This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
The method consists in acidifying and heating a test portion, entraining, in a current of nitrogen, the gas liberated, absorbing and oxidizing the gas by bubbling it through a neutral, dilute hydrogen peroxide solution, then determining the sulphuric acid thus formed using standard volumetric sodium hydroxide solution. Verification of the determination is described in the annexes A and B, respectively.
Status : PublishedPublication date : 1981-09
Edition : 1Number of pages : 7
Technical Committee:Fruits and vegetables and their derived products
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