Кофе сырой. Определение потери массы при температуре 105 град. С
Название (англ.):
Green coffee; Determination of loss in mass at 105 degrees C
Описание (англ.):
The method can be considered , by convention, as a method for determining the water content and can be used as such by agreement between interested parties. It consists in heating a test portion at 105 C for 16 h at atmospheric pressure.
Заменён стандартами:
ISO 6673:2003
Дата регистрации:
01.01.84
Дата введения:
01.11.83
Дата отмены:
04.09.03
Код КГС:
Н59
Код ОКСТУ:
9109;9198
Код ОКС(МКС):
67.140.20
Код ОКП:
9109;9198
Нормативные ссылки:
BS 5752 PART 7-1984, EQV*DIN ISO 6673-1986, EQV*NP-1794(1989/IPQ), NEQ
Ключевые слова:
AGRICULTURAL PRODUCTS ANALYSIS ANNEALING LOSSES CHEMICAL ANALYSIS AND TESTING COFFEE COFFEE BEANS DEFINITIONS DETERMINATION DETERMINATION OF CONTENT DRY WEIGHT DETERMINATION FOOD TESTING MASS LOSSES TESTING TESTS WATER WATER CONTENT DETERMINATION WEIGHT LOSSES ON HEATING ANALYSIS DRY MATTER DETERMINATIO CHEMICAL ANALYSIS AND TESTIN FOOD TECHNOLOGY