An improvement in the method of ashing of canned foods for the estimation of tin.

Gowramma, R. V. and Radhakrishniah, Setty and Mahadeviah, M. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1970) An improvement in the method of ashing of canned foods for the estimation of tin. Journal of Food Science and Technology, 7 (1). 37-38, 4 ref..

PDF Journal of Food Science and Technology, VoL 7, March 1970, pp. 37-38.pdf - Published Version Restricted to Registered users only Download (75kB)

Abstract

A method involving dry ashing along with a mix-tute of potassium dihydrogen phosphate and mag~ nesium nitrate is described. Ashing is quick with no volatilization or tin. The method is simple, precise, t'equires minimum of pt'ecautions and is satisfactory fol' the l'outine estimation of tin in canned foods.

Item Type:	Article
Uncontrolled Keywords:	canned foods, tin content, quality
Subjects:	600 Technology > 05 Chemical engineering > 07 Metal Corrosion 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2014 07:01
Last Modified:	21 Mar 2014 07:01
URI:	http://ir.cftri.res.in/id/eprint/3005

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