BS EN 15948:2020 - Cereals. Determination of Moisture and Protein

Unlock the potential of precision and efficiency in cereal analysis with the BS EN 15948:2020 standard. This comprehensive guide provides a cutting-edge method for determining moisture and protein content in whole kernels using Near-Infrared Spectroscopy (NIR). Released on November 4, 2020, this standard is an essential tool for professionals in the agricultural and food industries, ensuring accuracy and consistency in cereal quality assessment.

Key Features

• Standard Number: BS EN 15948:2020
• Pages: 18
• Release Date: November 4, 2020
• ISBN: 978 0 539 00280 5
• Status: Standard

Why Choose BS EN 15948:2020?

The BS EN 15948:2020 standard is a pivotal resource for anyone involved in the cereal industry. It offers a scientifically validated method for analyzing the moisture and protein content of cereals, which are critical parameters for determining the quality and usability of cereal grains. By employing Near-Infrared Spectroscopy, this standard provides a non-destructive, rapid, and reliable technique that enhances the efficiency of cereal analysis.

Benefits of Near-Infrared Spectroscopy

Near-Infrared Spectroscopy (NIR) is a state-of-the-art analytical technique that offers numerous advantages over traditional methods:

• Speed: NIR allows for rapid analysis, significantly reducing the time required to obtain results compared to conventional methods.
• Non-Destructive: The method does not alter or destroy the sample, allowing for further testing or use.
• Accuracy: Provides precise and reliable measurements, ensuring high-quality data for decision-making.
• Cost-Effective: Reduces the need for reagents and consumables, lowering operational costs.

Applications

The BS EN 15948:2020 standard is applicable across various sectors within the cereal industry, including:

• Agriculture: Farmers and agronomists can use this standard to assess the quality of their harvests, ensuring optimal moisture and protein levels for storage and sale.
• Food Production: Food manufacturers can ensure the consistency and quality of their cereal-based products by adhering to this standard.
• Research and Development: Scientists and researchers can utilize this method to develop new cereal varieties with desired moisture and protein characteristics.

Comprehensive and User-Friendly

With 18 pages of detailed instructions and guidelines, the BS EN 15948:2020 standard is designed to be user-friendly and accessible. It provides clear and concise information, making it easy for professionals at all levels to implement the method effectively. Whether you are a seasoned expert or new to cereal analysis, this standard will guide you through the process with ease.

Stay Ahead with the Latest Standards

In an ever-evolving industry, staying up-to-date with the latest standards is crucial. The BS EN 15948:2020 standard reflects the most recent advancements in cereal analysis, ensuring that you are equipped with the best tools and techniques available. By adopting this standard, you demonstrate a commitment to quality and innovation, setting your operations apart from the competition.

Conclusion

The BS EN 15948:2020 standard is an invaluable resource for anyone involved in the cereal industry. Its focus on Near-Infrared Spectroscopy for determining moisture and protein content offers a modern, efficient, and reliable approach to cereal analysis. With its comprehensive guidelines and user-friendly format, this standard is an essential addition to your professional toolkit. Embrace the future of cereal analysis with BS EN 15948:2020 and ensure the highest standards of quality and precision in your work.

BS EN 15948:2020

This standard BS EN 15948:2020 Cereals. Determination of moisture and protein. Method using Near-Infrared Spectroscopy in whole kernels is classified in these ICS categories:

• 67.060 Cereals, pulses and derived products

This document defines a routine method for the determination of moisture and protein contents in whole kernels of wheat and barley using near infrared spectroscopy in the constituent ranges:

1. for wheat:

   1. moisture content minimum range from 8 % to 22 %;

   2. protein content minimum range from 7 %DM to 20 %DM.

2. for barley:

   1. moisture content minimum range from 8 % to 22 %;

   2. protein content minimum range from 7 %DM to 16 %DM.

This document describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.