BS 5752-14:1995
Current
The latest, up-to-date edition.
Methods of test for coffee and coffee products Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)
Hardcopy , PDF
English
15-02-1995
Important note : Users cannot be edited or removed once added to your Multi user PDF.Specifies a routine method for the determination of loss in mass at 103 degrees C of roasted ground coffee. Coverage includes: apparatus, procedure and precision. Also gives detailed tables.
| Committee |
W/-
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| DevelopmentNote |
Also numbered as ISO 11294 Supersedes 92/57072 DC (08/2005)
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| DocumentType |
Standard
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| Pages |
10
|
| PublisherName |
British Standards Institution
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| Status |
Current
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| Supersedes |
This International Standard specifies a routine method for the determination of loss in mass at 103 °C of roasted ground coffee.
NOTE 1 This method has been shown to give very similar results on average to those obtained by the method given in ISO 11817:—, Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method).
This method is most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.
| BS 5752-16:1996 | Methods of test for coffee and coffee products Green and roasted coffee. Determination of free-flow bulk density of whole beans (routine method) |
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