Archive
Quality Parameters
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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…
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Harvest Maturity
Harvest maturity is the stage of development at which a fruit or vegetable is harvested, determining its final sugar content, acidity, colour,…
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Use-By Date
A use-by date is the date marked on a highly perishable food product after which it must not be sold or consumed,…
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Hygroscopicity
Hygroscopicity is the tendency of a product to absorb moisture from surrounding air, a property that directly affects caking, microbial stability, weight…