ISO-1026 › Fruit and vegetable products -- Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation

ISO-1026 - 1ST EDITION - CURRENT


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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.

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67.080.01 (Fruits, vegetables and derived products in general)

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Document Number

ISO 1026:1982

Revision Level

1ST EDITION

Status

Current

Publication Date

March 1, 1982

Committee Number

ISO TC 34/SC 3