ISO 3726:1983 速溶咖啡.在70℃减压情况下质量损失的测定

标准编号：ISO 3726:1983

中文名称：速溶咖啡.在70℃减压情况下质量损失的测定

英文名称：Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure

发布日期：1983-05

标准范围

该方法的原理是在70℃下减压（5000 Pa）加热试验部分16小时。它不适用于液体咖啡提取物。

The principle of the method consists in heating a test portion at 70 C for 16 h under reduced pressure (5000 Pa). It does not apply to liquid coffee extracts.

标准预览图