67.140.20 咖啡和咖啡代用品 标准查询与下载

KS H ISO 8460-2007(2012) 速溶咖啡自由流动和压缩体积密度的测定

Instant coffee－Determination of free-flow and compacted bulk densities

KS H ISO 11294:2007 烤制咖啡粉.含水量的测定.103℃时质量损失的测定(常规法)

이 규격은 103 ℃에서 볶은 분쇄커피의 질량감소 측정에 대한 상용법을 규정한다.이 방

Roasted ground coffee-Determination of moisture content-Method by determination of loss in mass at 103 ℃(Routine method)

KS H ISO 11292-2007(2021) 速溶咖啡游离和总碳水化合物含量的测定高效阴离子交换色谱法

Instant coffee－Determination of free and total carbohydrate contents－Method using high-performance anion-exchange chromatography

KS H ISO 11817-2007(2012) 烤碎咖啡水分的测定卡尔费休法（参照法）

Roasted ground coffee－Determination of moisture content－Karl Fischer method(Reference method)

KS H ISO 3726-2007(2012) 速溶咖啡70℃减压质量损失的测定

Instant coffee－Determination of loss in mass at 70 ℃ under reduced pressure

DIN EN 14132 Corrigendum 1:2007 食品.大麦和烘焙咖啡中赭曲霉素A的测定.带免疫亲和柱净化的高效液相色谱(HPLC)法.DIN EN 14132-2003英文版的技术勘误1

Foodstuffs- Determination of ochratoxin A in barley and roasted coffee- HPLC method with immunoaffinity column clean-up Corrigendum 1 to English version of DIN EN 14132:2003-09

DIN ISO 6673:2007 生咖啡豆.测定105℃温度下的质量损失

This International Standard specifies a method for the determination of the loss in mass at 105 ℃ of green coffee. It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).

Green coffee - Determination of loss in mass at 105 °C (ISO 6673:2003) English version of DIN ISO 6673:2007-03

DIN EN 14132 Berichtigung 1:2007 食品.大麦和焙炒咖啡中赭曲霉素A的测定.免疫亲和柱层净化高效液相色谱法.DIN EN 14132-2003技术勘误;

This European Standard specifies a method for the determination of ochratoxin A content in barley and ochratoxin A content in roasted coffee using immunoaffinity (IA) column clean up and high performance liquid chromatography (HPLC).

Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up; German version EN 14132:2003, Corrigenda to DIN EN 14132:2003-09; German version EN 14132:2003/AC:2006

DIN 10764-2:2007 咖啡和咖啡制品的检验.溶解咖啡质量缺失测定.第2部分:真空炉法

This standard specifies a routine method for the determination of loss in mass of soluble coffee using a vacuum oven.

Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 2: Method using vacuum oven (routine method)

DIN 10764-4:2007 咖啡和咖啡代用品分析.测定溶解咖啡质量丢失.第4部分:在大气压环境下加热速溶咖啡和速溶咖啡产品的方法

The standard specifies a routine method for the determination of the moisture content of soluble coffee and soluble coffee products. The prepared sample is dried in an electrical drying oven and determination of loss in mass.

Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 4: Method for soluble coffee and soluble coffee products by heating under atmospheric pressure (routine method)

GOST R 52795-2007 烘焙咖啡.含水量的测定.卡尔-费歇尔法

Roasted ground coffee. Determination of moisture content. Karl Fischer method

GOST R 52794-2007 烘焙咖啡.103鳦条件下含水量的测定方法

Roasted ground coffee. Method by determination of moisture content at 103 °C

NY/T 605-2006 焙炒咖啡

本标准规定了焙炒咖啡的要求、试验方法、检验规则以及包装、标识、运输和储存。 本标准适用于焙炒咖啡豆和焙炒咖啡粉。

Roasted coffee

GOST R 52612-2006 速溶咖啡.70℃减压条件下质量损失的测定

Instant coffee. Determination of loss in mass at 70 °C under reduced pressure

GOST R 52613-2006 咖啡.咖啡因含量的测定.高效液相色谱法

Coffee. Determination of caffeine content. Method using high-performance liquid chromatography

DIN 10772-2:2005 咖啡和咖啡制品的分析.水含量测定用卡耳费歇尔法.第2部分:可溶咖啡的参照法

This standard specifies a method of determining the water content of coffee extract by titrating directly with Karl Fischer reagent.

Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee

BS ISO 4149:2005 生咖啡.嗅觉和视觉检验及对杂质和缺陷的测定

This International Standard specifies methods for the olfactory and visual examination and for the determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection. This International Standard is applicable to green coffee as defined in ISO 3509.

Green coffee - Olfactory and visual examination and determination of foreign matter and defects

ISO 4149:2005 生咖啡.嗅觉和视觉检验及对杂质和缺陷的测定

This International Standard specifies methods for the olfactory and visual examination and for the determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection. This International Standard is applicable to green coffee as defined in ISO 3509.

Green coffee - Olfactory and visual examination and determination of foreign matter and defects

BS ISO 9116:2004 生咖啡.规范方法指南

This International Standard gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade. It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee. It is applicable to green coffee as defined in ISO 3509.

Green coffee - Guidelines on methods of specification

ISO 9116:2004 生咖啡.规范方法指南

This International Standard gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade. It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee. It is applicable to green coffee as defined in ISO 3509.

Green coffee - Guidelines on methods of specification