Ash Content Determination

Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

Ash refers to the inorganic residue remaining after either ignition or complete oxidation of organic matter in a food sample. Determining the ash content of a food is part of proximate analysis for nutritional evaluation and it is an important quality attribute for some food ingredients. Also, ashing is the first step in the preparation of a sample for specific elemental analysis. This laboratory exercise uses the dry ashing technique with a muffle furnace to determine the ash content of a variety of food products. Moisture content determination is also included so ash content data can be expressed on both a wet weight basis and a dry weight basis.

Keywords

Muffle Furnace Cheddar Cheese Record Weight Inorganic Residue Moisture Content Determination 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Resources

  1. Harris GK, Marshall MR (2017) Ash analysis, Ch. 16. In: Nielsen SS (ed) Food Analysis, 5th edn. Springer, New YorkGoogle Scholar

Copyright information

© Springer International Publishing 2017

Authors and Affiliations

  1. 1.Department of Food Science and NutritionUniversity of MinnesotaSt. PaulUSA

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