IS 16030: Roasted Ground Coffee - Determination of Moisture Content - Method By Determination of Loss in Mass at 103 Degrees C (Routine Method)

2012·1.1 MB·English

by  Bureau of Indian Standards

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IS 16030 (2012): Roasted Ground Coffee - Determination of
Moisture Content - Method By Determination of Loss in Mass
at 103 Degrees C (Routine Method) [FAD 6: Stimulant Foods]
“!ान $ एक न’ भारत का +नम-ण”
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“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै”
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IS 16030 : 2012
ISO 11294 : 1994
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Indian Standard
ROASTED GROUND COFFEE — DETERMINATION
OF MOISTURE CONTENT — METHOD BY
DETERMINATION OF LOSS IN MASS AT 103oC
(ROUTINE METHOD)
ICS 67.140.10
© BIS 2012
B U R E A U O F I N D I A N S T A N D A R D S
MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002
December 2012 Price Group 2
Stimulant Foods Sectional Committee, FAD 6
NATIONAL FOREWORD
This Indian Standard which is identical with ISO 11294 : 1994 ‘Roasted ground coffee — Determination
of moisture content — Method by determination of loss in mass at 103oC (Routine method)’ issued
by the International Organization for Standardization (ISO) was adopted by the Bureau of Indian
Standards on the recommendation of the Stimulant Foods Sectional Committee and approval of the
Food and Agriculture Division Council.
The text of ISO Standard has been approved as suitable for publication as an Indian Standard without
deviations. Certain conventions are, however, not identical to those used in Indian Standards. Attention
is particularly drawn to the following:
a) Wherever the words ‘International Standard’ appear referring to this standard, they should be
read as ‘Indian Standard’.
b) Comma (,) has been used as a decimal marker while in Indian Standards, the current practice
is to use a point (.) as the decimal marker.
In reporting the result of a test or analysis made in accordance with this standard, if the final value,
observed or calculated is to be rounded off, it shall be done in accordance with IS 2 : 1960 ‘Rules for
rounding off numerical values (revised)’.
INTERNATIONAL STANDARD 0 ISO ISO 11294:1994(E)
IS 16030 : 2012
ISO 11294 : 1994
Indian Standard
ROASTED GROUND COFFEE — DETERMINATION
OF MOISTURE CONTENT — METHOD BY
RoastedD EgTroEuRndM INcAofTfeIeO N- OFD eLtOerSmSin aINtio Mn ASSof AmTo 1is0tu3roeC
content - Method (RbyO UdeTteINrmEin MatiEonT HODof) loss in mass
at 103 “C (Routine method)
1 Scope 4.1 Oven, electrically heated, capable of being op-
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
NOTE 1 This method has been shown to give very similar
25 mm to 30 mm deep).
results on average to those obtained by the method given
in ISO 11817:-, Roasted ground coffee - Determination
of mois ture con ten t - Karl Fischer method (Reference
4.3 Desiccator, containing an effective desiccant.
me thod).
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,i mg.
matter, especially carbon dioxide, in variable quanti-
ties in roasted coffee.
5 Sampling
2 Definition lt is important that the laboratoty 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.
7 Procedure
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)
mospheric pressure. 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,l mg.
1
ISO 11294:1994(E) 0 ISO
IS 16030 : 2012
ISO 11294 : 1994
7.2 Test Portion 9.1 Repeatability
Place approximately 5 g of the test Sample The absolute differente between two independent
(clause 6) in the prepared dish (7.1). test results, obtained using the same method on
identical test material in the Same laboratory by the
Cover the dish with its lid and weigh the dish, lid and Same Operator using the Same equipment within a
contents to the nearest 0,l mg. short interval of time, should not be greater than
0,i %.
7.3 Determination
9.2 Reproducibility
Place the dish containing the test Portion, with the lid
removed but alongside or beneath the dish, in the The absolute differente between two Single test re-
oven (4.1) set at 103 “C, and dry for 2 h +- 0,i h. sults, obtained using the same method on identical
test material in different laboratories with different
Remove the dish, fit the lid and place them in the
Operators using different equipment, should not be
desiccator (4.3). Allow the dish, lid and contents to
greater than 0,5 %.
cool to room temperature and then weigh them to the
nearest 0,l mg.
NOTE 2 The reproducibility of the test method is such
that the method is less suitable for rokted ground coffees
8 Expression of test results with low moisture contents (below approx. 2 % moisture).
The loss in mass at 103 “C, expressed as percentage
by mass of the Sample, is calculated according to the 10 Test report
following formula:
The test report shall specify
(m , -5) x 100
m1 -mo - the method used,
where
- the test result obtained, and
Q is the mass, in grams, of the dish and lid
- if the repeatability has been checked, the final
(see 7.1);
quoted result obtained.
m1 is the mass, in grams, of the dish, test
lt shall also mention any operating details not speci-
Portion and lid before drying (see 7.2);
fied in this International Standard, or regarded as op-
9 is the mass, in grams, of the dish, test tional, as well as any circumstances that may have
Portion and lid after drying (see 7.3). influenced the result.
The test report shall include all information required
9 Precision
for the complete identification of the Sample.
Results of an interlaboratory test are given in
annex A.

2
ISO 11294:1994(E)
IS 16030 : 2012
ISO 11294 : 1994
Annex A
(informative)
Results of interlaboratory test
An interlaboratory test carried out in 1989, in which 15 laboratories participated, each of which carried out three
determinations on each Sample, gave the statistical results (evaluated in accordance with ISO 5725’)) shown in
tableA.l.
In the same interlaboratory test, the same laboratories determined the true moisture content by the Karl Fischer
method of ISO 11817. TableA.2 Shows the comparison of mean values obtained for each Sample by the two
methods.
Table A.l - Determination of loss in mass for roasted ground coffee
Sample A B C D E
Number of laboratories retained after eliminating
outliers 15 15 14 15 15
Mean loss in mass, % (m/m) 4,98 4,54 3,20 1,56 1,50
Standard deviation of repeatability, sr 0,031 0,011 0,027 0,027 0,021
Coefficient of Variation of repeatability, % 0,6 03 03 lt7 114
Repeatability 2,83s, 0,09 0,12 0,08 0,08 0,06
Standard deviation of reproducibility, sR 0,187 0,168 0,281 0,187 0,154
Coefficient of Variation of reproducibility, %
Reproducibility 2,83s,
Table A.2 - Comparison of loss in mass values with moisture content values determined by the Karl
Fischer method
Sample A B C D E
Mean loss in mass, % (m/m) 4,98 4,54 3,20 1,56 1,50
Mean moisture content, % (m/m) 5,07 4,64 3,32 1,51 1,44

1) ISO 5725:1986, Precision of test methods - Determination of repeatability and reproducibility for a Standard test method
by in ter-labora tory tes ts.
3

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Amendment No. Date of Issue Text Affected
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