食品分析(英文课件)：Determination of ash content.pptVIP

Determination of ash content The significance of determination of ash content The general determination process of ash content Teaching Aims Classification Major: Ca,Mg,P,K,Na,Cl,etal. Essential trace: Fe,Cu,Zn,I,et al. Harmful: Pb,Cd,Hg,etal. Determination of the ash and mineral content of foods is important for a number of reasons: Nutritional labeling: Some minerals are essential to a healthy diet (e.g., calcium, phosphorous, potassium and sodium) whereas others can be toxic (e.g., lead Pb, mercury Hg, cadmium Cd, and aluminum Al). Quality: The quality of many foods depends on the concentration and type of minerals they contain, including their taste, appearance, texture and stability. Processing: It is often important to know the mineral content of foods during processing because this affects the physicochemical properties of foods(e.g. different grade of flour). Sanitary condition: Ash contents of fresh foods rarely exceed 5%. Definition: Ash: Total amount of minerals present within a food Mineral content: The amount of specific inorganic components present within a food, such as Ca, Na, K and Cl. (crude ash) Crude ash: Is the inorganic residue remaining after the water and organic matter have been removed by heating in the presence of oxidizing agents, which provides a measure of the total amount of minerals within a food. Determination of ash content Acid /water soluble ash content is more significant than total ash content Acid soluable ash content Total ash Water soluable ash content Water insoluable ash content Acid insoluable ash content Water soluble ash content——refer to the oxide and the salt of K, Na, Ca, Mg, etc Acid soluble ash content——refer to the oxide of Fe、Al and subphosphate of alkaline-earth metals Acid insoluble ash content——refer to the contaminants and the content of SiO2 The Classification of Flour: Ash is an important index of flour quality。The ash content in wheat bran is