ISO 939:1980
Withdrawn
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
Spices and condiments Determination of moisture content Entrainment method
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Withdrawn date
19-01-2021
Superseded by
Language(s)
English, French
Published date
01-05-1980
Important note : Users cannot be edited or removed once added to your Multi user PDF.
Specifies a method consisting in determining the amount of water entrained by azeotropic distillatiom, using an organic liquid immiscible with water, and collected in a graduated tube. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report. An example of an entrainment distillation apparatus is given in an annex.
| DocumentType |
Standard
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| Pages |
4
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| PublisherName |
International Organization for Standardization
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| Status |
Withdrawn
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| SupersededBy |
| Standards | Relationship |
| PN ISO 939 : 2001 | Identical |
| UNE 34096-7:1981 | Identical |
| BS 4585-2:1982 | Similar to |
| DIN EN ISO 939:2009-02 (Draft) | Identical |
| NFV 03 402 : 1985 | Identical |
| PNE-prEN ISO 939 | Identical |
| UNE-ISO 5561:2010 | Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification. |
| UNE-ISO 7927-1:2011 | Fennel seed, whole or ground (powdered). Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare). specification. |
| UNE-ISO 11162:2011 | Peppercorns (piper nigrum L.) in brine. Specification and test methods. |
| UNE-ISO 11178:2011 | Star anise (Illicium verum Hook. f.) -- Specification |
| ISO 2254:2004 | Cloves, whole and ground (powdered) — Specification |
| UNE-ISO 6538:2011 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification |
| UNE-ISO 6539:2011 | Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification. |
| BS EN ISO 6465:2009 | Spices. Cumin (Cuminum cyminum L.). Specification |
| DD ISO/TS 3632-2:2003 | Saffron (Crocus sativus L.) Test methods |
| BS ISO 2254:2004 | Cloves, whole and ground (powdered). Specification |
| I.S. EN ISO 6571:2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008) |
| ISO 6576:2004 | Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification |
| NF EN ISO 6571 : 2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| NF ISO 6571 : 2008 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| ISO 1003:2008 | Spices Ginger (Zingiber officinale Roscoe) Specification |
| DIN EN ISO 6465:2009-11 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| BS 6043-1.2:1981 | Methods of sampling and test for carbonaceous materials used in aluminium manufacture. Electrode pitch Determination of water content (Dean and Stark method) |
| BS ISO 3632-2:2010 | Spices. Saffron (Crocus sativus L.) Test methods |
| UNE-ISO 2255:2010 | Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification. |
| UNE-ISO 11163:2010 | Dried sweet basil (Ocimum basilicum L.). Specification. |
| 06/30149404 DC : DRAFT APR 2006 | ISO 6571 - SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT |
| DIN EN ISO 7541:2010-05 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| BS ISO 1003:2008 | Spices. Ginger (Zingiber officinale Roscoe). Specification |
| UNE-ISO 11165:2010 | Dried sage (Salvia officinalis L.). Specification. |
| UNE-ISO 5560:2011 | Dehydrated garlic (Allium sativum L.) -- Specification |
| BS ISO 6571 : 2008 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| BS ISO 20759:2017 | Traditional Chinese medicine. <i>Artemisia argy</i> leaf |
| UNE-ISO 5564:2010 | Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method. |
| UNE-ISO 7386:2010 | Aniseed (Pimpinella anisum Linnaeus). Specification. |
| ISO 6571:2008 | Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) |
| UNE-ISO 10622:2011 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification. |
| ISO 2253:1999 | Curry powder — Specification |
| UNE-ISO 7377:2010 | Juniper berries (Junìperus communis Linnaeus). Specification. |
| UNE-ISO 1108:2010 | Spices and condiments. Determination of non-volatil ether extract. |
| UNE-ISO 882-1:2010 | Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules. |
| UNE-ISO 2254:2010 | Cloves, whole and ground (powdered). Specification. |
| UNE-ISO 5563:2011 | Dried peppermint (Menta piperita Linnaeus). Specification. |
| BS EN ISO 7541:2010 | Ground (powdered) paprika. Determination of total natural colouring matter content |
| ISO 973:1999 | Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification |
| ISO 20759:2017 | Traditional Chinese medicine — Artemisia argyi leaf |
| 17/30348365 DC : 0 | BS ISO 20759 - TRADITIONAL CHINESE MEDICINE - ARTEMISIA ARGYI LEAF |
| UNE-ISO 11164:2010 | Dried rosemary (Rosmarinus officinalis L.). Specification. |
| UNE-ISO 2253:2011 | Curry powder. Specification. |
| 07/30164430 DC : DRAFT DEC 2007 | BS EN ISO 6465 - WHOLE CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume) — Specification |
| UNE-ISO 7925:2010 | Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications. |
| UNE-ISO 10621:2010 | Dehydrated green pepper (Piper nigrum L.). Spécification. |
| UNE-ISO 13685:2011 | Ginger and its oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography. |
| ISO 13685:1997 | Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography |
| ISO 3632-2:2010 | Spices — Saffron (Crocus sativus L.) — Part 2: Test methods |
| I.S. EN ISO 7541:2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| NF ISO 6577 : 2004 | NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.) - SPECIFICATION |
| UNE-ISO 7928-2:2010 | Savory. Specification. Part 2: Summer savory (Satureja hortensis Linnaeus). |
| UNE-ISO 6574:2010 | Celery seed (Apium graveolens Linnaeus). Specification. |
| EN ISO 7541:2010 | Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989) |
| ISO 972:1997 | Chillies and capsicums, whole or ground (powdered) — Specification |
| NF EN ISO 7541 : 2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| UNE-ISO 6576:2011 | Laurel (Laurus nobilis L.). Whole and ground leaves. Specification. |
| UNE-ISO 10620:2011 | Dried sweet marjoram (Origanum majorana L.). Specification. |
| BS ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume). Specification |
| UNE-ISO 6575:2011 | Fenugreek, whole or ground (powdered). Specification. |
| ISO 6538:1997 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification |
| ISO 5560:1997 | Dehydrated garlic (Allium sativum L.) — Specification |
| NF EN ISO 6465 : 2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| UNE-ISO 7926:2010 | Dehydrated tarragon (Artemisia dracunculus Linnaeus). Specification. |
| UNI EN ISO 7541 : 2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| ISO 10622:1997 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification |
| I.S. EN ISO 6465:2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| BS EN ISO 6571 : 2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| ISO 6465:2009 | Spices Cumin (Cuminum cyminum L.) Specification |
| UNE-ISO 7928-1:2010 | Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus) |
| ISO 7541:1989 | Ground (powdered) paprika Determination of total natural colouring matter content |
| EN ISO 6465:2009 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| UNE-ISO 6754:2011 | Dried thyme (Thymus vulgaris L.) -- Specification |
| UNE-ISO 882-2:2010 | Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds |
| 17/30328300 DC : 0 | BS ISO 20377 - SPICES, CULINARY HERBS AND CONDIMENTS - DRIED PARSLEY (PETROSELIUM CRISPUM) - SPECIFICATIONS |
| UNE-ISO 6577:2011 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification |
| UNI EN ISO 6465 : 2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| BS ISO 6576:2004 | Laurel (Laurus nobilis L.). Whole and ground leaves. |
| UNE-ISO 2256:2011 | Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification. |
| ISO 7925:1999 | Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification |
| UNE-ISO 5562:2010 | Turmeric, whole or ground (powdered). Specification. |
| ISO 6577:2002 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification |
| NF ISO 2253 : 2000 | CURRY POWDER - SPECIFICATION |
| NFV 32 169 : 2004 | JUNIPER BERRIES (JUNIPERUS COMMUNIS L.) - SPECIFICATION |
| UNE-EN ISO 6571:2010 | Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)) |
| ISO 10621:1997 | Dehydrated green pepper (Piper nigrum L.) — Specification |
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