SIST ISO 3726:1995 PDF
Instant coffee -- Determination of loss in mass at 70 degrees C under reduced pressure
Instant coffee -- Determination of loss in mass at 70 degrees C under reduced pressure
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 2
- Дата публикации:
- 1 декабря 1995 г.
- ICS:
- 67.140.20
- Технический комитет:
- KŽP - Agricultural food products
The principle of the method consists in heating a test portion at 70 C for 16 h under reduced pressure (5000 Pa). It does not apply to liquid coffee extracts.
Abstract
Overview
SIST ISO 3726:1995 specifies a standardized method for determining the of instant coffee when heated at 70°C under reduced pressure (5000 Pa) for 16 hours. Developed by ISO Technical Committee ISO/TC 34 on Agricultural Food Products, this international standard is crucial for ensuring consistent quality and moisture assessment in instant coffee products. However, it does , focusing solely on powdered or granulated instant coffee forms.
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