BS EN ISO 712-2:2024 - Cereals and Cereal Products: Determination of Moisture Content Using the Automatic Drying Oven Method

Introducing the BS EN ISO 712-2:2024, a comprehensive standard that provides a precise methodology for determining the moisture content in cereals and cereal products using the automatic drying oven method. This standard is an essential tool for professionals in the food industry, ensuring accuracy and consistency in moisture content analysis.

Overview

The moisture content of cereals and cereal products is a critical parameter that affects their quality, shelf life, and processing characteristics. The BS EN ISO 712-2:2024 standard offers a reliable and standardized approach to measure this parameter, ensuring that your products meet the highest quality standards.

Key Features

• Standard Number: BS EN ISO 712-2:2024
• Pages: 16
• Release Date: October 14, 2024
• ISBN: 978 0 539 24521 9
• Status: Standard

Why Choose BS EN ISO 712-2:2024?

This standard is designed to provide a robust framework for the determination of moisture content, which is crucial for:

• Quality Control: Ensuring that your cereal products maintain their intended quality and nutritional value.
• Regulatory Compliance: Meeting industry regulations and standards for food safety and quality.
• Process Optimization: Enhancing production processes by understanding moisture levels, which can affect texture, taste, and preservation.

Methodology

The automatic drying oven method described in this standard is a precise and efficient technique for moisture determination. It involves the following steps:

1. Sample Preparation: Properly preparing the cereal sample to ensure accurate results.
2. Drying Process: Using an automatic drying oven to remove moisture from the sample under controlled conditions.
3. Moisture Calculation: Calculating the moisture content based on the weight loss of the sample during the drying process.

Benefits of the Automatic Drying Oven Method

The automatic drying oven method offers several advantages, including:

• Accuracy: Provides precise moisture content measurements, essential for quality assurance.
• Efficiency: Reduces the time and labor required for moisture analysis compared to manual methods.
• Consistency: Ensures consistent results across different batches and types of cereal products.

Who Should Use This Standard?

The BS EN ISO 712-2:2024 standard is ideal for:

• Food Manufacturers: Companies involved in the production of cereals and cereal-based products.
• Quality Assurance Professionals: Individuals responsible for maintaining product quality and compliance.
• Laboratories: Testing facilities that conduct moisture content analysis for cereals.

Conclusion

Incorporating the BS EN ISO 712-2:2024 standard into your quality control processes ensures that your cereal products meet the highest standards of quality and safety. By adopting this standardized method, you can achieve greater accuracy, efficiency, and consistency in moisture content determination, ultimately enhancing the overall quality of your products.

Stay ahead in the competitive food industry by ensuring your products are compliant with the latest standards. The BS EN ISO 712-2:2024 is your key to achieving excellence in cereal moisture content analysis.

BS EN ISO 712-2:2024

This standard BS EN ISO 712-2:2024 Cereals and cereal products. Determination of moisture content is classified in these ICS categories:

• 67.060 Cereals, pulses and derived products

This document specifies an automatic method for the reference method (see ISO 712-1) for the determination of moisture content of cereals and cereal products using an automatic drying oven. This document is applicable to wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale, sorghum in the form of grains, milled grains, semolina and flour. The method does not apply to maize and pulses. NOTE            For moisture content determination in maize, see ISO 6540, and for pulses, see ISO 24557.