Increase in ash content can be caused by several factors.
One of the main reasons is bran contamination in white or refined flours.
As the flour extraction rate increases, the amount of contamination with non-endosperm (such as bran) also increases, leading to a higher ash content.
Ash content is the inorganic residue that remains after heating a material at high temperatures in the presence of oxidizing agents.
It is a measure of the total amount of minerals present in the material.
The presence of inorganic residues can be from various sources such as anti-block, reinforcements, fillers, colorants, catalyst residues, etc.
There are different methods for determining ash content, such as dry ashing and wet ashing.
The choice of method depends on the type of analysis and the purpose of the test.
Each method may vary in parameters such as furnace temperature, residence time, number of heating steps, and sample preparation procedures.
In the food industry, ash testing is becoming more important to ensure food quality.
The test helps in assessing the mineral content of food samples.
Generally, an ash content of 5% is considered acceptable, and higher levels can indicate the age of the food.
To perform the ash test, the sample needs to be prepared properly.
It should be in powdered form, and any moisture content should be dried before the test.
Fatty food samples may require special attention as they can leave moisture that resists spattering.
Contamination of the sample from the surroundings or the container used can also affect the results.
Therefore, it is important to ensure proper sample handling and use a weight of the sample between 1 to 10 grams.
There are various methods to perform the ash test, including wet ashing.
Wet ashing is a faster method that involves heating the sample at a temperature range of 350°C.
The difference in weight before and after the test is used to calculate the percentage of ash content.
Ashing furnaces are commonly used for ashing processes.
These furnaces are designed specifically for the product(s) being tested and have a heating element, scale, and chamber to weigh the sample before, during, and after burning.
Overall, the increase in ash content can be attributed to factors such as bran contamination, the presence of inorganic additives, and the type of sample preparation and testing method used.
Continue exploring, consult our experts
Looking for reliable laboratory equipment to accurately determine ash content in your food products?
Look no further than KINTEK!
Our high-quality equipment ensures precise sample preparation and analysis, giving you reliable results every time.
Don't compromise on quality - choose KINTEK for all your laboratory equipment needs.
Contact us today to learn more!
