ABSTRACT
Introduction ........................................................................................................ 631
Background......................................................................................................... 632
Methods............................................................................................................... 633
Oven Drying ............................................................................................... 633
Reference Drying........................................................................................ 633
Karl Fischer Titration................................................................................. 633
Procedure ............................................................................................................ 634
Samples................................................................................................................ 634
Results and Discussion ..................................................................................... 634
Summary of Conclusions ................................................................................. 636
References ........................................................................................................... 637
Water content of foodstuffs is important for several reasons including
technological, nutritional, logistic, economic, and legal aspects. A correct
determination of water content is also particularly important in the context
of reference materials with respect to the guaranteed values for which they
are certified (Ru
¨
ckold et al., 2001). Water content also affects — via water
activity — enzymatic and microbiological stability and thus shelf life. Water
activity indicates the degree of “freedom” of the water and the availability
for enzymatic and microbiological activities.
