What are the commonly used methods for sensory inspection

Summary. Hello, sensory testing, also known as "functional testing", is to rely on human sensory organs to evaluate and judge the quality of products. Physical and chemical inspection is the inspection carried out with the help of physical and chemical methods and the use of certain measuring tools or instruments, such as micrometers, dial gauges, inspection gauges, microscopes, etc.

Like functional inspection, it is one of the ways of quality inspection.

What is Sensory Inspection? What is Physicochemical Testing? What are the advantages and disadvantages of each of them?

Hello, sensory testing, also known as "functional testing", is to rely on human sensory organs to evaluate and judge the quality of products. Physical and chemical inspection is the inspection carried out with the help of physical and chemical methods and the use of certain measuring tools or instruments, such as micrometers, dial gauges, inspection gauges, microscopes, etc. Like functional inspection, it is one of the ways of quality inspection.

Sensory inspection characteristics: fast and flexible, simple and easy, low cost; Only the appearance quality of the goods can be inspected; It is easily influenced by personal practical experience and cannot be quantitatively analyzed.

Advantages of physical and chemical inspection: accurate. Disadvantages: high cost, strict requirements; The inspection takes a long time, etc.

All food as food raw materials, semi-finished products or finished products, its quality and authenticity evaluation, are suitable for sensory identification. Moreover, the sensory identification of food is not only suitable for professional and technical personnel to conduct technical identification indoors, but also suitable for consumers to apply when purchasing food in the market. It can be seen that the sensory identification method of food has a wide range of applications.

Its specific scope of application is as follows:

1) Aquatic products and their products: fish, shrimp, crab and other aquatic fresh products, dried shellfish, sea cucumbers, etc., can be determined whether they can be eaten through sensory identification. The method is simple, easy to talk nonsense, fast and accurate.

2) Milk and its products: It is also very suitable for sterilized fresh milk or fresh milk delivered to individual dairy farmers directly by sensory identification. When purchasing dairy products, it is also suitable for sensory identification, from the packaging to the fineness of the particles, whether there is foreign body pollution, etc., it can be clear at a glance through sensory identification.

3) Cold drinks and wine: The sensory identification of cold drinks and alcohol also has a wide range of practicality. In particular, sediments, suspended solids, impurities and foreign substances in wine can be directly detected through sensory identification. 。

4) Eggs and their vertical products: there are many types of poultry eggs, which are closely related to people's daily consumption, whether they can be eaten or deteriorated, and conclusions can be made through sensory identification. This is a very suitable method for a wide range of consumers. The sails are bigger.

5) Meat and its products: There are many types of meat, and poultry meat is innumerable, such as pigs, sheep, cattle, horses, mules, donkeys, dogs, chickens, ducks, geese and other livestock and poultry meat and its products can be sensory identification. All kinds of livestock and poultry meat have their corresponding characteristics, and the identification method of sick and dead livestock and poultry meat and normal livestock and poultry meat is not only applicable to food hygiene or quality management personnel, but also applicable to a large number of consumers who buy livestock and poultry meat.

6) Condiments and other foods: Condiments are mainly soy sauce, sauce, vinegar and pickles, and other foods such as tea, pastries and so on. These foods can be identified through sensory identification, and the macro indicators do not meet the requirements of hygiene and quality can be separated and controlled, so as to prevent adverse effects from entering the market.

In short, the macro evaluation of the quality of various food raw materials and their products is suitable for sensory identification methods.

Summary. Senses: The p-sound is gǎnguān, which refers to the reflection of objective things in the human brain.

Main manifestations: 1. Touching people's sensory nerves to make judgments on objective things. 2. Subjective cognition will have an impact on its understanding of things.

3. The emotional xing is very strong. Meaning of Sense: Sense:

Scrutinize, check things. View: Perspective, cognition.

In short, it is the judgment, understanding, and cognition of objective things; Namely: the senses.

Hello, glad to answer for you. The three basic elements of sensory testing are: external environmental conditions, the evaluator involved in the test, and sample preparation.

Objective conditions, external environmental conditions, silver deficiency and sample preparation, subjective conditions, the basic conditions and qualities of the tester, the external environmental conditions, the evaluators involved in the test and the sample preparation are the three essential elements of sensory evaluation.

Senses: The p sound is gǎnguān, which refers to the reflection of objective limb clear things in the human brain. Main performance:

1. Touch people's sensory nerves to make judgments on objective things. 2. Subjective cognition will have a starving impact on its understanding of things. 3. The emotional xing is very strong.

The meaning of sensibility: sensibility: scrutiny, object.

Viewing the banquet: viewpoint, cognition. In short, it is the judgment, understanding, and cognition of objective things; Namely: the senses.

Summary. Hello, glad to answer for you. The content and methods of food sensory inspection include visual identification.

The appearance and shape of food are important for evaluating the freshness of food, whether there are any adverse changes in food, and the ripeness of vegetables and fruits. Olfactory discrimination. The human olfactory organ is quite sensitive, and even the slightest changes that cannot be detected by instrumental analysis can be detected by olfactory discrimination.

Hello, glad to answer for you. The content and methods of food sensory inspection include visual identification. The appearance and shape of the food are important for evaluating the freshness of the food products, whether there are any adverse changes in the food, and the ripeness of vegetables and fruits.

Olfactory discrimination. The human olfactory organ is quite sensitive, and even the slight changes that can not be detected by instrumental analysis can be detected in the extreme mountains, which can be found in the finches with the sense of smell.

Hello, glad to answer for you. Taste discrimination. Taste in sensory identification is a very important part of distinguishing the quality of the cherry blossom state of the closed food.

The taste organs are not only able to taste the taste of food, but also sensitive to even the slightest changes in food. Sensory inspection, also known as "functional test", is based on human feelings, using scientific experiments and statistical methods to evaluate food quality, which has the following advantages: Through the comprehensive inspection of food sensory xing, it can detect whether there is any abnormality in food quality in a timely and accurate manner, which is convenient for early detection and treatment of problems to avoid harm to people.

The method is intuitive, the means are simple, and there is no need to borrow the spine source to help any instruments and equipment. The sensory inspection method can not only directly detect the abnormal phenomena of food sensory xing on the macro level, but also be keenly aware of subtle changes in food sensory xing.