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GOST ISO 11294-2014 Roasted ground coffee Routine method for determination of loss in mass at 103 C《经烘焙的研磨咖啡 103 ℃时测定质量损失的常规方法》.pdf

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1、 , () INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION (ISC) ISO 11294 2014 103 C (ISO 11294:1994, IDT) 2015 ISO 112942014 II , - 1.092 . 1.2 2009 . -, . , , , 1 ( ) 5 , 2 3 , (- 25 2014 . 45-2014) : ( 3166) 004 97 ( 3166) 004 97 - AM BY KG MD RU UZ - 4 9 2014 . 776- ISO 11294 201

2、4 1 2016 . 5 ISO 11294:1994 Roasted ground coffee Determination of moisture content Method by determination of loss in mass at 103 C (Routine method) . . - 103 C ( ) ISO TC 34/SC 15 - ISO/TC 34 - (ISO). (en). , - , - . - 1.52001 ( 3.6). (IDT) 6 - , . () - - . , , 2015 -, - ISO 112942014 1 103 C Roas

3、ted ground coffee. Routine method for determination of loss in mass at 103 C. 2016 01 01 1 103 . , , , ISO 11817 Roasted ground coffee Determination of moisture content Karl Fischer method (Reference method). - , , . 2 : 2.1 103 (loss in mass at 103 ): , ( , ), -, , ( ). 3 103 2 . 4 4.1 , (103 1) .

4、4.2 , - , 18 2 (, 50 - 25 30 ). 4.3 , . 4.4 0,1 . 5 . 6 . ISO 112942014 2 7 7.1 (. 4.2) (. 4.1) 1 - 103 . (. 4.3). 0,1 . 7.2 5 (. 7.1). - 0,1 . 7.3 , , , - , (. 5.1), 103 , (2 0,1) . (. 4.3). - 0,1 . 8 103 , , )( )(100 01 21mm mmW , 1 (. 7.2), ; m2 (. 7.3), . m0 (. 7.1), . 9 A. 9.1 , -, 0,1 %. 9.2 ,

5、 0,5 %. , ( 2 %). 10 : - ; ISO 112942014 3 - ; - , . , , , , - . , -. ISO 112942014 4 A () , 1989 . 15 , , ( 57251), A.1. - 11817. .2 , . A.1 A B C D E , 15 15 15 15 15 , % ( ) 4,98 4,54 3,20 1,56 1,50 , Sr 0,031 0,011 0,029 0,029 0,021 , % 0,6 0,9 0,8 1,7 1,4 , r (= 2,8 Sr) 0,09 0,12 0,08 0,08 0,08

6、 , SR 0,187 0,169 0,281 0,187 0,154 , % 3,7 3,7 8,8 12,0 10,3 , R (= 2,8 SR) 0,5 0,5 0,8 0,5 0,4 A.2 , - A B C D E , % ( ) 4,98 4,54 3,20 1,56 1,50 , % ( ) 5,07 4,64 3,32 1,51 1,44 1) ISO 5725-2:1994 ( ) . 2. . ISO 112942014 5 663.95:006.354 67.140.20 IDT : , 103 , , 16.03.2015. 60x841/8. . . 0,93. 31 . . 505 , 123995 , ., 4. www.gostinfo.ru infogostinfo.ru

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