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on August 05, 2018

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DETERMINATION OF ALCOHOLIC ACIDITY

DETERMINATION OF ALCOHOLIC ACIDITY[8.5] 8.5.1 Reagents (a) Neutral Ethyl alcohol – 90% (v/v) (b) Standard Sodium Hydroxide solution – approx 0.05 N (c) Phenolphthalein Indicator – Dissolve 0.1 gm in 100 mL of 60% Ethyl alcohol modern flour mill raj yadav 8.5.2 Procedure Weigh 5 gm of sample in a stoppered conical flask and add 50 mL of neutral ethyl alcohol. Stopper, swirl gently and allow to stand for 24 hours with occasional swirling. Filter the alcoholic extract through a dry filter paper. Titrate10 mL of the alcoholic extract with standard sodium hydroxide solution to a pink end point using phenolphthalein as indicator. Subtract titre value of blank alcohol. *Whatman filter paper No.1 or equivalent is ...

DETERMINATION OF TOTAL ASH

8.2 DETERMINATION OF TOTAL ASH Take fresh sample for the determination, rather than left over after determination of moisture. Ignite the dried material in the dish left after the determination of moisture with the flame of a burner till charred. Transfer to a muffle furnace maintained at 550 – 600°C and continue ignition till grey ash is obtained. Cool in a dessicator and weigh. Repeat the process of heating, cooling and weighing at half hour intervals till the difference in weight in two consecutive weighings is less than 1 mg. Note the lowest weight. If ash still contains black particles add 2-3 drops of pre-heated water at 60°C. Break the ash and evaporate to dryness at 100-110°C. Re-Ash at 550°C. Until ash is white or slightly grey. Performance characteristics to be defined in the current method as proposed below: Limit of detection : 0.055 Repeatability : 0.06gm/100gm Reproducibility : 0.20 gm/100 gm for homogeneous products like milk powders 0.60 gm/100 gm for heterogeneous p...

MANUAL OF METHODS OF ANALYSIS OF FOODS

MANUAL FOR ANALYSIS OF CEREAL AND CEREAL PRODUCTS Standards for cereals, pulses and their products are laid down in Section 2.4 of Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011. These include standards for food grains, their milled products and processed cereal products. In addition standards for malted foods and solvent extracted edible oilseed flours are also included under this item. FOOD SAFETY AND STANDARDSAUTHORITY OF INDIA NEW DELHI 2018 CEREAL AND CEREAL PRODUCTS

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