INTRODUCTION

In food processing, various scientific techniques are employed, making enough surplus
to be sold outside the household. As technology advances, food technology are also geared up
to meet the productivity, quality, safety, and economic requirements of different foods. In order
to keep pace with quality requirements and regulations from the government, most food
industries have a quantity control and quality assurance that can able to monitor the different
stages of food starting from the raw material up to its finished product.

In order to achieve assurance, food evaluation is conducted wherein food quality testing
personnel perform numerous standardized physical and chemical tests on different food
products. It includes checking physical properties such as sizes, weight, colour, texture, density,
etc. and chemical properties such as pH, vitamin content, fat content, etc. Food evaluation has
two major types of methods, namely subjective and objective evaluation.

Present day technology continues to develop and use various modern tools for both
monitoring and controlling the parameters of food quality. In this laboratory exercise, objective
evaluation (physical and chemical properties) will be implied. It prefers various methods which
require the use of standardized instruments such as penetrometer, pH meter electrode,
colorimeter, etc. These instruments will further enhance the accuracy of the results, thus making
it more reliable. Furthermore, this exercise also aims on teaching the proper way of handling
and cleaning these instruments since it would also lead to a more reliable results.

References

I forgot ung author ng libro T_Till check sa chelib..hindi ko napansin eh sorry