This form is used to enter the information characterising the Food Material. This form
is made up from Table 4 of the Proforma for Data Entry to
Database of Physical Properties of Foods version 6.1.
| Food Category |
Select the category that best describes the food from the drop down list
that appears after clicking the down arrow with the mouse. The selection is made by moving
the highlight bar up and down using the mouse. The highlighted category is selected. |
| Sub Category |
Select the sub-category that best describes the food from the drop down
list that appears after clicking the down arrow with the mouse. The selection is made by
moving the highlight bar up and down using the mouse. The highlighted category is
selected. |
Proper Name of Food
(for which data are given, e.g. chicken breast) |
The actual name of the food given in the text of the article or in the
measuring protocol |
| Physical State of Food |
An explanation of the physical state of the food together with the
description of the process under which the date are measured, e.g., study of changes of
viscosity during heating or baking.
Click here for examples of physical states of food. |
| % wet or dry: |
Select whether the food is wet or dry by selecting the appropriate option
from the drop down list that appears after clicking the down arrow with the mouse. The
selection is made by moving the highlight bar up and down using the mouse. The highlighted
state is selected. |
| Water Content |
Number to represent the total water content within the food. |
| Protein Content |
Number to represent the total protein content within the food. |
| Fat Content |
Number to represent the total fat content within the food. |
| Carbohydrate Content |
Number to represent the total carbohydrate content within the food. |
| Mineral Content |
Number to represent the total mineral content within the food. |
| Other Components: |
If other components are important for the given food or physical property
these should be mentioned here. |
| Homogeneous / Heterogeneous |
Select whether the food is homogeneous or heterogeneous by selecting the
appropriate option from the drop down list that appears after clicking the down arrow with
the mouse. The selection is made by moving the highlight bar up and down using the mouse.
The highlighted state is selected. |
| Specify typical scale of heterogeneity |
Supply details of particle size, size distribution, shape of the particles
etc. |
| Does the food contain air? |
Supply information on the air content of the food, e.g., 20% of air
contained within structure. |
| Typical pore size |
Specify the size of the pores and the units of measurement, e.g., 2
micrometers. |
| Other Structure (particulate, powdery,...) |
Supply suitable descriptive words to further characterise the structure. |
| Remarks |
Supply any additional information that may be required, e.g., breed,
variety, ingredients, formulation etc. |
Contents
Copyright © 2010 Food Properties Awareness Club (FPAC)