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BS ISO 7305:2019

BS ISO 7305:2019

$102.76

Milled cereal products. Determination of fat acidity

Published By Publication Date Number of Pages
BSI 2019 18
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This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.

NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

PDF Catalog

PDF Pages PDF Title
2 National foreword
6 Foreword
7 Introduction
9 1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
10 6 Apparatus
7 Sampling
8 Preparation of test sample
8.1 General
8.2 Products not requiring grinding
11 8.3 Products requiring grinding
9 Determination of moisture content of the test sample
10 Procedure
10.1 Number of determinations
10.2 Test portion
10.3 Determination
10.4 Blank test
11 Expression of results
12 12 Precision
12.1 General
12.2 Repeatability, r
12.3 Reproducibility, R
13 12.4 Comparison of two sets of measurements in one laboratory
12.5 Comparison of two sets of measurements in two laboratories
12.6 Uncertainty
12.7 Test report
14 Annex A (informative) Results of interlaboratory tests
16 Bibliography

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BS ISO 7305:2019
$102.76