ISO 712:2009 PDF

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

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Title (English):

ISO 712:2009

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

Document status:: Withdrawn
Format:: Electronic (PDF)
Number of pages:: 16
Publication date:: October 30, 2009
Edition:: ISO IS 712 edition 4 version 1
ICS:: 67.060

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Description (English):

ISO 712:2009 specifies a routine reference method for the determination of the moisture content of cereals and cereal products. ISO 712:2009 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.

Technical details

Technical committee: ISO/TC 34/SC 4 - Cereals and pulses
SKU: ISO 712:2009

Abstract

Overview - ISO 712:2009 (moisture content, cereals)

ISO 712:2009 specifies a routine reference method for determining the moisture content of cereals and cereal products. The method applies to wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale and sorghum - in grain, milled grain, semolina or flour. It is not applicable to maize and pulses (see related standards below).

This standardized procedure is widely used in food testing and quality control to produce comparable, defensible moisture results for trade, storage and process control.

Key topics and technical requirements

Principle: Test portion is dried at 130 °C–133 °C to produce results equivalent to the absolute method (Annex B).
Test portion: Rapidly weigh about 5 g ± 1 g into a pre-dried dish; two independent determinations are required.
Drying times: Typically 120 min ± 5 min (90 min for flours); shorter drying (60 min ± 5 min) may be used in hot, dry climates when validated.
Apparatus:
- Analytical balance with ±0.001 g accuracy.
- Grinding mill that does not absorb moisture, is airtight, minimizes heat generation (temperature rise ≤ 5 °C) and produces the particle size specified in Table 1.
- Non‑corrodible or glass dishes, oven (130–133 °C) with controlled ventilation and capacity to regain temperature within 30 minutes after loading, and a desiccator.
Sample preparation:
- Some products meeting Table 1 particle-size criteria do not require grinding.
- Products outside those size limits must be ground; preconditioning is required when moisture is >15% (pre-dry) or

Related standards

Other ISO standards

Overview - ISO 712:2009 (moisture content, cereals)

This standardized procedure is widely used in food testing and quality control to produce comparable, defensible moisture results for trade, storage and process control.

Key topics and technical requirements

Principle: Test portion is dried at 130 °C–133 °C to produce results equivalent to the absolute method (Annex B).
Test portion: Rapidly weigh about 5 g ± 1 g into a pre-dried dish; two independent determinations are required.
Drying times: Typically 120 min ± 5 min (90 min for flours); shorter drying (60 min ± 5 min) may be used in hot, dry climates when validated.
Apparatus:
- Analytical balance with ±0.001 g accuracy.
- Grinding mill that does not absorb moisture, is airtight, minimizes heat generation (temperature rise ≤ 5 °C) and produces the particle size specified in Table 1.
- Non‑corrodible or glass dishes, oven (130–133 °C) with controlled ventilation and capacity to regain temperature within 30 minutes after loading, and a desiccator.
Sample preparation:
- Some products meeting Table 1 particle-size criteria do not require grinding.
- Products outside those size limits must be ground; preconditioning is required when moisture is >15% (pre-dry) or

ISO 712:2009 PDF

Technical details

Abstract

Overview - ISO 712:2009 (moisture content, cereals)

Key topics and technical requirements

Related standards

Abstract

Overview - ISO 712:2009 (moisture content, cereals)

Key topics and technical requirements

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