University of Kurdistan

Food Quality Evaluation Methods (FQEM)

Lecturer:

Kaveh Mollazade, Ph.D.

Department of Biosystems Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, IRAN.

Lecture 1: An Introduction to FQEM

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade1

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 ….

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade2

The role of food quality and safety evaluation

Evaluation of food quality and safety is essential to fresh foods such as meat, fruits

and vegetables, as well as processed foods.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade3

The role of food quality and safety evaluation

Food quality and safety encompasses both pre-harvest and post-harvest

processes.

Pre-harvest example

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.

Post-harvest example

De Marchi, M. 2013. On-line prediction of beef quality traits using near infrared spectroscopy. Meat Science, 94: 455-460.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade4

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.

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.

For instance, it is formed when customers consume a food product over a

long-term period.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade5

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade6

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade7

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade8

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade9

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade10

Measuring parameters related to energy sources

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade11

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade12

Measurement for biological and chemical risk factors

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade13

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade14

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade15

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 (Brassica napus) and turnip rape (Brassica rapa). Food

Chemistry, 172: 63-70.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade16

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade17

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade18

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. Analytica Chimica Acta, 848: 32-

42.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade19

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.

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade20

Examples

• Other examples …..

What do you think?

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade21

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

Food Quality Evaluation Methods– Department of Biosystems Engineering – University of Kurdistan

http://agri.uok.ac.ir/k.mollazade

Kurdistan Nature

Zrebar Lake, Marivan