SIST EN ISO 712-2:2024
(Main)Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 712-2:2024)
Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 712-2:2024)
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.
Getreide und Getreideerzeugnisse - Bestimmung des Feuchtegehaltes - Teil 2: Automatisches Wärmeschrankverfahren (ISO 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 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 712-2:2024))
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
01-december-2024
Žito in proizvodi iz žita - Določanje vsebnosti vlage - 2. del: Metoda avtomatskega
sušenja v pečici (ISO 712-2:2024))
Cereals and cereal products - Determination of moisture content - Part 2: Automatic
drying oven method (ISO 712-2:2024)
Getreide und Getreideerzeugnisse - Bestimmung des Feuchtegehaltes - Teil 2:
Automatisches Wärmeschrankverfahren (ISO 712-2:2024)
Céréales et produits céréaliers - Détermination de la teneur en eau - Partie 2: Méthode
par séchage en étuve automatique (ISO 712-2:2024)
Ta slovenski standard je istoveten z: EN ISO 712-2:2024
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 712-2
EUROPEAN STANDARD
NORME EUROPÉENNE
September 2024
EUROPÄISCHE NORM
ICS 67.060
English Version
Cereals and cereal products - Determination of moisture
content - Part 2: Automatic drying oven method (ISO 712-
2:2024)
Céréales et produits céréaliers - Détermination de la Getreide und Getreideerzeugnisse - Bestimmung des
teneur en eau - Partie 2: Méthode par séchage en étuve Feuchtegehaltes - Teil 2: Automatisches
automatique (ISO 712-2:2024) Wärmeschrankverfahren (ISO 712-2:2024)
This European Standard was approved by CEN on 14 September 2024.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2024 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 712-2:2024 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 712-2:2024) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the
secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by March 2025, and conflicting national standards shall
be withdrawn at the latest by March 2025.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 712-2:2024 has been approved by CEN as EN ISO 712-2:2024 without any modification.
International
Standard
ISO 712-2
First edition
Cereals and cereal products —
2024-09
Determination of moisture
content —
Part 2:
Automatic drying oven method
Céréales et produits céréaliers — Détermination de la teneur
en eau —
Partie 2: Méthode par séchage en étuve automatique
Reference number
ISO 712-2:2024(en) © ISO 2024
ISO 712-2:2024(en)
© ISO 2024
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
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Phone: +41 22 749 01 11
Email: copyright@iso.org
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Published in Switzerland
ii
ISO 712-2:2024(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Apparatus . 2
6 Sampling . 2
7 Preparation of the test sample. 2
7.1 Products not requiring grinding .2
7.2 Products requiring grinding .3
7.2.1 General .3
7.2.2 Grinding . .3
8 Procedure . 3
8.1 Number of determinations .3
8.2 Test portion .3
8.3 Drying .3
8.4 Weighing .4
9 Calculation of moisture content . 4
10 Precision . 4
10.1 Interlaboratory test . .4
10.2 Repeatability .4
10.3 Reproducibility . .4
10.4 Uncertainty .5
10.5 Comparison of two groups of measurements in one laboratory .5
10.6 Comparison of two groups of measurements in two laboratories .5
11 Test report . 5
Annex A (informative) Results of interlaboratory test . 6
Bibliography . 8
iii
ISO 712-2:2024(en)
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
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rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses, in collaboration with the European Committee for Standardization (CEN) Technical Committee
CEN/TC 338, Cereal and cereal products, in accordance with the Agreement on technical cooperation betwe
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