SIST EN ISO 6540:2010

SLOVENSKI STANDARD
SIST EN ISO 6540:2010
01-september-2010
.RUX]D'RORþHYDQMHYODJHY]POHWLKLQFHOLK]UQLK,62
Maize - Determination of moisture content (on milled grains and on whole grains) (ISO
6540:1980)
Mais - Bestimmung des Feuchtegehalts (von gemahlenen und ganzen Körnern) (ISO
6540:1980) (ISO 6540:1980)
Maïs - Détermination de la teneur en eau (sur grains broyés et sur grains entiers) (ISO
6540:1980)
Ta slovenski standard je istoveten z: EN ISO 6540:2010
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 6540:2010 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 6540:2010

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SIST EN ISO 6540:2010


EUROPEAN STANDARD
EN ISO 6540

NORME EUROPÉENNE

EUROPÄISCHE NORM
April 2010
ICS 67.060
English Version
Maize - Determination of moisture content (on milled grains and
on whole grains) (ISO 6540:1980)
Maïs - Détermination de la teneur en eau (sur grains broyés Mais - Bestimmung des Feuchtegehalts (von gemahlenen
et sur grains entiers) (ISO 6540:1980) und ganzen Körnern) (ISO 6540:1980)
This European Standard was approved by CEN on 13 March 2010.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.






EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2010 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6540:2010: E
worldwide for CEN national Members.

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SIST EN ISO 6540:2010
EN ISO 6540:2010 (E)
Contents Page
Foreword .3

2

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SIST EN ISO 6540:2010
EN ISO 6540:2010 (E)
Foreword
The text of ISO 6540:1980 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 6540:2010 by
Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by October 2010, and conflicting national standards shall be withdrawn at
the latest by October 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 6540:1980 has been approved by CEN as a EN ISO 6540:2010 without any modification.

3

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SIST EN ISO 6540:2010

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SIST EN ISO 6540:2010
International Standard ‘(’ 6540.
k!@Ji#d
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION@ME)KC1YHAPOflHAR OPI-AHM3AUMR fl0 CTAH,QAPTM3Al#lM.ORGANISATION INTERNATIONALE DE NORMALISATION
Maize - Determination of moisture content (on milled
grains and on whole grains)
Mais - D&ermination de Ia teneur en eau (Sur grains broyks et sur grains entiers)
First edition - 1980-11-01
UDC 633.15: 543.812 Ref. No. ISO 65404980 (E)
: agricultural products, grains (food), maize,
Descriptors determination of content, water, crushing tests, test equipment.
Price based on 11 pages

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SIST EN ISO 6540:2010
Foaeword
ISO (the International Organization for Standardization) is a worldwide federation of
national Standards institutes (ISO member bodies). The work of developing lnter-
national Standards is carried out through ISO technical committees. Every member
body interested in a subject for which a technical committee has been set up 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 arc circulated to
the member bedies for approval before their acceptance as International Standards by
the ISO Council.
Snternational Standard ISO 6546 was developed by Technical Committee lSO/TC 34,
Agricultural food products, and was circulated to the member bedies in December
1978.
lt has been approved by the member bodies of the following countries :
Australia India Romania
Israel
Brazil South Africa, Rep. of
Bulgaria Kenya Spain
Chile Korea, Rep. of Thailand
Malaysia Turkey
Cyprus
Czechoslovakia Mexico United Kingdom
Netherlands
Egypt, Arab Rep. of USSR
Ethiopia New Zealand Vugoslavia
France Poland
Portugal
Hungary
The member bodies of the following countries expressed disapproval of the document
on technical grounds :
Canada
I reland
USA
international Organkation for Standardkation, 1980
PkLed In Switzerland
Ei

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SIST EN ISO 6540:2010
Contents
Page
2
Section one : Reference method .
5
................................
Section two : Routine method on whoie grains
7
Annex : Absolute method .
. . .
Ill

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SIST EN ISO 6540:2010
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SIST EN ISO 6540:2010
INTERNATIONAL STANDARD ISO 6540-1980 (E)
Maize - Determination of moisture content (on milled
grains and on whole grains)
0 Introduction Because of the very high moisture content which may be pres-
ent in samples of maize [sometimes greater than 40 % (mlm)]
and because of the size and texture of the grains, the deter-
The basic reference method and the routine reference method
relating to cereals (ISO 711 and ISO 712) are only applicable to mination of the moisture in maize raises Problems with regard
to its pre-drying and grinding.
maize with a number of amendments. This is why it has been
considered advisable to reproduce the whole of these two
methods, amended for application to the case of maize.
The basic reference method, for maize, which is called the ab- Consequently, to allow the pre-drying and grinding to be
avoided, this International Standard also describes a routine
solute method in this case, requires special equipment and ex-
method for whole grain which is easier to use and allows work-
perienced personnel, and tan only be applied in specialized
laboratories. ing in series.

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SIST EN ISO 6540:2010
EX3 6!540-1980 (E)
etho
Section one :
‘l Scspe and field sf application
5. Constant-temperature oven, eiectric~lly heated,
capable of being controlled in such a vvay that the temperature
This section specifies the reference method for the determina-
0% the air and sf the shelves carrying the test portions is within
tion of the moisture content of maize grains and ground whole
the range of 130 to 133 OC in the neighhourhood of the test
malze. portions, in normal working.
The oven shall have a heat capacity such that, when initially ad-
2 Reference
justed to a temperature of 131 OC, it tan again resch this
temperature in less than 45 min (preferably in less than 30 min)
I S 0 950, Cereafs - Sampling (as grain).
after insertion sf the maximum number o-f test portions that tan
be dried simultaneously.
3 Definition
The effectiveness of the Ventilation shall be determined using
durum wheat semolina, with a maximum particle size of 1 mm,
moisture content of maize : Conventionally, the 10s~ in
as the test material. The Ventilation shall be such that after in-
mass, expressed as a percentage, undergone by the product
serting all the test portions that the oven tan hold and drying at
under the conditions specified in this section.
a temperature of 130 to 133 OC, the results after a heating
period of 2 h and then a further 1 h will not differ by more than
0,15 g of moisture per 100 g of Sample.
4 Principle
If necessary, grinding of a Sample, after pre-conditioning, if 5.7 Desiccator, containing an efficient desiccant.
required. Drying of a test Portion at a temperature between
130 and 133 OC, under conditions which enable a result to be
obtained which is in agreement with that obtained by the ab-
solute method (sec the annex).
ampling
See ISO 950.
5 Apparatus
5.1 Analytical balance.
7 Procedure (See figure I)
5.2 Grinding mill, having the following characteristics :
7.1 Preparation 0% the test sample
a) made of material which does not absorb moisture;
b) easy to clean and having as little dead space as pos-
7A.l Products not requiring to be ground
sible;
Products which have particles of sizes less than or equal to
enabling grinding sf 30 g of maize grains to be carried
c)
1,7 mm, less than 10 % (mlm) being over 1 mm and more than
out rapidly and uniformly, without appreciable development
50 % (mlm) being less than 0,5 mm, do not need to be ground
of heat and, as far as possible, without contact with the out-
before the determination.
side air;
IVlix the laboratory Sample thoroughly before taking the test
d) adjustable so as to obtain particles of the dimensions
Portion (7.2).
indicated in 7.1.1.
7.1.2 Products requiring to be ground
Metal boat, without lid, with an effective surface area
5.3
enabling 100 g of maize grains to be distributed in a Single
If the laboratory Sample does not have the particle size
layer.
characteristics mentioned in 7.1 .l, it shall be ground either
without pre-conditioning (7.1.2.1) or with pre-conditioning
5.4 Metal dish, of suitable dimensions, non-corrodible
(7.1.2.2) as required.
under the test conditions, or, failing this, a glass dish, with a
sufficiently tight-fitting lid, and having an effective surface area
such as to allow distribution of the test Portion with no more
7.1.2.1 Ginding without pre-conditioning
than 0,3 g per Square centimetre.
For products which arc not likely to undergo variations in
5.5 Constant-temperature oven, electrically heated, moisture content in the course of grinding [in general, products
with a moisture content between 9 and 15 % (mlm) (sec 9.1)],
eapable of being maintained between 60 and 80 OC, and with
adequate Ventilation. carry out grinding without pre-conditioning.
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SIST EN ISO 6540:2010
ISO 6540-1980 (El
Adjust the grinding mill (5.2) to obtain particles of the dimen- Expression of results
sions indicated in 7.1.1, grind a small quantity of the laboratory
Sample and discard it.
8.1 Method of calculation and formulae
Then quickly grind about 30 g of the laboratory samp lle, mix
The moisture content, expressed as a percentage
by mass of
with a spatula and proceed immed iately as specified in 7.2.
the product as received, is given
by th e following formulae
7.1.2.2 Grinding with pre-conditioning
a) without pre-conditioning :
Products which are likely to undergo changes in moisture con-
100
(mg - m,)--
tent in the course of grinding [in general, products with a
mg
moisture content more than 15 % (mlm) or less than 9 %
(mlm)] shall be pre-conditioned to bring their moisture content
to between 9 and 15 % (mlm) (sec 9.1) before grinding.
where
If the moisture content is greater than 15 % (mlm) (the more
m. is the mass, in grams, of the test Portion (7.2);
frequent case), weigh, to the nearest 10 mg, about 100 g of the
laboratory Sample in the metal boat (5.3), place this in the oven
is the mass, in grams, of the test Portion after
m1
(5.5) controlled at between 60 and 80 OC, and leave it for the
drying (7.3).
time necessary to bring the moisture content to between 9 and
15 % (mlm). Take the boat out of the oven and allow it to
b) with pre-conditioning :
stand in the laboratory atmosphere for the time necessary (at
least 2 h) for the pre-conditioned Sample to return to the
100
- m,) !!rz + m2 - m3 -
laboratory temperature and for the moisture distribution to be
mg 1 m2
relatively uniform.
After conditioning, weigh the Sample to the nearest 10 mg,
then, proceeding rapidly, grind about 30 g of this product. Mix = 100 6 -z)
using a spatula.
NOTE - lf the moisture content is less than 9 % (m/m), place about
100 g of the laboratory Sample, weighed to the nearest 10 mg, in a
is the mass, in grams, sf the test Portion (7.2);
suitable atmosphere (usually that of the laboratory) and leave it until a
mg
moisture content within the limits specified above is obtained.
is the mass, in grams, of the test Portion after
m1
drying (7.3);
7.2 Test portion
is the mass, in grams, of the Sample before con-
m2
Rapidly weigh, to the nearest 1 mg, about 8 g of the test
ditioning (7.1.2.2);
Sample (7.1 .l, 7.1.2.1 or 7.1.2.2, as appropriate) in the
dish (5.4), which has been previously dried and weighed,
is the mass, in grams, of the Sample after condition-
m3
together with its lid, to the nearest 1 mg.
ing (7.1.2.2).
Take as the result the arithmetic mean of the two values ob-
7.3 Drying
tained, provided that the requirement for repeatability (sec 8.2)
is satisfied. If it is not, repeat the determinations.
Place the open dish containing the test Portion, and the lid, in
the oven (5.6) controlled at 130 to 133 OC and leave it for 4 h,
Express the result to the second decimal place.
taken from the moment when the oven temperature is again
between 130 to 133 OC.
Proceeding rapidly, take the dish out of the oven, cover it and
8.2 Repeatability
place in the desiccator (5.7); when several tests are being
carried out simultaneously, never place dishes on top of one
The differente between the values obtained from the two
another in the desiccator.
determinations, carried out simultaneously or in rapid succes-
sion by the same analyst, shall not exceed 0,15 g of moisture
When the dish has cooled to laboratory temperature (generally
per 100 g of Sample.
between 30 and 45 min after it has been placed in the desic-
cator), weigh it to the nearest 1 mg.
7.4 Mumber of determinations
8;3 Remark
The results compared with those obtained by the absolute
Carry out two determinations on test portions taken from dif-
ferent test samples, but from the same laboratory Sample (sec method (see the annex) generally differ by less than 0,15 g of
figure 1). moisture per 100 g of Sample.
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SIST EN ISO 6540:2010
ISO 6540-1980 (El
provide a more representative Sample. A s~~;ple of 8 g would
9 Notes on procedure
correspond to an insufficient quantity of ground product to be
representative and would lead to too great a dispersion of the
9.1 The range of moisture contents given for conditioning
results.
products before grinding corresponds approximately to a
laboratory atmosphere of temperature 20 OC and relative
IO Test report
humidity 40 to 70 %. lt should be modified for different
atmospheric conditions.
The test report shall show the method used and the result ob-
tained. lt shall also mention all operating details not specified in
9.2 Never place moist products in an oven containing test
this section, or regarded as optional, as weil as any incidents
portions at the end of dehydration, as this will result in partial
which may have influenced the result.
rehydration
...