ISO 24115:2012 PDF

Name: ISO 24115:2012 — Green coffee — Procedure for calibration of moisture meters — Routine method
SKU: ISO 24115:2012
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Green coffee — Procedure for calibration of moisture meters — Routine method

Название (английский):

ISO 24115:2012

Green coffee — Procedure for calibration of moisture meters — Routine method

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 16
Дата публикации:: 21 мая 2012 г.
Издание:: ISO IS 24115 edition 1 version 1
ICS:: 67.140.20

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Описание (английский):

This International Standard specifies a procedure for adjustment and subsequent calibration of moisture meters for green coffee beans with reference samples (RSs). The RSs are green coffee beans of various moisture contents, determined by a standard method (ISO 6673). NOTE 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. This International Standard is applicable to green coffee as beans.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 24115:2012 - "Green coffee - Procedure for calibration of moisture meters - Routine method" describes a standardized routine for adjusting and calibrating moisture meters used on green coffee beans. The standard defines how to prepare and use reference samples (RSs) - green coffee beans with oven-determined moisture contents (per ISO 6673) - to assign moisture values and calibrate instruments, including direct- and indirect-reading devices. It applies specifically to green coffee as beans.

Key topics and technical requirements

Reference samples (RSs): Prepare a minimum of n ≥ 5 RSs with moisture mass fractions spanning about 8.5% to 13.5%; differences between consecutive RSs typically 0.7–1.3 percentage points. RS preparation and oven moisture determination are specified in Annex A and ISO 6673.

Equipment: Moisture meter (with a green coffee channel), thermometer (0–120 °C, 0.1 °C divisions) if instrument does not auto-display temperature, balance readable to 0.1 g, and equipment required for ISO 6673.

Test conditions: Perform calibrations at ambient temperature and 40%–70% relative humidity; condition RSs to ambient temperature before testing.

Procedure highlights:

Align instrument bias using differences between RS oven values and meter readings.
For each RS, take at least three replicate readings and compute means and experimental standard deviations.
For indirect-read devices, generate a calibration curve (readings vs. oven moisture) and apply appropriate regression (linear in most cases).

Temperature correction: Determine correction due to bean temperature (or use manufacturer’s auto‑correction); quantify as a slope ξ (Δreading/ΔT) and apply C_T.

Uncertainty evaluation: Follow ISO/IEC Guide 98-3 approach. Components include RS value uncertainty, repeatability (s/√j), instrument accuracy, resolution, and temperature effects. Report expanded uncertainty (typically k = 2, ≈95% confidence).

Reporting: Express sample moisture as meter reading plus instrument and temperature corrections ± expanded uncertainty.

Practical applications - who uses ISO 24115:2012

Coffee quality laboratories and third‑party calibration labs performing routine calibration of moisture meters.

Coffee exporters, importers, green bean warehouses, and roasters needing reliable moisture measurements for quality control, storage decisions, and commercial transactions.

Moisture meter manufacturers and calibration services validating instrument performance and producing calibration curves for green coffee channels.

QA managers implementing standardized measurement and reporting practices for green coffee moisture content.

Related standards

ISO 6673:2003 - Green coffee: Determination of loss in mass at 105 °C (oven reference method)

ISO 3509 - Coffee and coffee products - Vocabulary

ISO/IEC Guide 99 (VIM) - Metrology vocabulary

ISO/IEC Guide 98-3:2008 - Uncertainty of measurement (GUM)

Keywords: ISO 24115:2012, green coffee, moisture meters, calibration, reference samples, ISO 6673, calibration curve, uncertainty, temperature correction.

ISO 24115:2012 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Practical applications - who uses ISO 24115:2012

Related standards

Технические детали

ISO 6673:2003

Green coffee — Determination of loss in mass at 105 degrees C

SIST ISO 6673:2011

Green coffee -- Determination of loss in mass at 105 degrees C

SIST ISO 3509:2011

Coffee and coffee products -- Vocabulary