This standard was last reviewed and confirmed in 2017. Therefore this version remains current.
A section one specifies the reference method. It consists in grinding of sample, if necessery, after pre-conditioning, if required, then drying of a test portion at a temperature between 130 and 133 C under conditions which enable a result to be obtained which is in agreement with that obtained by the absolute method ( prescribed in an annex). A section two specifies the routine method on whole grains. It consists in drying of whole grains for 38 h at a temperature between 130 and 133 C.
Status : PublishedPublication date : 1980-11
Edition : 1Number of pages : 11
Technical Committee:Cereals and pulses
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