ISO 24557:2009
Pulses — Determination of moisture content — Air-oven method
ISO 24557:2009 specifies a routine reference method for the determination of moisture content of pulses. The procedure is applicable to chickpeas, lentils, peas, and all classes of beans with the exception of soybeans.
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Scope
Terms and definitions
Principle
Apparatus
Sampling
Procedure
General
Preconditioning of laboratory sample
Grinding and test portion
Drying
Calculation and expression of results
Calculation
Expression of results
Precision
Interlaboratory test
Repeatability
Reproducibility
Critical difference, CD
General
Comparison of two groups of measurements in one laboratory
Comparison of two groups of measurements in two laboratories
Uncertainty, U
Test report
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Related Information
Similar Standards
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BS 4317-11:1976
Methods of test for cereals and pulses, Determination of glycosidic hydrocyanic acid in pulses
-
BS 4317-18:1988
Methods of test for cereals and pulses, Determination of hidden insect infestation
-
BS 4317-19:1990
Methods of test for cereals and pulses, Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) test
-
BS 4317-2:1987
Methods of test for cereals and pulses, Determination of moisture content of cereals and cereal products (reference method)
Scope
Terms and definitions
Principle
Apparatus
Sampling
Procedure
General
Preconditioning of laboratory sample
Grinding and test portion
Drying
Calculation and expression of results
Calculation
Expression of results
Precision
Interlaboratory test
Repeatability
Reproducibility
Critical difference, CD
General
Comparison of two groups of measurements in one laboratory
Comparison of two groups of measurements in two laboratories
Uncertainty, U
Test report