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ISO 6632:1981

Current Revision

Fruits, vegetables and derived products -- Determination of volatile acidity

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The method consists in acidifying a test portion with tartaric acid, entraining the volatile acids by steam distillation and titrating the distillate with standard volumetric sodium hydroxide solution in the presence of phenolphthalein as an indicator. The method is applicable to all fresh products, to products preserved without chemical preservatives, and to products to which sulphur dioxide has been added.


SDO ISO: International Organization for Standardization
Document Number ISO 6632
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 3
Publish Date Document Id Type View
Not Available ISO 6632:1981 Revision