BS ISO 6673:2003
Current
The latest, up-to-date edition.
Green coffee. Determination of loss in mass at 105°C
Hardcopy , PDF
English
01-09-2003
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Sampling
7 Procedure
8 Expression of results
9 Precision
10 Test report
Bibliography
Provides a method for the determination of the loss in mass at 105 degree C of green coffee. Applies to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509.
| Committee |
W/-
|
| DevelopmentNote |
Supersedes BS 5752-7(1984) (09/2003) Reviewed & confirmed by BSI, November 2009. (10/2009)
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This International Standard specifies a method for the determination of the loss in mass at 105°C of green coffee.
It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO3509.
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, but it gives results which are lower, by about 1,0%, than those obtained with the method described in ISO1446 (this method serves only as a reference method for calibrating methods of determining the water content).
| Standards | Relationship |
| ISO 6673:2003 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 4072:1982 | Green coffee in bags — Sampling |
| 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 5725:1986 | Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
| ISO 3509:2005 | Coffee and coffee products — Vocabulary |
| ISO 1446:2001 | Green coffee — Determination of water content — Basic reference method |
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