BS 5752-2:1984 pdf free.Methods of test for coffee and coffee products – Part2: Green coffee: determination of moisture content (routine method).
The routine method for the determination of the moisture content of green coffee is based on the principle of the compensation of errors leading to a low result (moisture not completely removed, oxidation of products) and errors leading to a high result (removal of substances other than water).
It is observed, indeed, that the loss in mass after the first period in the oven is less than the moisture content determined by the basic reference method (ISO 1446) and that the total loss in mass after the second period of drying is greater than this moisture content. The loss in mass after the first period in the oven may, therefore, be considered as an underestimate of the moisture content.
The compensation between these two errors is made by means of an empirical correction determined experimentally.
BS 5752-2 specifies a routine method for the determination of the moisture content of green coffee.
2 References
ISO 1446, Green coffee — Deter,nination of moisture content (Basic reference method).
ISO 4072, Green coffee in bags — Sampling.
3 Definition
moisture of green coffee conventionally, the loss in mass determined under the operating conditions specified below the moisture content is expressed as a percentage by mass
6 Procedure
6.1 Test portion
Weigh the dried dish (5.2) with its lid, to the nearest 0,002 g. Introduce approximately 5 g of green coffee taken from the laboratory sample obtained as specified in ISO 4072. Spread this test portion over the bottom of the dish in a single layer of beans. If the test portion contains a heavy impurity (nail, stone, piece of wood, etc.), discard the test portion and take a new portion from the laboratory sample. Cover the dish with its lid and weigh the dish plus lid plus test portion to the nearest 0,002 g. (See 8.1.).BS 5752-2 pdf download.