ISO 712-1:2024 PDF

Cereals and cereal products — Determination of moisture content — Part 1: Reference method

Open preview (PDF)

Title (English):

ISO 712-1:2024

Cereals and cereal products — Determination of moisture content — Part 1: Reference method

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 16
Publication date:: September 17, 2024
Edition:: ISO IS 712 edition 1 version 1
ICS:: 67.060

Delivery type:

Full version25 €Read online 24h10 €Read online 72h15 €

Document language:

enru

Delivery time:Immediate download

Price:25 €

Description (English):

This document specifies a routine reference method for the determination of the moisture content of cereals and cereal products. This document applies to: wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina or flour. The method is not applicable to maize and pulses. NOTE For moisture content determination in maize, see ISO 6540[5]; and for pulses, see ISO 24557[7].

Technical details

Technical committee: ISO/TC 34/SC 4 - Cereals and pulses
SKU: ISO 712-1:2024

Abstract

Overview

ISO 712-1:2024 - "Cereals and cereal products - Determination of moisture content - Part 1: Reference method" defines a routine reference method for measuring moisture content in a wide range of cereals and cereal products. It applies to wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale and sorghum in the form of grains, milled grains, semolina or flour. The document replaces ISO 712:2009 (minor revision) and is intended for laboratory use where an accurate, reproducible moisture determination is required.

Key topics and technical requirements

Scope & exclusions: Not applicable to maize and pulses (see ISO 6540 for maize and ISO 24557 for pulses).
Principle: Dry a representative test portion under controlled conditions so results correspond to the absolute method in Annex B.
Apparatus:
- Analytical balance accurate to ±0.001 g.
- Grinding mill with low heat development, airtight construction and adjustable particle size.
- Non‑corrodible metal or glass dish with lid; test portion surface mass ≤ 0.3 g/cm².
- Constant‑temperature oven maintaining 130 °C to 133 °C near test portions and able to recover temperature in < 30 min after loading.
- Desiccator with effective desiccant.
Sample preparation:
- Products with specified particle-size characteristics (Table 1) may be tested without grinding.
- Grinding is required if particle-size limits are not met; some samples require preconditioning to bring moisture to between 9 % and 15 % before grinding (typically when moisture > 15 % or

Related standards

Standards mentioned in the description

ISO 712-1:2024 PDF

Technical details

Abstract

Overview

Key topics and technical requirements

Related standards

Abstract

Overview

Key topics and technical requirements

Related standards

Cereals and cereal products — Determination of moisture content — Reference method

Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:2021)

Pulses. Determination of moisture content. Air-oven method