AB 1-100

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AB-69 Titrimetric methods for the chemical analysis of pasta  
Titrimetric methods for the chemical analysis of pasta

The quality of egg-based pasta is primarily determined by its egg content. Also of importance, however, is the water content, which influences the storage life of the product, as well as the degree of acidity which, in the case of high values, indicates undesirable acidification during processing or drying. A check of the chloride content shows whether salt has been added to the pasta.


German:  AB_069_3_d.pdf (143 KB)
English:  AB_069_3_e.pdf (137 KB)
French:  AB_069_3_f.pdf (146 KB)

Industry
Food and Beverages > Food (1-50)
 
Methods
Karl Fischer Titration > Automated volumetric KFT
Karl Fischer Titration > Direct volumetric KFT
Titration > Potentiometric titration > Other potentiometric titrations
pH Measurement
   Titrimetric methods for the chemical analysis of pasta