ISO 939:2021
(Main)Spices and condiments — Determination of moisture content
Spices and condiments — Determination of moisture content
This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
Épices et condiments — Détermination de la teneur en eau
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INTERNATIONAL ISO
STANDARD 939
Second edition
2021-01
Spices and condiments —
Determination of moisture content
Épices et condiments — Détermination de la teneur en eau
Reference number
ISO 939:2021(E)
©
ISO 2021
---------------------- Page: 1 ----------------------
ISO 939:2021(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2021 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 939:2021(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents . 1
6 Apparatus . 2
7 Sampling . 2
8 Procedure. 2
8.1 Preparation of apparatus . 2
8.2 Preparation of test sample . 2
8.3 Test portion . 2
8.4 Determination . 2
9 Expression of results . 3
10 Test report . 3
Annex A (informative) Example of entrainment distillation apparatus . 4
© ISO 2021 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO 939:2021(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).
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 all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
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 7,
Spices, culinary herbs and condiments.
This second edition cancels and replaces the first edition (ISO 939:1980), which has been technically
revised. The main changes compared with the previous edition are as follows:
— the Introduction has been deleted;
— definition 3.1 has been revised;
— in 8.1, “a potassium dichromate sulphuric acid cleaning solution” has been replaced by “a laboratory-
grade detergent”;
— in 8.4, “asbestos cloth” has been replaced by “glass fibres, stone wool or ceramic fibres”;
— in 8.4, the instruction to immerse the receiver in water at room temperature has been changed from
“15 min” to “45 min”;
— in Annex A b), the inner tube diameter has been changed from “9,5 to 12,5 mm” to “5 mm to 12,5 mm”.
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 © ISO 2021 – All rights reserved
---------------------- Page: 4 ----------------------
INTERNATIONAL STANDARD ISO 939:2021(E)
Spices and condiments — Determination of moisture
content
1 Scope
This document specifies an entrainment method for the determination of the moisture content of spices
and condiments.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, onl
...
FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 939
ISO/TC 34/SC 7
Spices and condiments —
Secretariat: BIS
Determination of moisture content
Voting begins on:
20200921
Épices et condiments — Détermination de la teneur en eau
Voting terminates on:
20201116
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO
ISO/FDIS 939:2020(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN
DARDS TO WHICH REFERENCE MAY BE MADE IN
©
NATIONAL REGULATIONS. ISO 2020
---------------------- Page: 1 ----------------------
ISO/FDIS 939:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/FDIS 939:2020(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents . 1
6 Apparatus . 2
7 Sampling . 2
8 Procedure. 2
8.1 Preparation of apparatus . 2
8.2 Preparation of test sample . 2
8.3 Test portion . 2
8.4 Determination . 2
9 Expression of results . 3
10 Test report . 3
Annex A (informative) Example of entrainment distillation apparatus . 4
© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO/FDIS 939:2020(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 nongovernmental, 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).
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 all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
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 7,
Spices, culinary herbs and condiments.
This second edition cancels and replaces the first edition (ISO 939:1980), which has been technically
revised. The main changes compared with the previous edition are as follows:
— the Introduction has been deleted;
— definition 3.1 has been revised;
— in 8.1, “a potassium dichromate sulphuric acid cleaning solution” has been replaced by “a laboratory-
grade detergent”;
— in 8.4, “asbestos cloth” has been replaced by “glass fibres, stone wool or ceramic fibres”;
— in 8.4, the instruction to immerse the receiver in water at room temperature has been changed from
“15 min” to “45 min”;
— in Annex A b), the inner tube diameter has been changed from “9,5 to 12,5 mm” to “5 mm to 12,5 mm”.
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 © ISO 2020 – All rights reserved
---------------------- Page: 4 ----------------------
FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 939:2020(E)
Spices and condiments — Determination of moisture
content
1 Scope
This document speci
...
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