Comparison of Accuracy, Precision, and Speed of Three Methods for Determining Moisture in Milk Chocolate

Abstract

Samples of grated milk chocolate were equilibrated with moisture at increased humidity levels. In the first part of the study, the moisture content of the samples was determined by using the alternative OICC method, manual Karl Fischer titration, and azeotropic distillation. In the second part of the study, the AOAC official method (13.002), azeotropic distillation, and an automated Karl Fischer titration were used for the moisture determination. The results show that the Karl Fischer titration method is more accurate, more precise, and much faster than either of the official methods tested. The azeotropic distillation method gives results that are comparable with those obtained using the Karl Fischer titration method but it requires much more time.