ISO 6673-2025 生咖啡 105 °C下质量损失的测定

VIP免费

Carl 2026-04-30 9 929.59KB 10 页 18星币

侵权投诉

Green coffee — Determination of

loss in mass at 105 °C

Café vert — Détermination de la perte de masse à 105 °C

International

Standard

ISO 6673

Third edition

2025-11

Reference number

ISO 6673:2025(en) © ISO 2025

ISO 6673:2025(en)



















www.iso.org



ISO 6673:2025(en)

Foreword ....................................................................................................................................................................................................................................................iv

1 Scope ............................................................................................................................................................................................................................................. 1

2 Normative references ................................................................................................................................................................................................. 1

3 Termsanddefinitions ................................................................................................................................................................................................ 1

4 Principle ........................................................................................................................................... ......................................................................................... 1

5 Apparatus ................................................................................................................................................................................................................................ 1

6 Sampling ................................................................................................................................................................................................................................... 2

7 Procedure ................................................................................................................................................................................................................................ 2

 .................................................................................................................................................................................2

  ............................................................................................................................................................................................................2

  ...................................................................................................................................................................................................... 2

  .......................................................................................................................................................................

8 Expression of results ................................................................................................................................................................................................... 3

9 Uncertainty ............................................................................................................................................................................................................................ 3

10 Precision ................................................................................................................................................................................................................................... 3

11 Test report .............................................................................................................................................................................................................................. 4

Bibliography ............................................................................................................................................................................................................................................ 5

iii

Contents 

文档加载中……请稍候！
如果长时间未打开，您也可以点击刷新试试。

下载文档到电脑，查找使用更方便

亲，本站95%以上的标准规范都面向会员免费，办理VIP会员下载更省钱，平均每篇不到2元

立即下载 VIP免费下载

标签： #ISO #测定

摘要：

本页面详细介绍国际标准ISO 6673-2025《生咖啡 105 °C下质量损失的测定》的核心内容与技术要求。该标准规定了在105摄氏度条件下测定生咖啡豆质量损失的试验方法，适用于咖啡生豆的水分及其他挥发性物质含量的评估，是咖啡贸易、加工与质量检验中的关键参考依据。文档涵盖标准适用范围、试验原理、仪器设备要求、样品制备步骤、测定程序及结果计算，旨在帮助实验室人员、质量分析师及咖啡行业从业者准确理解并实施标准化检测流程，确保生咖啡质量测定的一致性与可追溯性，提升出口与进口符合性。

展开>> 收起<<

ISO 6673-2025 生咖啡 105 °C下质量损失的测定.pdf

共10页,预览3页

还剩页未读，继续阅读

声明：本文档系会员上传，若文档所含内容侵犯了您的版权或隐私，请立即通知，我们立即给予侵权申诉删除！

ISO 6673-2025 生咖啡 105 °C下质量损失的测定

相关推荐

开通VIP享超值会员特权

相关内容

热门标签

举报选择: