Starch - Determination of moisture content - Oven-drying methods (ISO 1666:1996)

Gives a method for the determination of the moisture content of native or modified starch using oven-drying at 130 °C under atmospheric pressure.

Stärke - Bestimmung des Feuchtegehaltes - Wärmeschrankverfahren (ISO 1666:1996)

Diese Internationale Norm legt ein Verfahren zur Bestimmung des Feuchtegehaltes von Stärke fest. Die Bestimmung erfolgt mit Hilfe des Wärmeschrank-Verfahrens bei 130°C und Atmosphärendruck. Das Verfahren ist bei nativen Stärken und modifizierten Stärken in trockener Form anwendbar. In Sonderfällen, z.B. wenn die Stärke Stoffe enthält, die bei 130°C instabil sind, ist das Verfahren nicht anwendbar.

Amidon et fécule - Détermination de l'humidité - Méthodes par séchage à l'étuve (ISO 1666:1996)

La présente Norme internationale prescrit une méthode pour la détermination de l'humidité de l'amidon et de la fécule, par séchage à l'étuve à 130 °C, à pression atmosphérique. La méthode est applicable aux amidons et fécules natifs ou modifiés, sous forme sèche. Dans des cas particuliers, par exemple si l'amidon ou la fécule à analyser contient des substances instables à 130 °C, la méthode n'est pas applicable.

Škrob - Določevanje vlage - Metode sušenja v sušilni peči (ISO 1666:1996)

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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Stärke - Bestimmung des Feuchtegehaltes - Wärmeschrankverfahren (ISO 1666:1996)Amidon et fécule - Détermination de l'humidité - Méthodes par séchage a l'étuve (ISO 1666:1996)Starch - Determination of moisture content - Oven-drying methods (ISO 1666:1996)67.180.20Škrob in izdelki iz njegaStarch and derived productsICS:Ta slovenski standard je istoveten z:EN ISO 1666:1997SIST EN ISO 1666:1998en01-november-1998SIST EN ISO 1666:1998SLOVENSKI

SIST EN ISO 1666:1998

SIST EN ISO 1666:1998

SIST EN ISO 1666:1998

INTERNATIONAL STANDARD Second edition 1996-11-15 Starch - Determination of moisture content - Oven-drying method Amidon et f&u/e a /‘&uve - Ddtermination de I’humiditG - M&hode par skhage Reference number IS0 1666:1996(E) SIST EN ISO 1666:1998

IS0 1666:1996(E) Foreword IS0 (the International Organization for Standardization) is a worldwide federation of national standards bodies (IS0 member bodies). The work of preparing International Standards is normally carried out through IS0 technical committees. Each member body interested in a subject for which a technical committee has 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. IS0 collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard IS0 1666 was prepared by Technical Committee lSO/TC 93, Starch (including derivatives and by-products). This second edition cancels and replaces the first edition (IS0 1666:1973), which has been technically revised. Annex A of this International Standard is for information only. 0 IS0 1996 All rights 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 the publisher. International Organization Case Postale 56 l CH-121 for Standardization 1 Geneve 20 l Switzerland Printed in Switzerland SIST EN ISO 1666:1998

INTERNATIONAL STANDARD @ IS0 IS0 1666:1996(E) Starch - Determination of moisture content - Oven-drying method 1 Scope This International Standard specifies a method for the determination of the moisture content of starch using oven- drying at 130 OC under atmospheric pressure. The method is applicable to native or modified starch in the dry form. In special circumstances, for example if the starch contains substances which are unstable at 130 OC, the method is not applicable. 2 Definition For the purposes of this International Standard, the following definition applies. 2.1 moisture content of starch: Loss in mass of the material under the test conditions specified in this International Standard, expressed as a percentage by mass. 3 Principle Dehydration of the test portion in an electrically heated drying oven at 130 OC to 133 OC, under atmospheric pressure, for a period of 1 h 30 min. 4 Apparatus Usual laboratory apparatus and, in particular, the following. 4.1 Analytical balance, capable of weighing to the nearest 0,001 g. 4.2 Dish, made of a metal unaffected by starch under the test conditions (e.g. aluminium), with a suitable tight- fitting lid, the effective surface being such that the test portion when evenly distributed has a thickness corresponding to not more than 0,3 g/cm*. Suitable dimensions are 55 mm to 65 mm diameter, 15 mm to 30 mm height and 0,5 mm wall thickness. 1 SIST EN ISO 1666:1998

IS0 1666:1996(E) @ IS0 4.3 Constant-temperature oven, electrically heated, with suitable air circulation, controlled in such a way that the temperature of the air surrounding the test portions and of the shelves carrying the test portions is within the range 130 OC to 133 OC under normal conditions. The heat capacity shall be such that, when the oven is initially adjusted to 131 OC, it can regain this temperature in less than 30 min after insertion of the maximum number of test portions that can be dried simultaneously. 4.4 Desiccator, provided with a thick perforated metal plate for rapid cooling of the dishes, and containing an effective drying agent. 5 Test sample The test sample shall be free from any hard and lumpy material. It should be received in an airtight and moisture- tight container. After withdrawing the test portions, the remainder of the sample shall be stored in the same container for further tests if required. It shall be homogenized before use. 6 Procedure 6.1 Test portion Carry out weighings to the nearest 0,001 g. After drying at 130 OC and cooling in the d

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