ISO 939:1980Withdrawn

Spices and condiments — Determination of moisture content — Entrainment method

Épices — Détermination de la teneur en eau — Méthode par entraînement

This edition has been replaced by ISO 939:2021.

Abstract / scope

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.

Life cycle

Replaced by

ISO 939:2021PublishedSpices and condiments — Determination of moisture contentInternational Standard · Published 4 Jan 2021 · ISO/TC 34/SC 7