NUTR 3210 Lecture Notes - Lecture 1: Short-Chain Fatty Acid, Quality Control, Distillation
29 Jan 2017
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Food analysis the development, application and study of analytical methods for characterizing foods and their constituents. E(cid:374)sure food (cid:272)o(cid:373)positio(cid:374) does(cid:374)(cid:859)t (cid:272)ha(cid:374)ge; (cid:272)hara(cid:272)terize raw (cid:373)aterials. Not all foods are equal: the amount of nutrient in comparison to caloric content. Why is determining water content in feed important: water is weight and weight is money. Increase both food price and shipping present: moisture content and storage conditions, moisture dilutes energy and nutrients in food, moisture important for optimum intake and performance of animals. % moisture = (weight loss/wet weight) x 100. % dry matter = 100 - % moisture. Potential sources of error: drying can remove other volatile compounds, such as short chain fatty acids and some minerals, this can cause slight underestimation. Differences between human and agricultural applications: agricultural industry more interested in composition of dry matter, human food labelling is based on wet weight. % crude fat = (weight of crude fat/wet weight) x 100.
