Ash Content Determination

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


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.




  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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