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Food

Honey
Milk
Spices
Cereals
Principles of Food Analysis
Quality Control in Food Industry  
Food Sampling and Data Analysis
Food Protein Analysis

Analysis of Lipid Concentration in Food
Determination of Ash and Minerals
Analysis of Moisture and Total Solids in Food Products
 
Instrumental Techniques for Food Analysis
Evaluation of Milk Quality
 

Analysis of Moisture and Total Solids in Food Products

   SAMPLE PREPARATION, USE OF EVAPORATION METHODS, Evaporation Devices, Convection and forced draft ovens, Vacuum oven, Microwave oven, Infrared lamp drying, Practical Considerations, DISTILLATION METHODS, Dean and Stark Method, Practical Considerations, Advantages and Disadvantages, Chemical Reaction Methods, Karl-Fisher method, Gas Production Methods, Physical Methods, Spectroscopic Methods, Determine Water in Different Molecular Environments, Vapour Pressure Methods, Thermogravimetric Methods, Calorimetric Methods
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