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BS 5752-14:1995

Current
Current

The latest, up-to-date edition.

Methods of test for coffee and coffee products Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-02-1995

Specifies a routine method for the determination of loss in mass at 103 degrees C of roasted ground coffee. Coverage includes: apparatus, procedure and precision. Also gives detailed tables.

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 quantities in roasted coffee.

Committee
W/-
DevelopmentNote
Also numbered as ISO 11294 Supersedes 92/57072 DC (08/2005)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

BS 5752-16:1996 Methods of test for coffee and coffee products Green and roasted coffee. Determination of free-flow bulk density of whole beans (routine method)

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