Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernels
Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernels
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1 Scope This European Standard defines a routine method for the determination of moisture and protein in whole kernels of barley and wheat using a near-infrared spectrophotometer in the constituent ranges:
a) for wheat:
moisture content minimum range from 8 % to 22 %;
protein content minimum range from 7 % to 20 %.
b) for barley:
moisture content minimum range from 8 % to 22 %;
protein content minimum range from 7 % to 16 %.
This European Standard describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.
Другие стандарты BS