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BSI 19/30388506 DC:2019 Edition

BSI 19/30388506 DC:2019 Edition

$13.70

BS ISO 939. Spices and condiments. Determination of moisture content

Published By Publication Date Number of Pages
BSI 2019 13
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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.

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BSI 19/30388506 DC
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