Chapter 6. Ash and minerals
Chapter 6. Ash and minerals
Section 1. Ash
Section 1. Ash
1.1 Ash concept • Ash is the inorganic residue from the incineration of organic matter. • Ash in food is determined by weighing the dry mineral residue of organic materials heated at elevated temperature (around 550℃)
1.1 Ash concept • Ash is the inorganic residue from the incineration of organic matter. • Ash in food is determined by weighing the dry mineral residue of organic materials heated at elevated temperature (around 550℃)
1.2. Significance of ash • Total ash is a widely accepted index of refinement of food, such as wheat flour or sugar. • Total ash content is a useful parameter of the nutritional value of some foods and feeds
1.2. Significance of ash • Total ash is a widely accepted index of refinement of food, such as wheat flour or sugar. • Total ash content is a useful parameter of the nutritional value of some foods and feeds
• In fruit jellies and marmalades, ash content is used to estimate the fruit content of the product. • Determine adulteration of some food: juice, beverage, vinegar
• In fruit jellies and marmalades, ash content is used to estimate the fruit content of the product. • Determine adulteration of some food: juice, beverage, vinegar