ISO-3726 › Instant coffee -- Determination of loss in mass at 70 degrees C under reduced pressure

ISO-3726 - 1ST EDITION - CURRENT


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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.

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67.140.20 (Coffee and coffee substitutes)

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Document Number

ISO 3726:1983

Revision Level

1ST EDITION

Status

Current

Publication Date

May 1, 1983

Committee Number

ISO TC 34/SC 15