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  • DIN EN ISO 712 E : 2010

    Current The latest, up-to-date edition.

    CEREALS AND CEREAL PRODUCTS - DETERMINATION OF MOISTURE CONTENT - REFERENCE METHOD

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  01-01-2010

    Publisher:  German Institute for Standardisation (Deutsches Institut für Normung)

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    1 Scope
    2 Terms and definitions
    3 Principle
    4 Apparatus
    5 Sampling
    6 Preparation of the test sample
    7 Procedure
    8 Expression of res
    9 Precision
    10 Test report
    Annex A (informative) Results of interlaboratory test
    Annex B (informative) Cereals and cereal products -
            Determination of moisture content Absolute method
    Bibliography

    Abstract - (Show below) - (Hide below)

    Defines a routine reference method for the determination of the moisture content of cereals and cereal products.

    General Product Information - (Show below) - (Hide below)

    Document Type Standard
    Publisher German Institute for Standardisation (Deutsches Institut für Normung)
    Status Current

    Standards Referenced By This Book - (Show below) - (Hide below)

    DIN EN 15948:2015-06 CEREALS - DETERMINATION OF MOISTURE AND PROTEIN - METHOD USING NEAR-INFRARED-SPECTROSCOPY IN WHOLE KERNELS
    DIN EN ISO 17718 E : 2015 WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE (ISO 17718:2013)
    DIN EN ISO 7973 E : 2016 CEREALS AND MILLED CEREAL PRODUCTS - DETERMINATION OF THE VISCOSITY OF FLOUR - METHOD USING AN AMYLOGRAPH (ISO 7973:1992)
    DIN EN ISO 20483 E : 2014 CEREALS AND PULSES - DETERMINATION OF THE NITROGEN CONTENT AND CALCULATION OF THE CRUDE PROTEIN CONTENT - KJELDAHL METHOD (ISO 20483:2013)
    DIN EN ISO 5530-2 E : 2015 WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH (ISO 5530-2:2012)
    DIN EN ISO 5530-1 E : 2015 WHEAT FLOUR - PHYSICAL CHARACTERISTICS OF DOUGHS - PART 1: DETERMINATION OF WATER ABSORPTION AND RHEOLOGICAL PROPERTIES USING A FARINOGRAPH (ISO 5530-1:2013)

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
    ISO 3310-1:2016 Test sieves Technical requirements and testing Part 1: Test sieves of metal wire cloth
    ISO 5725-6:1994 Accuracy (trueness and precision) of measurement methods and results — Part 6: Use in practice of accuracy values
    ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
    ISO 6540:1980 Maize Determination of moisture content (on milled grains and on whole grains)
    ISO 24333:2009 Cereals and cereal products — Sampling
    ISO 24557:2009 Pulses Determination of moisture content Air-oven method
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