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Sampling: Dr. Gurpreet Kaur

This document discusses food sampling methods. It covers the objectives and importance of food sampling, as well as different sampling techniques including probability and non-probability sampling. It then describes various steps involved in food sample preparation such as removing extraneous matter, reducing the sample size, moisture removal, enzymatic inactivation, protecting lipids, and controlling microbial spoilage. Specific techniques are outlined for sampling of different foods like milk.

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Gurpreet Kaur
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38 views

Sampling: Dr. Gurpreet Kaur

This document discusses food sampling methods. It covers the objectives and importance of food sampling, as well as different sampling techniques including probability and non-probability sampling. It then describes various steps involved in food sample preparation such as removing extraneous matter, reducing the sample size, moisture removal, enzymatic inactivation, protecting lipids, and controlling microbial spoilage. Specific techniques are outlined for sampling of different foods like milk.

Uploaded by

Gurpreet Kaur
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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SAMPLING

Dr. GURPREET KAUR


INTRODUCTION
OBJECTIVES
Samples are usually
collected from a lot of food
for random surveillance,
collection of data for a
specific purpose, or
monitoring/and to
determine whether the
food is unsatisfactory for
any reason
IMPORTANCE OF SAMPLE COLLECTION

The reliability of analytical data thus


obtained depends on several factors,
sampling being the major factor. Current
analytical methods require only few grams of
food sample to analyze. Thus, it is necessary
that a sample be as representative of the
population as possible.
PROBALITITY
SAMPLING
NON-PROBALITITY
SAMPLING
This is one of the important types of non-probability sampling. In
snowball sampling, the investigator encourages the respondents to give
the names of other acquaintances and it continues growing in size and
chains until the research purpose is achieved. It is also, therefore, known
as networking, chain, or referred sampling method. It is very useful in the
study of networking and is less costly.
PROBABILITY SAMPLING NON-PROBABILITY SAMPLING
The samples are randomly selected. Samples are selected on the basis of the
researcher’s subjective judgment.

Everyone in the population has an equal Not everyone has an equal chance to
chance of getting selected. participate.

Researchers use this technique when they Sampling bias is not a concern for the
want to keep a tab on sampling bias. researcher.

Useful in an environment having a diverse Useful in an environment that shares similar


population. traits.

Used when the researcher wants to create This method does not help in representing
accurate samples. the population accurately.

Finding the correct audience is not simple. Finding an audience is very simple.
SAMPLE
PREPARATION
- Food
Pretreatment
1. Removal of extraneous matter

• Soil or sand that adheres to fresh fruit or vegetables


can be removed by washing or wiping the surface
• Shells are usually separated from nut
• kernels and pits from stone fruits.
• Large fish are cleaned, scaled, and eviscerated,
• eggs are broken to isolate the liquid interior,
• meat is removed as completely as possible
• from bone.
• Suspended matter or sediment present in liquids
such as beer, wine, juice, or cooking oil is removed
by filtration or separated by centrifugation.
• Canned fruit and vegetable products may be
drained through screens
2. Sample
reduction
CAN BE ACHIEVED BY MACHINES
• mechanical grinding • Wiley or ball mill
• Mixing • mortar and pestle,
• rolling, • mechanical high-speed
• agitating, beaters or blenders (for
soft or wet foods)
• stirring,
• meat grinders
• chopping,
• Liquid samples can be
• crushing, mixed using magnetic
• macerating, stirrers or sonic oscillators
• mincing,
• pressing,
• pulverizing
3. Moisture removal
Required in some analysis

4. Enzymatic inactivation
to stop enzymatic oxidation
and deterioration in food
sample
5. Lipid Protection

• Foods rich in fats are grounded in frozen states


• Low temperature storage under nitrogen
• Use of antioxidants
6. Controlling Microbial spoilage

• Freezing
• Drying
• preservatives
Sampling of milk and milk products
• Plungers and dippers should be properly
sterilized

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