Many institutions are doing research and development on food. The aim is to improve the nutritional value of the food. The parameters may be to compare different foods or different manufactures or to generically improve the food. Other aspects may be to improve the digestion and energy absorption of animal feeds.
Part of the research involves determining the calorific value of the food. The calorific value of a particular food is the same as the energy content of that food.
The food can be for either human or animal consumption.
Institutions performing this type of research include:
Animal and Dairy research
Department of Agriculture
Universities
Technicons
Government or private food industries
A calorimeter is used to determine the calorific value. The sample to be measured is ground into a powder and then prepared into tablet form. The sample should be made into a tablet so as to prevent splattering when the sample burns. Splattering is when un-burnt sample is thrown out of the crucible during combustion, thus causing inaccurate results. In tablet form, feeds usually burn consistently and without splattering.
