Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernels

Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernels

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1   Scope

This European Standard defines a routine method for the determination of moisture and protein in whole kernels of barley and wheat using a near-infrared spectrophotometer in the constituent ranges:
  1. a) for wheat:
    1. 1) moisture content minimum range from 8 % to 22 %;
    2. 2) protein content minimum range from 7 % to 20 %.
  2. b) for barley:
    1. 1) moisture content minimum range from 8 % to 22 %;
    2. 2) protein content minimum range from 7 % to 16 %.
This European Standard describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.