Direct volumetric KFT

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AN-K-029 Water in spices (marjoram, nutmeg, pepper)  
Water in spices (marjoram, nutmeg, pepper)

The water content of spices is determined according to Karl Fischer. To release the water from the cells a high-frequency homogenizer has to be used.


English:  AN-k29.pdf (10 KB)

Industry
Food and Beverages > Food (1-50)
 
Methods
Karl Fischer Titration > Direct volumetric KFT
   Water in spices (marjoram, nutmeg, pepper)