Over deze norm
||Beleidscommissie Landbouw & Levensmiddelen
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.
||Fruit and vegetable products - Determination of dry matter content by drying under reduced pressure and ofwater content by azeotropic distillation