FprEN ISO 712-2
(Main)Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO/FDIS 712-2:2024)
Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO/FDIS 712-2:2024)
This document specifies an automatic method for the reference method (see ISO 712-1) for the determination of moisture content of cereals and cereal products using an automatic drying oven.
This document is applicable to wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina and flour.
The method does not apply to maize and pulses.
NOTE For moisture content determination in maize, see ISO 6540, and for pulses, see ISO 24557.
Getreide und Getreideerzeugnisse - Bestimmung des Feuchtegehaltes - Teil 2: Automatisches Wärmeschrankverfahren (ISO/FDIS 712-2:2024)
Dieses Dokument legt ein automatisiertes Verfahren für das Referenzverfahren (siehe ISO 712 1) zur Bestimmung des Feuchtegehaltes von Getreide und Getreideerzeugnissen unter Anwendung eines automatischen Trockenschranks fest.
Dieses Dokument gilt für Weizen, Reis (Paddy Reis, geschälter Reis und geschliffener Reis), Gerste, Hirse (Rispenhirse) (Panicum miliaceum), Roggen, Hafer, Triticale, Sorghumhirse in Form von Körnern, geschliffenen Körnern, Grieß und Mehl.
Das Verfahren gilt nicht für Mais und Hülsenfrüchte.
ANMERKUNG Bezüglich der Bestimmung des Feuchtegehaltes in Mais siehe ISO 6540 und bei Hülsenfrüchten siehe ISO 24557.
Céréales et produits céréaliers - Détermination de la teneur en eau - Partie 2: Méthode par séchage en étuve automatique (ISO/FDIS 712-2:2024)
Le présent document spécifie une méthode automatique pour la méthode de référence (voir ISO 712-1) de la détermination de la teneur en eau des céréales et des produits céréaliers à l’aide d’une étuve automatique.
Le présent document est applicable aux produits suivants : blé, riz (paddy, décortiqué et usiné), orge, millet (Panicum miliaceum), seigle, avoine, triticale, sorgho, à l’état de grains, grains broyés, semoule et farine.
La méthode ne s’applique ni au maïs ni aux légumineuses.
NOTE Pour la détermination de la teneur en eau du maïs, voir l’ISO 6405 et, pour les légumineuses, voir l’ISO 24557.
Žito in proizvodi iz žita - Določanje vsebnosti vlage - 2. del: Metoda avtomatskega sušenja v pečici (ISO/FDIS 712-2:2024)
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN ISO 712-2:2024
01-februar-2024
Žito in proizvodi iz žita - Določanje vsebnosti vlage - 2. del: Metoda samodejnega
sušenja v pečici (ISO/DIS 712-2:2023)
Cereals and cereal products - Determination of moisture content - Part 2: Automatic
drying oven method (ISO/DIS 712-2:2023)
Getreide und Getreideerzeugnisse - Bestimmung des Feuchtegehaltes - Teil 2:
Automatisches Wärmeschrankverfahren (ISO/DIS 712-2:2023)
Céréales et produits céréaliers - Détermination de la teneur en eau - Partie 2: Méthode
par séchage en étuve automatique (ISO/DIS 712-2:2023)
Ta slovenski standard je istoveten z: prEN ISO 712-2
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
oSIST prEN ISO 712-2:2024 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
oSIST prEN ISO 712-2:2024
oSIST prEN ISO 712-2:2024
DRAFT INTERNATIONAL STANDARD
ISO/DIS 712-2
ISO/TC 34/SC 4 Secretariat: SAC
Voting begins on: Voting terminates on:
2023-11-20 2024-02-12
Cereals and cereal products — Determination of moisture
content —
Part 2:
Automatic drying oven method
ICS: 67.060
This document is circulated as received from the committee secretariat.
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENT AND APPROVAL. IT IS
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ISO/DIS 712-2:2023(E)
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oSIST prEN ISO 712-2:2024
ISO/DIS 712-2:2023(E)
DRAFT INTERNATIONAL STANDARD
ISO/DIS 712-2
ISO/TC 34/SC 4 Secretariat: SAC
Voting begins on: Voting terminates on:
Cereals and cereal products — Determination of moisture
content —
Part 2:
Automatic drying oven method
ICS: 67.060
This document is circulated as received from the committee secretariat.
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENT AND APPROVAL. IT IS
© ISO 2023
ISO/CEN PARALLEL PROCESSING
THEREFORE SUBJECT TO CHANGE AND MAY
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NATIONAL REGULATIONS.
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ii
PROVIDE SUPPORTING DOCUMENTATION. © ISO 2023
oSIST prEN ISO 712-2:2024
ISO/DIS 712-2:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Terms and definitions . 1
3 Principle . 1
4 Apparatus . 1
5 Sampling . 2
6 Preparation of the test sample. 2
6.1 Products not requiring grinding . 2
6.2 Products requiring grinding . 2
6.2.1 General . 2
6.2.2 Grinding . . 3
7 Procedure .3
7.1 Number of determinations . 3
7.2 Test portion . 3
7.3 Drying . 3
7.4 Weighing . 3
8 Calculation of moisture content .3
9 Precision . 4
9.1 Interlaboratory test . . 4
9.2 Repeatability . 4
9.3 Reproducibility . 4
9.4 Uncertainty . 4
9.5 Comparison of two groups of measurements in one laboratory . 5
9.6 Comparison of two groups of measurements in two laboratories . 5
10 Test report . 5
Annex A (informative) Results of interlaboratory test . 6
Bibliography . 8
iii
oSIST prEN ISO 712-2:2024
ISO/DIS 712-2:2023(E)
Foreword
ISO (the International 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 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 standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use
of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed
patent rights in respect thereof. As of the date of publication of this document, ISO had not received
notice of (a) patent(s) which may be required to implement this document. However, implementers are
cautioned that this may not represent the latest information, which may be obtained from the patent
database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all
such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
A list of all parts in the ISO 712 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
oSIST prEN ISO 712-2:2024
DRAFT INTERNATIONAL STANDARD ISO/DIS 712-2:2023(E)
Cereals and cereal products — Determination of moisture
content —
Part 2:
Automatic drying oven method
1 Scope
This International Standard specifies a method for the reference method (ISO 712-1) for the
determination of the moisture content of cereals and cereal products using the automatic drying oven.
This International Standard applies to: wheat, rice (paddy, husked and milled), barley, millet (Panicum
miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina or flour.
The method is not applicable to maize and pulses.
[5] [7]
NOTE For moisture content determination in maize, see ISO 6540 ; and for pulses, see ISO 24557 .
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1
moisture content
mass loss undergone by a product under the conditions specified in this International Standard
Note 1 to entry: Moisture content is expressed as a percentage.
3 Principle
If necessary, a laboratory sample is milled, after conditioning, if required. A test portion is automatically
dried and weighted by an automatic drying oven at a temperature between 130 °C and 133 °C. Due to
the continuous air flow within the drying chamber of the automatic drying oven, the drying process
takes considerably less time than in a conventional drying chamber without ventilation.
4 Apparatus
4.1 Grinding mill, having the following characteristics:
a) made of material which does not absorb moisture;
b) easy to clean and having as little dead space as possible;
c) enabling grinding to be carried out rapidly and uniformly, without appreciable development of heat
(difference of temperatures before and after grinding smaller than or equal to 5 °C);
NOTE A grinding mill fitted with a cooling device can comply with this requirement.
d) tightness to air to avoid water exchange between sample and external air;
e) adjustable so as to obtain particles of the dimensions indicated in Table 1.
oSIST prEN ISO 712-2:2024
ISO/DIS 712-2:2023(E)
4.2 Metal dish, non-corrodible under the test conditions, or glass dish, having an effective surface
area enabling the test portion to be distributed so as to give a mass per unit area of not more than
0,3 g/cm . The used dish needs no lid, because the dish with portion is placed into the drying chamber
directly after weighing.
4.3 Automatic drying oven, electrically heated and including analytical balance, controlled in such
a way that, during normal working, the temperat
...
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