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Organoleptic and Non-destructive Inspection Laboratories

Organoleptic and non-destructive inspection test laboratories in GOEIC branches: (Al Dekheila, The Airport, Port Said, Damietta, Al Adabiya and Safaga)

Organoleptic and non-destructive inspection test laboratories in each of GOEIC five branches are divided into two groups:

1- Organoleptic laboratories

2- Grain laboratories 

First: Organoleptic laboratories

Organoleptic inspection laboratory is responsible for performing organoleptic tests for food samples such as tests of taste, color, odor, size, moisture and solids, such tests are important as a preliminary indication of the shelf life of food products.

 Tests conducted in organoleptic inspection laboratories

Sample type

Available tests on laboratories

  • Honey
  • Juices
  • All kinds of beverages
  • Jam
  • Estimation of moisture percentage
  • The strange taste, except for the naturally-acquired taste and distinct taste of flowers
  • Fermentation
  • Insects and its parts and sand grains
  • Estimation of solids percentage
  • Estimation of foreign objects and insects
  • Physical properties
  • Texture
  • Cocoa and its products
  • Spices
  • Chocolate
  • Sugar sweets
  • Yeast growths
  • Strange odors
  • Rancidity
  • Insects and its parts
  • Physical properties
  • Emulsification
  • Texture
  • Spotting and calcification
  • Husks
  • Cigar
  • Cigarettes
  • Tobacco
  • Foreign objects
  • Tobacco left after smoking
  • Gluing defects
  • Combustion

 

  • Dates
  • Sweet fruits
  • Maroon
  • Rotten fruits
  • Fermentation, rancidity and saccharification
  • Insects and its parts and dirt
  • Fruit and its ripeness
  • Physical properties
  • Yeast
  • Herbs and medicinal plants
  • Sugar of all kinds
  • Physical decomposition
  • Impurities
  • Capacity of fermentation
  • Insects and its parts
  • Strange odors
  • Foreign objects
  • Physical properties
  • Preserved tomato products
  • (Dehydrated - ketchup - packaged - concentrates)
  • Solids percentage
  • Physical properties
  • Tea
  • Salt
  • Texture and flow
  • Physical properties
  • Impurities
  • Exotic plants and foreign objects
  • Iron chips percentage
  • Oils
  • Mineral water
  • Oils rancidity
  • Physical properties
  • Turbidity
  • Ebullition in wate
  • Vanilla
  • Vanillin
  • Vanilla ethyl
  • Physical properties
  • Dissolution in water
  • Melting point

 

  • Canned fruits and vegetables
  • Mushroom
  • Vinegar
  • Physical properties
  • Insect and fungal infections
  • Impurities
  • Foreign objects
  • Fruits
  • Water capacity
  • Suspended materials
  • Meat
  • Fish
  • Physical characteristics (gills, eyes, scales and color)
  • Consistency, decay and decomposition signs
  • Physical properties
  • Gooey substances
  • Undesired odors

 

 

 

  • Dairy and its products

 

  • Rancidity
  • Consistency, color and mechanical holes
  • Foreign odors and impurities
  • Foreign objects
  • Insects and its parts
  • Physical properties
  • Agglomeration of ground coffee
  • Cake
  • Biscuits
  • Crackers and Corn Flakes
  • Nuts of all kinds
  • Oat
  • Pasta
  • Baked goods
  • Foreign objects
  • Rancidity and undesirable taste and odor
  • Impurities, foreign objects and insects
  • Yeast growths
  • Consistency
  • Physical properties
  • Certified tests:
  • Estimation of solids in juices
  • Estimation of moisture in honey

 Certified tests:

  • Determination of solids in juices
  • Determination of humidity in honey

 

Second: Grains laboratories

Grains inspection laboratory is responsible for performing grains tests including impurities, specific weight, moisture, falling number and gluten, such tests are important as a preliminary indication of the shelf life of grains.

Tests Conducted By grains inspection laboratory:

1- Estimation of moisture percentage in grains.

2- Estimation of falling number for wheat grains

3- Estimation of wet and dry gluten and gluten coefficient

4- Estimation of specific weight for grains

5- Estimation of easily separated impurities percentage for all grains

6- Estimation of percentage of decayed, damaged and broken grains; harmful, organic and inorganic substances; and foreign objects

7- Estimation of commercial defects of rice

8- Estimation of percentage of protein and raw fibers of grains.

 

Certified tests in grain inspection laboratories:

1- Estimation of falling number for wheat grains

2- Estimation of specific weight for grains

3- Estimation of gluten content

4- Estimation of protein by using the inframatic device for grains


 
Devices used in inspection:

1- Device for estimating the falling number for wheat

2- Device for estimating specific weight of grains

3-Inframatic device

4- Carter tester for separation of impurities

5- Sieve shaker

6- Grain sample divider

7- Refractometer

8- Density measuring device

 

 Training courses conducted in organoleptic inspection laboratories and grain laboratories

 Laboratories offer internal and external courses (theoretical and practical) provided by specialized technicians in organoleptic and non-destructive inspection laboratories

 

 

No.

Course Name

Duration

1

Training course on methods of organoleptic inspections for food products of different kinds and forms

3 days

2

Training course on methods of organoleptic inspection of grains

3 days

3

Training course on methods of organoleptic inspections for frozen food and meat

3 days

4

Training course on method of organoleptic inspections for dry legumes

3 days

 

Publish Date 24/08/2017 10:14 AM
Last Update 07/05/2019 12:52 PM
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