Indices for Monitoring and Measuring the Physicochemical Properties of Safe and Quality Food

Physicochemical properties are properties that define the characteristics of food based on physical, chemical, or a combination of physical, chemical, and other related principles. Properties of safe and quality food include a description of the physical, nutritional, microbiological, functional (relating to use), and stability characteristics of food during storage. Indices for monitoring and measuring these properties involve developed and established methods or techniques necessary for the evaluation of the suitability of the products for consumption, and derivation of expected nutrients/benefits or the intended purpose. The techniques should be such that assure conformity to production specifications, safety, as well as consumer acceptability of the food thereby reducing loss on the part of the producing industry. The physicochemical properties of food are dependent on the type of food as well as the indices used for monitoring and measurement. Most food monitoring and measuring indices like colour, nutrients, acidity, odour, consumption safety and sweetness may be subjective and objective. Subjective techniques often deal with responses of human senses while objective techniques involve physical, chemical, microscopic, and instrumental analytical techniques. However, both subjective and objective techniques complement each other and are significant in food production to monitor quality and ensure food safety and consumer acceptability of food. This chapter describes the basic physicochemical properties of food that are essential for the determination or prediction of safety and quality of different types of food products. The indices for measuring and monitoring these properties, which include objective and subjective methods, are explained.