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Fruit and vegetable products -- Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation
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 absorbent surface, or of pasty products mixed with an inert powder, at 70 °C under reduced pressure.
The method of determination 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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