ISO/WD 6673
Green coffee — Determination of loss in mass at 105 °C
Reference number
ISO/WD 6673
Edición 3
Working draft
ISO/WD 6673
87697
Un grupo de trabajo ha preparado un borrador.
Reemplazará ISO 6673:2003

Resumen

ISO 6673 specifies a method for the determination of the loss in mass at 105 °C of green coffee.

It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509.

This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).

Informaciones generales

  •  : En desarrollo
    : Estudio del borrador del trabajo (WD) iniciado [20.20]
  •  : 3
  • ISO/TC 34/SC 15
  • RSS actualizaciones

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