About this document
Objective Evaluation of Food Quality by HANA FAROOQUI is a document available to read on EtoBox.
Sensory evaluation of food can be done through both subjective and objective methods. Objective methods are more accurate and reproducible but also more expensive and technical. Some key objective evaluation methods include using a spectrophotometer to measure color, a viscometer to measure viscosity and consistency, and various instruments that apply forces like compression, cutting, or shearing to measure properties like tenderness, resistance, and texture. These objective tests provide quantitative data
- Author
- HANA FAROOQUI
- Language
- EN