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  • BSI
    19/30388506 DC BS ISO 939. Spices and condiments. Determination of moisture content
    Edition: 2019
    $44.66
    / user per year

Description of 19/30388506 DC 2019

This International Standard specifies test methods for the determination of the moisture content of spices and condiments. This standard specifies two methods viz, entrainment method and Karl Fischer method.

NOTE

Samples that are not soluble in methanol need to be extracted, generally overnight, before the titration can be performed. Certain chemicals interfere with the Karl Fischer reagents, these include carbonyl compounds such as aldehyde and ketones, which react with the methanol to give acetals.



Standard Number19/30388506 DC
TitleBS ISO 939. Spices and condiments. Determination of moisture content
StatusDefinitive
Publication Date2019-09-23
Identical National Standard OfISO/DIS 939
DescriptorsCondiments, Moisture control, Moisture measurement, Food packages, Packaging
ICS67.220.10 Spices and condiments
CommitteeAW/34
PublisherBSI
Pages13

About BSI

BSI Group, also known as the British Standards Institution is the national standards body of the United Kingdom. BSI produces technical standards on a wide range of products and services and also supplies certification and standards-related services to businesses.
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