Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration

Hădărugă, Daniel I.; Costescu, Corina; Corpaş, Laura; Hădărugă, Nicoleta G.; Isengard, Heinz‐Dieter

doi:10.1016/j.foodchem.2015.08.124

Cited by 17 publications

(12 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…5 ; see also Supporting Information File 1 ). In the first range of ≈10–30 s the water very rapidly reacts and was considered as “surface” water [ 47 ]. The second interval corresponds to the reaction of water molecules that slowly diffuse from the inside of the complex particles (so-called “strongly-retained” water molecules) and the pseudo-linear time range is ≈30–90 s. The last interval is related to the “normal” drift of the KFT process (possible some of the “strongly-retained” water molecules can be titrated during this interval).…”

Section: Resultsmentioning

confidence: 99%

Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin

Hădărugă¹,

Ünlüsayın²,

Gruia³

et al. 2016

Beilstein J. Org. Chem.

View full text Add to dashboard Cite

SummaryThe thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its β-cyclodextrin (β-CD) complexation ability has been verified for the first time. The main omega-3 fatty acids, EPA and DHA, were significantly degraded, even at 50 °C. Their relative concentrations decrease from 6.1% for EPA and 4.1% for DHA to 1.7% and 1.5% after degradation at 150 °C, respectively. On the other hand, the relative concentrations of monounsaturated and saturated fatty acids remained constant or slightly increased by a few percent after degradation (e.g., from 10.7% to 12.9% for palmitic acid). Co-crystallization of ASO with β-CD at a host–guest ratio of 1:1 and 3:1 from an ethanol–water mixture and kneading methods has been used for the preparation of β-CD/ASO complexes. The analysis of the complexes by thermogravimetry, differential scanning calorimetry (DSC), and Karl Fischer titration (KFT) as well as the decrease of the “strongly-retained” water content confirm the formation of the inclusion compound. Furthermore, the DSC parameters correlate well with the KFT kinetic data for β-CD/ASO complexes.

show abstract

Section: Resultsmentioning

confidence: 99%

Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin

Hădărugă¹,

Ünlüsayın²,

Gruia³

et al. 2016

Beilstein J. Org. Chem.

View full text Add to dashboard Cite

show abstract

“…On the other hand, drying at elevated temperature can induces changes in the sample, sometimes with generation of volatiles [27,[31][32][33]50]. KFT analysis allows selecting the polarity of the solvent according to sample type and a temperature program for a complete extraction and titration of water [3,[37][38][39]. Generally, water content of non-packed bread or fresh from the manufacturer is higher, most probably due the water absorption from the environment during storage, transportation and commercialization.…”

Section: Discussionmentioning

confidence: 99%

“…Such components are less soluble in the KFT working medium and the extraction of water from the sample particles are enhanced by increasing the temperature analysis, using the homogenization or milling, and increasing the solvent polarity by adding polar solvents (e.g., formamide). Water content of wheat and rye flour mixtures have been determined using volumetric KFT at elevated temperature [3,12], while for sorghum the KFT water content at 65 • C slowly decreased from 12.9% to 12.25% by increasing the grinding time from 10 to 90 s [39]. Other studies used starch, chick-pea flour, dry alimentary small paste or toasted ground barley for the determination of water content by volumetric KFT.…”

mentioning

confidence: 99%

Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products

et al. 2020

Self Cite

View full text Add to dashboard Cite

(1) Background: The water content and the way of bonding in the food matrices, including bread, can be easily and simply evaluated by Karl Fischer titration (KFT). The goal was to identify the main KFT parameters that influence the similarity/dissimilarity of commercial bread products, using multivariate statistical analysis. (2) Methods: Various commercial bread samples were analyzed by volumetric KFT and the water content, parameters from titration process and KFT kinetics were used as input for principal component analysis (PCA). (3) Results: The KFT water content was in the range of 35.1–44.2% for core samples and 19.4–22.9% for shell samples. The storage and transportation conditions consistently influence the water content of bread. The type of water molecules can be evaluated by means of KFT water reaction rates. The mean water reaction rates up to 2 min are consistently higher for bread core samples, which indicates a high fraction of “surface” water. PCA reveals the similarity of core samples and various bread types, as well as dissimilarity between bread parts, mainly based on KFT kinetic parameters. (4) Conclusions: KFT kinetics can be a useful tool for a rapid and simple differentiations between various types of bread products.

show abstract

“…Currently, many studies dealing with water determination by the Karl-Fischer titration for food industry application are available [13][14][15][16][17][18][19][20][21][22]. For instance, Felgner A. et al [13] investigated the possibility to apply an automated titration for edible oils analysis.…”

Section: The Water Content Determinationmentioning

confidence: 99%

“…For instance, Felgner A. et al [13] investigated the possibility to apply an automated titration for edible oils analysis. Other studies address the issue of the water determination in dairy products [14], honey [15,17,20], inulin [16], lactose [18], and flour [19]. H. Wang et al [23] state in their work on coulometric and volumetric titration that when determining water content in octanol, the difference between methods can be up to one-tenth of a percent (an optimized coulometric method achieved a recovery of 99.76 %, the relative bias between coulometry and volumetry was 0.06 %).…”

Section: The Water Content Determinationmentioning

confidence: 99%

Determination of Water Content in Pyrolytic Tars Using Coulometric Karl-Fisher Titration

Jílková¹,

Hlinčík²,

Ciahotný³

2017

Acta Polytech

View full text Add to dashboard Cite

Abstract. The liquid organic fraction of pyrolytic tar has a high energy value which makes possible its utilization as an energy source. However, before utilization, it is crucial to remove water from the liquid fraction. The presence of water reduces the energy value of pyrolytic tars. Water separation from the organic tar fraction is a complex process, since an emulsion can be readily formed. Therefore, after phase separation, it is important to know the residual water content in the organic phase and whether it is necessary to further dry it.The results presented in this manuscript focus on a water determination in liquid products from coal and biomass pyrolysis by a coulometric Karl-Fischer titration. The Coulometric Karl-Fischer titration is often used for a water content determination in gaseous, liquid and solid samples. However, to date, this titration method has not been used for a water determination in tars. A new water determination method, which has been tested on different types of tar, has been developed.The Coulometric Karl-Fischer titration is suitable for tar samples with a water content not greater than 5 wt%. The obtained experimental results indicate that the new introduced method can be used with a very good repeatability for a water content determination in tars.

show abstract

Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration

Cited by 17 publications

References 37 publications

Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin

Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin

Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products

Determination of Water Content in Pyrolytic Tars Using Coulometric Karl-Fisher Titration

Contact Info

Product

Resources

About