Filtro de Aplicações

This Bulletin describes analysis methods for determining the following parameters: pH value, total titratable acid, ash alkalinity, formol number, total sulfurous acid, chloride, sulfate, calcium, and magnesium. These methods are suitable for the analysis of jams, fruit and vegetable juices, and their concentrates.

The formol number represents a further parameter for the characterization of fruit and vegetable juices. As this is merely an index (the formalin number does not deal with the molecular size, nor with the quantity of amino acids), the conditions of the titration can be adapted to meet practical needs. This concerns mainly the pH value of the endpoint of the SET titration (pH = 8.5, pH = 9.0, pH = 9.2, etc.).