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Chapter 7 ash analysis UFL

Chapter 7 ash analysis UFL - Ready for the first EXAM...

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Ready for the first EXAM ??
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ASH is the residue remaining in a food after complete combustion (oxidation). What is in foods that won’t burn ??? How Hot? Total ash determinations may range from 400 to 700°C (most common is ~550°C) There are 3 main types of ashing procedures: DRY WET LOW-TEMP. PLASMA (oxidation reactions, not very common) My…its getting hot in here….really, really hot !
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What was proximate analysis…..again? Moisture, Protein, Fat, Carbohydrate Sum of other Proximates + Ash = ~100%
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Most fluid dairy products 0.5- 1.0% Evaporated milk 1.5% Nonfat dry milk 8% Pure fats; oils; and shortenings 0% Butter/margarine/mayonnaise NaCl added Fresh fruits 0.2 - 0.8% Dried fruits up to 3.5% Vegetables 1.0% Pickles/sauerkraut NaCl added Beans 4% Fresh meat and poultry 1%
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Calcium (most all foods except sugar, starch or oil) Phosphorus (dairy, grains, nuts, meats, poultry products) Iron (enriched foods, grains, nuts; meats, eggs, legumes Sodium (primarily from added salt) Potassium (dairy products, F&V, cereals, nuts, meats) Magnesium (nuts, cereals, legumes) Manganese (cereals, F&V, meats) Copper (sea foods, liver, cereals, vegetables) Zinc (sea foods) These can be tested for individually by other methods
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As a component of proximate analysis, it is a required component for nutritional labeling. Ash can be used to measure total mineral content in foods that are high minerals (ie. K in bananas) or to determine added salts .
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DRY ASHING Use of a muffle furnace capable of maintaining 500- 600°C.
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