19/30388506 DC - BS ISO 939. Spices and condiments. Determination of moisture content

19/30388506 DC

BS ISO 939. Spices and condiments. Determination of moisture content

Status : Current, Draft for public comment   Published : October 2019

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This International Standard specifies test methods for the determination of the moisture content of spices and condiments. This standard specifies two methods viz, entrainment method and Karl Fischer method.

NOTE

Samples that are not soluble in methanol need to be extracted, generally overnight, before the titration can be performed. Certain chemicals interfere with the Karl Fischer reagents, these include carbonyl compounds such as aldehyde and ketones, which react with the methanol to give acetals.




Standard Number19/30388506 DC
TitleBS ISO 939. Spices and condiments. Determination of moisture content
StatusCurrent, Draft for public comment
Publication Date04 October 2019
Normative References(Required to achieve compliance to this standard)ISO 948, ISO 2825
Informative References(Provided for Information)ISO 11817:1994
International RelationshipsISO/DIS 939
Draft Expiry Date16 November 2019
DescriptorsFood packages, Packaging, Moisture measurement, Moisture control, Condiments
ICS67.220.10
Title in FrenchÉpices et condiments — Détermination de la teneur en eau
CommitteeAW/34
PublisherBSI
FormatA4
DeliveryYes
Pages13
File Size438 KB
NotesWarning: this draft is not current beyond its expiry date for comments.
Price£20.00


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