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ISO 939

Spices and condiments — Determination of moisture content

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Organization: ISO
Publication Date: 1 January 2021
Status: active
Page Count: 10
ICS Code (Spices and condiments): 67.220.10
scope:

This document specifies an entrainment method for the determination of the moisture content of spices and condiments.

Document History

ISO 939
January 1, 2021
Spices and condiments — Determination of moisture content
This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
ISO 939
January 1, 1980
Spices and Condiments - Determination of Moisture Content - Entrainment Method
A description is not available for this item.

References

This document references:
ISO 2825 - Spices and Condiments - Preparation of a Ground Sample for Analysis
Published by ISO on January 1, 1981
A description is not available for this item.
This document references:
ISO 948 - Spices and Condiments - Sampling
Published by ISO on February 15, 1980
A description is not available for this item.
This document references:
ISO 11817 - Roasted Ground Coffee - Determination of Moisture Content - Karl Fischer Method (Reference Method)
Published by ISO on October 1, 1994
A description is not available for this item.
This document is referenced by:
SN EN ISO 7540 - Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications
Published by SNV on January 1, 2021
This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Recommendations relating to storage and transport conditions are given in Annex...
This document is referenced by:
24052 - Spices and condiments — Dried sumac — Specification
Published by ISO on May 1, 2022
This document specifies requirements for rubbed form of dried sumac (Rhus coriaria, family Anacardiaceae). Recommendations relating to storage and transport conditions are given in Annex A.
This document is referenced by:
ISO 20377 - Dried parsley (Petroselinum crispum) - Specification
Published by ISO on September 1, 2018
This document specifies requirements for dried parsley (Petroselinum crispum, synonyms: Petroselinum hortense, Petroselinum sativum, Apium petroselinum) in whole, cut leaves or rubbed (ground) form....
This document is referenced by:
ISO 6465 FRENCH - Épices - Cumin (Cuminum cyminum L.) - Spécifications
Published by ISO on July 1, 2009
A description is not available for this item.
This document is referenced by:
ISO 6571 FRENCH - Épices, aromates et herbes - Détermination de la teneur en huiles essentielles (méthode par hydrodistillation) AMENDEMENT 1
Published by ISO on October 1, 2017
A description is not available for this item.
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