What is BS EN 15948 about?
BS EN 15948 defines a routine method for the determination of moisture and protein contents in whole kernels of wheat and barley using near-infrared spectroscopy in the constituent ranges: for wheat: moisture content minimum ranges from 8 % to 22 %, protein content minimum ranges from 7 %DM to 20 %DM. For barley: moisture content minimum ranges from 8 % to 22 %, protein content minimum ranges from 7 %DM to 16 %DM.
BS EN 15948 describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.
Who is BS EN 15948 for?
BS EN 15948 on moisture and protein in cereal is relevant to:
- Food industry
- Manufacturers and suppliers of cereals
- Food manufacturers that use cereals as an ingredient
- Food safety and regulatory bodies
- Nutritional testing agencies
Why should you use BS EN 15948?
It is crucial for cereals to be measured for their moisture content before consumption, as moisture affects the physical and chemical properties of the cereal, which relate to freshness and stability for long-term storage.
BS EN 15948 helps users by providing a routine method for determining the moisture and protein contents in whole kernels of wheat and barley using near-infrared spectroscopy.
Near-infrared spectroscopy is a correlative technique that is used to predict the concentration of various constituents in organic samples. Linear or nonlinear regression modelling is used to relate NIR spectra to moisture or protein concentrations.
Overall, BS EN 15948 assists users in determining the moisture content in cereals, thereby maintaining the freshness and quality of the products, while keeping in mind its shelf-life.
As a result, compliance to standardised processes will not only ensure of safety for end-consumers, but will also bring value across the supply chain, support product development initiatives and enhance prospects of expanding to newer markets.
What is changed since the last update?
BS EN 15948:2020 supersedes EN 15948:2015. BS EN 15948:2020 includes some technical changes with respect to EN 15948:2015. These include:
- Updating normative references, change in the number of validation samples according to the latest version of EN ISO 12099:2017
- The precision of the expression of the protein content, precision about practical use of precision
- Repeatability and reproducibility determined from 3 interlaboratory tests and addition of uncertainty according to EN ISO 12099
- Removal of informative annexes concerning 3 interlaboratory tests. All these data are included in technical report CEN/TR 17474 1) (Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near-infrared spectroscopy)
