Article ID Journal Published Year Pages File Type
1187440 Food Chemistry 2008 6 Pages PDF
Abstract

Volumetric Karl Fischer titration (V-KFT) is the reference method to determine the water content in a whole range of organic and inorganic matrices. The method has several important drawbacks e.g. a high solvent consumption and a rather large measurement uncertainty when determining the water content in reference and candidate reference materials containing starch (e.g. maize, toasted bread, etc.). It is also labour intensive for routine measurements. In order to overcome these disadvantages, a relatively new method of coulometric Karl Fischer titration, equipped with a fully automated oven system, has been established and optimised.The objective of this study was to establish the robustness of the vaporisation coulometric Karl Fischer titration method (vap-C-KFT) and to compare measurement uncertainties with those obtained by V-KFT. The overall results obtained with the proposed vap-C-KFT methods correlate well with the results obtained by V-KFT (R2 = 0.998). Due to the good repeatability and intermediate precision of the vap-C-KFT methods compared to V-KFT, significant lower measurement uncertainties were obtained from vap-C-KFT measurements.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
, , ,