The method of determination of dry matter content consists in heating to constant mass, after mixing, of liquid or semi-liquid products spread over an absobent surface, or of pasty products mixed with an inert powder, at 70 °C under reduced pressure. The method of determin of water content consists in entraining of the water in the form of vapour by a volatile solvent immiscible with water, condensing and separating in a reflux trap, recovering and measuring of the volume of water in a graduated tube.
Status: PublishedPublication date: 1982-03
Edition: 1Number of pages: 4
Technical Committee: ISO/TC 34/SC 3 Fruits and vegetables and their derived products
Buy this standard
|std 1 38|
|std 2 38||Paper|