oSIST prEN ISO 712-1:2024

SLOVENSKI STANDARD
01-julij-2024
Žito in proizvodi iz žita - Določevanje vsebnosti vlage - 1. del: Referenčna metoda
(ISO/FDIS 712-1:2024)
Cereals and cereal products - Determination of moisture content - Part 1: Reference
method (ISO/FDIS 712-1:2024)
Getreide und Getreideerzeugnisse - Bestimmung des Feuchtegehaltes - Teil 1:
Referenzverfahren (ISO/FDIS 712-1:2024)
Céréales et produits céréaliers - Détermination de la teneur en eau - Partie 1: Méthode
de référence (ISO/FDIS 712-1:2024)
Ta slovenski standard je istoveten z: prEN ISO 712-1
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

FINAL DRAFT
International
Standard
ISO/FDIS 712-1
ISO/TC 34/SC 4
Cereals and cereal products —
Secretariat: SAC
Determination of moisture
Voting begins on:
content —
2024-05-29
Part 1:
Voting terminates on:
2024-08-21
Reference method
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MADE IN NATIONAL REGULATIONS.
Reference number
ISO/FDIS 712-1:2024(en) © ISO 2024

FINAL DRAFT
ISO/FDIS 712-1:2024(en)
International
Standard
ISO/FDIS 712-1
ISO/TC 34/SC 4
Cereals and cereal products —
Secretariat: SAC
Determination of moisture
Voting begins on:
content —
Part 1:
Voting terminates on:
Reference method
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
© ISO 2024
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
ISO/CEN PARALLEL PROCESSING
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
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Published in Switzerland Reference number
ISO/FDIS 712-1:2024(en) © ISO 2024

ii
ISO/FDIS 712-1:2024(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Apparatus . 1
6 Sampling . 2
7 Preparation of the test sample. 2
7.1 Products not requiring grinding .2
7.2 Products requiring grinding .3
7.2.1 General .3
7.2.2 Grinding without preconditioning .3
7.2.3 Grinding with preconditioning .3
8 Procedure . 4
8.1 Number of determinations .4
8.2 Test portion .4
8.3 Drying .4
8.4 Weighing .4
9 Expression of results . 4
9.1 Without preconditioning .4
9.2 With preconditioning .5
10 Precision . 5
10.1 Interlaboratory test . .5
10.2 Repeatability .5
10.3 Reproducibility . .5
10.4 Comparison of two groups of measurements in one laboratory .5
10.5 Comparison of two groups of measurements in two laboratories .6
10.6 Uncertainty .6
11 Test report . 6
Annex A (informative) Results of interlaboratory test . 7
Annex B (informative) Cereals and cereal products — Determination of moisture
contentAbsolute method . 9
Bibliography .16

iii
ISO/FDIS 712-1:2024(en)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO 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 and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO's adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses, in collaboration with the European Committee for Standardization (CEN) Technical Committee
CEN/TC 338, Cereal and cereal products, in accordance with the Agreement on technical cooperation between
ISO and CEN (Vienna Agreement).
This first edition of ISO 712-1 cancels and replaces ISO 712:2009, of which it constitutes a minor revision.
The changes are as follows:
— numeration and change in the title to align with the new ISO 712-2.
A list of all parts in the ISO 712 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

iv
FINAL DRAFT International Standard ISO/FDIS 712-1:2024(en)
Cereals and cereal products — Determination of moisture
content —
Part 1:
Reference method
1 Scope
This document specifies a routine reference method for the determination of the moisture content of cereals
and cereal products.
This document applies to: wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye,
oats, triticale, sorghum in the form of grains, milled grains, semolina or flour.
The method is not applicable to maize and pulses.
[5] [7]
NOTE For moisture content determination in maize, see ISO 6540 ; and for pulses, see ISO 24557 .
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
moisture content
true moisture content
mass loss undergone by a product
Note 1 to entry: Moisture content is expressed as a percentage.
4 Principle
If necessary, a laboratory sample is ground after conditioning. A test portion is dried at a temperature
between 130 °C and 133 °C, under conditions which enable a result to be obtained
...