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Norm
ISO 1026:1982
Ausgabedatum: 1982 03 01
Fruit and vegetable products — Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation
The method of determination of dry matter content consists in heating to constant mass, after mixing, of liquid or semi-liquid products spread over an absobent surface, o...
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Herausgeber:
International Organization for Standardization
Format:
Digital | 4 Seiten
Sprache:
Englisch
ICS
The method of determination of dry matter content consists in heating to constant mass, after mixing, of liquid or semi-liquid products spread over an absobent surface, or of pasty products mixed with an inert powder, at 70 °C under reduced pressure. The method of determin of water content consists in entraining of the water in the form of vapour by a volatile solvent immiscible with water, condensing and separating in a reflux trap, recovering and measuring of the volume of water in a graduated tube.