By Leonard W. Aurand
There is an expanding call for for nutrients technologists who're not just acquainted with the sensible elements of meals processing and mer chandising yet who're additionally good grounded in chemistry because it pertains to the meals undefined. therefore, within the education of nutrients technologists there's a want for a textbook that mixes either lecture fabric and lab oratory experiments related to the key periods of foodstuffs and nutrients ingredients. to fulfill this want this e-book was once written. moreover, the ebook is a reference textual content for these engaged in study and technical paintings within the quite a few segments of the meals undefined. The chemistry of consultant periods of foodstuffs is taken into account with appreciate to meals composition, results of processing on composition, foodstuff deterioration, nutrition protection, and foodstuff ingredients. criteria of id for many of the nutrition items as prescribed by means of legislation are given. The nutrition items chosen from each one classification of foodstuffs for lab oratory experimentation will not be inevitably crucial eco nomically or the main prevalent. notwithstanding, the experimental equipment and strategies applied are acceptable to the opposite items of that type of food. average meals adjuncts and ingredients are mentioned with regards to their use in nutrition items, including the legislation regulating their utilization. Laboratory experiments are given for the qualitative id and quantitative estimation of lots of those substances.
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Extra resources for Food Composition and Analysis
3. Filtering asbestos-prepare by digesting on a steam bath for 8 hr or longer with a 5% NaOH solution and then thoroughly wash with hot water. Again digest on a steam bath for 8 hr or longer with a dilute HCI solution (1 part acid + 3 parts H 2 0) and thoroughly wash with hot water. Dry and ignite at a bright red heat. 4. Erlenmeyer flasks-'lOO to 750 ml in capacity. 5 g of the ignited asbestos along with the sample. Add 200 ml of boiling sulfuric acid solution, connect the flask with a reflux condenser, and digest the sample at boiling temperature for 30 min.
Laboratory Manual in Food Chemistry. , Westport, CT. 3 Instrumental Methods Used in Food Analysis Introduction . . . . . . . . . . . . . . . . . .. Weighing Devices . . . . . . . . . . . . . . . . Visible and Ultraviolet Spectrophotometry . . . . . . . . Infrared Spectrophotometry . . . . . . . . . . . . . Fluorometry . . . . . . . . . . . . . . . . . .. Gas Chromatography . . . . . . . . . . . . . . . Atomic Absorption Spectrophotometry .
From the front. 013. 015 describes the determination of soluble and insoluble ash. Procedure Heat a 5- to 10-g sample in a previously tared 100-ml platinum or Vycor crucible to HO°C until the residual water is lost. Add 5 drops of olive oil and heat for 30 min under a heat lamp. Place the dish or crucible in a cold mume furnace and bring slowly to 525°C for 12 hr. Cool and weigh the crucible and ash residue. D SELECTED REFERENCES AACC. 1976. Approved Methods of the American Association of Cereal Chemists.