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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
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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
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No. |
Course Name |
Duration |
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1 |
3 days |
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2 |
Training course on methods of organoleptic inspection of grains |
3 days |
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3 |
Training course on methods of organoleptic inspections for frozen food and meat |
3 days |
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4 |
Training course on method of organoleptic inspections for dry legumes |
3 days |