BS EN ISO 6540:2021 - Maize Moisture Content Determination

Introducing the BS EN ISO 6540:2021, a comprehensive standard that provides a detailed methodology for determining the moisture content in maize, applicable to both milled grains and whole grains. This standard is an essential tool for professionals in the agricultural and food industries, ensuring accuracy and consistency in moisture measurement, which is crucial for quality control, storage, and processing of maize.

Key Features

• Standard Number: BS EN ISO 6540:2021
• Pages: 34
• Release Date: March 9, 2021
• ISBN: 978 0 539 01888 2
• Status: Standard

Comprehensive Coverage

This standard provides a thorough approach to determining the moisture content in maize, a critical factor affecting the quality and shelf life of maize products. The document outlines precise procedures for both milled and whole grains, ensuring that users can achieve reliable and repeatable results. With 34 pages of detailed instructions and guidelines, this standard is a must-have for anyone involved in maize production, processing, or quality assurance.

Why Moisture Content Matters

Moisture content is a vital parameter in the agricultural sector, particularly for grains like maize. It affects the weight, quality, and storage life of the product. High moisture content can lead to spoilage and fungal growth, while low moisture content can result in weight loss and reduced nutritional value. By adhering to the BS EN ISO 6540:2021 standard, you can ensure that your maize products meet industry standards and maintain their quality throughout the supply chain.

Benefits of Using BS EN ISO 6540:2021

Implementing the BS EN ISO 6540:2021 standard in your operations offers numerous benefits:

• Accuracy: Provides precise methods for moisture determination, reducing errors and inconsistencies.
• Quality Assurance: Ensures that your maize products meet industry standards for moisture content, enhancing their marketability.
• Cost Efficiency: Helps prevent spoilage and waste, saving costs associated with product loss and quality issues.
• Compliance: Aligns with international standards, facilitating trade and export opportunities.

Who Should Use This Standard?

The BS EN ISO 6540:2021 standard is designed for a wide range of professionals and organizations, including:

• Maize producers and farmers
• Food processing companies
• Quality control laboratories
• Regulatory bodies and inspectors
• Research institutions

Stay Ahead with the Latest Standards

Released on March 9, 2021, the BS EN ISO 6540:2021 standard reflects the latest advancements and best practices in moisture content determination. By integrating this standard into your processes, you can stay ahead of the competition and ensure that your products meet the highest quality benchmarks.

Conclusion

In the competitive world of agriculture and food production, maintaining the quality and integrity of your products is paramount. The BS EN ISO 6540:2021 standard provides the tools and guidelines necessary to accurately determine the moisture content in maize, safeguarding your products against spoilage and ensuring they meet industry standards. With its comprehensive coverage and detailed methodology, this standard is an invaluable resource for anyone involved in the maize industry.

Invest in the BS EN ISO 6540:2021 standard today and take the first step towards ensuring the quality and success of your maize products.

BS EN ISO 6540:2021

This standard BS EN ISO 6540:2021 Maize. Determination of moisture content (on milled grains and on whole grains) is classified in these ICS categories:

• 67.060 Cereals, pulses and derived products

This document specifies two methods:

• a reference method for the determination of the moisture content of maize grains and ground whole maize, groats, grits and maize flour, see Clause 4;

• a routine method for the evaluation of the moisture content of maize in whole grains, see Clause 5.

The latter is not suitable for use for experts’ reports, or for calibration or checking of humidity meters, because of its significant bias to the reference method (see Table B.3).