology to quickly and accurately measure the moisture
content in food samples. It works by applying infrared radiation to the sample, causing moisture to evaporate, and then
measuring the weight loss to determine moisture content.
o Applications:
▪ Grains and Cereals: Measuring moisture content to ensure proper storage and prevent spoilage.
▪ Meat and Seafood: Ensuring correct moisture levels to maintain product quality.
▪ Processed Foods: Checking moisture levels in snacks, sauces, and other processed products.
•2. Karl Fischer Titration Example: Metrohm 870 KF Titrino plus
o Manufacturer: Metrohm
o Use: The Metrohm 870 KF Titrino plus is an automated titrator specifically designed for Karl Fischer titration, a method
used to determine the precise water content in a variety of food products. The Karl Fischer method is based on the
chemical reaction between water and the Karl Fischer reagent.
o Applications:
▪ Oils and Fats: Determining the moisture content in oils and fats to ensure product stability and shelf life.
▪ Chocolate: Measuring the water content in chocolate, which is crucial for texture and storage.
▪ Powdered Products: Analyzing the water content in powdered foods like milk powder, spices, and instant coffee.
•These instruments are essential in food technology for ensuring product consistency, safety, and quality by accurately measuring
moisture content.
Accuracy and Precision in Measurement
∙ Accuracy: Closeness to the true value.
∙ Precision: Consistency of repeated measurements.
∙ Sources of Error: Systematic and random errors.
∙ Calibration and Standardization: Ensuring accuracy and
consistency.
Graph Description:
Systematic Error: The line or dots representing the measurements are consistently shifted
above or below the true value line, indicating a bias in the measurements.
Random Error: The dots representing the measurements scatter around the true value line,
showing no consistent pattern.
Good Laboratory Practices (GLP) in Measurement
∙
Proper Instrument Handling: Correct use and maintenance.
∙
Regular Calibration: Ensures accurate readings.
∙
Documentation: Recording measurements and procedures.
∙
Sample Handling: Proper labeling, storage, and preparation
Applications in Food Technology
∙ Quality Control: Maintaining safety and quality.
∙ Product Development: Creating and refining products.
∙ Regulatory Compliance: Meeting legal standards.
Case Study: Measurement Techniques in a Bakery
∙ Context: A bakery producing bread at scale.
∙ Measurements: Weight, temperature, moisture content.
∙ Outcome: Importance of accuracy in maintaining quality.
Conclusion
∙
Summary: Measurement techniques are critical for food quality and
safety.
∙
Key Takeaways: Understanding and applying these techniques is
essential in food technology.
References
"Principles of Instrumental Analysis" by Douglas A. Skoog, F. James Holler, and Stanley R. Crouch
"Food Analysis" by Suzanne Nielsen
"Introduction to the Practice of Statistics" by David S. Moore, George P. McCabe, and Bruce A. Craig
"Sensory Evaluation Techniques" by Morten C. Meilgaard, Gail Vance Civille, and B. Thomas Carr
"Food Processing Technology: Principles and Practice" by P.J. Fellows
"Manual of Food Quality Control: Food Analysis, General Techniques, Additives, Contaminants, and
Composition" by FAO
∙ Textbooks and Industry Standards
∙ Guidelines for Food Quality and Safety
