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The nelfood.com Story
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nelfood.com grew out of the Physical Properties of Food DataBase project.
This project was initiated to collect and make available on the internet reliable and useful data on Physical Properties of Foods.
The project was part funded by the EU, received commercial sponsership from Nestle, RHM and Unilever, was managed by Dr Paul Nesvadba, and the internet work was done by NEL.
For more information...
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Server Time |
Current Server Time:
00:06 5-December-2008
30 users online.
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Evaluation of the Quality of Information
| A |
Complete characterisation (physical state, complete composition, complete
structure, processing given), allowing independent reproduction of the experiment |
| B |
Slightly limited characterisation (physical state, basic composition) |
| C |
Limited characterisation (basic composition for some components given) |
| D |
Only the name of the food is given |
Remark to the perfection of the description of foodstuff composition and/or
physical state :
The perfection should be judged from the point of view of those parameters that mostly
affect the property in question, e.g. the salt content in the case of electrical
conductivity or freezing point, temperature in the case of shear viscosity etc.
On the contrary, some factors may have little effect in some particular cases. So, e.g.
air content (porosity) is almost irrelevant as far as specific heat or enthalpy are
concerned but it is very important indeed when measuring thermal conductivity. |
Quality of Data
| 1 |
Complete characterisation of data (method, absolute error, method
validated by reference material, accuracy and precision given) |
| 2 |
Method given, accuracy and precision estimated |
| 3 |
Method given but no estimates of accuracy and precision |
| 4 |
No reference about the method given |
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Copyright © 2008 TÜV NEL