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1、ANALYSISOFFOODPRODUCTSIntroductionFoodanalysisisthedisciplinedealingwiththedevelopment,applicationandstudyofanalyticalproceduresforcharacterizingthepropertiesoffoodsandtheirconstituents.Theseanalyticalproceduresareusedtoprovideinformationaboutawidevarietyofdifferentcharac
2、teristicsoffoods,includingtheircomposition,structure,physicochemicalpropertiesandsensoryattributes.Thisinformationiscriticaltoourrationalunderstandingofthefactorsthatdeterminethepropertiesoffoods,aswellastoourabilitytoeconomicallyproducefoodsthatareconsistentlysafe,nutrit
3、iousanddesirableandforconsumerstomakeinformedchoicesabouttheirdiet.Theobjectiveofthiscourseistoreviewthebasicprinciplesoftheanalyticalprocedurescommonlyusedtoanalyzefoodsandtodiscusstheirapplicationtospecificfoodcomponents,e.g.lipids,proteins,water,carbohydratesandmineral
4、s.Thefollowingquestionswillbeaddressedinthisintroductorysection:Whoanalyzesfoods?Whydotheyanalyzefoods?Whattypesofpropertiesaremeasured?Howdoesonechooseanappropriateanalyticaltechniqueforaparticularfood?1.1.ReasonsforAnalyzingFoodsFoodsareanalyzedbyscientistsworkinginallo
5、fthemajorsectorsofthefoodindustryincludingfoodmanufacturers,ingredientsuppliers,analyticalservicelaboratories,governmentlaboratories,andUniversityresearchlaboratories.Thevariouspurposesthatfoodsareanalyzedarebrieflydiscussedinthissection.1.1.1.GovernmentRegulationsandReco
6、mmendationsGovernmentregulationsandrecommendationsaredesignedtomaintainthegeneralqualityofthefoodsupply,toensurethefoodindustryprovidesconsumerswithfoodsthatarewholesomeandsafe,toinformconsumersaboutthenutritionalcompositionoffoodssothattheycanmakeknowledgeablechoicesabou
7、ttheirdiet,toenablefaircompetitionamongstfoodcompanies,andtoeliminateeconomicfraud.ThereareanumberofGovernmentDepartmentsResponsibleforregulatingthecompositionandqualityoffoods,includingtheFoodandDrugAdministration(FDA),theUnitedStatesDepartmentofAgriculture(USDA),theNati
8、onalMarineFisheriesService(NMFS)andtheEnvironmentalProtectionAgency(EPA).Eachofthesegovernmentag
