Vattenhaltmätning i konfektyr och sylt med Karl Fishermetoden

Vattenhaltmätning i konfektyr och sylt med Karl Fishermetoden

Abstract (in English) The task for the diploma work was to develop methods for measuring of moisture content by the Karl Fischer method, in jam, jelly sweets, and fudge. The start premises was a for the company whole new equipment, which should be started up. Then programs should be developed for di...

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Bibliographic Details
Main Author: Andersson, Hanna
Format: Others
Language:Swedish
Published: Växjö universitet, Institutionen för teknik och design 2006
Subjects:
Karl Fischer
sweets
jam
water content
moisture content
Chemical engineering
Kemiteknik
Online Access:http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-1023
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spelling ndltd-UPSALLA1-oai-DiVA.org-vxu-10232013-01-08T13:48:49ZVattenhaltmätning i konfektyr och sylt med Karl FishermetodensweAndersson, HannaVäxjö universitet, Institutionen för teknik och design2006Karl Fischersweetsjamwater contentmoisture contentChemical engineeringKemiteknikAbstract (in English) The task for the diploma work was to develop methods for measuring of moisture content by the Karl Fischer method, in jam, jelly sweets, and fudge. The start premises was a for the company whole new equipment, which should be started up. Then programs should be developed for different kind of samples. In the task it was as well included to develop methods for dissolving the different kind of samples, since the Karl Fischer method demands completely dissolved sample material. Student thesisinfo:eu-repo/semantics/bachelorThesistexthttp://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-1023Rapporter från Växjö universitet : Matematik, naturvetenskap och teknik, 1404-045X ; TD 087/2006application/pdfinfo:eu-repo/semantics/openAccess
collection NDLTD
language Swedish
format Others
sources NDLTD
topic Karl Fischer
sweets
jam
water content
moisture content
Chemical engineering
Kemiteknik
spellingShingle Karl Fischer
sweets
jam
water content
moisture content
Chemical engineering
Kemiteknik
Andersson, Hanna
Vattenhaltmätning i konfektyr och sylt med Karl Fishermetoden
description Abstract (in English) The task for the diploma work was to develop methods for measuring of moisture content by the Karl Fischer method, in jam, jelly sweets, and fudge. The start premises was a for the company whole new equipment, which should be started up. Then programs should be developed for different kind of samples. In the task it was as well included to develop methods for dissolving the different kind of samples, since the Karl Fischer method demands completely dissolved sample material.
author Andersson, Hanna
author_facet Andersson, Hanna
author_sort Andersson, Hanna
title Vattenhaltmätning i konfektyr och sylt med Karl Fishermetoden
title_short Vattenhaltmätning i konfektyr och sylt med Karl Fishermetoden
title_full Vattenhaltmätning i konfektyr och sylt med Karl Fishermetoden
title_fullStr Vattenhaltmätning i konfektyr och sylt med Karl Fishermetoden
title_full_unstemmed Vattenhaltmätning i konfektyr och sylt med Karl Fishermetoden
title_sort vattenhaltmätning i konfektyr och sylt med karl fishermetoden
publisher Växjö universitet, Institutionen för teknik och design
publishDate 2006
url http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-1023
work_keys_str_mv AT anderssonhanna vattenhaltmatningikonfektyrochsyltmedkarlfishermetoden
_version_ 1716529661728522240

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