Ash, along with fat, protein, moisture, and fiber make up what are referred to as the proximate analyses in food chemistry. Proximate, meaning close or approximate, references the fact that these are tests that don’t assay for a specific molecule, but rather identify a general class of compounds by a particular characteristic. Ash analysis is a necessary first step in any mineral content analysis, whether for nutritional minerals or toxic metals.
This first course in our Proximate Analysis Testing series is intended to give you a basic understanding of ash analysis and the primary testing methods used to test food for ash content.
At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference.
This course will be available to you for 1 year from the date of purchase.
At the conclusion of this course, students will be able to...
- Define ash analysis
- Distinguish between dry ashing and wet ashing testing methods
- Explain why ash analysis is important to mineral content analysis
- Identify the correct ashing analysis method for your product
- Identify the correct equipment to use for ash analysis
- Apply the correct ash analysis testing method for your food product
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion
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