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  • Abstract:
    The document specifies a distallation method for the determination of moisture content of spices and condiments. It is applicable on condiments, herbs and condiments and herbs containing blends. The method is not applicable on allium- and capsium species and on dried vegetables and dried mushrooms.
  • Document number:
    DIN 10229
  • Issuing date:
    2000-08-01
  • Document type:
    Norm
  • Title:
    Analysis of spices and condiments - Determination of moisture content - Entrainment method
  • Replaces:
    DIN 10229(1997-08)
  • Author:
    Food and Agricultural Products Standards Committee
  • Search term:
    Agriculture; Chemical; Chemicals; Condiments; Content; Definitions; Determination of content; Distillation; Distillation methods of analysis; Food products; Foodstuff; Specimen preparation; Spices; Testing; Water; Water content
  • Application areas:
    03.84 Nahrungsmittelmaschinen
  • Hazards:
    AB Terminologische Festlegungen in Normen mit Arbeitsschutzbezug; AC Mess- und Prüfverfahren für die Ermittlung von Belastungen und Gefährdungen; CA Chemische Gefährdungen im Allgemeinen
  • ICS:
    67.220.10 Spices and condiments
  • Price:
    57,10 EUR
  • Cross references:
    ; DIN EN ISO 948 (2009-10)<G>; DIN EN ISO 2825 (2010-06)<G>; DIN 12576 (2021-07)<G>
  • Cited in:
    DIN 10236 (2001-12); DIN 10236 (2001-03)<STARR>
  • Identical with:
    BVL L 53.00-8(2004-07)<IDT>
  • Update flag:
    Unchanged

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