Total sulfur dioxide determination in dried apricots by BUCHI method
MultiDist and BasicDist with BUCHI SO2 glass set: Determination of total sulfur dioxide in dried apricot mousse as a reference sample, bio-apricots & a reference standard sodium metabisulfite by the patented BUCHI Method with iodometric titration.
Sulfites are widely used as preservatives and antioxidants in foods and beverages. Exposure to high levels of sulfites can cause an allergic reaction. Given the health risks associated with sulfite exposure, its amount in beverages and foods is regulated in many countries. Regulations have set the maximum amount of sulfites used and required labelling practice to indicate the presence of sulfites. A typical application of food preservation with sulfites is in dried fruit like dried apricots. For this reason, a reference sample of dried apricot mousse with a certified total SO2 content and a sample without any sulfite treatment were analysed for Total SO2 in this study.
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Food Analysis Champion Guide Book
This guidebook offers a comprehensive summary of how NIR and reference methods, such as fat extraction and the Kjeldahl method for protein determination, are used at all steps in the food processing chain. Get a detailed overview of the techniques, including sample preparation, regulatory measures, troubleshooting, FAQs, and case-specific studies.
TKN determination in water and wastewater
SpeedDigester K-439, Kjel Line and MultiDist: Steam distillation and Potentiometric determination of Total Kjeldahl Nitrogen (TKN) according to the kjeldahl method in water and wastewater along with determination of Limit of Detection (LOD) and Limit of Quantification (LOQ).