ISO-3634 › Vegetable products -- Determination of chloride content

ISO-3634 - 1ST EDITION - CURRENT


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The method consists in precipitating chloride by addition of an excess of a standard volumetric silver nitrate solution and titrating this excess with a standard volumetric potassium thiocyanate solution. If the product contains natural anthocyanin pigments, the method is applicable with specified modifications.

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67.080.20 (Vegetables and derived products Including tomato concentrates, ketchup, etc.)

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Document Number

ISO 3634:1979

Revision Level

1ST EDITION

Status

Current

Publication Date

July 15, 1979

Committee Number

ISO TC 34/SC 3