Methods in Food Analysis

Methods in Food Analysis

Applied to Plant Products

1st Edition - January 1, 1950

Write a review

  • Author: Maynard Joslyn
  • eBook ISBN: 9780323146814

Purchase options

Purchase options
DRM-free (PDF)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order

Description

Methods in Food Analysis Applied to Food Products deals with the principles and the acquired tools of food analysis, emphasizing fruit and vegetable products. The book explains the suitability and limitations of the analytical procedures used for food products, from polarimetry and saccharimetry to colorimetry, spectrophotometry, viscosimetry, acidimetry, and alcoholometry. This volume is organized into 20 chapters and begins with an overview of sampling and preparation and preservation of sample. Under the physical methods, the principles of the more common procedures are discussed together with their application to the analysis of fruit and vegetable products. A brief account of the nature of the products is included. In presenting the chemical methods, the salient chemical properties of the constituent are first considered, focusing on those properties used in analysis, which is then followed by an outline of the chemistry of several of the available methods. Finally a detailed description of one of the methods, usually as applied to fruit and vegetable products, is explained. Some references to microanalytical, bioassay and bacteriological procedures are made. This book is intended for food technologists, chemists, and manufacturers; students; and researchers involved in quantitative analyses; organic and inorganic chemistry; and bacteriology.

Table of Contents


  • I. Introduction

    Outline of Contents

    Sources of Information

    References

    II. Statistical Analysis, Errors, Expression of Results

    Statistical Analysis

    Errors

    Expression of Results

    References

    III. Sampling: Preparation of Samples for Analysis, Preservation of Sample

    Sampling

    Preparation of Sample

    Preservation of Samples

    References

    IV. Moisture Content and Total Solids

    Properties of Water

    Drying Methods

    Vacuum-Oven Method

    Other Drying Procedures

    Distillation Procedures

    Electrical Methods

    Other Physical Methods

    Chemical Methods

    References

    V. Ash Content and Ashing Procedures

    Total Ash

    Soluble and Insoluble Ash

    Alkalinity of Ash

    Conductometric Methods for Ash in Sugar Products

    Special Dry Ashing Procedures

    Ashing in Closed System in Presence of Oxygen

    Wet Ashing

    References

    VI. Extraction Methods and Separation Processes

    Proximate Chemical Analysis

    Extraction Methods

    Crude Fat or Ether Extract

    Liquid-Liquid Extraction

    Water-Insoluble Solids and Water-Soluble Solids

    Crude Fiber

    Alcohol-Insoluble Solids

    Alcohol Precipitate

    Clarification of Sugar Extracts

    References

    VII. Densimetric Methods

    Measurement of Specific Gravity of Liquids

    Measurement of Specific Gravity of Solids

    Specific Gravity of Tomato Pulp

    Specific Gravity of Oils

    Specific Gravity of Sugar Products

    The Grade of Canned Fruit

    Rapid Determination of Total Fat

    References

    VIII. Refractometric Methods

    Refractive Index

    Refractive Constants

    Applications of Refractive Index Measurements

    Refractometers

    Abbé Refractometer

    Soluble Solids in Fruit Products

    Total Solids in Tomato Pulp from Index of Refraction of Filtrate

    Refractive Index of Oils and Fats

    Oil Content

    References

    IX. Polarimetry and Saccharimetry

    Specific Rotation

    Mutarotation

    Polarimetry

    Saccharimeters

    References

    X. Colorimetry and Spectrophotometry

    Absorption of Light

    Emission of Light

    Color Measurement: Colorimetry

    Photoelectric Colorimetry

    Spectrophotometry

    Turbidimetry

    Artificial Coloring Matter

    References

    XI. Potentiometric and Related Methods

    Principles of Design and Use of Potentiometers

    Oxidation-Reduction Potentials

    Potentiometric Titrations

    Polarographic Methods

    Thermometry and Pyrometry

    References

    XII. pH and Buffer Capacity

    Definition of pH

    Buffers and Buffer Capacity

    Application of pH and Buffer Capacity in Food Technology

    Colorimetric Measurement of pH

    Electrometric Determination of pH

    References

    XIII. Viscosimetric and Other Physical Methods

    Viscosimetry

    Plasticity and Plastometers

    Gelometers

    Tenderometers

    Conductivity Measurements and Conductometric Analysis

    Gas Analysis

    References

    XIV. Acidimetry

    Organic Acids of Fruits and Vegetables and Other Foods

    Total Organic Acids

    Volatile Acids

    Separation and Determination of Acids

    Formic Acid

    Lactic Acid

    Tartaric Acid

    References

    XV. Alcoholometry

    Ethyl Alcohol

    Volumetric Dichromate Procedure

    Physical Methods

    Methyl Alcohol

    Glycerin

    References

    XVI. Carbohydrates: Reducing Sugars

    Occurrence

    Chemical Methods for Reducing Sugars

    Copper Reduction Procedures

    Ferricyanide Reduction Methods

    Direct Iodometric Methods

    Identification and Determination of Sugars by Microorganisms

    References

    XVII. Carbohydrates: Sucrose and Starch

    Sucrose

    Starch

    References

    XVIII. Pectins and Pentosans

    General Methods of Determining Pectin Content

    Pentosans

    References

    XIX. Tannins

    Methods Available for Analysis of Tannins

    Loewenthal Titration

    Colorimetric Procedure

    Cinchonine Tannate Procedure

    References

    XX. Organic Nitrogenous Compounds

    Total Organic Nitrogen

    Nitrogen Fractionation

    References

    Index




Product details

  • No. of pages: 534
  • Language: English
  • Copyright: © Academic Press 1950
  • Published: January 1, 1950
  • Imprint: Academic Press
  • eBook ISBN: 9780323146814

About the Author

Maynard Joslyn

Ratings and Reviews

Write a review

There are currently no reviews for "Methods in Food Analysis"