Food testing and analysis - Huaqiang Electronic Network

Kaixin micro test

Test - lowercase jpg

Test probe PH-5H

Brand AVX TPSE226M035R0125 Low impedance tantalum capacitor AVX 22

Electronic scale crystal oscillator 3.2*2.5mm 3225 16M (16.000MHZ) 12PF 10PPM 20PPM 30PPM

Recently, I have been doing food research and development in the past year. There are disappointments, surprises, and disappointments in the middle. I am constantly in the cycle of finding and solving problems. I really realized that it is difficult to develop a new product than to test the parameters of countless samples. Creating a recipe is much more difficult than profiling a mature product. In the past, the analysis of the detergent formula from the beginning of the project to the success, half a month. The recipe for making thousands of pages of tofu, from the procurement of raw materials to the success of the experiment, is also a month. In the middle, because of the large difference in the manufacturers and properties of different raw materials, the delay is made. The product of the ham sausage is from conception to repeated experimentation, from formulating to the appropriate ratio, from molding to color to taste, from antisepsis to solving the problem of fat rancidity. Constantly discover problems and solve problems continuously. The science of food really involves a wide range of knowledge.

Because I am doing food testing and analysis, I can think about problems from an analytical point of view, although the company's laboratories do not yet have food testing conditions. However, familiarity with analytical testing skills is very helpful for food development. For example, the amount of protein in the formula, the amount of fat, the amount of moisture and the amount of carbohydrates must be considered in making food formulations. Most of the food formulation research and development process involves the detection of constant components, and the content of trace components has little effect on the overall skeleton of the food. For example, food is spoiled, and both microbes and rancidity must be considered. Therefore, it is necessary to detect the total number of colonies and acid value, and the peroxide value to verify and judge, and then take appropriate measures.

In the food development process, the familiarity with the raw materials used determines the ability to use this material. Therefore, food as a formula chemistry requires a deep understanding of the biochemical and physical properties of foodstuffs. For example, the performance and application of various soy proteins, the performance and application of various starches, the performance of various edible gums, and the like. From the perspective of chemistry, we can continuously improve and improve.

(This article is from NetEase blog

Chao

Log)

For more details of the instrument, please consult

Beijing Huasheng Spectrum Instrument Co., Ltd.