1. Color (quantitative)
Measures surface color using a portable spectrophotometer for accuracy in product.
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Physical & Organoleptic Tests
2. Organoleptic Test
Organoleptic tests evaluate food’s appearance, texture, aroma, taste, and overall acceptability.
Parameters
- Appearance
- Color
- Aroma and taste
- Triangle test
- Two-point discrimination test
3. Leaking Tests
Leaking test refers to a process of identifying unwanted fluid or gas escapes in packaging integrity.
Parameters
- Seal integrity
- Dye penetration test
- Vacuum wet leak test
4. Physical Test
Evaluate various physical properties of a sample, such as pH, brix, density, dimension, netto, solubility, sediment and particle test.
Parameters
- pH
- Brix scale
- Bulk density
- Specific gravity
- Diameter
- Height
- Length
- Thickness
- Width
- Solubility
- Disperbility in water
- Fineness
- Sinkers
- Floaters
- Foreign matter - metal
- Foreign matter - non metal
- Weight
- Volume
- Mineral identification (qualitative)