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ISO 1026:1982

Current Revision

Fruit and vegetable products -- Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation

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The method of determination of dry matter content consists in heating to constant mass, after mixing, of liquid or semi-liquid products spread over an absobent surface, or of pasty products mixed with an inert powder, at 70 °C under reduced pressure. The method of determin of water content consists in entraining of the water in the form of vapour by a volatile solvent immiscible with water, condensing and separating in a reflux trap, recovering and measuring of the volume of water in a graduated tube.


SDO ISO: International Organization for Standardization
Document Number ISO 1026
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 3
Publish Date Document Id Type View
Not Available ISO 1026:1982 Revision