Ppt0000001 - Objectives 1.Understand the chemical...

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Objectives 1.Understand the chemical composition of ash in food 1.Understand the principles and applications of dry and wet ashing 1.Be able to determine ash content of a given food.
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Ash…. .to ash, who cares! 1.Required component for nutritional labeling 1.First step for mineral analysis
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Total ash content is an indicator of cereal refinement Content in Bran is 20 fold of flour (Hot) water soluble ash content as index of fruit content in jelly Alkalinity of ash to estimate fruit content
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ASH is the residue remaining in a food after complete combustion (oxidation). What are 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 2 main types of ashing procedures: DRY WET 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% Fresh fruits 0.2 - 0.8% Dried fruits 3.5% Vegetables 1.0% Beans 4% Fresh meat and poultry 1%
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Calcium (dairy, fortified juices)
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This document was uploaded on 03/03/2011.

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Ppt0000001 - Objectives 1.Understand the chemical...

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