ISO 1026:1982
$13.00
Fruit and vegetable products — Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation
| Published By | Publication Date | Number of Pages |
| ISO | 1982-03 | 8 |
The method of determination of dry matter content consists in heating to constant mass, after mixing, of liquid or semi-liquid products spread over an absobent surface, or of pasty products mixed with an inert powder, at 70 °C under reduced pressure. The method of determin of water content consists in entraining of the water in the form of vapour by a volatile solvent immiscible with water, condensing and separating in a reflux trap, recovering and measuring of the volume of water in a graduated tube.
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