153 Determination of total organic matter (TOM) in pasta Print Email Methods Type: Generic Methods Key data Number: 153 Analyte: Total Organic Matter (TOM) Matrix: Pasta (spaghetti only) Year of Approval: 1992 Scope: This ICC Standard specifies a method for the assessment of the amount of total organic matter (TOM) found in washing water after spaghetti cooking, following a standard procedure. The method applies to spaghetti only. Principle: The method is based on washing the drained cooked spaghetti with water at room temperature to remove the substance coating the surface of spaghetti cooked for a fixed time. An aliquot of the washing water is evaporated. The organic matter in the residue is determined by titration with ferrous ammonium sulphate in excess of potassium dichromate. High quantities of organic matter indicates poor cooking quality. Definition The total organic matter (TOM) is the amount of organic matter found in washing water after spaghetti cooking following a standard procedure. Download the complete Standard Method immediately after purchase! Sabine Gratzer Standard 15 March 2018 Prev Next Linked Products: 153 Bestimmung der gesamten organischen Substanz (TOM) in Teigwaren [PDF]153 Bestimmung der gesamten organischen Substanz (TOM) in Teigwaren [Print]153 Determination of Total Organic Matter (TOM) in Pasta [PDF]153 Determination of Total Organic Matter (TOM) in Pasta [Print]