Moisture content is an important indicator of shelf life for foods. Humidity can determine the aesthetics of the food and the shelf life of the product regardless of sample characteristics in the wet or dry condition. In addition, the ash content is necessary for the nutrition and longevity of a food.
Knowing the water content of a food item is a useful way to find the right packaging for any environment, which increases its shelf life. Analysis of ash content in foods is the burning of organic content to leave inorganic minerals. This helps determine the amount and type of minerals in foods. The amount of minerals determines the physicochemical properties of foods and delays the growth of microorganisms. Therefore, mineral content is a vital component of a food's nutrition, quality, and microbial vitality, such as water.
Advanced laboratories possess equipment capable of incinerating food samples to temperatures reaching 600 degrees Celsius, an integral part of the food production process, without destroying the minerals within. Foods have high and low moisture content limits at which the product becomes problematic in terms of sensory or safety. For dry cereals and dehydrated foods with low moisture content, the upper moisture content limit is critical.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also ash determination services in foods.
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