ISO 1666:1996
Starch — Determination of moisture content — Oven-drying method
Starch — Determination of moisture content — Oven-drying method
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 4
- Дата публикации:
- 14 ноября 1996 г.
- Издание:
- ISO IS 1666 edition 2 version 1
- ICS:
- 67.180.20
Gives a method for the determination of the moisture content of native or modified starch using oven-drying at 130 °C under atmospheric pressure.
Abstract
Overview
ISO 1666:1996 is an internationally recognized standard developed by the International Organization for Standardization (ISO) that specifies a reliable oven-drying method for the determination of moisture content in starch. This standard is applicable to both native and modified starches in their dry form. Moisture content testing is essential for quality control in the production, trade, and use of starch, impacting storage, processing, and end-use performance.
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