ISO-11294 › Roasted ground coffee -- Determination of moisture content -- Method by determination of loss in mass at 103 degrees C (Routine method)

ISO-11294 - 1ST EDITION - CURRENT


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Specifies a routine method for the determintion of loss in mass at 103 °C of roasted ground coffee. Most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.

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67.140.20 (Coffee and coffee substitutes)

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Document Number

ISO 11294:1994

Revision Level

1ST EDITION

Status

Current

Publication Date

Oct. 1, 1994

Committee Number

ISO TC 34/SC 15/WG 3