Moisture determination (Karl Fischer)

Moisture Determination (Karl Fischer)
Moisture Determination (Karl Fischer)

Water in foods is a basic compound that should be. Water is the most important parameter for foods. Moisture in foods is important in many respects such as revealing the sensory properties of foods, affecting their appearance and shelf life. However, the determination of moisture in foods is very difficult because it requires both complexity and careful handling. Foods usually consist of proteins and fats. In some cases, water is dissolved in food and in some cases it is suspended. In some cases, it is confined to cells, especially as in vegetable food products.

Numerous methods are used to determine the water content in foods. However, Karl Fischer titration method is the most widely used method recently. Titrations are a very important method to determine the water content.

In the first examples of the Karl Fischer titration method, the reagents are a mixture of sulfur diocyte, iodine, pyridine and methanol. However, since the pyridine in this mixture was toxic, it irritated the users, so the subsequent method employed non-pyridine reagents.

The Karl Fischer method is based on an iodometric reaction between the reagent and trace water in the foodstuff. In many studies, the sensitivity of Karl Fischer titration method and other methods were compared and it was found that Karl Fischer method was ideal.

Moisture (moisture) analysis in foods using Karl Fischer titration method is carried out within the scope of physical analysis in authorized laboratories. During these tests, the standards issued by local and foreign organizations are complied with. At the same time, globally accepted test methods and test criteria are adhered to, thus achieving objective and reliable results. For example, when analyzing moisture in tobacco and tobacco products, the following standard is used:

  • TS ISO 6488 Tobacco and tobacco products - Determination of water content - Karl Fischer method