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Lecture 2 - FP2104

Sampling is used to select representatives of a larger population for analysis when analyzing the entire population is impractical. When analyzing a food, key steps include planning, sample selection, preparation, analysis, and statistical analysis of results. Proper sample selection is important to ensure representative results. Ideally the entire population would be analyzed but sampling allows reducing time and costs while providing useful information. A sampling plan outlines sample size, locations, collection, and preservation to obtain a representative laboratory sample. The purpose, property measured, population characteristics, and test procedure must be considered when developing a sampling plan.

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29 views

Lecture 2 - FP2104

Sampling is used to select representatives of a larger population for analysis when analyzing the entire population is impractical. When analyzing a food, key steps include planning, sample selection, preparation, analysis, and statistical analysis of results. Proper sample selection is important to ensure representative results. Ideally the entire population would be analyzed but sampling allows reducing time and costs while providing useful information. A sampling plan outlines sample size, locations, collection, and preservation to obtain a representative laboratory sample. The purpose, property measured, population characteristics, and test procedure must be considered when developing a sampling plan.

Uploaded by

Henriettah Nakisozi
Copyright
© © All Rights Reserved
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Download as PPTX, PDF, TXT or read online on Scribd
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Sampling and Data Analysis

Sampling is a procedure by which some members of a given


population are selected as representatives of the entire
population.

Analysis of the properties of a food material depends on a


number of different steps:
 Planning (identifying the most appropriate analytical procedure),
 Sample selection
 Sample preparation
 Performance of analytical procedure
 Statistical analysis of measurements, and data reporting.
1
Sample Selection
 A food analyst often has to determine the characteristics of a large quantity of food
material, such as the contents of a truck arriving at a factory, a days’ worth of
production, or the products stored in a warehouse.

 Ideally, the analyst would like to analyze every part of the material to obtain an
accurate measure of the property of interest, but in most cases this is practically
impossible.

2
Sample Selection

 Many analytical techniques destroy the food and


so there would be nothing left to sell if it were all
analyzed.

 Another problem is that many analytical


techniques are time consuming, expensive or
labor intensive and so it is not economically
feasible to analyze large amounts of material.
3
Sample Selection
 It is therefore normal practice to select a
fraction of the whole material for analysis,
and to assume that its properties are
representative of the whole material.

 Selection of an appropriate fraction of the


whole material is one of the most
important stages of food analysis
procedures, and can lead to large errors
when not carried out correctly.
4
Sample Selection
These are terms used to describe the characteristics of a
material whose properties are going to be analyzed.
 Population. The whole of the material whose properties are being
determined.

 Sample. Only a fraction of the population usually selected for analysis.


The sample may be comprised of one or more sub-samples selected
from different regions within the population.

 Laboratory Sample. A fraction of the sample used in the final


laboratory analysis. Usually the sample may be too large to
conveniently analyze using a laboratory procedure.
5
Sample Selection

 The goal is to ensure that the properties of the laboratory sample


are representative of the properties of the population, otherwise
erroneous results will be obtained.

 Selection of a limited number of samples for analysis is of great


benefit because:
It allows a reduction in time, expense and personnel required to carry out
the analytical procedure, while still providing useful information about the
properties of the population. Nevertheless, one must be aware that
analysis of a limited number of samples only gives an estimate of the true
value of the whole population.

6
Sampling Plans
 A sampling plan should be a clearly written document
that contains precise details that an analyst uses to
decide the sample size, the locations from which the
sample should be selected, the method used to collect
the sample, and the method used to preserve them
prior to analysis.

 It should also stipulate the required documentation of


procedures carried out during the sampling process.
7
Considerations when developing or selecting an
appropriate sampling plan
1. Purpose of Analysis

2. Nature of the measured property

3. Nature of the population

4. Nature of the test procedure

8
Purpose of Analysis
Samples are analyzed for different reasons in the food
industry and this affects the type of sampling plan used:

 Official samples. Samples may be selected for official


or legal requirements by government laboratories.
These samples are analyzed to ensure that
manufacturers are supplying safe foods that meet legal
and labeling requirements.

9
Purpose of Analysis
 Raw materials. Raw materials are often analyzed before
acceptance by a factory, or before use in a particular
manufacturing process, to ensure that they are of an
appropriate quality.

 Process control samples. A food is often analyzed during


processing to ensure that the process is operating in an
efficient manner. Thus if a problem develops during
processing it can be quickly detected and the process adjusted
so that the properties of the sample are not adversely
effected. 10
Purpose of Analysis
 Finished products. Samples of the final product are
usually selected and tested to ensure that the food is
safe, meets legal and labeling requirements, and is of a
high and consistent quality.

 Research and Development. Samples are analyzed by


food scientists involved in fundamental research or in
product development.

11
Nature of Measured Property
 It is necessary to specify the property to be measured, e.g., color,
weight, presence of extraneous matter, fat content or microbial
count.
 The properties of foods can be classified as either attributes or
variables.
 An attribute is something that a product either does or does not
have, e.g., it does or does not contain a piece of glass, or it is or is
not spoilt.

 A variable is a property that can be measured on a continuous


scale, such as weight, fat content or moisture content of a
material. Variable sampling requires less samples than attribute
sampling. 12
Nature of Population
Some of the important points to consider are listed
below:

 A population may be either finite or infinite.


 A finite population is one that has a definite size, e.g., a
truckload of apples, a tanker full of milk, or a vat full of oil.
 An infinite population is one that has no definite size, e.g., a
conveyor belt that operates continuously, from which foods
are selected periodically.

13
Nature of Population
 A population may be either continuous or compartmentalized.
 A continuous population is one in which there is no physical
separation between the different parts of the sample, e.g., liquid
milk or oil stored in a tanker.

 A compartmentalized population is one that is split into a number of


separate sub-units, e.g., boxes of potato chips in a truck, or bottles
of tomato ketchup moving along a conveyor belt. The number and
size of the individual sub-units determines the choice of a particular
sampling plan.

14
Nature of Population
 A population may be either homogenous or
heterogeneous
 A homogeneous population is one in which the properties
of the individual samples are the same at every location
within the material (e.g. a tanker of well stirred liquid oil).

 A heterogeneous population is one in which the properties


of the individual samples vary with location (e.g. a truck full
of potatoes, some of which are bad).
15
Nature of the Test Procedure
 The nature of the procedure used to analyze the
food may also determine the choice of a
particular sampling plan.

 For example: the speed, precision, accuracy and


cost per analysis, or whether the technique is
destructive or non-destructive.

16
THANK YOU

17

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