Development and in house validation of a new thermogravimetric method for water content analysis in soft brown sugar.

@article{Ducat2015DevelopmentAI,
  title={Development and in house validation of a new thermogravimetric method for water content analysis in soft brown sugar.},
  author={Giseli Ducat and Maria Lurdes Felsner and Pedro Ramos da Costa Neto and Sueli P{\'e}rcio Quin{\'a}ia},
  journal={Food chemistry},
  year={2015},
  volume={177},
  pages={158-64}
}
Recently the use of brown sugar has increased due to its nutritional characteristics, thus requiring a more rigid quality control. The development of a method for water content analysis in soft brown sugar is carried out for the first time by TG/DTA with application of different statistical tests. The results of the optimization study suggest that heating rates of 5°C min(-1) and an alumina sample holder improve the efficiency of the drying process. The validation study showed that thermo… CONTINUE READING

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