ISO 1026:1982

Fruit and vegetable products — Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation ISO 1026:1982

Publication date:   Mar 1, 1982

Scope

The method of determination of dry matter content consists in heating to constant mass, after mixing, of liquid or semi-liquid products spread over an absobent surface, or of pasty products mixed with an inert powder, at 70 °C under reduced pressure. The method of determin of water content consists in entraining of the water in the form of vapour by a volatile solvent immiscible with water, condensing and separating in a reflux trap, recovering and measuring of the volume of water in a graduated tube.