Physicochemical Parameter Testing
The physical and chemical testing of food is based on the basic theories of physics, chemistry, and physical chemistry of food, as well as national food safety standards. It uses analytical methods to test the composition and content of various types of food, including raw materials, auxiliary materials, semi-finished products, and finished products, to ensure product quality.
Physicochemical Parameters refer to the physical and chemical properties of a substance, such as appearance, color, dispersibility, odor, and particle size.
Food physicochemical testing is based on the basic theories of physics, chemistry, and physicochemical properties, as well as national food safety standards. It employs analytical methods to test the composition and content of various foods (including raw materials, auxiliary materials, semi-finished products, and finished products) to ensure product quality is up to standard.
Testing Items include:
Protein
Fat
Carbohydrates
Moisture
Ash content
PH
Bulk density
Net content
Acid value
Peroxide value
Solid content
Dietary fiber
Total sugar
Fructose
Glucose
Sucrose
Reducing sugars
Ethyl acetate
Other bioamines
Grain and oil testing
Fatty acid detection, etc.