FD6401 - FOOD ANALYSIS (Syllabus) 2013-regulation Anna University

FD6401

FOOD ANALYSIS

 LPTC

3003

AIM:
To expose the students to the principles, methods and techniques of chemical and instrumental methods of food analysis.

OBJECTIVE:
• To understand the principles behind analytical techniques in food analysis.
• To know the methods of selecting appropriate techniques in the analysis of food products.
• Appreciate the role of food analysis in food standards and regulations for the manufacture and the sale of food products and food quality control in food industries.
• To familiarize with the current state of knowledge in food analysis.

PREREQUISITE:
Basic knowledge in chemistry, physics and food chemistry.

UNIT I

INTRODUCTION

10

Introduction, food regulations and standards; sampling methods, and sample preparation for analysis; statistical evaluation of analytical data.General methods of food analysis- Moisture determination by different methods; ash analysis-different methods; titrable acidity in foods; determination of crude fiber and dietary fibre.

UNIT II

LIPIDS, PROTEINS AND CARBOHYDRATE ANALYSIS

10

Analysis of oils and fats for physical and chemical parameters and quality standards, protein analysis by different techniques; analysis of carbohydrates by different techniques.


UNIT III

SPECTROSCOPIC TECHNIQUES

10

Basic principles; application of UV-Visible spectrophotometer in the analysis of food additives; IR Spectroscopy in online determination of components of food- FT-IR tintometer in color intensity determination; application of Atomic Absorption Spectrophotometer and ICP-AES in analysis of mineral elements and fluorimeter in vitamin analysis.

UNIT IV

CHROMATOGRAPHIC TECHNIQUES

10

Basic principles; application of paper chromatography and TLC in food analysis; detection of adulterants in foods; Column chromatography for purification analysis- Ion exchange and affinity chromatography; HPLC and GC in food analysis; Significance of MS detectors in HPLC and GC; FAME analysis in oils and fats.

UNIT V

ELECTROPHORESIS, REFRACTOMETRY AND POLARIMETRY

5

Basic principles; application of the electrophoresis in food analysis; Brixs value of fruit juices; total soluble solids in fruit products; Refractive indices of oils and fats; specific rotations of sugars; Estimation of simple sugars and disaccharides by polarimeter.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Pomeranz, Yeshajahu. “Food Analysis : Theory and Practice”. 3rd Edition. Aspen Publishers / Springer, 2000.
2. Kirk, R.S. and R. Sawyer “Pearson’s Composition and Analysis of Food”. 9th Edition. Longman,
3. Nielsen, S. Suzanne. “Food Analysis”. 3rd Edition. Springer, 2003.

REFERENCES
1. Otles, Semih. “Methods of Analysis of Food Components and Additives”. CRC Press, 2005.
2. Nollet, Leo M.L. “Hand Book of Food Analysis” 2nd Rev. Edition. Vol. I, II & III, Marcel & Dekker, 2004.
3. Nollet, Leo M.L. “ Food Analysis by HPLC”. 2nd Rev. Edition, Marcel & Dekker, 2000
4. Otles, Semih. “Handbook of Food Analysis Instruments”. CRC Press, 2009.

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