ISO 1446:2001 PDF

Green coffee — Determination of water content — Basic reference method

Название (английский):

ISO 1446:2001

Green coffee — Determination of water content — Basic reference method

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 8
Дата публикации:: 20 декабря 2001 г.
Издание:: ISO IS 1446 edition 2 version 1
ICS:: 67.140.20

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Описание (английский):

This international Standard specifies the basic reference method for the determination of the water content of green coffee. This method is designed to serve as a standard for the checking and perfecting of methods suitable for the routine determination of the water content of green coffee.

Технические детали

Технический комитет: ISO/TC 34/SC 15 - Coffee
SKU: ISO 1446:2001

Abstract

Overview

ISO 1446:2001 - "Green coffee - Determination of water content - Basic reference method" is the international reference procedure for measuring the moisture (water content) of green (unroasted) coffee. The standard defines a gravimetric “loss in mass” method under controlled low‑pressure and temperature conditions to establish a baseline for validating and checking routine moisture determination methods used in coffee quality control, trading and research.

Key topics and technical requirements

Principle: Determination of water content by loss in mass when ground coffee reaches equilibrium with an anhydrous atmosphere, avoiding interfering reactions.
Test conditions:
- Temperature: 48 °C ± 2 °C
- Pressure: 2.0 kPa ± 0.7 kPa (approx. 10–20 mmHg)
- Drying to constant mass (difference < 0.0005 g between weighings 48 h apart); typical total oven time 150–200 h.
Sample and sample prep:
- Laboratory sample mixing per ISO 4072 sampling.
- Test portion: typically 3–4 g per determination.
- Predrying required if preliminary moisture > 11%: predry until ~8–10% before grinding.
- Grinding requirements: >90% of particles <1 mm; >50%

Overview

Key topics and technical requirements

Principle: Determination of water content by loss in mass when ground coffee reaches equilibrium with an anhydrous atmosphere, avoiding interfering reactions.
Test conditions:
- Temperature: 48 °C ± 2 °C
- Pressure: 2.0 kPa ± 0.7 kPa (approx. 10–20 mmHg)
- Drying to constant mass (difference < 0.0005 g between weighings 48 h apart); typical total oven time 150–200 h.
Sample and sample prep:
- Laboratory sample mixing per ISO 4072 sampling.
- Test portion: typically 3–4 g per determination.
- Predrying required if preliminary moisture > 11%: predry until ~8–10% before grinding.
- Grinding requirements: >90% of particles <1 mm; >50%

ISO 1446:2001 PDF

Технические детали

Abstract

Overview

Key topics and technical requirements

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Abstract

Overview

Key topics and technical requirements

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