BS 5752-16-1996 Methods of test for coffee and coffee products - Green and roasted coffee - Determination of free-flow bulk density of whole beans (routine method)《咖啡和咖啡制品试验方法 生咖啡和.pdf

1、BRITISH STANDARD BS 5752-16: 1996 ISO 6669:1995 Methods of test for Coffee and coffee products Part 16: Green and roasted coffee: determination of free-flow bulk density of whole beans (routine method)BS5752-16:1996 This British Standard, having been prepared under the directionof the Consumer Produ

2、cts and Services Sector Board, was published under the authority of the Standards Board and comes into effect on 15January1996 BSI 10-1999 The following BSI references relate to the work on this standard: Committee reference AW/15 Draft for comment 94/502656 DC ISBN 0 580 25319 8 Committees responsi

3、ble for this British Standard The preparation of this British Standard was entrusted to Technical Committee AW/15, Coffee, upon which the following bodies were represented: Association of Public Analysts British Soluble Coffee Manufacturers Association Coffee Trade Federation Ltd. Food and Drink Fed

4、eration Institute of Trading Standards Administration Ministry of Agriculture, Fisheries and Food Natural Resources Institute Amendments issued since publication Amd. No. Date CommentsBS5752-16:1996 BSI 10-1999 i Contents Page Committees responsible Inside front cover National foreword ii Introducti

5、on 1 1 Scope 1 2 Normative references 1 3 Definition 1 4 Principle 1 5 Apparatus 2 6 Sampling 2 7 Preparation of test sample 2 8 Procedure 2 9 Calculation 3 10 Repeatability 3 11 Test report 3 Figure 1 Apparatus for the determination of the free-flow bulk density of coffee in whole bean form (green

6、or roasted) 2 List of references Inside back coverBS5752-16:1996 ii BSI 10-1999 National foreword This Part of BS5752has been prepared by Technical Committee AW/15. It is identical with ISO6669:1995 Green and roasted coffee Determination of free-flow bulk density of whole beans (Routine method), pub

7、lished by the International Organization for Standardization (ISO) and in the preparation of which the United Kingdom played a full part. This standard embodies an agreement, to which the UK was a party, reached in Subcommittee15, Coffee, of Technical Committee34, Agricultural food products, of ISO.

8、 A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Cross-references Normative International

9、 Standard Corresponding British Standard ISO 1447:1978 BS 5752 Methods of test for coffee and coffee products Part 2:1984 Green coffee determination of moisture content (routine method) (Identical) ISO 3509:1989 BS 5456:1989 Glossary of terms relating to coffee and its products (Identical) BS 5752 M

10、ethods of test for coffee and coffee products ISO 6673:1983 Part 7:1984 Green coffee: determination of loss in mass at 105 C (Identical) ISO 11817:1994 Part 13:1995 Roasted ground coffee: Determination of moisture content Karl Fischer method (reference method) (Identical) ISO 11294:1994 Part 14:1995

11、 Roasted ground coffee: Determination of moisture content loss in mass at 103 C (routine method) (Identical) Informative International Standard Corresponding British Standard ISO 4072:1982 BS 6379 Sampling of coffee and coffee products Part 1:1983 Method of sampling green coffee in bags (Identical)

12、Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages1to4, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside f

13、ront cover.BS5752-16:1996 BSI 10-1999 1 Introduction Knowledge of the bulk density of green and of roasted whole coffee beans is important for their trade, since it determines the volume occupied by a given mass of beans, which is a factor in their packaging, storage and transport. Bulk density is d

14、efined as the ratio of mass to volume occupied. Measurement of the mass which occupies a fixed known volume under precise conditions of filling is a widely practised technique for determining the bulk density of both green and roasted coffee beans. The bulk density of coffee beans determined in this

15、 manner will vary according to the mass, size and shape of the individual beans and, to a lesser extent, their moisture content at the time of measurement. The filling of a container of known volume in free fall will be influenced by the free-flowing conditions established in the method; the accurac

16、y of the method is influenced by a correct levelling procedure of the beans in the container. Botanic, horticultural, processing, storage and handling factors, including the effect of age, variously influence the bulk density of green coffee beans, whilst their roasting behaviour and conditions addi

17、tionally influence the bulk density of the roasted beans. The method adopted for a routine method needs to be as simple as possible and subject as little as possible to human error in use; the equipment should be easy to make wherever coffee is produced, sold or bought. 1 Scope This International St

18、andard specifies a method for the determination of the bulk density of whole green or roasted coffee beans under free-flow conditions from one container to another. It is to be distinguished from any method determining packed bulk density. The determination of either percentage moisture content or l

19、oss in mass on oven heating is also important and should be carried out at the same time as that of the bulk density determination. The method is not recommended for measurement of the bulk density of ground roasted coffee. 2 Normative references The following standards contain provisions which, thr

20、ough reference in this text, constitute provisions of this International Standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of app

21、lying the most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. ISO 1447:1978, Green coffee Determination of moisture content (Routine method). ISO 3509:1989, Coffee and its products Vocabulary. ISO 6673:1983, Gre

22、en coffee Determination of loss in mass at 105 C. ISO 11817:1994, Roasted ground coffee Determination of moisture content Karl Fischer method (Reference method). ISO 11294:1994, Roasted ground coffee Determination of moisture content Method by determination of loss in mass at 103 C (Routine method).

23、 3 Definition For the purposes of this International Standard, the definitions given in ISO3509and the following definition apply. 3.1 free-flow bulk density ratio of the mass of green or roasted coffee to the volume it occupies (mass per unit volume) after it has been allowed to pour freely into a

24、measuring receptacle, under the conditions specified in this International Standard, at a given moisture content (or a given value for loss in mass on oven heating) it is conventionally expressed in grams per litre (or, equivalently, kilograms per cubic metre) 4 Principle Allowing a sample to flow f

25、reely from a specified hopper into a specified receptacle of known volume, and weighing the contents of the receptacle.BS5752-16:1996 2 BSI 10-1999 5 Apparatus Usual laboratory apparatus and, in particular, the following. 5.1 Analytical balance, capable of weighing to an accuracy of 0,1g. 5.2 Appara

26、tus for determination of free-flow density, consisting of the following. 5.2.1 Funnel-shaped hopper, having a slide gate at its lower extremity, of stainless steel or other corrosion-resistant metal, firmly mounted on a support attached to a rigid base (not shown in Figure 1). The dimensions of the

27、hopper shall conform to those given in Figure 1. 5.2.2 Measuring receptacle, of stainless steel or rigid plastic (of at least6,35mm thickness), of approximate capacity 1000ml. The capacity of the receptacle shall be known to the nearest millilitre, and its exact dimensions, shall conform to those gi

28、ven in Figure 1. The distance between the slide gate of the hopper and the top of the receptacle shall be kept constant at76,2mm 1,5mm. 5.3 Spatula, or other suitable tool for levelling, having a straight edge. 6 Sampling It is important that the laboratory receive a sample which is truly representa

29、tive and has not been damaged or changed during transport and storage. Sampling is not part of the method specified in this International Standard. A recommended sampling method for green coffee is given in ISO4072. 1) 7 Preparation of test sample From the laboratory sample, take at least three test

30、 samples of300g each. 8 Procedure 8.1 Carry out determinations on two test samples. 8.2 Close the slide gate of the hopper (5.2.1) and ensure that the distance between the slide gate and the top of the receptacle is as specified. 1) ISO4072:1982, Green coffee in bags Sampling. NOTEBoth hopper and me

31、asuring cylinder have circular cross-sections. Figure 1 Apparatus for the determination of the free-flow bulk density of coffee in whole bean form (green or roasted)BS5752-16:1996 BSI 10-1999 3 8.3 Fill the hopper with the test sample to within2,5mm of the top of the hopper. 8.4 Weigh the measuring

32、receptacle (5.2.2) to the nearest0,1g. Centre the measuring receptacle under the discharge of the hopper and open the slide gate. Allow the hopper to empty and the measuring receptacle to overflow freely (the coffee beans should flow at a constant rate, without forcing). Remove rapidly the excess co

33、ffee beans using the spatula (5.3), held in a horizontal position, to form a level surface that is even with the top of the receptacle. Avoid moving, shaking or vibrating the measuring receptacle before the excess beans are removed. Weigh the measuring receptacle and its contents to the nearest0,1g.

34、 8.5 Determine the moisture content of the third test sample in accordance with ISO1447for green coffee or ISO11817for roasted coffee, or determine the loss in mass on heating in accordance with ISO6673for green coffee or ISO11294for roasted coffee. 9 Calculation The free-flow density, expressed in

35、grams per litre, is given by where Take as the result the arithmetic mean of the values obtained in the two determinations, provided that the repeatability condition (clause10) is satisfied. 10 Repeatability The absolute difference between two independent single test results, obtained using the same

36、 method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, should not be greater than1% of the mean. 11 Test report The test report shall specify the method in accordance with which sampling was carried out, if known, the

37、method used, the test result(s) obtained, and, if the repeatability has been checked, the final quoted result obtained. It shall also mention all operating details not specified in this International Standard, or regarded as optional, together with details of any incidents which may have influenced

38、the test result(s). The test report shall include the value of the percentage moisture content, or loss in mass on oven heating, and the method used to determine it (8.5). The test method shall include all information necessary for the complete identification of the sample. m 1 is the mass, in grams

39、, of the empty measuring receptacle; m 2 is the mass, in grams, of the measuring receptacle full of coffee beans; V is the capacity, in litres, of the measuring receptacle. m 2 m 1 V -4 blankBS5752-16:1996 BSI 10-1999 List of references See national foreword.BS 5752-16: 1996 ISO 6669:1995 BSI 389 Ch

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