SIST EN ISO 712-1:2024

SLOVENSKI STANDARD
01-december-2024
Nadomešča:
SIST EN ISO 712:2010
Žito in proizvodi iz žita - Določanje vsebnosti vlage - 1. del: Referenčna metoda
(ISO 712-1:2024)
Cereals and cereal products - Determination of moisture content - Part 1: Reference
method (ISO 712-1:2024)
Getreide und Getreideerzeugnisse - Bestimmung des Feuchtegehaltes - Teil 1:
Referenzverfahren (ISO 712-1:2024)
Céréales et produits céréaliers - Détermination de la teneur en eau - Partie 1: Méthode
de référence (ISO 712-1:2024)
Ta slovenski standard je istoveten z: EN ISO 712-1:2024
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.

EN ISO 712-1
EUROPEAN STANDARD
NORME EUROPÉENNE
September 2024
EUROPÄISCHE NORM
ICS 67.060 Supersedes EN ISO 712:2009
English Version
Cereals and cereal products - Determination of moisture
content - Part 1: Reference method (ISO 712-1:2024)
Céréales et produits céréaliers - Détermination de la Getreide und Getreideerzeugnisse - Bestimmung des
teneur en eau - Partie 1: Méthode de référence (ISO Feuchtegehaltes - Teil 1: Referenzverfahren (ISO 712-
712-1:2024) 1:2024)
This European Standard was approved by CEN on 22 September 2024.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2024 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 712-1:2024 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 712-1:2024) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the
secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by March 2025, and conflicting national standards shall
be withdrawn at the latest by March 2025.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 712:2009.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 712-1:2024 has been approved by CEN as EN ISO 712-1:2024 without any modification.

International
Standard
ISO 712-1
First edition
Cereals and cereal products —
2024-09
Determination of moisture
content —
Part 1:
Reference method
Céréales et produits céréaliers — Détermination de la teneur
en eau —
Partie 1: Méthode de référence
Reference number
ISO 712-1:2024(en) © ISO 2024
ISO 712-1:2024(en)
© ISO 2024
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
ISO 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 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
International Standard ISO 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 which corresponds to that
obtained by the absolute method described in Annex B.
5 Apparatus
5.1 Analytical balance, capable of weighing to an accuracy of ±0,001 g.

ISO 712-1:2024(en)
5.2 Grinding mill, having the following characteristics:
a) made of material which does not absorb moisture;
b) easy to clean and having as little dead space as possible;
c) enables grinding to be carried out rapidly and uniformly, without appreciable development of heat
(difference of temperatures before and after grinding smaller than or equal to 5 °C);
NOTE A grinding mill fitted with a cooling device can conform with this requirement.
d) air tight to avoid water exchange between sample and external air;
e) adjustable to obtain particles of the dimensions indicated in Table 1.
5.3 Metal dish, non-corrodible under the test conditions, or glass dish, with a lid and having an effective
surface area enabling the test portion to be distributed, to give a mass per unit area of not more than 0,3 g/cm .
5.4 Constant-temperature oven, electrically heated, controlled in such a way that, during normal
working, the temperature of the air and of the shelves carrying the test portions is maintained within the
range 130 °C to 133 °C in the vicinity of the test portions.
The oven shall have a heat capacity such that, when initially adjusted to a temperature of 131 °C, it can
regain this temperature in less than 30 min after insertion of the maximum number of test portions that can
be dried simultaneously.
The effectiveness of the ventilation shall be determined using durum wheat semolina, of maximum particle
size of 1 mm, as the test material. The ventilation shall be such that, after insertion of the maximum number
of test portions that the oven can accommodate and drying at a temperature of 130 °C to 133 °C, the results,
after heating the same test portions for 2 h and then for a further 1 h, do not differ by more than 0,15 g of
moisture per 100 g of sample.
5.5 Desiccator, containing an effective desiccant.
6 Sampling
Sampling is not part of the method specified in this document. A recommended sampling method is given in
[6]
ISO 24333 .
A representative sample, in an airtight packaging, should have been sent to the laboratory. It should not have
been damaged or changed during transport or storage.
7 Preparation of the test sample
7.1 Products not requiring grinding
Products having particle size characteristics indicated in Table 1 do not need to be ground before the
determination.
Mix the laboratory sample thoroughly before taking the test portion (8.2).

ISO 712-1:2024(en)
Table 1 — Particle size characteristics of products not requiring grinding
Particle size characteristics Proportion
mm %
a
≤ 1,7 (1,8) 100
b
> 1,0 (1,0) ≤ 10
a
< 0,5 (0,56) ≥ 50
a [1]
Nominal size of openings, ISO 3310-1, that does not retain this particle size.
b [1]
Nominal size of openings, ISO 3310-1, that retains this particle size.
7.2 Products requiring grinding
7.2.1 General
If the products do not have the particle size characteristics mentioned in Table 1, they shall be ground either
without preconditioning (7.2.2) or with preconditioning (7.2.3), as required.
7.2.2 Grinding without preconditioning
For products that are not likely to undergo variations in moisture content during grinding (in general,
products with a moisture content between 9 % and 15 %), grind without preconditioning.
NOTE The range of moisture contents given for conditioning products before grinding corresponds approximately
in the laboratory to a temperature of 20 °C and a relative humidity of 40 % to 70 %.
Adjust the grinding mill (5.2) to obtain particles of the dimensions indicated in Table 1.
Then, quickly grind a quantity of the laboratory sample according to the apparatus used and at least greater
than that required for the test portion, and immediately proceed in accordance with 8.2.
7.2.3 Grinding with preconditioning
Products which are likely to undergo changes in moisture content during the course of grinding (in general,
products with a moisture content greater than 15 % or less than 9 %) shall be preconditioned so as to bring
their moisture content to between 9 % and 15 % before grinding.
If the moisture content is more than 15 % (the most frequent case), weigh, to the nearest 0,001 g, a sufficient
quantity of the laboratory sample to provide a test portion greater than 5 g (see 7.2.2). Record the mass of
the test portion before preconditioning and dish as m' . Pre-dry in accordance with 8.3, except that the
time of heating in the oven (5.4) shall be 7 min to 10 min and the product shall be cooled to laboratory
temperature with the dish (5.3) uncovered and without a desiccator, for at least 2 h.
NOTE It is possible that these times are not be suitable for all products, e.g. paddy rice.
For products having moisture contents of less than 9 %, weigh, to the nearest 0,001 g, a sufficient quantity of
the laboratory sample to provide a test portion greater than 5 g (see 7.2.2). Record the mass of the test
portion before preconditioning and dish as m'
...