What is ISO 939 about?
ISO 939 specifies an entrainment method for the determination of the moisture content of spices and condiments.
Who is ISO 939 for?
ISO 939 on spices and condiments is relevant to:
- Food industry
- Food technologists
- Spice processing companies
- Quality control and testing personnel
- Manufacturers of food products that include spice and condiments as ingredients
Why should you use ISO 939?
Spices and condiments are an important part of human history and nutrition and have played an important role in the development of most cultures around the world. However, ensuring that the moisture content in these products is contained at appropriate levels is essential to maintain its nutrient properties, prevent contamination and prolong shelf-life.
ISO 939 helps you determine the amount of water entrained by azeotropic distillation, using an organic solvent immiscible with water and collected in a graduated tube.
Overall, you can enhance the value of your products across the supply chain by standardising practices for the safe consumption of spices and condiments. Additionally, challenges with regard to the lack of unified and explicit product quality which inhibits international trade of spices and condiments can also be addressed.
What’s changed since the last update?
BS ISO 939:2021 replaces the first edition (ISO 939:1980) and has been technically revised. The main changes compared with the previous edition are as follows:
- The definition has been revised
- A potassium dichromate sulphuric acid cleaning solution” has been replaced by “a laboratory-grade detergent
- Asbestos cloth” has been replaced by “glass fibres, stone wool, or ceramic fibres
- The instruction to immerse the receiver in water at room temperature has been changed from “15 min” to “45 min
