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University of Kurdistan

University of Kurdistan. Food Quality Evaluation Methods (FQEM). Lecture 1: An Introduction to FQEM. Instructor : Kaveh Mollazade , Ph.D. Department of Biosystems Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj , IRAN. Contents. This lecture will cover:

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University of Kurdistan

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  1. University of Kurdistan Food Quality Evaluation Methods (FQEM) Lecture 1: An Introduction to FQEM Instructor: Kaveh Mollazade, Ph.D. Department of Biosystems Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, IRAN.

  2. Contents • This lecture will cover: • Why is quality evaluation of food material important? • Measuring parameters regarding energy sources for the evaluation of food quality • Technologies for the detection of biological and chemical risk factors • Some examples …. 1

  3. The role of food quality and safety evaluation • Evaluation of food quality and safety is essential to fresh foods such as meat, fruitsand vegetables, as well as processed foods. 2

  4. The role of food quality and safety evaluation • Food quality and safety encompasses both pre-harvest and post-harvest processes. Post-harvest example Pre-harvest example De Marchi, M. 2013. On-line prediction of beef quality traits using near infrared spectroscopy. Meat Science, 94: 455-460. Wu, Q., Zhu, D., Wang, C., Ma, Z., and Wang, J. 2013. Recognition of wheat preharvest sprouting based on hyperspectral imaging. Optical Engineering, 51(11): http://dx.doi.org/10.1117/1.OE.51.11.111710. 3

  5. The role of food quality and safety evaluation • Currently, one of the most important concerns to food customers is related to the reliability of food. • For instance, it is formed when customers consume a food product over a long-term period. • In addition, when trustworthy companies release new products, they can acquire reliability through an indirect route that is not dependent on the food product itself, but rather the reputation of the company that released the product. 4

  6. The role of food quality and safety evaluation • Furthermore, through advertisement, which is provided through several types of media, including broadcasting, newspapers, or Internet, customers may develop reliability on products. 5

  7. The role of food quality and safety evaluation • However, reliability on food products can also be acquired through numeric values that reliably measure the product’s quality and safety. 6

  8. The role of food quality and safety evaluation • On the other hand, several worldwide countries have implemented product liability (PL). • The most important factor to PL is that accurate and objective data about the quality of products be provided. • In the case of food products, when PL is implemented through a quantitative assessment of its quality, measurements that are reliable to both the manufacturers and customers are provided. 7

  9. The role of food quality and safety evaluation • Accordingly, a quantitative assessment of the quality and safety of food products is considered highly important from the perspective of both the manufacturers and customers. • In this course, new emerging technologies for the quantitative assessment of the quality and safety of food products, which has recently been of increasing interest, will be introduced. 8

  10. Measuring parameters related to energy sources • For the quantitative assessment of the quality of food products, an understanding of the energy sources needed to assess certain quality factors is mandatory. • The physicochemical properties of foods are too diverse to be explained by only one or two factors. • Foods mainly have a solid, a liquid, and a semisolid phase, and their constitutions and structure are very complex. Accordingly, the appropriate technology should be selectively introduced for the quantitative assessment of the corresponding quality factors. 9

  11. Measuring parameters related to energy sources 10

  12. Measurement for biological and chemical risk factors • For the effective evaluation of food safety, methods for quantitatively measuring the biological and chemical risk factors are needed. • On a laboratory level, many methods that can quantitatively measure biological detrimental factors and chemical factors through cell culture and fine instrumental analysis have already been introduced. • Nevertheless, these methods require several hours to days, and the specimens must be subjected to pretreatment steps. There are gradually increasing demands for technologies that can quantitatively measure factors on location. 11

  13. Measurement for biological and chemical risk factors 12

  14. Examples: NIR spectroscopy Craig, A. P., Franca, A. S., Oliveira, L. S., Irudayaraj,J., and Lleleji, K. 2015. Fourier transform infrared spectroscopy and near infrared spectroscopy for the quantification of defects in roasted coffees. Talanta, 134: 379-386. 13

  15. Examples: Hyperspectral imaging • Barbin, D. F., ElMasry, G., Sun, D., Allen, P. 2013. Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging. Food Chemistry, 138: 1162-1171. 14

  16. Examples: Nuclear magnetic resonance (NMR) Kortesniemi, M., Vuorinen, A. L., Sinkkonen, J., Yang, B., Rajala, A., and Kallio, H. 2015. NMR metabolomics of ripened and developing oilseed rape (Brassicanapus) and turnip rape (Brassicarapa). Food Chemistry, 172: 63-70. 15

  17. Examples: Magnetic resonance imaging (MRI) Hernandez-Sanchez, N., Barreiro, P., and Cabello, R. 2006. On-line identification of seeds in mandarins with magnetic resonance imaging. Biosystems Engineering, 95(4): 529-536. 16

  18. Examples: Ultrasonic Ratajski, A. R., Bialobrzewski, I., Dajnowiec, F., and Bakier, S. 2010. The use of ultrasonic methods in the identification of honey types. Technical Sciences, 13: 22-29. 17

  19. Examples: Electronic tongue Dias, L. G., Sequeira, C., Veloso, A. C. A., Sousa, M. E. B. C., and Peres, A. M. 2014. Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue. AnalyticaChimicaActa, 848: 32-42. 18

  20. Examples: Electronic nose Panigrahi, S., Balasubramanian, S., Gu, H., Logue, C., and Marchello,, M. 2006. Neural-network-integrated electronic nose system for identification of spoiled beef. LWT – Food Science and Technology, 39: 135-145. 19

  21. Examples • Other examples ….. • What do you think? 20

  22. Summary • We have looked at: • The essential of measuring food quality and safety parameters. • Food quality evaluation methods • Food safety evaluation methods • Some research examples 21

  23. Kurdistan Nature Zrebar Lake, Marivan

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