ISO 1447:1978
(Main)Green coffee — Determination of moisture content (Routine method)
Green coffee — Determination of moisture content (Routine method)
Café vert — Détermination de la teneur en eau (Méthode de routine)
Surova kava - Določanje vsebnosti vlage (rutinska metoda)
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INTERNATIONAL STA
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION*MEWYHAPOflHAR OP!-AHM3AlUlR fl0 CTAH~APTM3AL&lM.ORGANISATlON INTERNATIONALE DE NORMALISATION
Green coffee - Determination of moisture content
(Routine method)
Cafe vert - Determination de ia teneur en eau (Mthode de routine)
First edition - 1978-01-15
Ref. No. ISO 1447-1978 (E)
UDC 663.931 : 543.812
Descriptors : agricultural products, coffee, determination of content, water.
Price based on 2 pages
---------------------- Page: 1 ----------------------
FOREWORD
ISO (the International Organitation for Standardization) is a worldwide federation
of national Standards institutes (ISO member bodies). The work of developing
International Standards is carried out through ISO technical committees. Every
member body interested in a subject for which a technical committee has been set
up 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.
Draft International Standards adopted by the technical committees are circulated
to the member bodies for approval before their acceptance as International
Standards by the ISO Council.
International Standard ISO 1447 was developed by Technical Committee
I SO/TC 34, Agricultural food products.
lt was submitted directly to the ISO Council, in accordance with clause 6.12.1 of
the Directives for the technical work of ISO. lt cancels and replaces ISO Recommen-
dation R 1447-1970, which had been approved by the member bodies of the
following countries :
Brazil Israel Spain
Chile Norway Turkey
France Poland United Kingdom
Hungary Portugal U.S.S. R.
Romania
I ndia
South Africa, Rep. of
Iran
The member bodies of the following countries had exp ressed disapproval of the
document on technical grou nds :
Colombia
Czechoslovakia
Netherlands
USA.
0 International Organkation for Standardkation, 1978 l
Printed in Switzerland
---------------------- Page: 2 ----------------------
ISO 14474978 (E)
INTERNATIONAL STANDARD
Determination of moisture content
Green coffee -
(Routine method)
The result thus obtained, after a correction has been
0 INTRODUCTION
applied, is regarded as agreeing with that provided by the
The routine method for the determination of the moisture
basic reference method (ISO 1446).
content of green coffee is based on the principle of the
compensation of errors leading to a low result (moisture
Oxidation of products) and
not completely removed,
errors leading to a high result (removal of substances other
5 APPARATUS
than water).
5.1 Electrically heated constant-temperature oven having
lt is observed, indeed, that the loss in mass after the first
effective Ventilation and capable of being regulated in such
period in the oven is less than the moisture content deter-
a way that the temperature of the air and of the shelves
mined by the basic reference method (ISO 1446) and that
carrying the test portions is 130 rt 2 “C in the vicinity of
the total loss in mass after the second period of drying is
the test portions.
greater than this moisture content. The loss in ‘mass after
the first period in the oven may, therefore, be considered The oven shall have a heating capacity such that having
as an underestimate of the moisture content. been set at a temperature of 130 ‘C, it is able to regain
this temperature in less than 45 min (preferably in less
The compensation between these two errors is made by
than 30 min) after the insertion of the maximum number
means of an empirical correction determined experimen-
of test portions that tan be dried simultaneously.
tally.
5.2 Dish with lid, of corrosion-resistant metal or of glass,
1 SCOPE AND FIELD OF APPLICATION with an effective surface area of at least 18 cm* (for
example 50 mm minimum diameter and 25 to 30 mm
This International Standard specifies a routine method for
deep).
the determination of the moisture content of green coffee.
5.3 Desiccator containing reagent-grade phosphorus(V)
2 REFERENCES -
Oxide (P205) or any other effective dehydrating agent.
ISO 1446, Green coffee - Determination of moisture
con ten t (Basic re ference me thod). 5.4 Analytical balance.
ISO 4072, Green coffee in bags - Sampling. l)
6 PROCEDURE
3 DEFINITION
moisture of green coffee : Conventionally, the loss in mass
...
SLOVENSKI STANDARD
SIST ISO 1447:1995
01-december-1995
6XURYDNDYD'RORþDQMHYVHEQRVWLYODJH UXWLQVNDPHWRGD
Green coffee -- Determination of moisture content (Routine method)
Café vert -- Détermination de la teneur en eau (Méthode de routine)
Ta slovenski standard je istoveten z: ISO 1447:1978
ICS:
67.140.20 Kava in kavni nadomestki Coffee and coffee substitutes
SIST ISO 1447:1995 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
SIST ISO 1447:1995
---------------------- Page: 2 ----------------------
SIST ISO 1447:1995
INTERNATIONAL STA
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION*MEWYHAPOflHAR OP!-AHM3AlUlR fl0 CTAH~APTM3AL&lM.ORGANISATlON INTERNATIONALE DE NORMALISATION
Green coffee - Determination of moisture content
(Routine method)
Cafe vert - Determination de ia teneur en eau (Mthode de routine)
First edition - 1978-01-15
Ref. No. ISO 1447-1978 (E)
UDC 663.931 : 543.812
Descriptors : agricultural products, coffee, determination of content, water.
Price based on 2 pages
---------------------- Page: 3 ----------------------
SIST ISO 1447:1995
FOREWORD
ISO (the International Organitation for Standardization) is a worldwide federation
of national Standards institutes (ISO member bodies). The work of developing
International Standards is carried out through ISO technical committees. Every
member body interested in a subject for which a technical committee has been set
up 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.
Draft International Standards adopted by the technical committees are circulated
to the member bodies for approval before their acceptance as International
Standards by the ISO Council.
International Standard ISO 1447 was developed by Technical Committee
I SO/TC 34, Agricultural food products.
lt was submitted directly to the ISO Council, in accordance with clause 6.12.1 of
the Directives for the technical work of ISO. lt cancels and replaces ISO Recommen-
dation R 1447-1970, which had been approved by the member bodies of the
following countries :
Brazil Israel Spain
Chile Norway Turkey
France Poland United Kingdom
Hungary Portugal U.S.S. R.
Romania
I ndia
South Africa, Rep. of
Iran
The member bodies of the following countries had exp ressed disapproval of the
document on technical grou nds :
Colombia
Czechoslovakia
Netherlands
USA.
0 International Organkation for Standardkation, 1978 l
Printed in Switzerland
---------------------- Page: 4 ----------------------
SIST ISO 1447:1995
ISO 14474978 (E)
INTERNATIONAL STANDARD
Determination of moisture content
Green coffee -
(Routine method)
The result thus obtained, after a correction has been
0 INTRODUCTION
applied, is regarded as agreeing with that provided by the
The routine method for the determination of the moisture
basic reference method (ISO 1446).
content of green coffee is based on the principle of the
compensation of errors leading to a low result (moisture
Oxidation of products) and
not completely removed,
errors leading to a high result (removal of substances other
5 APPARATUS
than water).
5.1 Electrically heated constant-temperature oven having
lt is observed, indeed, that the loss in mass after the first
effective Ventilation and capable of being regulated in such
period in the oven is less than the moisture content deter-
a way that the temperature of the air and of the shelves
mined by the basic reference method (ISO 1446) and that
carrying the test portions is 130 rt 2 “C in the vicinity of
the total loss in mass after the second period of drying is
the test portions.
greater than this moisture content. The loss in ‘mass after
the first period in the oven may, therefore, be considered The oven shall have a heating capacity such that having
as an underestimate of the moisture content. been set at a temperature of 130 ‘C, it is able to regain
this temperature in less than 45 min (preferably in less
The compensation between these two errors is made by
than 30 min) after the insertion of the maximum number
means of an empirical correction determined experimen-
of test portions that tan be dried simultaneously.
tally.
5.2 Dish with lid, of corrosion-resistant metal or of glass,
1 SCOPE AND FIELD OF APPLICATION with an effective surface area of at least 18 cm* (for
example 50 mm minimum diameter and 25 to 30 mm
This International Standard specifies a routine method for
deep).
the determination of the moisture content of green coffee.
5.3 Desiccator containing reagent-gra
...
NORME INTERNATIONALE @ '447
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION*ME~~HAPo~HA~ Of'rAHM3AUMR no CTAHJlAPTM3AUMMWRGANlSATlON INTERNATIONALE DE NORMALISATION
k-
Café vert - Détermination de la teneur en eau (Méthode
de routine)
Green coffee - Determination of moisture content (Routine method)
Première édition - 1978-01-15
CDU 663.931 : 543.812 Réf. no : IS0 1447-1978 (F)
Descripteurs : produit agricole, café, dosage, eau
Prix base sur 2 pages
---------------------- Page: 1 ----------------------
AVANT-PROPOS
L'ISO (Organisation internationale de normalisation) est une fédération mondiale
d'organismes nationaux de normalisation (comités membres de I'ISO). L'élaboration
des Normes internationales est confiée aux comités techniques de I'ISO. Chaque
comité membre intéressé par une étude a le droit de faire partie du comité technique
correspondant. Les organisations internationales, gouvernementales et non
gouvernementales, en liaison avec I'ISO, participent également aux travaux.
Les projets de Normes internationales adoptés par les comités techniques sont
soumis aux comités membres pour approbation, avant leur acceptation comme
Normes internationales par le Conseil de I'ISO.
La Norme internationale IS0 1447 a été élaborée par le comité technique
I SOITC 34, Produits agricoles alimen taires.
Elle fut soumise directement au Conseil de I'ISO, conformément au paragraphe
6.12.1 des Directives pour les travaux techniques de I'ISO. Elle annule et remplace
la Recommandation ISO/R 1447-1970, qui avait été approuvée par les comités
membres des pays suivants :
Afrique du Sud, Rép. d' Inde Royaume-Uni
Brésil I ran Roumanie
Chili Israël Turquie
Espagne Norvège U.R.S.S.
France Pologne
Hongrie Portugal
Les comités membres des pays suivants l'avaient désapprouvée pour des raisons
techniques :
Colombie
Pays-Bas
Tchécoslovaquie
U.S.A.
O Organisation internationale de normalisation, 1978 0
Imprimé en Suisse
---------------------- Page: 2 ----------------------
NORME INTERNATIONALE IS0 1447-1978 (F)
Café vert - Détermination de la teneur en eau (Méthode
de routine)
O INTRODUCTION Le résultat ainsi obtenu, après correction, est considéré
comme concordant avec celui fourni par la méthode de
La méthode de routine pour le dosage de l’eau dans le café
référence fondamentale (IS0 1446).
vert est basée sur le principe de la compensation des erreurs
par défaut (eau non complètement éliminée, oxydation du
produit) et des erreurs par excès (élimination de substances
autres que l’eau).
L
5 APPAREILLAGE
On constate en effet que la perte de masse à l‘issue du
5.1 Étuve isotherme, à chauffage électrique, comportant
premier séjour à l‘étuve est inférieure à la teneur en eau
une ventilation efficace et réglable de façon que la tempé-
déterminée selon la méthode de référence fondamentale
rature de l’air et des plateaux portant les prises d‘essai soit,
(IS0 14461, et que la perte de masse totale à la suite du
au voisinage de celles-ci, de 130 f 2 OC.
à l’étuve est supérieure a cette teneur en
second séjour
eau. On peut donc considérer la perte de masse à la suite
L’étuve doit avoir une capacité calorifique telle que, ayant
du premier séjour à l’étuve comme constituant une estima-
été réglée à une température de 130 OC, elle puisse atteindre
tion par défaut de la teneur en eau.
à nouveau cette température en moins de 45 min (de préfé-
rence en moins de 30 min) après la mise en place du nombre
La compensation entre les deux erreurs se fait par une
maximal de prises d‘essai pouvant sécher simultanément.
correction empirique déterminée expérimentalement.
5.2 Capsule avec couvercle, en métal inattaquable ou en
1 OBJET ET DOMAINE D‘APPLICATION
verre, d’au moins 18cm2 de surface utile (par exemple
50 mm de diamètre minimal t 25 à 30 mm de
La présente Norme internationale spécifie une méthode de
P
routine pour le dosage de l’eau dans le café vert.
5.3 Dessiccateur, garni d’oxyde de phosphore(\/) (P205)
pur pour analyse, ou de tout autre agent déshydratant
2 RÉFÉRENCES
efficace.
IS0 1446, Café vert - Détermination de la teneur en eau
i
5.4 Balance analytique.
(Méthode de référence fondamentale).
IS0 4072, Café vert en sacs - Échantillonnage.’)
6 MODE OPÉRATOIRE
3 DÉFINITION
eau du café vert: Conventionnellement, perte de masse
6.1 Prise d’essai
déterminée dans les conditions opératoires spécifiées ci-
Peser la capsule (5.21, préalablement séchée, avec son cou-
après.
vercle, à 0,002 g prè
...
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