Direct volumetric KFT

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AN-K-020 Water in flour (meal)  
Water in flour (meal)

The water content of flour is determined according to Karl Fischer. To shorten the analysis times and to obtain more precise results the determinations are carried out at 50 °C.


English:  AN-k20.pdf (11 KB)

Industry
Food and Beverages > Food (1-50)
 
Methods
Karl Fischer Titration > Direct volumetric KFT
   Water in flour (meal)