Karl fischer titration as an alternative method for determining the water content of cloves

LWT

Volumn 31, Issue 4, 1998, Pages 402-405

  Supartono, W ^a,b   Ruckold S ^a   Isengard, H D ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Azeotropic distillation; Cloves; Karl fischer titration; Water content

Indexed keywords

SYZYGIUM AROMATICUM;

EID: 0008151981     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1998.0370     Document Type: Article

References (9)

1. POMERANZ, Y. AND MELOAN, C. E. Food Analysis, 3rd Edn. New York: Chapman & Hall (1994)
2. ISENGARD, H.-D. Rapid water determination in foodstuffs. Trends in Food Science and Technology, 6, 155-162 (1995)
3. TAITNER, D. R. AND GRENIS, A. T. Spices and Seasonings. Weinheim: VCH Publisher (1993)
4. SCHOLZ, E. Hydranal-Manual . Seelze: Riedel-de Haën (1995)
5. ISENGARD, H.-D. AND STRIFFLER, U. Karl Fischer titration in boiling methanol. Fresenius Journal of Analytical Chemistry, 342, 287-291 (1992)
6. ISENGARD, H.-D. AND SCHMITT, K. Karl Fischer titration at elevated temperatures. Mikrochimica Acta, 120, 329-337 (1995)
7. International Organization For Standardization. International Standard 939: Spices and Condiments - Determination of Moisture Content - Entrainment Method. Geneva, Switzerland: Secrétariat central ISO (1980)
8. GERHARDT, U. Gewürze in der Lebensmittelindustrie. Hamburg: Behr's Verlag (1990)
9. FARREL, K. T. Spices, Condiments and Seasoning, 2nd Edn. New York: Van Nostrand Reinhold (1990)