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How Do We Measure Quality of Food?

Agri-Food Science

Appearance

What does is look like?

  • Size and Shape
  • Color and gloss
  • Consistency

Appearance Factors

Color and Gloss

Color and Gloss

  • One of the firsts things someone notices
  • Commonly used to tell ripeness or spoilage
  • Chroma/intensity strength of the color
  • Hunter lab color and color Difference Meter
  • Glossy foods are more attractive in some cases

Consistency

Color and Gloss

  • Thin
  • Thick or Viscous
  • Viscometers to make sure foods are consistent

Size and Shape

Size and Shape

  • Grading fruits and veggies by the openings that they pass though
  • Visual importance
  • Ugly Fruit and Veggies Campaign

Texture

Quality we feel with our fingers, tongue,palate, or teeth

Textural Factors

Measuring Texture

Measuring Texture

  • Resistance to force - crushing or pressing
  • Toughness or tenderness
  • Various meters to test texture
  • Texture can change due to cooking or aging

FLAVOR FACTORS

  • Flavor judgments can be influenced by color or texture
  • Associating colors with flavor
  • Aromas
  • Fruity
  • Sulfur
  • Taste Sensation
  • Sweet
  • Salty
  • Bitter
  • Sour

Added Flavors/Flavor Profile

Flavor Factors

Additional Factors

Additional Factors

Nutritional Quality

  • assessed by chemical or instrumental analysis
  • How the product is stored

Other Quality Factors?

  • Foam on a beer
  • Holes is swiss cheese

QUALITY STANDARDS

Quality Standards

Federal Grade Standards - USDA Agricultural Marketing Service and the Food Safety and Inspection Service

Planned Quality Control at manufacturing facilities

Sources

Source

Habib-Ahmad.Wixsite.Com, 2022, https://habib-ahmad.wixsite.com/foodscience/post/quality-factors-in-food. Accessed 10 Mar 2022.

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