BS 5752-14:1995 pdf free.Methods Of Test For Coffee And Coffee Products – part14:Roasted Ground Coffee – Determination Of Moisture Content (Loss In Mass At 103°C (Routine Method).
BS 5752-14 specifies a routine method for the determination of loss in mass at 103°C of roasted ground coffee.
NOTE 1 This method has been shown to give very similar results on average to those obtained by the method given in Iso 11817:—, Roasted ground coffee —Determination of moisture content — Karl Fischer method Reference method).
This method is most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.
5 Sampling
It is important that the laboratory receive a sample which is truly representative and has not been damaged or changed during transport or storage.
6 Preparation of test sample Mix thoroughly the laboratory sample.
7 Procedure
7.1 Preparation of the dish
Dry the dish (4.2) and its lid for 1 h in the oven (4.1) set at 103 °C.
Remove the dish and its lid from the oven and allow them to cool to room temperature in the desiccator (4.3).
Weigh the dish and its lid to the nearest 0,1 mg.
7.2 Test portion
Place approximately 5 g of the test sample (clause 6) in the prepared dish (7.1).
Cover the dish with its lid and weigh the dish, lid and contents to the nearest 0,1 mg.
9 Precision
Results of an interlaboratory test are given in Annex A.
9.1 Repeatability
The absolute difference between two independent test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, should not be greater than 0,1 %.