DIN ISO 6673:2007
生咖啡豆.测定105℃温度下的质量损失
Green coffee - Determination of loss in mass at 105 °C (ISO 6673:2003) English version of DIN ISO 6673:2007-03
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- 标准号
- DIN ISO 6673:2007
- 发布
- 2007年
- 发布单位
- 德国标准化学会
- 当前最新
- DIN ISO 6673:2007
- 引用标准
- ISO 3509
- 被代替标准
- DIN ISO 6673:2005 DIN ISO 6673:1986
- 适用范围
- This International Standard specifies a method for the determination of the loss in mass at 105 ℃ of green coffee. It is applicable to decaffeinated and non-decaffeinated 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 obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).