Food testing is at the heart of food science, involving meticulous analyses to detect contaminants, verify safety, and confirm that quality standards are met throughout the production process. Anton Paar’s latest e-book, Ensuring Food Safety and Quality Through Rigorous Testingoutlines the importance of both laboratory and in-process testing, detailing how these approaches work in pairs to provide a robust system for ensuring food products are safe and consistent. By monitoring key parameters such as density, concentration, and viscosity, scientists can optimize production for quality and safety while minimizing waste.
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This e-book offers detailed insights and practical guidance on various aspects of food safety and quality testing, including:
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Physical and Chemical Analyses
- Techniques such as polarimetry, Raman spectroscopy, refractometry, and rheology
- Application of these analyses across R&D, production, packaging, and storage
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Laboratory and In-Process Testing
- Laboratory testing for controlled, precise analysis of food safety and quality
- In-process testing to ensure continuous quality and safety during production
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In-Line Monitoring for Key Parameters
- Monitoring of density, concentration, viscosity, and other critical parameters
- Strategies to enhance quality, consistency, and safety while reducing waste
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Role in HACCP Programs
- How physical and chemical analyses support Hazard Analysis and Critical Control Points (HACCP) programs
- Monitoring and verifying safety at critical control points, from raw materials to final products
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