Title
Determination of the water content of foods I: Indirect determination of the water content
Author
Centraal Instituut voor Voedingsonderzoek TNO
Reith, J.F.
Mossel, D.A.A.
van de Kamer, J.H.
Publication year
1948
Abstract
The indirect determination of the water content of foods is dealt with on the basis of the following general considerations: A. The absolute vapour pressure of the water in the substance to be desiccated; B. The absolute vapour pressure of the water in the surrounding air, C. Behaviour of the non-water components of the substance to be desiccated, D. Special causes of errors, viz.: 1. Retardation in the establishment of equilibrium; 2. Retardation due to title structure of the substance to be desiccated; 3. Crust formation; 4. Analytical errors. E. Rate of desiccation: reference methods and rapid routine methods. We prefer to consider the problems relating to the indirect determination of the water content on the basis of absolute water vapour pressures. The advantages and disadvantages of this method of treatment have been indicated.
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DOI
https://doi.org/10.1016/s0003-2670(01)93815-2
TNO identifier
286931
Source
Analytica chimica acta, 2 (2), 359-369
Document type
article