ABSTRACT
Analysis may be defined as the separation of anything into its parts; examination of something to determine its essential features; the intentional separation of substances into their ingredients or elements to find their amounts and nature; the determination of the kind or amount of one or more of the constituents of a substance whether actually obtained in separate form or not. Food chemists employ a host of instrumental and other methods for analyzing food components. More generally, a host of analytical strategies may be applied to most components of the food system. Analytical procedures also involve separation and measurement stages.1 Sensors and detectors are used in conjunction with information processing systems that convert analogue information (signals, observations) into digital (numerical) data.
