5 basic guidelines for the objective evaluation of food

1. Conduct all objective tests appropriate to the experiment for which equipment is available:

For example, checking the pH of mixtures prior to and after heating.

This information often is valuable in explaining results. Flow properties of batters or certain other mixtures prior to heat treatment can be measured and that information used in interpreting and explaining results.

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2. Obtain necessary testing devices:

In the preliminary testing phase of an experiment, analyze all steps in the preparation of the product and study the final product to determine whether there are specific characteristics that might be tested objectively if additional testing equipment could be procured or developed for the experiment.

3. Be meticulous about maintenance of objective equipment:

Before using any equipment, the good researcher will check to be certain the machine is operating correctly in all aspects.


4. Carefully define the samples to be used for objective testing:

A template of the item being tested often is an essential tool in obtaining comparable samples for objective tests. The dimensions of pastry or cookie samples being tested for tenderness on the shortometer must be identical. To obtain these samples, the thickness of the mixture prior to baking must be controlled precisely.

5. Establish operating conditions for objective testing:

For example, the temperature of a starch paste being utilised for a linespread test must be specific and controlled so that the effect of temperature on viscosity of starch pastes is not an uncontrolled variable in the measurement.


Samples to be controlled in size, storage and temperature. Each experiment needs to be designated to eliminate uncontrolled variables in objective testing.

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