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Comparison of different methods for the determination of the water content and the dry mass correction factor in various plant samples

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Abstract

The water content was measured by microwave-, oven-, and freeze-drying in different vegetables like beans, corn, potato, alfalfa, garlic, and onions. Apart from beans and bean shells, all procedures resulted in similar values. Oven-drying seemed to be less suitable for beans. In samples which were in equilibrium with the laboratory environment for a longer time, the correction factor to dry mass was determined using a freeze-drying device, infrared-, microwave- and oven-drying. All the procedures yielded similar values for this factor.

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Authors and Affiliations

  1. Universidad Catolica del Norte, Antofagasta, Chile, , , , , , CL

    S. Stegen, F. Queirolo, M. Paz, M. Restovic & C. Carrasco

  2. Institut für Angewandte Physikalische Chemie, Forschungszentrum Jülich GmbH, D-52425 Jülich, Germany, , , , , , DE

    P. Ostapczuk & A. Groemping

Authors
  1. S. Stegen
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  2. F. Queirolo
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  3. P. Ostapczuk
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  4. A. Groemping
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  5. M. Paz
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  6. M. Restovic
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  7. C. Carrasco
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Additional information

Received: 27 March 1997 / Revised: 5 September 1997 / Accepted: 12 September 1997

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Stegen, S., Queirolo, F., Ostapczuk, P. et al. Comparison of different methods for the determination of the water content and the dry mass correction factor in various plant samples. Fresenius J Anal Chem 360, 601–604 (1998). https://doi.org/10.1007/s002160050765

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  • DOI: https://doi.org/10.1007/s002160050765

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