A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials
Tanmay Sarkar, Molla Salauddin, Kohima Kirtonia, Siddhartha Pati, Максим Ребезов, Mars Khayrullin, Svetlana Panasenko, Lyudmila Tretyak, Marina Temerbayeva, Nadezhda Kapustina, Sanаvar Azimova, Lyudmila M. Gruzdeva, Farrukh Makhmudov, И.А. Никитин, Amirzhan Kassenov, Mohammad Ali Shariati, José M. Lorenzo
Abstract
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.