Learn why water and moisture content are key parameters to determine the quality of raw materials and finished products in the food industry. Discover suitable lab instruments to meet your needs!
Water Content in Spices using KF titration
A study using three different Karl Fischer techniques for different spices
In this application a Volumetric Karl Fischer titration is being used to determine the water content in spices. Depending on the type of the spice and its properties, one of the three different Karl Fischer techniques was used (a) Direct titration technique (b) External Extraction technique (c) Drying oven technique.
Background:
Spices are primarily used for flavoring, seasoning, coloring and preserving foods. Traditionally, spices were processed and dried in sun. To ensure that the spices are unadulterated and meet health and safety standards, regulatory bodies, such as European spice association has set guidelines. Here, water content is an important parameter to measure as it can help mold, bacteria, and yeast growth, which in turn affects the stability and shelf life of spices.
Karl Fischer titration is a well-established and an accurate technique for the determination of water, which follows following reaction.
Reaction:
CH3OH + SO2 + 3 RN + I2 + H2O ---------> (RNH)•SO4 CH3 + 2 (RNH)I
The application gives the detailed study about the effect of temperature on the spices at which the Karl Fischer titration is carried out. The water content of every spice under study is determined by three different techniques. The best suited temperature and technique for the particular spice is described.
Download the application for complete method.
[The concentration of KF reagent is determined as per application note M301]
