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|dc.identifier.citation||FOOD CHEMISTRY vol. 106 no. 4 p. 1454-1459||en_GB|
|dc.description.abstract||Volumetric Karl Fischer titration (V-KFT) is the reference method to determine the water content in a whole range of organic and inorganic matrices. Nevertheless, the method has several important drawbacls such: as a high solvent consumption, and a rather large measurement uncertainty when determining the water content in starch containing reference and candidate reference materials (e.g. maize, toasted bread, etc.). It is also labour intensive for routine measurements. In order to overcome these disadvantages, a relatively new method of coulometric Karl Fischer titration, equipped with a fully automated oven system, has been established and optimised. The objective of this study was to establish the robustness of the vap-C-KFT method and to compare measurement uncertainties with those obtained by V-KFT. The overall results obtained with the proposed vap-C-KFT method and to compare measurement uncertainties with those obtained by V-KFT. The overall results obtained with the proposed vap-C-KFT methods correlate will with the results obtained by V-KFT R2 = 0.998). Because of the good repeatability and intermediate precision of the vap-C-KFT methods compared to V-KFT, significant lower measurement uncertainties were obtained from vap-C-KFT measurements.||en_GB|
|dc.publisher||ELSEVIER SCI LTD||en_GB|
|dc.title||Vaporisation Coulometric Karl Fischer Titration: A Perfect Tool for Water Content Determination of Difficult Matrix Reference Materials||en_GB|
|dc.type||Articles in periodicals and books||en_GB|
|JRC Directorate:||Health, Consumers and Reference Materials|
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