ISO INTERNATIONAL STANDARD 1666 Second edition 1996-11-15 Starch - Determination of moisture content Oven-drying method Amidon et fécule - Deétermination de I'humidité - Méthode par séchage a l'étuve ISO Reference number ISO 1666:1996(E) No reproduction or networking permitted without license from IHS Not for Resale ISO 1666:1996(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (IsO member bodies). The work of technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard ISO 1666 was prepared by Technical Committee ISO/TC 93, Starch (including derivatives and by-products). This second edition cancels and replaces the first edition (ISO 1666:1973), which has been technically revised. Annex A of this International Standard is for information only. @ISO1996 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. International Organizationfor Standardization CasePostale56.CH-1211Geneve20.Switzerland Printed in Switzerland ational Organization for Standardization No reproduction or networking permitted without license from IHS Not fr Resale INTERNATIONAL STANDARD @ISO ISO1666:1996(E) Starch Determination of moisture content - Oven-drying method 1 Scope This International Standard specifies a method for the determination of the moisture content of starch using oven- drying at 130 C under atmospheric pressure. The method is applicable to native or modified starch in the dry form. In special circumstances, for example if the starch contains substances which are unstable at 13o C, the method is not applicable. 2 Definition For the purposes of this International Standard, the following definition applies. 2.1 moisture content of starch: Loss in mass of the material under the test conditions specified in this International Standard, expressed as a percentage by mass. 3 Principle Dehydration of the test portion in an electrically heated drying oven at 130 °C to 133 °C, under atmospheric pressure, for a period of 1 h 30 min. Apparatus Usual laboratory apparatus and, in particular, the following. 4.1 Analytical balance, capable of weighing to the nearest 0,001 g. 4.2 Dish, made of a metal unaffected by starch under the test conditions (e.g. aluminium), with a suitable tight- fitting lid, the effective surface being such that the test portion when evenly distributed has a thickness height and 0,5 mm wall thickness. andardizatior Noreproductionornetworking pemitedwithout licensefromHS Not for Resale