DIN 10236:2001-12
Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying
| Fecha edición: |
2001-12-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | The document specifies a method for the determination of loss in mass, under reduced pressure, of capsicum and allium species and of dried vegetables. For the determination of water contents in all other spices the distillation method according to DIN 10229 may be used. |
| Keywords: | Analysis|Definitions|Drying|Drying cabinets|Drying losses|Flavourings|Food inspection|Garlic|Mass concentration|Mathematical calculations|Methods of analysis|Mushrooms|Onions|Paprika|Ring tests|Spices|Vacuum drying|Vegetables |
| ICS: | 67.220.10 - Especias y condimentos |
| CTN: | |
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Reemplazo Normas |
Reemplaza a DIN 10236:2001-03 |
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