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Determination of Ash Content

The document discusses procedures for determining ash content in foods. There are two major types of ashing: dry ashing and wet ashing. Dry ashing involves placing a food sample in a muffle furnace at 550°C for 12-18 hours to burn off organic substances and leave behind mineral ash. Wet ashing uses acids and oxidizing agents to solubilize minerals without volatilization. The ash content provides information about a food's overall mineral composition and is an important component of proximate analysis and elemental analysis.

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Husna Atiqah
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517 views

Determination of Ash Content

The document discusses procedures for determining ash content in foods. There are two major types of ashing: dry ashing and wet ashing. Dry ashing involves placing a food sample in a muffle furnace at 550°C for 12-18 hours to burn off organic substances and leave behind mineral ash. Wet ashing uses acids and oxidizing agents to solubilize minerals without volatilization. The ash content provides information about a food's overall mineral composition and is an important component of proximate analysis and elemental analysis.

Uploaded by

Husna Atiqah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Sample Type Procedure for Ashing

DETERMINATION Most dry samples such as whole grain, cereals


and dried vegetables no need preparation
whereas fresh vegetables must be dried before
process

OF ASH ashing. Meats with a high fat content can need to


be dried and the fat removed before ashing. The
ash content of foods can be expressed as a wet
Weigh a 5–10-g sample into a tared crucible.
Predry if the sample is very moist.

CONTENT
weight or dry weight.
Place crucibles in a cool muffle furnace.
Use tongs, gloves, and protective eyewear
if the muffle furnace is warm.
Two major types of Ashing
◦
Ignite 12–18 h (or overnight) at about 550 C.
Dry Ashing
Primarily for proximate composition and for some
Turn off muffle furnace and wait to open it until the
types of specific material analyses. Use a muffle
furnace capable of maintaining temperatures of 500-
temperature has dropped to at least 250 C, ◦
preferably lower. Open door carefully to avoid losing
500C. Water and volatiles are vaporized and organic
ash that may be fluffy.
substances are burned in the presence of oxygen in air
to CO2 and oxides of N2. Most minerals are converted
to oxides, sulfates, phosphates, chlorides and silicates.
Using safety tongs, quickly transfer crucibles to a
Elements such as Fe, Se, Pb and Hg may partially
desiccator with a porcelain plate and desiccant.
volatilize with this procedure so other methods be
Cover crucibles, close desiccator, and allow crucibles
used if ashing is preliminary step for specific elemental
to cool prior to weighing.
The inorganic debris that left after the ignition analysis.

or full oxidation of organic matter in a food. To


ensure satisfactory performance, a basic Wet Ashing
Calculation for
As a preparation for the analysis of certain
understanding of the characteristics of different minerals. Procedure for oxidizing organic
ash procedures and types of equipment is substances by using acids and oxidizing agents
required. Microwave technologies are also
or their combinations. Minerals and solubilized
without volatilization. Wet ashing often is Dry Ash Content
available to speed up both dry and wet ashing preferable to dry ashing as a preparation for % ash (dry basis) = (wt after ashing - tare wt of
specific elemental analysis. Wet ashing often crucible)/(original sample wt × dry matter
procedures. uses a combination of acids and requires a coefficient ) x 100
special perchloric acid hood if that acid is used.

Students' Name :
Muhammad Adib Haziq bin Amran (55218119173) Important of Ash in Food
Husna Atiqah binti Rasdi (55225120164) The ash composition of foods reflects the overall mineral content. It is a component of proximate
analysis for elemental analysis is ashing. Since certain foods are rich in some minerals, ash content is
Izhar Muizzudin bin Jum'at (55221119119)
essential. The mineral content of ash from agricultural products is generally stable, although that ash
Izzira Azreen binti Ismail (55218119168) from plant sources varies.

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