BS ISO 24557:2009

$102.76

Pulses. Determination of moisture content. Air-oven method

Published By	Publication Date	Number of Pages
BSI	2009	18

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Description

This International Standard specifies a routine reference method for the determination of moisture content of pulses. The procedure is applicable to chickpeas, lentils, peas, and all classes of beans with the exception of soybeans.

NOTE The method is based on AACC approved method 44-17^[4].

PDF Catalog

PDF Pages	PDF Title
7	Scope Terms and definitions Principle Apparatus
8	Sampling Procedure General Preconditioning of laboratory sample
9	Grinding and test portion Drying Calculation and expression of results Calculation Expression of results
10	Precision Interlaboratory test Repeatability Reproducibility Critical difference, CD General Comparison of two groups of measurements in one laboratory Comparison of two groups of measurements in two laboratories
11	Uncertainty, U Test report

Additional information

Status	Under Review
Pages	18
Publication Date	2009-11-30
ISBN	978 0 580 56150 4
Standard Number	BS ISO 24557:2009
Title	Pulses. Determination of moisture content. Air-oven method
Identical National Standard Of	ISO 24557:2009
Descriptors	Pulses (crops), Agricultural products, Crops, Food crops, Food products, Specimen preparation, Dry weight determination, Gravimetric analysis, Determination of content, Water content determination
Publisher	BSI
Committee	AW/4
ICS Codes	67.060 - Cereals, pulses and derived products

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BS ISO 24557:2009

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