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BS 5752-14:1995 Methods of test for coffee and coffee products - Part 14. Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)

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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 quanti- ties in roasted coffee.
Primary Item Type:
Malaysian Standard
Identifiers:
ISBN 058023813X
ICS 67.140.20 Coffee and coffee substitutes
Language:
English
Subject Keywords:
Beverages; Water content determination; Food testing; Food products; Reproducibility; Moisture measurement; Roasting; Coffee; Test specimens
First presented to the public:
11/8/2022
Original Publication Date:
2/15/1995
Previously Published By:
British Standards Institution
Place Of Publication:
London, United Kingdom
Citation:
Extents:
Number of Pages - 3
License Grantor / Date Granted:
  / ( View License )
Date Deposited
2022-11-08 09:56:51.39
Submitter:
Muhamad Azmil Ramli

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BS 5752-14:1995 Methods of test for coffee and coffee products - Part 14. Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)1 2022-11-08 09:56:51.39
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