(For USM Staff/Student Only)

EngLib USM > @i* Standard > British Standard >

BS 5752-13:1995 Methods of test for coffee and coffee products - Part 13. Roasted ground coffee. Determination of moisture content. Karl Fischer method (reference method)

Printed version of this is available at library. To request, please e-mail to referencepk@usm.my and include a copy of this record in your e-mail.
This International Standard specifies a method for the determination of moisture content of roasted ground coffee by the Karl Fischer titration method. Since it is precise, it is suitable as a reference method.
Primary Item Type:
British Standard
Identifiers:
ISBN 0580238121
ICS 67.140.20 Coffee and coffee substitutes
Language:
English
Subject Keywords:
Moisture measurement; Coffee; Roasting; Food testing; Water content determination; Chemical analysis and testing; Food products; Reproducibility; Specimen preparation; Testing conditions; Coffee beans; Karl Fischer method
First presented to the public:
11/7/2022
Original Publication Date:
2/15/1995
Previously Published By:
British Standards Institution
Place Of Publication:
London, United Kingdom
Citation:
Extents:
Number of Pages - 6
License Grantor / Date Granted:
  / ( View License )
Date Deposited
2022-11-07 17:06:29.813
Submitter:
Muhamad Azmil Ramli

All Versions

Thumbnail Name Version Created Date
BS 5752-13:1995 Methods of test for coffee and coffee products - Part 13. Roasted ground coffee. Determination of moisture content. Karl Fischer method (reference method)1 2022-11-07 17:06:29.813
Engineering Library USM @ 2017