3726 International Standard (ISO INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONMEXKAYHAPOAHAA OPTAHM3AUWA HO CTAHAAPTW3AUMMORGANISATION INTERNATIONALE DE NORMALISATION Instant coffee -- Determination of loss in mass at 7o oC under reduced pressure Cafesoluble-Déterminationdelapertedemassea7oocsouspressionréduite First edition - 1983-05-01 ISO 3726-1983 (E) UDC 663.938:543.812 Ref.No.ISO3726-1983(E) Descriptors : agricultural products, coffee, tests, determination, mass losses, mass losses by heating. Price based on 2 pages Foreword Iso (the International Organization for Standardization) is a worldwide federation of national standards bodies (IsO member bodies). The work of developing International Standards is carried out through Iso technical committees. Every member body interested in a subject for which a technical committee has been authorized has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with Iso, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISo Council. International Standard ISO 3726 was developed by Technical Committee ISO/TC 34, Agricultural food products, and was circulated to the member bodies in April 1982. It has been approved by the member bodies of the following countries : Australia India Romania Brazil Iran South Africa, Rep. of Canada Iraq Sri Lanka Chile Israel Thailand Czechoslovakia Jamaica Turkey Egypt, Arab Rep. of Malaysia United Kingdom Ethiopia Netherlands USA France New Zealand USSR Germany, F.R. Poland Venezuela Hungary Portugal Yugoslavia No member body expressed disapproval of the document. ? International Organization for Standardization, 1983 Printed in Switzerland INTERNATIONALSTANDARD ISO3726-1983(E) Instant coffee -- [ Determination of loss in mass at 70 oC under reduced pressure Introduction 4 Principle In the method described in this International Standard, a Heating a test portion at 70 o for 16 h under reduced pressure temperature of 70 °C and an absolute pressure of 5 000 Pa are (5 000 Pa). used, since higher temperatures may cause decomposition of carbohydrates normally present in instant coffee, resulting in the formation of water as a reaction product. 5 Apparatus The drying period of 16 h has been chosen because tests on in- Usual laboratory apparatus, and in particular : stant coffees representative of those on the market demon- strated that no further loss in mass occurred when the drying 5.1 Isothermal vacuum oven, electrically heated and ad- period was extended. justable so that the temperature of the shelves can be con- trolled at 70 ± 1 °C. Scope and field of application 5.2 Oven, capable of being controlled at 103 ± 2 °C. This International Standard specifies a method for the deter- 5.3 Vacuum pump, capable of reducing the pressure in the mination of the loss in mass at 70 c, under reduced pressure, oven (5.1) to 5 000 ± 100 Pa.2) of instant coffee 5.4 Dish, flat-bottomed, with a closely fitting lid, resistant to It is applicable to all types of instant coffee, as defined in ISo 3509. It does not apply to liquid coffee extracts. attack under the conditions of the test, made, for example, of stainless steel or glass, of diameter approximately 50 mm and of height 30 mm. 2 References 5.5 Air drying apparatus, consisting of two washing bottles made of glass, filled with glycerol, to form a bubble ISo 3509, Coffee and its products - Vocabulary. train, and two drying towers made of glass containing a desiccant. ISo 6670, Instant coffee in cases with liners - Sampling.1) The bubble train and the drying system are connected in series with the vacuum oven (5.1), the drying towers being between the oven and the bubbie train. 3 Definition loss in mass at 70 °c under reduced pressure : Principally 5.6 Desiccator， containing an efficient desiccant, for wate