APPLICATION AND PERFORMANCE OF PHYSICOCHEMICAL METHODS IN THE QUALITY ASSESSMENT OF CANNED FOOD PRODUCTS

Abstract

This paper discusses the effectiveness of physicochemical analysis methods used to assess the quality of canned food products. The evaluation of quality indicators is carried out by determining the content of moisture, pH, acidity, fat, protein, and other components. The study demonstrates that physicochemical methods play a crucial role in ensuring product safety, determining shelf life, and assessing suitability for consumption. The results of the research contribute to improving quality control processes in the food industry and enhancing the reliability of industrial food safety monitoring systems.