The determination of the water content is frequently performed on food. The water content is an important parameter since it may have a great effect on the food quality. Being the standard method for water determination, Karl Fischer titration is water-specific, less time-consuming and often more accurate than other water or moisture determination methods.
The ideal sample for KF titration is soluble in methanol or ethanol. Most of the samples do not fulfill this condition; therefore the samples must be appropriately prepared for the analysis. This webinar will discuss the following topics:
Webinar Presenter
The specialist for water determination in food:
Prof. Dr. rer. nat. Heinz-Dieter Isengard
Institute of Food Science and Biotechnology
University of Hohenheim, Stuttgart, Germany
Interactive
The webinar is most easy to join, as you can see the screen in the internet and get the sound through the telephone. At the end of this online webinar, there will be an interactive live chat session with Professor Dr. Isengard. Use the opportunity to ask him questions relevant to your particular application.
Language: English
- Application hints for accurate water determination in food using Karl Fischer titration
- Choosing the right sample preparation
- Troubleshooting tips to optimize result integrity
Webinar Presenter
The specialist for water determination in food:
Prof. Dr. rer. nat. Heinz-Dieter Isengard
Institute of Food Science and Biotechnology
University of Hohenheim, Stuttgart, Germany
Interactive
The webinar is most easy to join, as you can see the screen in the internet and get the sound through the telephone. At the end of this online webinar, there will be an interactive live chat session with Professor Dr. Isengard. Use the opportunity to ask him questions relevant to your particular application.
Language: English