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Abstract

A modified Karl Fischer (KF) titration method (measurement at 50 degrees Celsius instead of room temperature) for the precise determination of the water content in honey has been developed together with the adjustment of a drying method using an infrared (IR) technique. The results obtained by this IR method applying a temperature between 98-100 degrees Celsius were found to be very similar to those obtained by the KF technique. In the second part of the study, the water concentration was determined in 39 authentic honey samples from various geographical and botanical origins using four different techniques: KF titration, refractive index measurements, official oven-drying method and a special oven method. Significant differences could be observed (maximum differences were in the range 0.9-5.1% absolute). The results obtained by KF titration were found to have the lowest standard deviations. With the exception of a few honey varieties, this method led to the highest values.

Additional information

Authors: ISENGARD H-D, University of Hohenheim, Institute of Food Technology, Stuttgart (DE);SCHULTHEIº, University of Hohenheim, Institute of Food Technology, Stuttgart (DE);RADOVIC B, JRC, Food Products Unit, Ispra (IT);ANKLAM E, JRC, Food Products Unit, Ispra (IT)
Bibliographic Reference: An article published in: Journal of Food Control, Vol.12 (2001), pp.459-466
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