Ash, gravimetric determination in foods. (NMKL 173, 2. Ed., 2005)
The method is intended for the determination of ash
content in foods when calculating their energy
content. With minor modifications for certain types of
foods, as mentioned in the text, the method is
applicable to all foods, see appendix 1. This method is
collaboratively studied for ash content between 0.07
to 8.0 g /100 g.
The sample is ashed to constant weight in a muffle
furnace at 550 °C. If necessary, samples are dried
prior to ashing.
Tuhka. gravimetrinen määrittäminen elintarvikkeista (NMKL 173, 2. painos, 2005))