ISO INTERNATIONAL STANDARD 11294 First edition 1994-10-01 Roasted ground coffee Determination of moisture content - Method by determination of loss in mass at 103 °C (Routine method) Café torrefié moulu -- Détermination de la teneur en eau -- Méthode par détermination de la perte de masse a 103 C (Méthode de routine) [So Reference number ISO 11294:1994(E) IS011294:1994(E) Foreword IsO (the International Organization for Standardization) is a woridwide federation of national standards bodies (IsO member bodies). The work technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. isO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International a vote. International Standard ISO 11294 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 15, Coffee. Annex A of this International Standard is for information only. ISO1994 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. International Organization for Standardization CasePostale56·CH-1211Geneve20·Switzerland Printed in Switzerland ii INTERNATIONALSTANDARDISO ISO 11294:1994(E) Roasted ground coffee Determination of moisture t Method by determination of loss in mass content at 103 °C (Routine method) Scope 4.1 Oven, electrically heated, capable of being op- 1 erated at 103 C ± 1 C. This International Standard specifies a routine method for the determination of loss in mass at 103 °C of 4.2 Dish, made of corrosion-resistant metal or of roasted ground coffee. glass, with lid and an effective surface area of at least 18 cm² (for example, 50 mm minimum diameter and This method has been shown to give very similar NOTE1 25 mm to 30 mm deep). resultsonaveragetothoseobtainedbythemethodgiven iniso11817:,Roastedgroundcoffee-Determination of moisture content - Karl Fischer method (Reference 4.3 Desiccator, containing an effective desiccant. method). This method is most suited to degassed roasted 4.4 Analytical balance, capable of weighing to ground coffee. because of the presence of volatile 0,1 mg. matter, especially carbon dioxide, in variable quanti- ties in roasted coffee. Sampling 5 Definition 2 It is important that the laboratory receive a sample which is truly representative and has not been dam- For the purposes of this International Standard, the aged or changed during transport or storage. following definition applies. 2.1 loss in mass at 103 'C: Loss in mass caused 6 Preparation of test sample principally by water and volatile matter (carbon diox- ide, volatile acids, etc.) which are vaporized under the Mix thoroughly the laboratory sample. conditions specified in this International Standard Loss in mass is expressed as a percentage by mass. Procedure 7 3 Principle 7.1 Preparation of the dish Heating a test portion at 103 C ± 1 °C for 2 h at at- Dry the dish (4.2) and its lid for 1 h in the oven (4.1) mosphericpressure. set at 103 °C. Remove the dish and its lid from the oven and allow 4 Apparatus them to cool to room temperature in the desiccator (4.3). Usual laboratory apparatus and, in particular, the fol- lowing. Weigh the dish and its lid to the nearest 0,1 mg.