TS 2134

TS 2134: Determination of Moisture in Spices and Spice Mixtures - Toluene Method

Spice; It is produced by crushing the roots, leaves or seeds of plants in their fresh or dried form or by passing them through similar processes. Spices are consumed in abundance both in the world and in our country.

As in all foodstuffs, many tests and analyzes are required in terms of quality - control and food safety in spice and spice mixtures. The most important factor in spice and spice varieties is the amount of moisture.

Determination of moisture content in spices and spice mixtures is important for the following reasons.
- Obtaining the desired and required taste and odor
- Preventing the deterioration of spice and spice mixtures during the shelf life
- Keeping the microorganism growth under control depending on the moisture content

TS 2134: Spices and Condiments-Determination of Moisture Content

You can contact Nanolab Food Analysis Laboratory for Moisture Determination in Spices and Spice Mixtures.