In Food and Beverage Production, Quality Control plays a very important role in inspecting incoming raw materials, Intermediates Products and Final Products, to protect consumer’s health and maintain loyalty to the brand. Depending on the nature of each product, different parameters and testing methods are applied. Common food testing parameters are fat and protein content, pH, sugar and carbohydrate content, volatile acid content, microbiological analysis etc. Of these testing parameters, one of the universal testing parameters is moisture content. This test is important for raw material because moisture content is the indication of their storage stability, and important for final products because moisture content can have major impact on shelf life, texture, taste, and packaging requirements of final products.
The most popular moisture content analysis methods are moisture loss on drying and Karl Fischer titration. Moisture loss on drying method, however, has its limitation because not only the samples’ water content but also other volatile substances present in the samples can be lost during the heating process, resulting in inaccurate results. In Karl Fischer titration, moisture content is determined by titration of Karl Fischer reagents and stoichiometry of the reactions, which offer many benefits:
Selective and Reproducible Method
Wide measuring range: ppm to %
Accurate and precise results within minutes.
Universal: can analyze almost any samples.
Automated testing
In food industry, Karl Fischer method is used for water content determination in honey, flour, pasta, chips, cocoa powder, spices and condiments etc.
Analysis of Solid and Liquid Food Samples:
ECH AQUA 40 VARIO is suitable for ALL types of food samples, liquids and solids.
Solid food samples are not soluble in the Karl Fischer reagent, a different technique must be used to extract the water from the sample and administer it into the titration cell. AQUA 40 VARIO has the headspace technique coupled with a coulometric Karl Fischer titrator. With this technique the solid/food product is placed into a headspace vial, weighed, crimped and placed into the headspace oven. Using intuitive temperature gradient heating programs ranging from 35-300 degrees C, the water content is extracted from the sample. From there, only the water is carried into the titration cell by a pump & tubing connections system. Once the water reaches the titration cell, the coulometric reaction occurs allowing accurate water content measurements down to 1ppm. Not only does this technique provide more accurate results, but it also uses far less sample (often less than 1 gram) for analysis.
Analysis of Liquid Food Samples
ECH offers two systems for analysis of liquid food samples in both volumetric and coulometric analysis. ECH set high value on practicality and user-friendly handling, so these two systems are rugged, long-lasting and easy to operate for various tasks.
The information below is required for social login
Sign In
Create New Account
In Food and Beverage Production, Quality Control plays a very important role in inspecting incoming raw materials, Intermediates Products and Final Products, to protect consumer’s health and maintain loyalty to the brand. Depending on the nature of each product, different parameters and testing methods are applied. Common food testing parameters are fat and protein content, pH, sugar and carbohydrate content, volatile acid content, microbiological analysis etc. Of these testing parameters, one of the universal testing parameters is moisture content. This test is important for raw material because moisture content is the indication of their storage stability, and important for final products because moisture content can have major impact on shelf life, texture, taste, and packaging requirements of final products.
The most popular moisture content analysis methods are moisture loss on drying and Karl Fischer titration. Moisture loss on drying method, however, has its limitation because not only the samples’ water content but also other volatile substances present in the samples can be lost during the heating process, resulting in inaccurate results. In Karl Fischer titration, moisture content is determined by titration of Karl Fischer reagents and stoichiometry of the reactions, which offer many benefits:
In food industry, Karl Fischer method is used for water content determination in honey, flour, pasta, chips, cocoa powder, spices and condiments etc.
Analysis of Solid and Liquid Food Samples:
ECH AQUA 40 VARIO is suitable for ALL types of food samples, liquids and solids.
Solid food samples are not soluble in the Karl Fischer reagent, a different technique must be used to extract the water from the sample and administer it into the titration cell. AQUA 40 VARIO has the headspace technique coupled with a coulometric Karl Fischer titrator. With this technique the solid/food product is placed into a headspace vial, weighed, crimped and placed into the headspace oven. Using intuitive temperature gradient heating programs ranging from 35-300 degrees C, the water content is extracted from the sample. From there, only the water is carried into the titration cell by a pump & tubing connections system. Once the water reaches the titration cell, the coulometric reaction occurs allowing accurate water content measurements down to 1ppm. Not only does this technique provide more accurate results, but it also uses far less sample (often less than 1 gram) for analysis.
Analysis of Liquid Food Samples
ECH offers two systems for analysis of liquid food samples in both volumetric and coulometric analysis. ECH set high value on practicality and user-friendly handling, so these two systems are rugged, long-lasting and easy to operate for various tasks.
Contact Us