Determination of the water content of foods : III The direct determination of total solids in liquid saccharine food products and in meat-curing brines, according to josse-buyze

Abstract

The filter-paper technique of Josse for determination of total solids in liquid food products poor in biocolloids, as recently modified by Buyze, gives results of excellent consistency, when applied to synthetic mixtures and to fruit syrups of well-known composition. The time required for reaching constant weight of the residue varies from 2–5 (average 3½ h) at 100° C.