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Abstract

An overview of methods applied for the determination of the water content in food is given. Special emphasis is put on the comparison of the methods regarding their suitability for the analysis of milk products. The methods applied can be classified into two groups: direct or indirect methods. The existing official reference methods for food analysis are all direct methods and are the following: oven-drying, vacuum oven-drying, azeotropic distillation and Karl Fischer titration. Most of the reference methods for the determination of the moisture (water) content in various milk products are based on the oven-drying method.

Additional information

Authors: ANKLAM E, JRC Ispra (IT)
Bibliographic Reference: EUR 17292 EN (1997) 16pp., FS, free of charge
Availability: Available from the Public Relations and Publications Unit, JRC Ispra, I-21020 Ispra (IT), Fax: +39-332-785818
Record Number: 199710449 / Last updated on: 1997-05-09
Category: PUBLICATION
Original language: en
Available languages: en
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