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1、BRITISH STANDARD BS ISO 6673:2003 Green coffee Determination of loss in mass at 105 C ICS 67.140.20 ? Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS ISO 6673:2003 This British Standard was published under the authority of the Standards P
2、olicy and Strategy Committee on 1 September 2003 BSI 1 September 2003 ISBN 0 580 42553 3 National foreword This British Standard reproduces verbatim ISO 6673:2003 and implements it as the UK national standard. It supersedes BS 5752-7:1984 which is withdrawn. The UK participation in its preparation w
3、as entrusted to Technical Committee AW/15, Coffee, which has the responsibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be
4、 found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are
5、responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and k
6、eep the UK interests informed; monitor related international and European developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii and iii, a blank page, pages 1 to 4, an inside back cover and a back cover
7、. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. DateComments Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Reference number ISO 6673:2003(E) OS
8、I 3002 INTERNATIONAL STANDARD ISO 6673 Second edition 2003-09-01 Green coffee Determination of loss in mass at 105 C Caf vert Dtermination de la perte de masse 105 C BS ISO 6673:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:3766 O3
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14、6, Uncontrolled Copy, (c) BSI IS:3766 O3002(E) I SO 3002 All irhgts seredevr iii Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
15、 ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborate
16、s closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards
17、. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this
18、 document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 6673 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee. This second edition cancels and replaces the first edition (ISO 6673:1983
19、), of which it constitutes a minor revision. BS ISO 6673:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c) BSI blank BS ISO 6673:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c) BSI I
20、NTENRATIONAL TSANDADR IS:3766 O3002(E) I SO 3002 All irhgts seredevr 1 Green coffee Determination of loss in mass at 105 C 1 Scope This International Standard specifies a method for the determination of the loss in mass at 105 C of green coffee. It is applicable to decaffeinated and non-decaffeinate
21、d green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obt
22、ained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content). 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the editi
23、on cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 3509, Coffee and its products Vocabulary 3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 3509 and the following apply. 3.1
24、 loss in mass at 105 C principally water and small quantities of volatile matter which are vaporized under the conditions specified in this International Standard, and expressed as a percentage by mass 4 Principle A test portion is heated at 105 C for 16 h at atmospheric pressure. 5 Apparatus Usual
25、laboratory apparatus and, in particular, the following. 5.1 Oven, electrically heated, fitted with a system of forced ventilation and capable of being controlled at 105 C 1 C. 5.2 Dish, made of aluminium, glass or stainless steel, with a close-fitting lid. The diameter should be approximately 90 mm
26、and the height 20 mm to 30 mm. 5.3 Analytical balance. BS ISO 6673:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:3766 O3002(E) 2 I SO 3002 All irhgts seredevr 5.4 Desiccator, containing an efficient desiccant, for example anhydrous
27、 calcium sulfate or silica gel. 6 Sampling It is important the laboratory receive a sample which is truly representative and has not been damaged or changed during transport or storage. Sampling is not part of the method specified in this International Standard. A recommended sampling method is give
28、n in ISO 4072. It is important to proceed as rapidly as possible when samples are exposed to the atmosphere, in order to prevent any pick up or loss of moisture. 7 Procedure 7.1 Preparation of the dish Dry the dish (5.2) and its lid for 1 h in the oven (5.1) set at 105 C. Remove the dish and its lid
29、 from the oven and allow to cool to room temperature in the desiccator (5.4). Weigh the dish and its lid to the nearest 0,1 mg. 7.2 Test portion Place a test portion of approximately 10 g into the prepared dish (see 7.1) and spread the beans uniformly over the bottom of the dish. Cover the dish with
30、 its lid and weigh to the nearest 0,1 mg. If performing a series of tests, prepare dishes as described in 7.1 and place the covered and weighed dishes in the desiccator in order to avoid any pick up or loss of moisture. 7.3 Determination Place the dish containing the test portion, with the lid remov
31、ed but alongside or beneath the dish, in the oven (5.1), set at 105 C, and dry for 16 h 0,5 h. Fit the lid on the dish and place it in the desiccator (5.4). Allow to cool to room temperature and then weigh to the nearest 0,1 mg. 7.4 Number of determinations Carry out two determinations on the same t
32、est sample. 8 Expression of results The loss in mass at 105 C, , expressed as a percentage by mass, is equal to = 12 10 100 % mm mm BS ISO 6673:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:3766 O3002(E) I SO 3002 All irhgts serede
33、vr 3 where m0 is the mass, in grams, of the dish and lid (see 7.1); m1 is the mass, in grams, of the dish, test portion and lid before drying (see 7.2); m2 is the mass, in grams, of the dish, test portion and lid after drying (see 7.3). Take as the result the arithmetic means of the two determinatio
34、ns (see 7.4). 9 Precision An interlaboratory test, carried out at the international level, in which 14 laboratories participated, each performing two determinations, gave the statistical information (evaluated in accordance with ISO 5725:1986) summarized in Table 1. 10 Test report The test report sh
35、all specify: a) all information necessary for the complete identification of the sample; b) the sampling method used, if known; c) the test method used, with reference to this International Standard; d) all operating details not specified in this International Standard, or regarded as optional, toge
36、ther with details of any incidents which may have influenced the test result(s); e) the test result(s) obtained, or, if the repeatability has been checked, the final quoted result obtained. Table 1 Statistical results Results expressed as percentages by mass Sample A B C D E Number of laboratories r
37、etained after eliminating outliers 13 13 13 13 13 Mean 8,50 9,11 9,14 11,10 11,40 Standard deviation of repeatability (sr) Coefficient of variation of repeatability Repeatability limit, r (=2,83 sr) 0,09 1,1 % 0,25 0,04 0,4 % 0,11 0,06 0,7 % 0,17 0,09 0,8 % 0,25 0,12 1,1 % 0,34 Standard deviation of
38、 reproducibility (sR) Coefficient of variation of reproducibility Reproducibility limit, R (=2,83 sR) 0,21 2,5 % 0,59 0,42 4,6 % 1,19 0,33 3,6 % 0,93 0,19 1,7 % 0,54 0,22 1,9 % 0,62 BS ISO 6673:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c
39、) BSI IS:3766 O3002(E) 4 I SO 3002 All irhgts seredevr Bibliography 1 ISO 1446, Green coffee Determination of water content Basic reference method 2 ISO 4072, Green coffee in bags Sampling 3 ISO 5725:1986, Precision of test methods Determination of repeatability and reproducibility by inter-laborato
40、ry tests (now withdrawn) 4 ISO 5725-1:1994, Accuracy (trueness and precision) of measurement methods and results Part 1: General principles and definitions 5 ISO 5725-2:1994, Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatabil
41、ity and reproducibility of a standard measurement method BS ISO 6673:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c) BSI blank Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:40:07 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS ISO
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