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//ISO 939:2021

ISO 939:2021

Name: ISO 939:2021 — Spices and condiments — Determination of moisture content
SKU: ISO 939:2021
Price: 25 EUR
Availability: InStock

Spices and condiments — Determination of moisture content

Название (английский):

ISO 939:2021

Spices and condiments — Determination of moisture content

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 5
Дата публикации:: 4 января 2021 г.
Издание:: ISO IS 939 edition 2 version 1
ICS:: 67.220.10

Тип поставки:

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Срок поставки:1 рабочий день

Цена:25 €

Описание (английский):

This document specifies an entrainment method for the determination of the moisture content of spices and condiments.

Abstract

Overview

ISO 939:2021 specifies an entrainment distillation method for the determination of moisture content in spices and condiments. The method uses an organic solvent immiscible with water (toluene, unless otherwise specified) to entrain water by azeotropic distillation and collect it in a graduated receiver. The standard is intended to provide a repeatable laboratory procedure to support quality control, shelf-life assessment and regulatory compliance.

Key Topics

Principle: azeotropic/entrainment distillation using an immiscible solvent to extract and measure water.
Reagent: toluene (saturated with water then distilled; other solvents may be used where specified by product standards).
Apparatus: short-necked flask (≥500 ml), reflux condenser, receiver with a graduated tube (0–5 ml, 0.1 ml graduations), analytical balance, heat source and a spiral copper wire for aiding separation.
Sampling & sample prep: sampling by ISO 948 and preparation of a ground sample by ISO 2825 are referenced and required for representative results.
Test portion: about 40 g (weighed to 0.01 g) so that collected water volume does not exceed 4.5 ml.
Expression of results: moisture content w (%) = 100 × V / m, where V is volume of collected water (ml) and m is mass of test portion (g).

Procedure (practical steps)

Apparatus cleaning: clean with a laboratory-grade detergent, rinse with water and dry thoroughly to avoid adhesion of droplets.
Sample preparation: prepare ground test sample per ISO 2825.
Weigh test portion: weigh ~40 g to nearest 0.01 g.
Charge flask: transfer sample to flask and add ~75 ml toluene to cover the sample; assemble distillation apparatus.
Fill receiver: pour toluene through the condenser to fill the receiver; use a calcium chloride tube or cotton plug to avoid atmospheric moisture entering the condenser.
Distill: heat to achieve ~100 drops/min; when most water has distilled, increase to ~200 drops/min until no more water is collected. Periodically wash condenser walls with small toluene portions and use the spiral copper wire to coalesce droplets.
Equilibration: reflux until the water level in receiver is unchanged for 30 min; then cool/immerse the receiver at room temperature for at least 45 min and read the water volume.

Applications

Routine quality control of spices and condiments
Shelf-life and storage condition assessment
Verification for trade specifications and regulatory testing

Related Standards

ISO 948 - Spices and condiments: Sampling
ISO 2825 - Spices and condiments: Preparation of a ground sample for analysis
ISO 939 Annex A - informative example and detailed illustration of the entrainment distillation apparatus

This guidance highlights practical elements required to implement ISO 939:2021 in laboratory workflows while preserving traceability, repeatability and compliance with referenced sampling/preparation standards.

Технические детали

Технический комитет: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
SKU: ISO 939:2021

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