Determination of the water content in different sugar syrups by halogen drying

Determination of water content in bee’s pollen samples by Karl Fischer titration

“…The drying method is not adequate because the water is bonded to the polar organic compounds found in pollen samples. These compounds are decomposed by high temperature and the flavor substances are vaporized (Heinze & Isengard, 2001). For the rally with organic solvents (toluene), the small water content and the presence of a small quantity of the tensionactive compounds, do the separation of water by no-miscible organic solvents, very difficult.…”

Water Determination in Food

“…These two opposite errors, inclusion of other volatiles on the one hand and water not detected on the other hand, may compensate each other when the drying parameters are cho sen appropriately ( Isengard, 1995 ;Isengard & Walter, 1998 ;Isengard & F ä rber, 1999 ;Heinze & Isengard, 2001 ;Isengard & Pr ä ger, 2003 ). The appropriate choice of the parameters necessi tates, of course, that the true water content has been analyzed before with a method selective for water as a primary method.…”

VALIDAÇÃO DE MÉTODO ANALÍTICO PARA QUANTIFICAÇÃO DE ÁCIDO ASCÓRBICO EM CAMU-CAMU (Myrciaria dubia) POR CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA

“…Food high in sugars present strong interactions with water due to the polarity of the substances present. To separate the water, higher temperatures are necessary and may cause decomposition of the food (Heinze and Isengard, 2001). The water volume in a portion of food is the main factor contributing to its deterioration by microorganisms and changes through chemical and enzymatic reactions (Passos et al, 2013).…”

“…The water volume in a portion of food is the main factor contributing to its deterioration by microorganisms and changes through chemical and enzymatic reactions (Passos et al, 2013). Knowing that the water quantity in food rich in sugars such as honey, cane, and other syrups, is of fundamental importance in conservation, storage, maintenance of the quality and marketing of these processed products (Celestino, 2010); drying processes play an essential role in food technology due to increased requirements on the marketed product quality (Heinze and Isengard, 2001;Isengard, 2001;Vlachos and Karapantsios, 2000;De Caro et al, 2002;Mathlouthi, 2001;Knochel et al, 2001;Isengard and Heinze, 2003). The technique used to avaliated the water amount in food will be debated as well the way water is present in it.…”