Abstract
Digestion (ashing) methods for atomic absorption spectrometric determination of metallic components in foods were investigated. Four ashing methods were employed: the dry asking using a crucible and a gas burner, the wet ashing in beaker heated on a hot plate, the wet ashing heated in commercial microwave ovens and the wet ashing heated by the irradiation with extreme infrared (IR) light. The best ashing method was the IR method.
