Objective To determine the ash content of food samples Background Ash content represents the inorganic residue (minerals) remaining after ignition and complete oxidation of organic matter. Dry ashing involves heating the sample in a muffle furnace at 500 – 600 oC. Since some elements such as Fe, Se, Pb and Hg may be partially volatized […]
Objective: To determine water activity of food samples Water Activity (aW): Apart from moisture content, it is also very important to check for water activity. Water activity tells you how active the water is in a food system. Is the water free to move around or is it bound? Water can be bound by other […]
Thermodynamics tell us IF a biochemical reaction will occur. However enzymes in biological systems dictate HOW FAST the reactions will occur. Enzymes are proteins that speed up the rate of chemical reactions without undergoing any change themselves. (Note: Some RNA have also been found to have catalytic activity as well). Enzymes affect the rate of […]
Water is a macronutrient making up a large percentage of meat (up to 75%), fruits and vegetables (up to 95%). In food it is a medium for chemical reactions and transportation of other food components. It also adds structure by imparting turbidity to cells. In the food industry, water content is generally referred to as […]
