| The water content of pasta (noodles, spaghetti,
etc.) can be determined by volumetric Karl
Fischer titration. Pasta with a low water content
of about 10% can be stored for many years. Pasta containing
much more than 12% of moisture has a considerably shortened
shelf life as it can become musty and mouldy.
Prior to analysis the pasta is ground up as finely
as possible in a cooled laboratory mill. As the sample
could heat up during grinding (resulting in water loss),
cooling is crucial for obtaining correct results.
Extraction of the water from the powdery sample is accelerated
by adding formamide and working at 50 °C. This considerably
shortens the time required for the Karl Fischer titration.
|
Food
Analysis 
