Food

International

Standard No.

National

Standard No.

Outline of method

Cereal and pulses

(reference method)

ISO 711, 1985

BS 4317-2, 1987

45-50 °C, 100 h

Cereals, except

maize products

ISO 712, 1998

BS 4317-3, 1999

5 g ground sample,

130-133 °C, 2 h

Maize

ISO 6540, 1980

BS 4317-1, 1981

8 g ground sample,

130-133 °C, 4 h

or 25 g whole grain sample,130 °C, 38 h

Wheat

ASAE S 352.2, 1997

130 °C, 19 h

Barley

ASAE S 352.2, 1997

130 °C, 20 h

Oilseeds

EN ISO 665, 2000

BS 4289-3, 2000

101-105 °C, 3+1 h

Pulses

BS 1743-1968, BS

5272-1975, AOAC

16-192

1 g sample, 103 °C to constant weight; 100 °C vacuum over to

constant weight

Milk powder

BS 1743-1968, BS

5272-1975, AOAC

16-192

1 g sample, 103 °C to constant

weight; 100 °C vacuum over to

constant weight

Dried fish, dried

salt fish

5 g ground sample weighed,

mixed with a little water, dried at

100 °C for 4 h

Cheese, processed

BS 770-2, 1976

3 g ground sample weighed,

mixed with 20 g sand and water,

dried at 100 °C for 18 h

Dried fruit

ISO 1026-1982

AOAC 22-013

Azeotropic distillation or vacuum

oven, 70 °C, <100 mm, 6 h