Determination of total water and surface water in sugars

Isengard, Heinz‐Dieter; Heinze, Petra

doi:10.1016/s0308-8146(02)00540-x

Cited by 14 publications

(5 citation statements)

References 2 publications

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“…An alternative method to determine the total water content in sugars that use a mix of formamide and methanol as working medium was proposed by Isengard and Heinze (2003). The work herein presented aims to improve and optimize Insengard and Heinze's method to determine the total water content in honey with a great advantage in terms of analysis times.…”

Section: Introductionmentioning

confidence: 99%

Karl Fischer Titration to determine moisture in honey: A new simplified approach

Gallina

Stocco

2010

Food Control

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Section: Introductionmentioning

confidence: 99%

Karl Fischer Titration to determine moisture in honey: A new simplified approach

Gallina

Stocco

2010

Food Control

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“…This includes all volatiles that evaporate at the selected temperature, especially water but also aroma compounds. On the other hand, drying at elevated temperature can induces changes in the sample, sometimes with generation of volatiles [27,[31][32][33]50]. KFT analysis allows selecting the polarity of the solvent according to sample type and a temperature program for a complete extraction and titration of water [3,[37][38][39].…”

Section: Discussionmentioning

confidence: 99%

Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products

et al. 2020

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(1) Background: The water content and the way of bonding in the food matrices, including bread, can be easily and simply evaluated by Karl Fischer titration (KFT). The goal was to identify the main KFT parameters that influence the similarity/dissimilarity of commercial bread products, using multivariate statistical analysis. (2) Methods: Various commercial bread samples were analyzed by volumetric KFT and the water content, parameters from titration process and KFT kinetics were used as input for principal component analysis (PCA). (3) Results: The KFT water content was in the range of 35.1–44.2% for core samples and 19.4–22.9% for shell samples. The storage and transportation conditions consistently influence the water content of bread. The type of water molecules can be evaluated by means of KFT water reaction rates. The mean water reaction rates up to 2 min are consistently higher for bread core samples, which indicates a high fraction of “surface” water. PCA reveals the similarity of core samples and various bread types, as well as dissimilarity between bread parts, mainly based on KFT kinetic parameters. (4) Conclusions: KFT kinetics can be a useful tool for a rapid and simple differentiations between various types of bread products.

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“…To determine the stage of ripeness and to characterise the quality of the raw materials, total soluble solids (TSS) and total titratable acid (TTA) were measured according to the German food law LmBG § 35 [19]. The water content of the fresh as well as of the dried material was measured using the Karl-Fischer titration method [20].…”

Section: Quality Evaluationmentioning

confidence: 99%

Influence of drying parameters onβ-carotene retention in mango leather

Guarte

Pott

Mühlbauer

2005

Fruits

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Influence of drying parameters on β-carotene retention in mango leather. Abstract-Introduction. Dried mango slices are a common snack product in Southeast Asian countries. Mashing the carotenoid-containing mango flesh and drying the puree to mango leather is a promising alternative to utilise even over-mature or small fruits and fruits with irregular size as low-cost raw materials. Within the study, the impact of blanching and air temperature (40-90°C) on drying time and quality was investigated. Materials and methods. Drying tests were conducted using a laboratory dryer, which allowed continuous measurement of the drying rate. The quality of the mango leather was evaluated in terms of colour (CIE-Lab) and β-carotene content (HPLC). The formation of 13-cis-β-carotene isomer was used to indicate thermal β-carotene degradation. Results and discussion. Blanching degraded the β-carotene content, reduced drying time (-20%) and decreased browning reactions. Optimum drying conditions in terms of drying time, colour and β-carotene retention were determined at 80°C. The all-trans-β-carotene content was maintained at 75% and no decrease in colour saturation (C*) was observed. As a result, it is expected that 80°C is sufficient to inactivate carotenoid oxidising enzymes without showing significant negative thermal effects on β-carotene degradation. Higher temperatures led to severe β-carotene losses. Lower temperatures increased drying times, caused discolouration and decreased the β-carotene retention. Conclusion. With a provitamin A activity of (600 to 650) retinol equivalents (RE), mango leather is a promising source of provitamin. Philippines / mangoes / postharvest losses / postharvest technology / fruit pulps / hot air drying / carotenoids / quality Influence des paramètres de séchage sur la conservation de β-carotène dans la pâte de mangue. Résumé-Introduction. Les tranches sèches de mangue sont un produit commun de grignotage dans les pays d'Asie du Sud-Est. Le broyage de la chair de mangue contenant des carotenoïdes et le séchage de la purée obtenue pour produire de la pâte de mangue est une voie prometteuse pour utiliser des fruits réguliers trop mûrs ou petits, ou des fruits de calibre irrégulier en tant que matières premières peu coûteuses. Dans notre étude, l'impact du blanchiment et de la température de l'air (40-90°C) sur le temps et la qualité de séchage a été étudié. Matériel et méthodes. Des essais de séchage ont été effectués à l'aide d'un dessiccateur de laboratoire qui a permis de mesurer en continu le taux de séchage. La qualité de la pâte de mangue obtenue a été évaluée en termes de couleur (CIE-Lab) et de son contenu en β-carotène (HPLC). La formation de l'isomère 13-cis-β-carotène a été utilisée pour suivre la dégradation thermique du β-carotène. Résultats et discussion. Le blanchiment a affecté la teneur en β-carotène, réduit le temps de séchage (-20%) et diminué les réactions de brunissement. Les meilleures conditions de séchage en termes de temps de séchage, de couleur et de conservation de β-car...

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Determination of total water and surface water in sugars

Cited by 14 publications

References 2 publications

Karl Fischer Titration to determine moisture in honey: A new simplified approach

Karl Fischer Titration to determine moisture in honey: A new simplified approach

Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products

Influence of drying parameters onβ-carotene retention in mango leather

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