A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

Tanmay Sarkar; Molla Salauddin; Kohima Kirtonia; Siddhartha Pati; Maksim Rebezov; Mars Khayrullin; Svetlana Panasenko; Lyudmila Tretyak; Marina Temerbayeva; Nadezhda Kapustina; Sanavar Azimova; Lyudmila Gruzdeva; Farrukh Makhmudov; Igor Nikitin; Amirzhan Kassenov; Mohammad Ali Shariati; Jose M. Lorenzo

doi:10.3390/app12042004

Applied Sciences (Feb 2022)

A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

Tanmay Sarkar,
Molla Salauddin,
Kohima Kirtonia,
Siddhartha Pati,
Maksim Rebezov,
Mars Khayrullin,
Svetlana Panasenko,
Lyudmila Tretyak,
Marina Temerbayeva,
Nadezhda Kapustina,
Sanavar Azimova,
Lyudmila Gruzdeva,
Farrukh Makhmudov,
Igor Nikitin,
Amirzhan Kassenov,
Mohammad Ali Shariati,
Jose M. Lorenzo

Affiliations

Tanmay Sarkar: Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda 732102, India
Molla Salauddin: Department of Food Processing Technology, MMM Government Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Plassey 741156, India
Kohima Kirtonia: Department of Food Processing Technology, Diamond Harbour Government Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Diamond Harbour 743331, India
Siddhartha Pati: SIAN Institute, Association for Biodiversity Conservation and Research (ABC), Balasore 756001, India
Maksim Rebezov: School of Agricultural Sciences, Liaocheng University, 34 Wenhua Road, Liaocheng 252000, China
Mars Khayrullin: Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Svetlana Panasenko: Basic Department of Trade Policy, Plekhanov Russian University of Economics, 36 Stremyanny per, 117997 Moscow, Russia
Lyudmila Tretyak: Department of Metrology, Standardization and Certification, Orenburg State University, 13 Pobedy Avenue, 460018 Orenburg, Russia
Marina Temerbayeva: Faculty of Engineering and Technology, Innovative University of Eurasia, 45 Lomova St., Pavlodar 140000, Kazakhstan
Nadezhda Kapustina: Department of Economic Security and Risk Management, Financial University under the Government of the Russian Federation, 49 Leningradsky Prospekt, 125993 Moscow, Russia
Sanavar Azimova: Department “Food Safety and Quality of Food Products”, Almaty Technological University, 100 Tole bi str., Almaty 050009, Kazakhstan
Lyudmila Gruzdeva: Department of Informational Technologies in Jurisprudence and Management Documentation, Russian University of Transport (MIIT), 9b9 Obrazcova Ulitsa, 127994 Moscow, Russia
Farrukh Makhmudov: Department “Food Safety and Quality of Food Products”, Almaty Technological University, 100 Tole bi str., Almaty 050009, Kazakhstan
Igor Nikitin: Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Amirzhan Kassenov: Faculty of Engineering and Technology, Shakarim University of Semey, Semey 071412, Kazakhstan
Mohammad Ali Shariati: Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
Jose M. Lorenzo: Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

DOI: https://doi.org/10.3390/app12042004
Journal volume & issue: Vol. 12, no. 4
p. 2004

Abstract

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The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.

Published in Applied Sciences

ISSN: 2076-3417 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Engineering (General). Civil engineering (General); Science: Biology (General); Science: Physics; Science: Chemistry
Website: http://www.mdpi.com/journal/applsci

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