1. It is "the assessment of the overall quality of a food using a number of attributes". 2. It is a separation based on a single measurable property of raw material units. 3. The most precise method of sorting, as it is not dependent on the geometry of the products. 4. It is the coring or trimming of the fruit or vegetable skin. 5. The feasibility where quality of a food is linked to a single physical property and hence a sorting operation leads to different grades of material.
