Infinity Food

How to  analysis nitrogen content & protein analysis in food product                                         Kjeldhal Method The method is applicable for determination of nitrogen content and hence proteins present in the sample.   The method is based on digestion of test sample in sulphuric acid during which organic compounds are oxidized to carbon dioxide and water and nitrogen of amino groups of protein is converted to ammonium sulphate.   Further, in the presence of sodium hydroxide, ammonium sulphate is broken down to form ammonia, which is distilled along with steam into a conical flask containing acid.   The amount of ammonia is determined by titration. qe@executivejhansi.com APPARATUS 1.        Micro kjeldhal assembly (Parnas-Wagner Assembly) 2.        Kjeldhal flask of volume 100 ml for digestion of sample 3.        Heating mantle (for digestion) REAGENTS 1.        Concentrated Sulphuric acid. 2.        50 % w/v solution of sodium hydroxi

DEFINATION : This method determines the moisture and any other material volatile under the conditions of the test. SCOPE :   Applicable to food products like cereal & cereal products, fruits & vegetable products, beverages, milk & milk products etc. APPARATUS : 1. Moisture dish : Made of aluminium sheet about 0.45 to 0.56 mm thickness, 70-80 mm in diameter and 20 mm deep provided with tight fitting slip-over cover. 2. Desiccator : Containing an efficient desiccant, such as phosphorus pentoxide or self indicating Silica Gel. 3. Hot Air Oven : Preferably electrically heated, with temperature controlled device. PREPARATION OF SAMPLE: Grind & mix the sample thoroughly when using for moisture determination. Always store the sample in a closed container or pack. PROCEDURE: 1.        Weigh accurately around 5 g sample into a moisture dish, which has been dried previously in oven, cooled in the dessicator and weighed.   2.        Place th

                                DETERMINATION OF FAT CONTENT SCOPE : All raw materials and finished products SAMPLE PREPARATION 1.       Mix thoroughly the sample & place it in a mixer grinder.   2.       Operate the grinder for 10 seconds.   3.       With the help of scoop mix well the content and operate further for five seconds.   4.       Mix thoroughly and make it uniform mass on a butter paper. APPARATUS     1.       Soxhlet extraction apparatus. 2.       Air - oven. (0 - 105 ° C). 3.       Glass - flat bottom flask - 250 ml 4.       Whatman Cellulose Extraction thimbles 25 mm x 80 mm. 5.       Desiccator 6.       Metler Electronic Balance (L.C - 0.1 mg.) REAGENTS Petroleum ether 60 /80 ° C. PROCEDURE    1.       Carefully weigh about 20 g of well-mixed powdered sample in an extraction thimble. 2.       Plug the thimble with absorbent cotton, ensuring that no material comes out. 3.       Place the thimble in the extr

            HOW TO FIND CRUDE FIBRE IN FOOD PRODUCT REAGENTS 1.        Dilute sulphuric acid            - 1.25 % m/v, accurately prepared 2.        Sodium hydroxide solution - 1.25 % m/v. accurately prepared APPARATUS 1.        Electric air Oven 2.        Thimble 3.        Soxhlet apparatus 4.        Reflux condenser 5.        Gooch crucible 6.        Muffle furnace PROCEDURE 1.        Dry to constant mass about 5 g of the material in an electric air oven at 105 to 110 deg C.   Weigh accurately about 2.5 g of the dried material into a thimble and extract for about one hour with petroleum ether, using a soxhlet apparatus. 2.        Transfer the fat-free material to a one-litre flask. 3.        Take 200 ml of dilute sulphuric acid in a beaker and bring to boil. Transfer fat-free material and immediately connect the flask with a reflux water condenser and heat, so that the contents of the flask begin to boil within one minute. 4.