Methods in Food Analysis: Applied to Plant ProductsMethods 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. |
Contents
1 | |
13 | |
29 | |
47 | |
Chapter V Ash Content and Ashing Procedures | 87 |
Chapter VI Extraction Methods and Separation Processes | 115 |
Chapter VII Densimetric Methods | 157 |
Chapter VIII Refractometric Methods | 183 |
Chapter XII pH and Buffer Capacity | 281 |
Chapter XIII Viscosimetric and Other Physical Methods | 305 |
Chapter XIV Acidimetry | 337 |
Chapter XV Alcoholometry | 379 |
Reducing Sugars | 405 |
Sucrose and Starch | 437 |
Chapter XVIII Pectins and Pentosans | 453 |
Chapter XIX Tannins | 471 |
Common terms and phrases
acetate added alcohol alkaline amount Anal analysis apparatus Assoc boiling calcium carbon cell cent Chem Chemical Chemistry chloride coefficient colloidal color colorimetric concentration constituents containing copper defined definite density Determination dextrose difficulty dilute distillation dried electrode error ether ethyl ethyl alcohol evaporation extraction filter paper filtrate first flask flow Food fruit products furfural glass heating hydrogen ion hydrolysis hydrometer indicator influence iodine jelly juice lactic acid liquid material measured method mixture modified moisture content nitrogen obtained Official Agr Oflicial Agr optical oxidation pectin Plant potassium precipitate present prism procedure protein pycnometer quantity reagent reducing sugars reflection refractive index refractometer salts sample sodium solution solvent specific gravity standard starch substances sucrose sufficient sulfate sulfuric acid tannin tartaric acid temperature tissues titration tube U. S. Dept vegetables viscosity volatile acids volume volumetric weight wine York