BS ISO 24557-2009 Pulses - Determination of moisture content - Air-oven method《豆类植物 水分含量的测定 热空气箱方法》.pdf
《BS ISO 24557-2009 Pulses - Determination of moisture content - Air-oven method《豆类植物 水分含量的测定 热空气箱方法》.pdf》由会员分享,可在线阅读,更多相关《BS ISO 24557-2009 Pulses - Determination of moisture content - Air-oven method《豆类植物 水分含量的测定 热空气箱方法》.pdf(18页珍藏版)》请在麦多课文档分享上搜索。
1、BS ISO24557:2009ICS 67.060NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDPulses Determination ofmoisture content Air-oven methodThis British Standardwas published underthe authority of theStandards Policy andStrategy Committee on 30November 2009. BSI 2009ISBN 9
2、78 0 580 56150 4Amendments/corrigenda issued since publicationDate CommentsBS ISO 24557:2009National forewordThis British Standard is the UK implementation of ISO 24557:2009.The UK participation in its preparation was entrusted to TechnicalCommittee AW/4, Cereals and pulses.A list of organizations r
3、epresented on this committee can be obtained onrequest to its secretary.This publication does not purport to include all the necessary provisionsof a contract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immunityfrom legal obligations.BS ISO 245
4、57:2009Reference numberISO 24557:2009(E)ISO 2009INTERNATIONAL STANDARD ISO24557First edition2009-10-01Pulses Determination of moisture content Air-oven method Lgumineuses Dtermination de la teneur en eau Mthode par schage ltuve BS ISO 24557:2009ISO 24557:2009(E) PDF disclaimer This PDF file may cont
5、ain embedded typefaces. In accordance with Adobes licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibi
6、lity of not infringing Adobes licensing policy. The ISO Central Secretariat accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation par
7、ameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. COPYRIGHT PROTECTED DOCUMENT ISO 2009 All r
8、ights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISOs member body in the country of
9、the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2009 All rights reservedBS ISO 24557:2009ISO 24557:2009(E) ISO 2009 All rights reserved iiiForeword ISO (the Inte
10、rnational Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has
11、 been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical s
12、tandardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies
13、 for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or
14、 all such patent rights. ISO 24557 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses. BS ISO 24557:2009BS ISO 24557:2009INTERNATIONAL STANDARD ISO 24557:2009(E) ISO 2009 All rights reserved 1Pulses Determination of moisture content Air-oven method 1
15、Scope 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 44-174. 2 Ter
16、ms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 moisture content loss of mass fraction undergone by the product under the conditions specified in this International Standard NOTE The moisture content is expressed as a percentage mass fraction. 3 P
17、rinciple The method determines moisture content as the loss of mass fraction, expressed as a percentage, of a sample when heated under specified conditions. A preconditioning stage is used to minimize moisture loss during the grinding stage. 4 Apparatus 4.1 Laboratory mill1), capable of grinding wit
18、hout undue exposure to atmosphere and without appreciable heating. The mill shall be able to grind large-seeded pulses, such as beans. Required particle size, d, after grinding: d 0,5 mm: more than 20 % mass fraction; d 1,0 mm: 70 % mass fraction; d 1,7 mm: 100 % mass fraction. NOTE Grinders operati
19、ng at speeds higher than 3 600 r/min are unsatisfactory due to excessive moisture loss during grinding, which results in moisture values lower than actual. 1) The Thomas Wiley model ED5 with a 1 mm sieve (1 260 r/min) and the laboratory mill 3303 produced by Perten Instruments, with settings 0 to 4
20、(3 600 r/min), are examples of suitable devices available commercially. This information is given for the convenience of users of this International Standard and does not constitute an endorsement by ISO of these products. Other equipment may be used if it can be shown to give comparable results. BS
21、 ISO 24557:2009ISO 24557:2009(E) 2 ISO 2009 All rights reserved4.2 Oven, either gravity-convection or mechanical-convection, capable of being maintained at 130 C 1 C uniformly throughout. A thermometer should be situated in the oven so the tip is no more than 100 mm from the top of the moisture dish
22、es. Determine the effectiveness of the ventilation using durum wheat semolina, of maximum particle size 1 mm, as the test material. The ventilation shall be such that, after insertion of the maximum number of test portions that the oven can accommodate, and drying at a temperature of 130 C 1 C, the
23、results, after heating the same test portions for 2 h and then for a further 1 h, do not differ by more than 0,15 g of moisture per 100 g of sample. 4.3 Moisture dishes, of heavy gauge aluminium and provided with tightly fitting covers. Identify both dish and cover using the same number and clean th
24、em between uses with a vacuum or soft cloth. 4.4 Drying trays, made of a non-absorbent material such as heavy gauge aluminium, of dimensions about 100 mm 130 mm with tapered 15 mm sides. 4.5 Airtight desiccator, with an effective desiccant. 4.6 Analytical balance, capable of being read to at least t
- 1.请仔细阅读文档,确保文档完整性,对于不预览、不比对内容而直接下载带来的问题本站不予受理。
- 2.下载的文档,不会出现我们的网址水印。
- 3、该文档所得收入(下载+内容+预览)归上传者、原创作者;如果您是本文档原作者,请点此认领!既往收益都归您。
下载文档到电脑,查找使用更方便
10000 积分 0人已下载
下载 | 加入VIP,交流精品资源 |
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- BSISO245572009PULSESDETERMINATIONOFMOISTURECONTENTAIROVENMETHOD 豆类 植物 水分 含量 测定 空气 方法 PDF
链接地址:http://www.mydoc123.com/p-586674.html