Karl Fischer Titration, a Selective Method for Determining Water in Food

Authors:
H.-D. Isengard
Abstract:
Water determination is therefore the most frequent analysis performed on foodstuffs. Various methods are applied. Very often the sample is dried and the mass loss is regarded as water. The Karl Fischer titration is based on a selective chemical reaction and yields, therefore, really the water content of the sample as result. Because of its selectivity for water the Karl Fischer titration is the ideal reference method for water determination.
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