Food-Physicochemical

EDIBLE OILS, FATS, BUTTER, MAGARIN
No. Parameter Duration Analysis Method
1 Absorbency in ultraviolet (at 270 nm) 2 days FSSAI 2019
2 Acid value 2 days ISO 660:2020
3 Alkalinity 2 days ISO 9963-1
4 Color 2 days FSSAI 2019
5 Density 2 days FSSAI 2019
6 Free fatty acid (as oleic acid) 2 days ISO 660:2020
7 Insoluble impurities 2 days ISO 663
8 Iodine Value 2 days ISO 3961
9 Melting point 2 days EP 10.0
10 Moisture content 1 days ISO 662
11 Oxalic acid 2 days IS 6108
12 Peroxide value (Rancidity) 2 days ISO 3960
13 pH 1 days ISO 4316
14 Salts Content 2 days ISO 1841-2
15 Saponification value 2 days ISO 3657
16 Soap content 2 days ISO 10539
17 Synthetic Oil Soluble Colours 2 days IS 4251
18 Total Fat 2 days NF ISO 11085
19 Turbidity 2 days ISO 6731
20 Unsaponifiable matter 2 days ISO 18609
SUGAR, SUGAR PRODUCTS AND CONFECTIONERY PRODUCTS
No. Parameter Duration Analysis Method
1 Total acidity 2 days ISO 750
2 Glucose 2 days FSSAI 2019
3 Gum-Base Content 2 days FSSAI 2019
4 Hydroxymethylfurfural Content 2 days AOAC 980.23
5 Insoluble meter 2 days IS 15279
6 Invert Sugar 2 days ISO 5377
7 Moisture content 1 days ISO 662
8 Reducing sugar 2 days ISO 5377
9 Starch content 2 days FSSAI 2019
10 Test for commercial Invert Sugar in honey 2 days FSSAI 2019
11 Test for the presence of added synthetic colour 2 days FSSAI 2019
12 Titanium Di-oxide in Chewing Gum 2 days FSSAI 2019
13 Total Ash 2 days ISO 1575
14 Total reducing sugar 2 days IS 15279
15 Total sugar as sucrose (add sugar) 2 days IS 15279
FRUITS & VEGATABLE
No. Parameter Duration Analysis Method
1 Ascorbic acid (vit C) 2 days AOAC 967.21
2 Average filling volume 1 days EP 10.0
3 Brix 2 days AOAC 983.17
4 Drained Weight 1 days AOAC 968.30
5 Ethanol Content 2 days ISO 2448:2009
6 Fruit content in fruit juice 2 days FSSAI 2019
7 Mineral Acid 2 days FSSAI 2019
8 Nitrogen 2 days ISO 937
9 Fat content 2 days FSSAI 2019
10 pH 1 days ISO 4316
11 Phosphorous content 2 days FSSAI 2019
12 Presence of Caramel 2 days FSSAI 2019
13 Presence of Peroxidase 1 days FSSAI 2019
14 Rehydration ratio of fruit and vegetable 1 days FSSAI 2019
15 Salts Content 1 days ISO 1841-2
16 Sodium hydrosulfite 2 days IS 1919
17 Total acidity 2 days ISO 750
18 Total suspended solids (TSS) 2 days FSSAI 2020
19 Volatile acids 2 days FSSAI 2019
20 Water activity (Aw) 1 days FSSAI 2019
Alcoholic and non alcoholic beverages (Sport drink, energy drink, fruit drink, tea, coffee, etc)
No. Parameter Duration Analysis Method
1 Absorbance Test in UV light of Neutral Alcohol 2 days FSSAI 2019
2 Actual brix 1 days AOAC 983.17
3 Alcohol Strength at 20ºC (Ethanol) 2 days IS 3752:2005
4 Aldehydes 2 days ISO 1388/5
5 Bitterness 2 days ASBC method
6 Caffeine content 2 days ISO 20481
7 Clarity (Turbidity) 1 days FSSAI 2019
8 Cocoa Butter 2 days AOAC 963.15
9 Color 1 days FSSAI 2019
10 Crude fibre 2 days AOAC, 2005, 962.09
11 Density 1 days Codex, 2019
12 Ester ( Ethyl Acetate) 2 days ISO 1388/9
13 "Free fatty acids,(expressed as oleic acid" 2 days ISO 7305: 2019
14 Fresh brix 1 days AOAC 983.17
15 Furfural content 2 days ISO 1388/11
16 Hight alcohols content 2 days IS 3752:2005
17 Iron (Fe) 2 days NF ISO 6332
18 Methanol content 3 days ISO 1388-7
19 Moisture content 1 days ISO 662
20 pH 1 days ISO 4316
21 Reducing Sugar 2 days ISO 5377
22 Solubility in boiling water 1 days FSSAI 2019
23 Sorbic Acid 2 days AOAC 994.11
24 Sulphur Dioxide 2 days FSSAI 2019
25 Tannin 2 days ISO 9648
26 Total Acidity 2 days ISO 750
27 Total Ash 2 days ISO 1575
28 Total Dry Extract/Residue on Evaporation 2 days Codex, 2019
29 Total polyphenols 2 days ISO 14502-1
30 Total flavonoid 2 days USP 44 NF 37
31 Total Sugar 2 days AOAC 920.184
32 Volatile Acids 2 days FSSAI 2019
33 Water extract 2 days ISO 9768
CEREAL AND CEREAL PRODUCTS (BISCUIT, Nouddle, pasta, etc )
No. Parameter Duration Analysis Method
1 Acidity of extracted fat 2 days IS 1011
2 Alcoholic acidity 2 days IS 12711 :1989
3 Amilose 2 days FSSAI 2019
4 Amilopectine 2 days FSSAI 2019
5 Calcium carbonate 2 days FSSAI 2019
6 Cooking test: Total solids in gruel, % by mass 1 days DKS 524: 2020
7 Foreign material/Extraneous Matter 1 days ISO 7301
8 Free fatty acids as oleic acid of extracted oil, %(m/m) 2 days ISO 7305: 2019
9 Gluten 2 days ISO 21415-2:2015
10 Moisture content 1 days ISO 662
11 Presence of ergot in food grains 2 days FSSAI 2019
12 Synthetic color 2 days FSSAI 2019
13 Talc content 2 days FSSAI 2019
14 Total acidity 2 days ISO 750
15 Total Ash 2 days ISO 1575
16 Total fiber 2 days AOAC, 2005, 962.09
17 Total protein 2 days ISO 8968-1
18 Uric acid 2 days FSSAI 2019
19 Aflatoxin B1, B2, G1 and G2 2 days HPLC
HERB AND SPICES CONDIMENTS
No. Parameter Duration Analysis Method
1 Alcohol Soluble Extract 2 days I.S 1797
2 Bulk Density 2 days I.S 1797
3 Calcium Oxide 2 days IS 1797
4 Color value in chillies (Capsicums of chilli pepper 2 days AOAC 54, 37
5 Color value in chillies (Oleoresin of chillies 2 days AOAC 971.26
6 Detection of Papaya seeds in Black Pepper 2 days FSSAI 2019
7 Extraneous Matter/Foreign material 2 days I.S 5453
8 Iodine 2 days DUS 203
9 Mineral oil in Black Pepper 2 days FSSAI 2019
10 Moisture content 1 days ISO 662
11 Non Volatile Ether Extract 2 days I.S 1797
12 Piperine Content 2 days AOAC 987.07
13 Total Ash 2 days ISO 1575
14 Turmeric 2 days FSSAI 2019
15 Aflatoxin B1, B2, G1 and G2 2 days HPLC
VINEGAR, TOMATO, CHILLI, SOYBEAN SAUCE
No. Parameter Duration Analysis Method
1 Capsaicinoid content in chilli sauce 2 days ISO 7543-2
2 Lactic acid 2 days AOAC
3 Acetic acid 2 days AOAC
4 Sulfuric acid 2 days AOAC
5 Succinic acid 2 days AOAC
6 Tartaric acid 2 days AOAC
7 Detect Brewed and synthetic vinegar 2 days FSSAI 2019
8 Nitrogen 2 days ISO 937
9 Phosphorous (in Malt Vinegar) 2 days FSSAI 2019
10 Presence of Caramel 2 days FSSAI 2019
11 Presence of Mineral Acid 2 days FSSAI 2019
12 Salts Content 2 days ISO 1841-2
13 Total Acidity 2 days ISO 750
14 Total Ash 2 days ISO 1575
15 Total Solids 2 days FSSAI 2019
MEAT AND MEAT PRODUCTS
No. Parameter Duration Analysis Method
1 Ascorbic acid (vit C) 2 days AOAC 967.21
2 Borax/Boric acid 2 days AOAC 970.33
3 Extract Release Volume (ERV) (Meat quality) 1 days ISO 4316
4 Formaline 2 days FSSAI 2019
5 Nitrate 2 days AOAC 973.31
6 pH (keeping quality) 1 days ISO 4316
7 Total Fat 2 days NF ISO 11085
8 Total meat content, Min 2 days ISO 937
9 Total phosphorous content 2 days I.S.O 2294
10 Total protein 2 days ISO 8968-1
11 Nitrite 2 days AOAC 973.31
12 Sodium metabisulfite 2 days USP 44 NF 39
MILK AND MILK PRODUCTS
No. Parameter Duration Analysis Method
1 Alkaline Phosphatase Test 2 days FSSAI 2019
2 Cane Sugar content 2 days AOAC 920.184
3 Cellulose content 2 days FSSAI 2019
4 Detection of Gelatine 2 days AOAC 920.106
5 Glucose in Milk 2 days FSSAI 2019
6 Lactose Content 2 days FSSAI 2019
7 Nitrate 2 days FSSAI 2019
8 Non-Protein Nitrogen 2 days FSSAI 2019
9 Peroxide Value 2 days FSSAI 2019
10 Presence Ammonium Compounds 2 days FSSAI 2019
11 Presence of Anionic Detergent 2 days FSSAI 2019
12 Presence of Boric acid and Borates 2 days IS 1479
13 Presence of Chloramines 2 days FSSAI 2019
14 Presence of Formalin 2 days IS 1479
15 Presence of Hydrogen Peroxide 2 days AOAC 957.08
16 Presence of hypochlorites 2 days FSSAI 2019
17 Presence of Salicylic acid 2 days AOAC 975.30
18 Presence of Skimmed milk Powder in Natural milk 2 days FSSAI 2019
19 Presence of Sulphates 2 days FSSAI 2019
20 Starch content 2 days FSSAI 2019
21 Test for Quaternary Ammonium Compounds 2 days B.S. 1741
22 Total Fat 2 days NF ISO 11085
23 Total protein 2 days ISO 8968-1
24 Total Solids 2 days ISO 6731
25 Turbidity (Turbidity Test for Checking Efficiency of Sterilization in Liquid Milk) 2 days IS 1479
26 Urea content 2 days IS.1479
FOOD ADDITIVES
No. Parameter Duration Analysis Method
1 Acesulfame K 2 days ISO 12856
2 Aspartame 2 days ISO 12856
3 Benzoic Acid 2 days ISO 12856
4 Betanin 2 days FSSAI 2019
5 Borate 2 days AOAC 970.33
6 Caramel 2 days FSSAI 2019
7 Chlorophyll 2 days FSSAI 2019
8 Cyclamate 2 days AOAC 957.09
9 Nitrite 2 days FSSAI 2019
10 Nitrate 2 days FSSAI 2019
11 Dulcin 2 days AOAC 957.11
12 Sodium glutamate 2 days FSSAI 2019
13 Indigo carmine 2 days FSSAI 2019
14 Ponceau-4R 2 days FSSAI 2019
15 Presence of Butylated hydroxytoluene (BHT) 2 days AOAC 965.28
16 Presence of Butylated hydroxyanisole (BHA) 2 days AOAC 965.28
17 Presence of Carbonate 2 days FSSAI 2019
18 Quinine 2 days FSSAI 2019
19 Rhodamine B 2 days ASEAN 2019 ACM
20 Saccharin 2 days AOAC 941.10
21 Salicylic acid 2 days FSSAI 2019
22 Sorbic Acid 2 days AOAC 994.11
23 Sudan red I 2 days AOAC 994.11
24 Sudan red II 2 days AOAC 994.11
25 Sudan red III 2 days AOAC 994.11
26 Sudan red IV 2 days AOAC 994.11
27 Sunset Yellow 2 days FSSAI 2019
28 Tartrazine 2 days FSSAI 2019
AMINO ACIDS
No. Parameter Duration Analysis Method
1 Alanine 5 days HPLC
2 Arginine 5 days HPLC
3 Aspartic acid 5 days HPLC
4 Cystine 5 days HPLC
5 Glutamic acid 5 days HPLC
6 Glycine 5 days HPLC
7 Histamine 5 days HPLC
8 Histidine 5 days HPLC
9 Isoleucine 5 days HPLC
10 Leucine 5 days HPLC
11 Lysine 5 days HPLC
12 Methionine 5 days HPLC
13 Phenylalanine 5 days HPLC
14 Serine 5 days HPLC
15 Treonine 5 days HPLC
16 Tryptophane 5 days HPLC
17 Tyrosine 5 days HPLC
18 Valine 5 days HPLC
Shelf life test
No. Description Parameter
1 Base on selected parameters Short-shelf life product (D0, D1, D2, D3,D4,D5,D6 &D7)
2 Base on selected parameters Medium-shelf life product (W0,W1, W2, W3, W4, W5& W6)
3 Base on selected parameters Long-shelf life product ( M0, M3,M6, M9,M12, M18,M24 & M36)