ISO 6673:1983Withdrawn

Green coffee — Determination of loss in mass at 105 degrees C

Café vert — Détermination de la perte de masse à 105 degrés C

Abstract / scope

The method can be considered , by convention, as a method for determining the water content and can be used as such by agreement between interested parties. It consists in heating a test portion at 105 C for 16 h at atmospheric pressure.

Life cycle

Replaced by

ISO 6673:2003WithdrawnGreen coffee — Determination of loss in mass at 105 degrees CInternational Standard · Published 22 Aug 2003 · ISO/TC 34/SC 15