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Physical Testing of Foods The quality of food products can be evaluated in various ways; however, the most common approach is to define the specific quality characteristics of the food. The quality characteristics required for food products are determined through physical analyses to verify compliance with the parameters specified in the relevant Turkish Food Codex Communiqués and Turkish Standards (TS).
Physical analyses primarily include organoleptic evaluation to determine characteristics such as appearance, colour, odour, taste, and texture. In addition to these sensory properties, they also include the determination of moisture and dry matter content, which contribute to the evaluation of shelf life and product weight, as well as one or more tests such as pH determination, Brix value, density, net weight, and sieve analysis.
Another parameter that may adversely affect human health and lead to consumer complaints is the presence of foreign matter in food products. The detection of foreign matter in raw materials and packaged products used during production, as well as the classification of such foreign matter (such as defective grains, damaged grains, stained grains, insect-damaged grains, etc.), constitutes an important part of physical analysis.
Our principal physical analyses include:
