About: Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The water content of two chicken meat pâté samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time, titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 °C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurements where the appropriate sorption isotherm was created. The water content of two chicken meat pâté samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time, titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 °C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurements where the appropriate sorption isotherm was created. (en)
Title	Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics (en)
skos:prefLabel	Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics (en)
skos:notation	RIV/00216275:25310/09:00008395!RIV10-MSM-25310___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GA203/08/1536), Z(MSM0021627502)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Adam, Martin Ventura, Karel Červenka, Libor Královský, Josef Táborská, Soňa
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Pardubice / Fakulta chemicko-technologická
http://linked.open...dnocenehoVysledku	309961
http://linked.open...ai/riv/idVysledku	RIV/00216275:25310/09:00008395
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Karl Fischer Titration; Meat Pâté; Moisture Content; Water Content (en)
http://linked.open.../riv/klicoveSlovo	Meat Pâté Moisture Content Karl Fischer Titration Water Content
http://linked.open...odStatuVydavatele	IT - Italská republika
http://linked.open...ontrolniKodProRIV	[E2B3F3E6DB76]
http://linked.open...i/riv/nazevZdroje	Italian Journal of Food Science
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Progressive methods in chemical, food and clinical analysis
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	21
http://linked.open...iv/tvurceVysledku	Adam, Martin Ventura, Karel Červenka, Libor Královský, Josef Řezková, Soňa
http://linked.open...n/vavai/riv/zamer	Pokročilé analytické a separační metody a jejich aplikace v diagnostice a technologii živých a neživých materiálů
issn	1120-1770
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	25310

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