SIST EN ISO 712-1:2024

Name: SIST EN ISO 712-1:2024 — Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024)
SKU: SIST EN ISO 712-1:2024
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Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024)

Название (английский):

Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 23
Дата публикации:: 9 октября 2024 г.
Издание:: ISO 712-1:2024
ICS:: 67.060

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Описание (английский):

This document specifies a routine reference method for the determination of the moisture content of cereals and cereal products. This document applies to: wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina or flour. The method is not applicable to maize and pulses. NOTE For moisture content determination in maize, see ISO 6540[5]; and for pulses, see ISO 24557[7].

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

EN ISO 712-1:2024 - Cereals and cereal products: Determination of moisture content (Part 1: Reference method) defines a routine laboratory reference method for measuring the moisture content of cereals and cereal products. Published by CEN/ISO in 2024, this standard applies to wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale and sorghum in the form of grains, milled grains, semolina or flour. It replaces EN ISO 712:2009 and aligns the series numbering with the new ISO 712-2. The method is not applicable to maize or pulses (see ISO 6540 and ISO 24557).

Key topics and technical requirements

Principle: If necessary, condition and grind the laboratory sample; dry a test portion to obtain results equivalent to the absolute method (Annex B).

Drying conditions: Oven drying at 130 °C to 133 °C (chosen to correlate with the absolute method).

Apparatus minimums:

Analytical balance accurate to ±0.001 g.
Grinding mill that is non‑moisture absorbing, easy to clean, air‑tight, produces uniform particles without overheating, and is adjustable to the particle sizes specified in Table 1 of the standard.
Non‑corrodible metal or glass dishes with lids and an effective surface area enabling test portion distribution so mass per unit area ≤ 0.3 g/cm².
Constant‑temperature oven capable of maintaining 130–133 °C near test portions and recovering to 131 °C in under 30 minutes after loading.
Desiccator with an effective desiccant.

Oven ventilation check: Using durum wheat semolina (max particle size 1 mm), the moisture loss after 2 h and after a further 1 h must not differ by more than 0.15 g moisture per 100 g.

Procedure elements: sampling (note: sampling itself isn’t part of the method), sample preparation (with/without grinding), test portion size, drying, weighing, and result expression (with and without preconditioning).

Quality metrics: Precision data, interlaboratory test results, repeatability, reproducibility, comparison methods and uncertainty guidance are provided.

Applications

Routine moisture determination for quality control in grain trading, storage, milling and food processing.

Regulatory compliance and contract inspection where a standardized reference method is required.

Laboratory method validation, method comparisons and interlaboratory studies.

Research on cereal storage, shelf life and processing behavior influenced by moisture content.

Who should use this standard

Grain and flour testing laboratories

Mill quality assurance teams and production control

Grain traders and warehouse operators monitoring moisture for storage safety

National standards bodies, regulatory agencies and contract inspectors

Food scientists and research labs working on cereals and cereal products

Related standards

For maize moisture determination: ISO 6540

For pulses moisture determination: ISO 24557

See Annex B of EN ISO 712-1:2024 for the absolute method referenced by this standard.

Keywords: EN ISO 712-1:2024, moisture content cereals, cereal moisture determination, reference oven drying method, grain testing, laboratory standards.

SIST EN ISO 712-1:2024

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications

Who should use this standard

Related standards

Технические детали

ISO 712-1:2024

Cereals and cereal products — Determination of moisture content — Part 1: Reference method

ISO 712:2009

Cereals and cereal products — Determination of moisture content — Reference method

SIST EN ISO 712-2:2024

Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 7…

SIST EN ISO 6540:2021

Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:2021)

BS ISO 24557:2009

Pulses. Determination of moisture content. Air-oven method