This document specifies requirements for the determination of the dry matter content of liquid or pasty coffee extracts by means of the sea sand method. It is applicable to liquid or pasty coffee extracts. The method is intended as a routine method.

  • Standard
    4 pages
    English language
    sale 15% off
  • Draft
    4 pages
    English language
    sale 15% off

ISO 18862:2016 specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction and determination by HPLC-MS/MS and GC-MS. It was validated in a method validation study on roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.

  • Standard
    27 pages
    English language
    sale 10% off
    e-Library read for
    1 day

ISO 18862:2016 specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction and determination by HPLC-MS/MS and GC-MS. It was validated in a method validation study on roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.

  • Standard
    27 pages
    English language
    sale 10% off
    e-Library read for
    1 day

ISO 18794:2018 defines terms relating to coffee sensory analysis. ISO 18794:2018 covers definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The terms are given under the following headings: a) basic terms of sensory analysis; b) generic terms in the sensory assessment of coffee; c) terminology relating to coffee-specific odours and tastes; d) terms commonly used in sensory assessment of coffee by practitioners.

  • Standard
    12 pages
    English language
    sale 15% off

This Technical Specification specifies a method for the determination of acrylamide in cereal-based products, potato-based products and coffee by gas-chromatography mass spectrometry (GC-MS).
The method has been single-laboratory validated via the analysis of spiked samples (French fries (uncooked), bread, water biscuit, infant cereal, biscuit, green coffee, roast coffee and instant coffee), ranging from 30 μg/kg to 1 500 μg/kg acrylamide.
The results from the single laboratory validation were obtained by a laboratory with significant experience in acrylamide analysis. In addition, this method has also been studied by inter laboratory trial via the analysis of samples containing incurred acrylamide, ranging from approximately 200 μg/kg to 2 000 μg/kg. Critical points of the method are identified in 7.5 and Clause 8.

  • Technical specification
    22 pages
    English language
    sale 10% off
    e-Library read for
    1 day

ISO 18862:2016 specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction and determination by HPLC-MS/MS and GC-MS. It was validated in a method validation study on roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.

  • Standard
    19 pages
    English language
    sale 15% off
  • Standard
    19 pages
    English language
    sale 15% off
  • Standard
    19 pages
    French language
    sale 15% off

This European Standard specifies a method for the determination of furan in coffee and coffee products with headspace-gas chromatography-mass spectrometry (HS-GC-MS), see [1] and [2]. Coffee products in the scope of this method are extracts which have been spray-dried, agglomerated or freeze-dried. The method has been validated in an interlaboratory study via the analysis of naturally contaminated samples of spray-dried coffee, freeze-dried coffee and roasted coffee ranging from 263,8 µg/kg to 2 840,7 µg/kg.

  • Standard
    15 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This European Standard specifies a method for the determination of furan in coffee and coffee products with headspace-gas chromatography-mass spectrometry (HS-GC-MS), see [1] and [2]. Coffee products in the scope of this method are extracts which have been spray-dried, agglomerated or freeze-dried. The method has been validated in an interlaboratory study via the analysis of naturally contaminated samples of spray-dried coffee, freeze-dried coffee and ground roasted coffee ranging from 264 µg/kg to 2 840 µg/kg.

  • Standard
    15 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This European Standard specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). This method has been validated in an interlaboratory study via the analysis of both naturally contaminated and spiked samples, ranging from 14,3 µg/kg to 9 083 µg/kg. It was developed at the Swedish National Food Administration and validated in a study organized by the Directorate General Joint Research Centre (DG JRC), Swedish National Food Administration and the Nordic Committee on Food Analysis (NMKL), see [1] and [2].
The limit of quantification (LOQ) depends on the type of instrument used and on the actual performance of the instrument. The majority of the laboratories participating in the validation study were able to determine acrylamide in a butter cookie sample at a level of 14,3 µg/kg. Thus, the validation by interlaboratory study showed that LOQ can be expected to be in the range between below 15 µg/kg and 30 µg/kg.

  • Standard
    24 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    1 page
    English language
    sale 15% off

This International Standard specifies a routine method for carrying out size analysis of green coffee by manual and machine sieving using laboratory test sieves.

  • Standard
    12 pages
    English language
    sale 15% off
  • Standard
    16 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This International Standard gives guidelines for conditions aimed to minimize the risks of infestation, contamination, and quality deterioration of green coffee (also known as raw coffee) in bags and “big-bags” (see Note), in bulk and in silos, being the subject of international commerce, from the time of its packing for export until the time of its arrival in the importing country.

  • Standard
    5 pages
    English language
    sale 15% off
  • Standard
    8 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This International Standard specifies a procedure for adjustment and subsequent calibration of moisture meters for green coffee beans with reference samples (RSs). The RSs are green coffee beans of various moisture contents, determined by a standard method (ISO 6673). NOTE This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties. This International Standard is applicable to green coffee as beans.

  • Standard
    16 pages
    English language
    sale 15% off

ISO 4150:2011 specifies a routine method for carrying out size analysis of green coffee by manual and machine sieving using laboratory test sieves.

  • Standard
    12 pages
    English language
    sale 15% off
  • Standard
    16 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This International Standard provides a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry).
This chart shows the influence of such defects on the loss of mass and on the sensorial concern by using the coefficients (0), (0,5) and (1). Each defect is given one of these values depending on how seriously it affects the above-mentioned characteristics. Thus, the final assessment can become a useful tool for the trading parties involved, and also gives a good indication to the purchaser of the quality of the green coffee concerned.
The definitions can be used to specify terms of bilateral purchasing contracts or to classify coffee lots for their presentation to green coffee buyers or at a stock exchange.

  • Standard
    15 pages
    English language
    sale 15% off
  • Standard
    15 pages
    English language
    sale 15% off
  • Standard
    19 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    17 pages
    French language
    sale 15% off
  • Standard
    17 pages
    French language
    sale 15% off

This International Standard gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade.
It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee. It is applicable to green coffee as defined in ISO 3509.

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This International Standard specifies methods for the olfactory and visual examination and for the
determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection.
This International Standard is applicable to green coffee as defined in ISO 3509.

  • Standard
    5 pages
    English language
    sale 15% off
  • Standard
    8 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off

This International Standard specifies a high performance liquid chromatography (HPLC) method for the determination of the caffeine content of: green coffee; roasted coffee; soluble coffee, regular and decaffeinated; and mixed instant coffee products (e. g. coffee/chicory mix or cappuccino-type coffee drink).

  • Standard
    10 pages
    English language
    sale 15% off
  • Standard
    13 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This International Standard specifies a method for the determination of the loss in mass at 105 °C of green coffee.
It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509.
This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    4 pages
    French language
    sale 15% off

This International Standard specifies a method for the roasting of green coffee, grinding the roasted coffee, and the preparation — from the ground coffee — of a beverage to be used in sensory analysis.
The sensory analysis carried out following this preparation may be used to determine the acceptance or rejection of a shipment of coffee, subject to agreement between the parties concerned. Generally, the sample will require a light roast for assessment of defects, and a medium roast for assessment of flavour and colour.
A beverage prepared in accordance with this International Standard can be used not only for purposes of quality control, but also for purposes of comparative assessment of different samples, in which case an identical procedure can be followed for each of the samples.

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    4 pages
    French language
    sale 15% off

This international Standard defines the most commonly used terms relating to coffee and its products.

  • Standard
    27 pages
    English and French language
    sale 10% off
    e-Library read for
    1 day
  • Standard – translation
    21 pages
    Slovenian language
    sale 10% off
    e-Library read for
    1 day

ISO 24114:2011 specifies criteria for authenticity of soluble (instant) coffee.

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    1 page
    English language
    sale 15% off
  • Standard
    1 page
    French language
    sale 15% off

ISO 8455:2011 gives guidelines for conditions aimed to minimize the risks of infestation, contamination, and quality deterioration of green coffee (also known as raw coffee) in bags and "big-bags", in bulk and in silos, being the subject of international commerce, from the time of its packing for export until the time of its arrival in the importing country.

  • Standard
    5 pages
    English language
    sale 15% off
  • Standard
    8 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This European Standard specifies a method for the determination of ochratoxin A content in barley and roasted coffee using immunoaffinity column clean up and high performance liquid chromatography (HPLC). This method has been validated for ochratoxin A contents in barley in the range from 0,1 µg/kg up to 4,5 µg/kg and for roasted coffee in the range from 0,2 µg/kg up to 5,5 µg/kg.

  • Standard
    14 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This European Standard specifies a method for the determination of ochratoxin A content in barley and roasted coffee using immunoaffinity column clean up and high performance liquid chromatography (HPLC). This method has been validated for ochratoxin A contents in barley in the range from 0,1 g/kg up to 4,5 g/kg and for roasted coffee in the range from 0,2 g/kg up to 5,5 g/kg.

  • Standard
    14 pages
    English language
    sale 10% off
    e-Library read for
    1 day

ISO 20938:2008 specifies a method for the determination of moisture content in instant coffee by the Karl Fischer titration method, suitable for use as a reference method.

  • Standard
    9 pages
    English language
    sale 15% off

ISO 6668:2008 specifies a method for the roasting of green coffee, grinding the roasted coffee, and the preparation — from the ground coffee — of a beverage to be used in sensory analysis. The sensory analysis carried out following this preparation may be used to determine the acceptance or rejection of a shipment of coffee, subject to agreement between the parties concerned. Generally, the sample will require a light roast for assessment of defects, and a medium roast for assessment of flavour and colour. A beverage prepared in accordance with ISO 6668:2008 can be used not only for purposes of quality control, but also for purposes of comparative assessment of different samples, in which case an identical procedure can be followed for each of the samples.

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    4 pages
    French language
    sale 15% off

ISO 20481:2008 specifies a high performance liquid chromatography (HPLC) method for the determination of the caffeine content of: green coffee; roasted coffee; soluble coffee, regular and decaffeinated; and mixed instant coffee products (e. g. coffee/chicory mix or cappuccino-type coffee drink).

  • Standard
    10 pages
    English language
    sale 15% off
  • Standard
    13 pages
    English language
    sale 10% off
    e-Library read for
    1 day

ISO 3509:2005 defines the most commonly used terms relating to coffee and its products.

  • Standard
    27 pages
    English and French language
    sale 10% off
    e-Library read for
    1 day
  • Standard – translation
    21 pages
    Slovenian language
    sale 10% off
    e-Library read for
    1 day

ISO 4149:2005 specifies methods for the olfactory and visual examination and for the determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection.

  • Standard
    5 pages
    English language
    sale 15% off
  • Standard
    8 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off

ISO 9116:2004 gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade. It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee. It is applicable to green coffee as defined in ISO 3509.

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day

ISO 10470:2004 provides a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry). This chart shows the influence of such defects on the loss of mass and on the sensorial concern by using coefficients. Each defect is given a value depending on how seriously it affects the above-mentioned characteristics. Thus, the final assessment can become a useful tool for the trading parties involved, and also gives a good indication to the purchaser of the quality of the green coffee concerned. The definitions can be used to specify terms of bilateral purchasing contracts or to classify coffee lots for their presentation to green coffee buyers or at a stock exchange.

  • Standard
    15 pages
    English language
    sale 15% off
  • Standard
    15 pages
    English language
    sale 15% off
  • Standard
    19 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    17 pages
    French language
    sale 15% off
  • Standard
    17 pages
    French language
    sale 15% off

Specifies a method for the determination of free and total carbohydrate contents in instant coffee using high-performance anion exchange chromatography. Determines the quantitative or qualitative content of individual monosaccharides, sucrose and mannitol.

  • Standard
    16 pages
    English language
    sale 15% off
  • Standard
    16 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    16 pages
    French language
    sale 15% off
  • Standard
    16 pages
    French language
    sale 15% off

ISO 6673:2003 specifies a method for the determination of the loss in mass at 105 °C of green coffee. It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    4 pages
    French language
    sale 15% off

This International Standard specifies a method of sampling a consignment of instant coffee, shipped in ten units or more, for the purpose of examination to determine whether the consignment complies with a contract specification.
The cases used have inner linings of moisture-resistant material, hermetically sealed because of the hygroscopic nature of instant coffee, and are in units greater than 10 kg net mass, typically up to 50 kg. This method is also applicable to units of more than 50 kg, usually named as big bags or supersacks. The cases are generally made of cardboard of appropriate strength and the big bags are made of suitable plastic material.
The method may also be used for the selection and preparation of a sufficiently representative sample of the consignment, intended
to serve as a basis for an offer for sale,
for examination to verify that the instant coffee to be offered for sale satisfies the producer's sales specification,
for examination to determine one or more of the characteristics of the instant coffee for technical, commercial, administrative and arbitration purposes, and
for retention as a reference sample for use, if required, in litigation.
This International Standard is applicable to spray dried powder and freeze dried instant coffees only, due to the intrinsic fragility of particles of agglomerated instant coffee, which leads to greater breakdown and headspace in the final packed units for the consumer.

  • Standard
    6 pages
    English language
    sale 15% off
  • Standard
    6 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    6 pages
    French language
    sale 15% off

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.

  • Standard
    8 pages
    English language
    sale 15% off
  • Standard
    8 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    8 pages
    French language
    sale 15% off

This International Standard specifies a method of sampling a consignment of instant coffee, shipped in ten units or more, for the purpose of examination to determine whether the consignment complies with a contract specification. The cases used have inner linings of moisture-resistant material, hermetically sealed because of the hygroscopic nature of instant coffee, and are in units greater than 10 kg net mass, typically up to 50 kg. This method is also applicable to units of more than 50 kg, usually named as big bags or supersacks. The cases are generally made of cardboard of appropriate strength and the big bags are made of suitable plastic material. The method may also be used for the selection and preparation of a sufficiently representative sample of the consignment, intended to serve as a basis for an offer for sale, for examination to verify that the instant coffee to be offered for sale satisfies the producer's sales specification, for examination to determine one or more of the characteristics of the instant coffee for technical, commercial, administrative and arbitration purposes, and for retention as a reference sample for use, if required, in litigation. This International Standard is applicable to spray dried powder and freeze dried instant coffees only, due to the intrinsic fragility of particles of agglomerated instant coffee, which leads to greater breakdown and headspace in the final packed units for the consumer.

  • Standard
    6 pages
    English language
    sale 15% off
  • Standard
    6 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    6 pages
    French language
    sale 15% off

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.

  • Standard
    8 pages
    English language
    sale 15% off
  • Standard
    8 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    8 pages
    French language
    sale 15% off

The principle of the determination of the fee-flow bulk density consists in pouring a sample through a specified funnel into a specified receptacle of known volume and weighing the contents of the receptacle. In order to determine the compacted bulk density a volume of a given mass of the product shall be measured after a fixed number of taps (usually 300) in a tapping volumeter. Three figures show suitable apparatus.

  • Standard
    6 pages
    English language
    sale 15% off
  • Standard
    6 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    6 pages
    French language
    sale 15% off
  • Standard
    6 pages
    French language
    sale 15% off

The principle of the method consists in heating a test portion at 70 C for 16 h under reduced pressure (5000 Pa). It does not apply to liquid coffee extracts.

  • Standard
    2 pages
    English language
    sale 15% off
  • Standard
    2 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

Specification of a method for a consignment, shipped in ten bags or more, for the purpose of examination to determin whether the consignment complies with a contract specification. Definitions of relevant terms are given first, then specification of administrative arrangements, of the coffee trier (ISO 6666), of the procedure of taking increments, of the preparation of samples, of packing and marking of samples, and of precautions during storage and transport of samples.

  • Standard
    3 pages
    English language
    sale 15% off
  • Standard
    3 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

The method consists in visual examination of the external surface of beans to identify those which have been damaged by insects. Determination of the observed proportion, as a percentage, of damaged beans and, if possible, identification of the species of insect responible to damage. From the proportion of damaged beans thus determined: estimation of the confidence limits of the true proportion of damaged beans for a given probability; estimation of the probability that the true proportion of damaged beans will not exceed a given value. An annex A shows illustrations of damaged beans. An annex B describes a test for homogenity of the laboratory sample.

  • Standard
    12 pages
    English language
    sale 15% off
  • Standard
    12 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    13 pages
    French language
    sale 15% off
  • Standard
    13 pages
    French language
    sale 15% off

Specifies a method for the determination of moisture content of roasted ground coffee by the Karl Fischer titration method. Since it is precise, it is suitable as a reference method.

  • Standard
    5 pages
    English language
    sale 15% off
  • Standard
    5 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off

Specifies a routine method for the determintion of loss in mass at 103 °C of roasted ground coffee. Most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.

  • Standard
    3 pages
    English language
    sale 15% off
  • Standard
    3 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

Describes a method for the determination of the bulk density of whole green or roasted coffee beans under free-flow conditions from one container to another. The method is not suitable for the determination of the bulk density of ground roasted coffee.

  • Standard
    3 pages
    English language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

Specifies a method for the determination of free and total carbohydrate contents in instant coffee using high-performance anion exchange chromatography. Determines the quantitative or qualitative content of individual monosaccharides, sucrose and mannitol.

  • Standard
    16 pages
    English language
    sale 15% off
  • Standard
    16 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    16 pages
    French language
    sale 15% off
  • Standard
    16 pages
    French language
    sale 15% off

Specifies a routine method for the determintion of loss in mass at 103 °C of roasted ground coffee. Most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.

  • Standard
    3 pages
    English language
    sale 15% off
  • Standard
    3 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

Specifies a method for the determination of moisture content of roasted ground coffee by the Karl Fischer titration method. Since it is precise, it is suitable as a reference method.

  • Standard
    5 pages
    English language
    sale 15% off
  • Standard
    5 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off

The principle of the determination of the fee-flow bulk density consists in pouring a sample through a specified funnel into a specified receptacle of known volume and weighing the contents of the receptacle. In order to determine the compacted bulk density a volume of a given mass of the product shall be measured after a fixed number of taps (usually 300) in a tapping volumeter. Three figures show suitable apparatus.

  • Standard
    6 pages
    English language
    sale 15% off
  • Standard
    6 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    6 pages
    French language
    sale 15% off
  • Standard
    6 pages
    French language
    sale 15% off