What is BS 5752-2-Determination of moisture content in green coffee about?
BS 5752 is a British standard on methods of test for coffee and coffee products that discusses the determination of moisture content in green coffee to calculate the effect of processability, usability and shelf life of green coffee.
BS 5752-2 is the second part of the BS 5752 series that specifies a routine method for the determination of the moisture content of green coffee.
The routine method for the determination of the moisture content of green coffee is based on the principle of the compensation of errors leading to a low result (moisture not completely removed, oxidation of products) and errors leading to a high result (removal of substances other than water).
Who is BS 5752-2-Determination of moisture content in green coffee for?
BS 5752-2 on the determination of moisture content in green coffee is useful for:
- Green coffee manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 5752-2-Determination of moisture content in green coffee?
The moisture of green coffee is the loss in mass determined under the operating conditions specified below the moisture content is expressed as a percentage by mass. The moisture content of green beans influences the stability during storage and alters the sensorial quality of the product.
BS 5752-2 provides you with guidance on apparatus, procedure, test portion, the routine method for the determination of moisture, expression of results, method of calculation and formulae, test report, etc.
The routine method and procedures provided by BS 5752-2 assist you in the determination of moisture content in green coffee, improving the quality and subsistence of green coffee, enhancing the shelf-life of green coffee, and ensuring green coffee is free from contaminations.
With obedience and compliance to BS 5752-2, you can enhance green coffee’s effectiveness and efficacy and manufacture a standardized high-quality product.
