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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Withdrawn
Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

View Superseded by
withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

Spices and condiments Determination of moisture content Entrainment method
Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Withdrawn date

19-01-2021

Language(s)

English, French

Published date

01-05-1980

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
Pages
4
PublisherName
International Organization for Standardization
Status
Withdrawn
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

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</i> <i>argy</i>$i<i>i</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.
EN ISO 6571:2009/A1:2017 SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008/AMD 1:2017)
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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