Fruit and vegetable products Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

01-03-1982

Publisher

International Organization for Standardization

The method of determination of dry matter content consists in heating to constant mass, after mixing, of liquid or semi-liquid products spread over an absobent surface, or of pasty products mixed with an inert powder, at 70 C under reduced pressure. The method of determin of water content consists in entraining of the water in the form of vapour by a volatile solvent immiscible with water, condensing and separating in a reflux trap, recovering and measuring of the volume of water in a graduated tube.

DocumentType	Standard
Pages	4
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
BIS IS 5781 : 1993(R2003)	Identical
PN ISO 1026 : 2000	Identical

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