INTERNATIONAL ISO

STANDARD 712

Third edition
1998-12-15

Cereals and cereal products

Determination of moisture content
Routine reference method
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Crales et produits craliers Dtermination de la teneur en eau

Mthode de rfrence pratique

A Reference number
ISO 712:1998(E)

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 ISO 712:1998(E)

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
member bodies). The work of preparing International Standards is normally carried out through ISO technical
committees. Each member body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, governmental and non-governmental, in
liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.

Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.

International Standard ISO 712 was prepared by Technical Committee ISO/TC 34, Agricultural food products,
Subcommittee SC 4, Cereals and pulses.
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This third edition cancels and replaces the second edition (ISO 712:1985), which has been technically revised.

Annex A of this International Standard is for information only.

ISO 1998
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic
or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 CH-1211 Genve 20 Switzerland
Internet iso@iso.ch
Printed in Switzerland

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 INTERNATIONAL STANDARD ISO ISO 712:1998(E)

Cereals and cereal products Determination of moisture

content Routine reference method

1 Scope

This International Standard specifies a routine reference method for the determination of the moisture content of
cereals and cereal products.

It is applicable to the following products: wheat, durum wheat, rice (paddy, husked and milled rice), barley, millet
(Panicum miliaceum), rye, oats, triticale, sorghum and kaffir (Sorghum vulgare caffrorum), in the form of grains,
milled grains, semolina or flour.
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The method is not applicable to maize, for which a method is specified in ISO 6540.

2 Normative reference

The following normative document contains provisions which, through reference in this text, constitute provisions of
this International Standard. For dated references, subsequent amendments to, or revisions of, this publication do
not apply. However, parties to agreements based on this International Standard are encouraged to investigate the
possibility of applying the most recent edition of the normative document indicated below. For undated references,
the latest edition of the normative document referred to applies. Members of ISO and IEC maintain registers of
currently valid International Standards.

ISO 711, Cereals and cereal products Determination of moisture content Basic reference method.

3 Term and definition

For the purposes of this International Standard, the following term and definition apply.

3.1
moisture content
loss in mass, expressed as a percentage, undergone by the product under the conditions specified in this
International Standard

4 Principle

If necessary, the sample is ground, after pre-conditioning, when required. A test portion is dried at a temperature of
130 C 3 C, under conditions which enable a result to be obtained which is in agreement with that obtained by the
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basic reference method (see ISO 711).

5 Apparatus

Usual laboratory apparatus and, in particular, the following.

5.1 Analytical balance, capable of weighing to an accuracy of 0,001 g.

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 ISO 712:1998(E) ISO

5.2 Grinding mill, having the following characteristics:

a) made of material which does not absorb moisture;

b) easy to clean and having as little dead space as possible;

c) enabling grinding to be carried out rapidly and uniformly, without appreciable development of heat and, as far
as possible, without contact with the outside air;

d) adjustable so as to obtain particles of the dimensions indicated in 7.1.

5.3 Metal dish, non-corrodible under the test conditions, or, failing this, a glass dish, with a sufficiently tight-fitting
lid, and having an effective surface area enabling the test portion to be distributed so as to give a mass per unit area
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of not more than 0,3 g/cm .

5.4 Constant-temperature oven, electrically heated, capable of being controlled in such a way that, during
normal working, the temperature of the air and of the shelves carrying the test portions is 130 C 3 C in the
o o

neighbourhood of the test portions.

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The oven shall have a heat capacity such that, when initially adjusted to a temperature of 131 C, it can regain this
temperature in less than 30 min after insertion of the maximum number of test portions that can be dried
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simultaneously.

The effectiveness of the ability of the oven to regain its temperature and the ventilation shall be determined using
durum wheat semolina, of maximum particle size 1 mm, as the test material. The ventilation shall be such that after
insertion of the maximum number of test portions that the oven will accommodate and drying at a temperature of
130 C 3 C, then heating the same test portions for 2 h and then for a further 1 h, the results do not differ by more
o o

than 0,15 g of moisture per 100 g of sample.

5.5 Desiccator, containing an effective desiccant.

6 Sampling

Sampling is not part of the method specified in this International Standard. A recommended sampling method is
given in ISO 13690.

It is important that the laboratory receive a sample which is truly representative and has not been damaged or
changed during transport or storage.

7 Preparation of test sample

7.1 Products not requiring grinding

Products having the particle size distribution given in Table 1 do not need to be ground before the determination.

Mix the laboratory sample thoroughly before taking the test portion (8.2).

7.2 Products requiring grinding

7.2.1 General

If the sample does not have the particle size characteristics specified in Table 1, it shall be ground either without
pre-conditioning (7.2.2) or with pre-conditioning (7.2.3).

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ISO 712:1998 Cereals and cereal products -

Determination of moisture content - Routine
reference method
This is a free 4 page sample. Access the full version online.

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