A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials
Sarkar T. Salauddin M. Kirtonia K. Pati S. Rebezov M. Khayrullin M. Panasenko S. Tretyak L. Temerbayeva M. Kapustina N. Azimova S. Gruzdeva L. Makhmudov F. Nikitin I. Kassenov A. Shariati M.A. Lorenzo J.M.
February-2 2022MDPI
Applied Sciences (Switzerland)
2022#12Issue 4
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.
Food industry , Food physics , Physical methods , Quality control
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Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, 732102, India
Department of Food Processing Technology, MMM Government Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Plassey, 741156, India
Department of Food Processing Technology, Diamond Harbour Government Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Diamond Harbour, 743331, India
SIAN Institute, Association for Biodiversity Conservation and Research (ABC), Balasore, 756001, India
NatNov Bioscience Private Limited, Balasore, 756001, India
School of Agricultural Sciences, Liaocheng University, 34 Wenhua Road, Liaocheng, 252000, China
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow, 109316, Russian Federation
Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, Moscow, 109004, Russian Federation
Basic Department of Trade Policy, Plekhanov Russian University of Economics, 36 Stremyanny per, Moscow, 117997, Russian Federation
Department of Metrology, Standardization and Certification, Orenburg State University, 13 Pobedy Avenue, Orenburg, 460018, Russian Federation
Faculty of Engineering and Technology, Innovative University of Eurasia, 45 Lomova St., Pavlodar, 140000, Kazakhstan
Department of Economic Security and Risk Management, Financial University under the Government of the Russian Federation, 49 Leningradsky Prospekt, Moscow, 125993, Russian Federation
Department “Food Safety and Quality of Food Products”, Almaty Technological University, 100 Tole bi str., Almaty, 050009, Kazakhstan
Department of Informational Technologies in Jurisprudence and Management Documentation, Russian University of Transport (MIIT), 9b9 Obrazcova Ulitsa, Moscow, 127994, Russian Federation
Faculty of Engineering and Technology, Shakarim University of Semey, Semey, 071412, Kazakhstan
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n◦4, San Cibrao das Viñas, Ourense, 32900, Spain
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, 32004, Spain
Department of Food Processing Technology
Department of Food Processing Technology
Department of Food Processing Technology
SIAN Institute
NatNov Bioscience Private Limited
School of Agricultural Sciences
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Research Department
Basic Department of Trade Policy
Department of Metrology
Faculty of Engineering and Technology
Department of Economic Security and Risk Management
Department “Food Safety and Quality of Food Products”
Department of Informational Technologies in Jurisprudence and Management Documentation
Faculty of Engineering and Technology
Centro Tecnológico de la Carne de Galicia
Área de Tecnología de los Alimentos
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