BS ISO 24115:2012
Current
The latest, up-to-date edition.
Green coffee. Procedure for calibration of moisture meters. Routine method
Hardcopy , PDF
English
30-06-2012
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Equipment and material
6 Procedure
7 Expression of results
Annex A (normative) - Reference sample preparation
and determination of moisture
content as a mass fraction loss
Annex B (informative) - Example for moisture determination
of samples to serve as reference
Annex C (informative) - Results of interlaboratory tests
Annex D (informative) - Examples for separate steps
of the procedure
Bibliography
Defines a procedure for adjustment and subsequent calibration of moisture meters for green coffee beans with reference samples (RSs).
| Committee |
W/-
|
| DevelopmentNote |
Supersedes 09/30197223 DC. (06/2012)
|
| DocumentType |
Standard
|
| Pages |
26
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This International Standard specifies a procedure for adjustment and subsequent calibration of moisture meters for green coffee beans with reference samples (RSs).
The RSs are green coffee beans of various moisture contents, determined by a standard method (ISO6673).
NOTE This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties.
This International Standard is applicable to green coffee as beans.
| Standards | Relationship |
| ISO 24115:2012 | Identical |
| ISO/IEC Guide 99:2007 | International vocabulary of metrology Basic and general concepts and associated terms (VIM) |
| ISO 6673:2003 | Green coffee — Determination of loss in mass at 105 degrees C |
| ISO 3509:2005 | Coffee and coffee products — Vocabulary |
| ISO/IEC Guide 98-3:2008 | Uncertainty of measurement — Part 3: Guide to the expression of uncertainty in measurement (GUM:1995) |
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