Page 45 - FoodFocusThailand No.188 November 2021

STRONG QC & QA

In addition, the coffee drink also indicates the individual in the Volumetric Karl Fischer
lifestyle and also develops into a fashion product. Some method. Both formamide and
people often can’t be without a cup of coffee each day. Some salicylic acid can help to separate or
people have to drink coffee several glasses a day. Of primary remove water from the instant coffee
concern to the consumer is that the coffee tastes and flavor grounds. In addition, Salicylic acid
is good enough. There must be a good quality control acts as a buffer to keep the pH in the
process from planting, production, and processing to ensure proper range.
this. Furthermore, titration under
Humidity is an important factor that affects the tastes warm conditions is possible to
and flavor of the coffee. Measurement of moisture or water facilitate the separation or remove
content is crucial for instant coffee production. The water from the instant coffee grounds.
determination of the water in coffee beans, roasted coffee, Alternatively, the other trick is to use
and instant coffee is of interest as it influences the roasting the volumetric Karl Fischer oven
process of the beans and the quality, taste, and shelf life of technique and the Coulometry
the coffee powder. method. This technique is better to
Measurement of the moisture content of instant coffee separate water from the instant coffee powder at approximately 105 degrees
powder can be done in a variety of ways. One popular Celsius. On the other hand, direct coulometric titration is not recommended.
method is Volumetric Karl Fischer titration. This method is
challenging and complicated for determining moisture
content by Volumetric Karl Fischer. Generally, methanol
extraction in the Volumetric Karl Fischer method is difficult More Information Service Info C006
and ineffective for water extraction. However, the moisture
content of instant coffee is usually high and tends to เอกสารอ้างอิง / References
penetrate easily in the instant coffee powder. Therefore, an Water Determination in Instant Coffee by Karl Fischer Titration by Bettina Straub-Jubb,
important trick to help is adding formamide and salicylic acid Global Product Manager Titration

Nowadays, coffee is one of the most popular beverages. It seems to have the signature aroma and
taste that attract our tastebud. Many people drink coffee every morning or feel sleepy to awaken
the brain and relieve both physical and mental fatigue. Since the 17 century, coffee has been an
th
expensive beverage or a luxury beverage for only affordable wealthy people. However, since the
19 century, coffee cultivation has become a mass-produced product and a common daily drink
th
for everyone. Additionally, it is now considered an important economic crop and a trading product.
The Special Technique of

Karl Fischer Volumetric Method

for Moisture Determination

in Instant Coffee

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