BS 4585-2:1982
Current
Current
The latest, up-to-date edition.
Methods of test for spices and condiments Determination of moisture content (entrainment method)
Available format(s)
Hardcopy , PDF
Language(s)
English
Published date
26-02-1982
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.NO CONTENTS SECTION
States definitions, reagent, apparatus, procedure and test report.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 80/55145 DC (08/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
This British Standard specifies an entrainment method for the determination of the moisture content of spices and condiments.
| Standards | Relationship |
| ISO 939:1980 | Similar to |
| BS 7087-23:1995 | Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground) |
| BS 7087-29:1997 | Herbs and spices ready for food use Specification for dried whole dill seed, dill leaves and ground dill |
| BS 7087-15:1993 | Herbs and spices ready for food use Specification for cinnamon (whole and ground) |
| BS 7087-3:1990 | Herbs and spices ready for food use Specification for dried sage (whole and ground) |
| BS 6205:1981 | Specification for dehydrated onion |
| BS 7087-14:1992 | Herbs and spices ready for food use Specification for dried nutmeg and dried mace |
| BS 7087-17:1993 | Herbs and spices ready for food use Specification for chillies (whole and ground) |
| BS 7087-11:1990 | Herbs and spices ready for food use Specification for ground paprika |
| BS 7087-5:1996 | Herbs and spices ready for food use Specification for dried cumin (whole and ground) |
| BS 7087-1:1989 | Herbs and spices ready for food use Specification for black and white pepper (whole and ground) |
| BS 7087-25:1996 | Herbs and spices ready for food use Specification for dehydrated onion |
| BS 4585-12:1983 | Methods of test for spices and condiments Determination of piperine content of pepper |
| BS 7087-7:1990 | Herbs and spices ready for food use Specification for dried fenugreek (whole or ground) |
| BS 7087-11:1996 | Herbs and spices ready for food use Specification for ground paprika |
| BS 7087-7:1996 | Herbs and spices ready for food use Specification for dried fenugreek (whole or ground) |
| BS 7087-10:1996 | Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground) |
| BS 7087-9:1996 | Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground) |
| BS 7087-2:1995 | Herbs and spices ready for food use Specification for dried thyme (whole and ground) |
| BS 7087-3:1996 | Herbs and spices ready for food use Specification for dried sage (whole and ground) |
| BS 4585-6:1992 | Methods of test for spices and condiments Determination of non-volatile ether extract |
| BS 7087-8:1996 | Herbs and spices ready for food use Specification for dried ginger (whole and ground) |
| BS 7087-1:1995 | Herbs and spices ready for food use Specification for black and white pepper (whole and ground) |
| BS 7087-6:1996 | Herbs and spices ready for food use Specification for coriander seeds (whole and ground) |
| BS 6194:1981 | Specification for dehydrated garlic |
| BS 7087-4:1990 | Herbs and spices ready for food use Specification for cloves (whole and ground) |
| BS 4585-16:1990 | Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika |
| BS 7087-28:1997 | Herbs and spices ready for food use Specification for dried tarragon (whole and ground) |
| BS 7087-24:1996 | Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground) |
| BS 7087-8:1990 | Herbs and spices ready for food use Specification for dried ginger (whole and ground) |
| BS 5048:1974 | Specification for chillies and capsicums (whole and ground) |
| BS 7087-9:1990 | Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground) |
| BS 7087-2:1989 | Herbs and spices ready for food use Specification for dried thyme (whole and ground) |
| BS 4585-18:1996 | Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method) |
| BS 7087-27:1997 | Herbs and spices ready for food use Specification for dried sesame seeds (dehulled) |
| BS 4585-4:1988 | Methods of test for spices and condiments Determination of alcohol-soluble extract |
| BS 7087-6:1990 | Herbs and spices ready for food use Specification for coriander seeds (whole and ground) |
| BS 7087-22:1995 | Herbs and spices ready for food use Specification for dried mustard seeds (whole and ground) |
| BS 7087-12:1992 | Herbs and spices ready for food use Specification for dried basil (bouquets, rubbed and ground) |
| BS 7087-26:1996 | Herbs and spices ready for food use Specification for dehydrated garlic |
| BS 7087-13:1992 | Herbs and spices ready for food use Specification for turmeric (whole and ground) |
| BS 7087-21:1995 | Herbs and spices ready for food use Specification for bay leaves (whole and ground) |
| BS 7087-16:1993 | Herbs and spices ready for food use Specification for oregano (whole, rubbed and ground) |
| BS 7087-18:1993 | Herbs and spices ready for food use Specification for dried rosemary (whole, rubbed and ground) |
| BS 7087-20:1995 | Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground) |
| BS 7087-10:1990 | Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground) |
| BS 7087-5:1990 | Herbs and spices ready for food use Specification for dried cumin (whole and ground) |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 7087-19:1994 | Herbs and spices ready for food use. Specification for fennel seeds (whole and ground) |
| BS 756:1952 | Specification for Dean and Stark apparatus |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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