Archive
Quality Parameters
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Colour Measurement
Colour measurement quantifies product colour with instruments such as colorimeters or spectrophotometers, expressed in systems like CIE L*a*b*. For fruit, berries, honey…
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Product Specification
A product specification is the agreed document that defines all requirements for a traded food product, covering identity, composition, physical and chemical…
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Defect Classification
Defect classification is the systematic categorisation of imperfections found in a product lot, such as damaged, unripe or foreign pieces, with defined…
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Protein Content
Protein content is the measured proportion of protein in a food product, typically determined by the Kjeldahl or Dumas method and expressed…
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Dry Matter
Dry matter is the portion of a product remaining after all moisture is removed, expressed as a percentage of total weight, and…
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Purity Analysis
Purity analysis is a laboratory or visual examination that determines the proportion of the declared product in a lot relative to other…
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Enzyme Activity
Enzyme activity is a measure of the functional strength of naturally occurring enzymes in a food product, used in trade to verify…
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Quality Tolerance
Quality tolerance is the agreed permissible deviation of a measured parameter from its nominal or target value, making specifications workable in practice…
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Extraneous Matter
Extraneous matter is any material present in a product lot that does not belong there, including plant debris, soil, insects, stones or…
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Titratable Acidity
Titratable acidity is a measure of the total acid content of a food product, determined by titration with a standard base and…