Gravimetric determination of ash in foods: NMKL collaborative study

Anna Birthe Mortensen, Harriet Wallin (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

35 Citations (Scopus)


A gravimetric method for the determination of ash was collaboratively studied in 14 laboratories. The food is ashed at 550°C to constant weight and the ash is determined by weighing. Seven samples of various food commodities with estimated ash contents varying between low and high (0.07-8.0 g/100 g) were included in the study. The relative standard deviations for reproducibility varied, ranging from 1.0 and 1.3 for ash contents of 7.2 and 8.0 g/100 g, to 11 +/- 1% for low ash contents of 0.07 and 0.27 g/100 g.
Original languageEnglish
Pages (from-to)481-483
JournalJournal of the Association of Official Analytical Chemists
Issue number3
Publication statusPublished - 1989
MoE publication typeA1 Journal article-refereed


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