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SRPS ISO 1026:2011

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

Jan 31, 2011

General information

90.93     May 3, 2016

90.20    Apr 15, 2021

ISS

E034-3

International Standard

67.080.01  

English  

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Scope

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.

Life cycle

NOW

PUBLISHED
SRPS ISO 1026:2011
90.93 Standard confirmed
May 3, 2016

Related project

Adopted from ISO 1026:1982