NF V03-402
NF V03-402

NF V03-402

May 1985
Standard Current

Spices and condiments. Determination of moisture content. Entrainment method.

Specifies a method consisting in determining the amount of water entrained by azeotropic distillatiom, using an organic liquid immiscible with water, and collected in a graduated tube. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report. An example of an entrainment distillation apparatus is given in an annex.

Main informations

Collections

National standards and national normative documents

Publication date

May 1985

Number of pages

4 p.

Reference

NF V03-402

ICS Codes

67.220.10   Spices and condiments

Classification index

V03-402

Print number

1 - mai 1985

International kinship

ISO 939:1980
Sumary
Spices and condiments. Determination of moisture content. Entrainment method.

Specifies a method consisting in determining the amount of water entrained by azeotropic distillatiom, using an organic liquid immiscible with water, and collected in a graduated tube. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report. An example of an entrainment distillation apparatus is given in an annex.

Replaced standards (1)
NF V03-402
NF V03-402
November 1975
Standard Cancelled
Spices and condiments-determination of moisture content (entrainement method)

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