XXXLAB/FOOD/C1
DETERMINATION OF MOISTURE CONTENT IN ROASTED COFFEE
POWDER
PRINCIPLE:
A test portion of the sample is heated at100 + 2° C for 6 hours in an oven and gravimetric
determination of the mass loss.
APPARATUS:
Laboratory Oven -Capable of being maintained at 100+2°C.
Pure Nickel Dishes - Flat bottomed 90x 12 mrn.
Desiccators -Containing an efficient desiccant, freshly dried silica gel.
PROCEDURE:
Weight accurately about 5gm of the material in a tarred dish. Place the dish in the oven. Dry the
whole for 6hours at 100 + 2°C. Then place the dish in a desiccators and let it cool to room
temperature. Repeat the process of drying, cooling, and weighting at 30min interval until the
difference between the two consecutive is less than one milligram. Record the lowest mass.
CALCULATION:
Moisture content, Percent by mass = (M2-M3) x100
(M2-M1)
Where,
M1= Mass, in grams, of the empty dish;
M2= Mass, in grams, of the dish plus the test portion; and
M3 = Mass, in grams, of the dish plus the test portion, after drying.
NOTE - The average of two values shall be reported up to second decimal place.
REFERENCE: IS 3077:1992
XXXLAB/FOOD/C2
DETERMINATION OF TOTAL ASH CONTENT IN ROASTED AND GROUND
COFFEE POWDER
PROCEDURE:
Weigh accurately about 5 g of the material in a porcelain dish at 100+2°C until water is expelled
and then heat slowly over a flame until swelling ceases. Ignite in a muffle furnace at 550 + 10°C
until grey ash results. Heat the dish again at 550+10°C for 30 minutes. Cool the desiccators and
weigh. Repeat this process of heating for 30 minutes, cooling in a desiccators and weighing, until
the difference between two successive weighing is less than one milligram. Record the lowest mass.
CALCULATION:
Total ash (on dry basis) = 10000 (M2- M )
Percent by mass ( M1- M) (100-MB)
Where,
M2 = mass in gm, of dish with the ash.
M = mass in gm, of empty dish.
M1 = mass in gmof dish with the material.
MB = percent of moisture as determined.
REFERENCE: IS 3077:1992
XXXLAB/FOOD/C3
DETERMINATION ACID INSOLUBLE ASH CONTENT IN ROASTED AND
GROUND COFFEE POWDER
APPARATUS:
Dish-Silica or Porcelain, Muffle furnace, Desiccators.
REAGENT:
Dilute Hydrochloric Acid — approximately 5N, prepared from concentrated hydrochloric acid.
PROCEDURE:
To the ash contained in the dish add 25ml of dilute hydrochloric acid cover the dish with a watch-
glass and heat it on heater for 10 minutes. Allow to cool and filter the contents of the dish through
Whatman filter paper No.42 or its equivalent. Wash the filter paper till the washings are free from
the acid. Return the filter paper and the residue to the dish. Keep it in an oven maintained at
100+2°C for about 3 hours. Ignite in a muffle furnace at 550 k 10°C for one hour. Cool the dish in
a desiccators and weigh. Repeat the process of igniting in a muffle furnace, cooling: and weighing
at half-hour intervals until the difference in mass between two successive weighings is less than
one milligram. Record the lowest mass.
CALCULATION:
Acid insoluble ash = (M2-M,) 10000
Percent by mass M(100-M3)
Where,
M= Mass in gm of sample taken for ash.
M1=Mass in gm of empty crucible.
M2=Mass in gm of ash in soluble in acid.
M3=Mass in gm of moisture obtained.
REFERENCE: IS:3077:1992
XXXLAB/FOOD/C4
DETERMINATION WATER SOLUBLE ASH CONTENT IN ROASTED AND
GROUND COFFEE POWDER
PROCEDURE:
Proceed to obtain the total ash. Add 25ml of water to the ash, stir well, boil for a minute and then
filter through Whatman filter paper No.42 or its equivalent. Collect the filter in a 150ml beaker,
wash the filter paper 4 to 5 times with hot water and collect the washings in the same beaker.
Preserve the combined filtrates for estimation of alkalinity of soluble ash. Dry the filter paper
containing the residue in an oven and then ignite it carefully in a weighed platinum or other
suitable dish. Complete the ashing in a muffle furnace at 550&10% for one hour, cool in a
desiccators and weigh. Repeat the ignition in the muffle furnace for 30 min, cool and reweigh.
Repeat this process till the difference between two consecutive weighing is less than one
milligram. Record the lowest mass.
CALCULATION:
Acid insoluble ash(on dry basis) = 10000(M2-M)
Percent by mass (M1-M) (100-Ms)
Where,
M2 =Mass, in g, of the dish with the acid insoluble ash,
M1= Mass, in g, of the dish with the material,
M= Mass, in g, of empty dish, and
Ms= The percentage of moisture
Water soluble ash, percent by mass= A-B
Where,
A=Total ash, percent by mass, and
B= Water insoluble ash, percent by mass
Water soluble ash of total ash, Percent by mass= Water soluble ash x 100
Total ash
REFERENCE:3077:1992
XXXLAB/FOOD/D1
DETERMINATION OF MOISTURE CONTENT SOLUBLE COFFEE-
CHICORY POWDER
PRINCIPLE:
A test portion of the sample is heated at 95 + 2° C for 2 hours in an oven and gravimetric
determination of the mass loss.
NOTE - In the case of soluble coffee chicory powder heating is done at 85+2°C instead of
95+2°C,
APPARATUS:
Laboratory Oven - Capable of being maintained at 95+2°C.
Pure Nickel Dishes - Flat bottomed 90x 12 mrn.
Desiccators -Containing an efficient desiccant, freshly dried silica gel.
PROCEDURE:
Preparation of the Dish: Dry a nickel dish beside its lid in an oven for 30 minutes at 95°C. Cool to
room temperature in a desiccators and weigh the dish( M 1).
Preparation of the Test Portion: Place a test portion of approximately 2 g over the bottom of the
weighed dish and weigh with the lid to the nearest 0-1 mg ( M 2 ).Place the dish beside its lid into
the oven. Dry the whole for 2 hours at 95+2°C. Then place the lid on to the dish and let cool to
room temperature in a desiccators for 45 minutes. Weigh the closed dish to the nearest 0:1 mg.
CALCULATION:
Moisture content, = (M2-M3) x100
Percent by mass (M2-M1)
Where,
M 1= Mass, in grams, of the empty dish;
M 2= Mass, in grams, of the dish plus the test portion; and
M3 = Mass, in grams, of the dish plus the test portion, after drying.
NOTE - The average of two values shall be reported up to second decimal place.
REFERENCE: 2791-1992
XXXLAB/FOOD/D2
DETERMINATION OF TOTAL ASH CONTENT SOLUBLE COFFEE-
CHICORY POWDER
PROCEDURE:
Weigh accurately about 5 g of the material in a dry tarred Crucible. Then heat slowly over a flame
until swelling ceases taking care that the material does not catch fire. Ignite in a muffle furnace at
550 + 10°C until grey ash results. Cool the dish in a desiccators and weigh. Repeat this process of
heating for 30 minutes, cooling and weighing, till the difference in mass between two successive
weights is less than one milligram. Record the lowest mass
CALCULATION:
Total ash (on dry basis) = 10000 (M2 - M)
Percent by mass (M1- M) (100-MB)
Where,
M2 = mass in gm, of dish with the ash.
M = mass in gm, of empty dish.
M1 = mass in gm of dish with the material.
MB = percent of moisture as determined.
REFERENCE: IS: 2791-1992
XXXLAB/FOOD/D3
DETERMINATION OF SOLUBILITY IN SOLUBLE COFFEE POWDER
PROCEDURE:
SOLUBILITY IN HOT WATER:
Add 150ml of freshly boiling water to 2.5gm of sample placed in a 500ml beaker. The coffee
powder shall be readily soluble with moderate stirring with in 30sec. Leaving no appreciable.
SOLUBILITY IN COLD WATER:
Place 2.5gm of the sample in a 500ml beaker and add 50ml of water at 16+ 2°C. The powder shall
be soluble with moderate stirring in 3minutes, leaving no appreciable sediment.
REFERENCE: IS 2791:1992