BS 4585-2:1982
Current
Current
The latest, up-to-date edition.
Methods of test for spices and condiments Determination of moisture content (entrainment method)
Available format(s)
Hardcopy , PDF
Language(s)
English
Published date
26-02-1982
Publisher
NO CONTENTS SECTION
States definitions, reagent, apparatus, procedure and test report.
This British Standard specifies an entrainment method for the determination of the moisture content of spices and condiments.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 80/55145 DC (08/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Standards | Relationship |
| ISO 939:1980 | Similar to |
| BS 7087-23:1995 | Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground) |
| BS 7087-29:1997 | Herbs and spices ready for food use Specification for dried whole dill seed, dill leaves and ground dill |
| BS 7087-15:1993 | Herbs and spices ready for food use Specification for cinnamon (whole and ground) |
| BS 7087-3:1990 | Herbs and spices ready for food use Specification for dried sage (whole and ground) |
| BS 6205:1981 | Specification for dehydrated onion |
| BS 7087-14:1992 | Herbs and spices ready for food use Specification for dried nutmeg and dried mace |
| BS 7087-17:1993 | Herbs and spices ready for food use Specification for chillies (whole and ground) |
| BS 7087-11:1990 | Herbs and spices ready for food use Specification for ground paprika |
| BS 7087-5:1996 | Herbs and spices ready for food use Specification for dried cumin (whole and ground) |
| BS 7087-1:1989 | Herbs and spices ready for food use Specification for black and white pepper (whole and ground) |
| BS 7087-25:1996 | Herbs and spices ready for food use Specification for dehydrated onion |
| BS 4585-12:1983 | Methods of test for spices and condiments Determination of piperine content of pepper |
| BS 7087-7:1990 | Herbs and spices ready for food use Specification for dried fenugreek (whole or ground) |
| BS 7087-11:1996 | Herbs and spices ready for food use Specification for ground paprika |
| BS 7087-7:1996 | Herbs and spices ready for food use Specification for dried fenugreek (whole or ground) |
| BS 7087-10:1996 | Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground) |
| BS 7087-9:1996 | Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground) |
| BS 7087-2:1995 | Herbs and spices ready for food use Specification for dried thyme (whole and ground) |
| BS 7087-3:1996 | Herbs and spices ready for food use Specification for dried sage (whole and ground) |
| BS 4585-6:1992 | Methods of test for spices and condiments Determination of non-volatile ether extract |
| BS 7087-8:1996 | Herbs and spices ready for food use Specification for dried ginger (whole and ground) |
| BS 7087-1:1995 | Herbs and spices ready for food use Specification for black and white pepper (whole and ground) |
| BS 7087-6:1996 | Herbs and spices ready for food use Specification for coriander seeds (whole and ground) |
| BS 6194:1981 | Specification for dehydrated garlic |
| BS 7087-4:1990 | Herbs and spices ready for food use Specification for cloves (whole and ground) |
| BS 4585-16:1990 | Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika |
| BS 7087-28:1997 | Herbs and spices ready for food use Specification for dried tarragon (whole and ground) |
| BS 7087-24:1996 | Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground) |
| BS 7087-8:1990 | Herbs and spices ready for food use Specification for dried ginger (whole and ground) |
| BS 5048:1974 | Specification for chillies and capsicums (whole and ground) |
| BS 7087-9:1990 | Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground) |
| BS 7087-2:1989 | Herbs and spices ready for food use Specification for dried thyme (whole and ground) |
| BS 4585-18:1996 | Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method) |
| BS 7087-27:1997 | Herbs and spices ready for food use Specification for dried sesame seeds (dehulled) |
| BS 4585-4:1988 | Methods of test for spices and condiments Determination of alcohol-soluble extract |
| BS 7087-6:1990 | Herbs and spices ready for food use Specification for coriander seeds (whole and ground) |
| BS 7087-22:1995 | Herbs and spices ready for food use Specification for dried mustard seeds (whole and ground) |
| BS 7087-12:1992 | Herbs and spices ready for food use Specification for dried basil (bouquets, rubbed and ground) |
| BS 7087-26:1996 | Herbs and spices ready for food use Specification for dehydrated garlic |
| BS 7087-13:1992 | Herbs and spices ready for food use Specification for turmeric (whole and ground) |
| BS 7087-21:1995 | Herbs and spices ready for food use Specification for bay leaves (whole and ground) |
| BS 7087-16:1993 | Herbs and spices ready for food use Specification for oregano (whole, rubbed and ground) |
| BS 7087-18:1993 | Herbs and spices ready for food use Specification for dried rosemary (whole, rubbed and ground) |
| BS 7087-20:1995 | Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground) |
| BS 7087-10:1990 | Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground) |
| BS 7087-5:1990 | Herbs and spices ready for food use Specification for dried cumin (whole and ground) |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 7087-19:1994 | Herbs and spices ready for food use. Specification for fennel seeds (whole and ground) |
| BS 756:1952 | Specification for Dean and Stark apparatus |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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