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ISO 3726:1983Published

Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure

Café soluble — Détermination de la perte de masse à 70 degrés C sous pression réduite

Abstract / scope

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.

Life cycle

Replaced by

ISO/CD 3726Deleted (project abandoned)Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressureInternational Standard · ISO/TC 34/SC 15