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The moisture content is expressed as percentage by mass (grams per 100 grams). 4. (...) Scope and application This rapid method serves to determine the moisture for dried fruit.4 2. Reference This method is based on the method prescribed by AOAC: AOAC Official Method 972.20 - Moisture in Prunes and Raisins (Moisture Meter Method). (...) Procedure Follow the operating conditions as specified in AOAC Official Method 972.20 - Moisture in Prunes and Raisins (Moisture Meter Method).
Language:English
Score: 1344970.4 - https://unece.org/sites/defaul...12/DDP_StanLayout_2020_e_0.pdf
Data Source: un
Reference This method is based on the method prescribed by AOAC: AOAC Official Method 972.20 - Moisture in Prunes and Raisins (Moisture Meter Method). (...) Procedure Follow the operating conditions as specified in AOAC Official Method 972.20 - Moisture in Prunes and Raisins (Moisture Meter Method). (...) {see definitions of extraneous vegetable material} Abnormal external moisture Presence of water, moisture or condensation, on the surface of the product.
Language:English
Score: 1334715.1 - https://unece.org/fileadmin/DA...Layout/StandardLayoutDDP_e.pdf
Data Source: un
Relative humidity (RH) is defined as the moisture content (as water vapor) of the atmosphere, expressed as a percentage of the amount of moisture that can be retained by the atmosphere (moisture holding capacity) at a given temperature and pressure without condensation. The moisture holding capacity of air increases with temperature. (...) The use of crushed ice is, however, limited to produce that is tolerant to direct contact with ice and packaged in moisture-resistant containers. Clean, sanitized water is used as the cooling medium for the hydrocooling (shower or immersion systems) of commodities that tolerate water contact and are packaged in moisture-resistant containers.
Language:English
Score: 1283508.4 - https://www.fao.org/3/y5431e/y5431e04.htm
Data Source: un
Section II A. (ii) Moisture content: Germany maintained their reservation asking for 6%. (...) II A (i) (b): Characteristics of the kernel: It was decided to align the text with the text contained in the standard for almond kernels. 71. II A (ii): Moisture content: A moisture content of 10% for the whole nut was agreed. (...) It was decided to leave the current moisture content of 7% for the kernels in square brackets.
Language:English
Score: 1242631.8 - https://unece.org/fileadmin/DA...ngs/ge.02/document/2002_14.pdf
Data Source: un
Sufficiently dry Dry or dried fruit which, as a result of its own or dried: development or of natural or artificial systems of drying, has attained a moisture content that ensures its preservation; the maximum moisture content should normally be indicated in such cases. Natural drying: Loss of moisture achieved solely by aeration and/or ambient heat, without the use of external heat sources, desiccants or dehydrating substances. (...) *Foreign material matter: Any visible and/or apparent matter or material not usually associated with the product, except mineral impurities (see definitions of extraneous vegetable material below). Abnormal external moisture: Presence of water or moisture directly on the surface of the product, from any source whatsoever, even condensation caused by the difference between the temperature of the product and the ambient temperature.
Language:English
Score: 1240545.3 - https://unece.org/fileadmin/DA...ngs/ge.02/document/1999_11.pdf
Data Source: un
Compost is a rich source of organic matter, a substance vital for air, moisture and nutrient retention. Soil organic matter plays an important role in sustaining soil fertility, and hence in sustainable agricultural production. (...) Improved physical properties By facilitating farm management for seeding By increasing moisture retention capacity By reducing risk of erosion By regulating soil temperature By reducing water evaporation and regulating the moisture 2.  (...) You too can make a difference by composting your organic residues and adding compost to your flower or vegetable garden, to your house plants or by getting involved in neighbourhood compost gardens. Teach your children about reducing food waste and composting, saving our soil means the commitment of generations to come!
Language:English
Score: 1237328.3 - https://www.fao.org/soils-2015/news/news-detail/pt/c/280674/
Data Source: un
Compost is a rich source of organic matter, a substance vital for air, moisture and nutrient retention. Soil organic matter plays an important role in sustaining soil fertility, and hence in sustainable agricultural production. (...) Improved physical properties By facilitating farm management for seeding By increasing moisture retention capacity By reducing risk of erosion By regulating soil temperature By reducing water evaporation and regulating the moisture 2.  (...) You too can make a difference by composting your organic residues and adding compost to your flower or vegetable garden, to your house plants or by getting involved in neighbourhood compost gardens. Teach your children about reducing food waste and composting, saving our soil means the commitment of generations to come!
Language:English
Score: 1237328.3 - https://www.fao.org/soils-2015/news/news-detail/en/c/280674/
Data Source: un
Scope and application This reference method serves to determine the moisture and volatile matter content for both inshell nuts and shelled nuts (kernels). 2. Reference This method is based on the method prescribed by ISO: ISO 665-2000 Oilseeds - Determination of moisture and volatile matter content. 3. Definition Moisture content and volatile matter content for nuts: loss in mass measured under the operating conditions specified in ISO 665-2000 for oilseeds of medium size (see point 7.3 of ISO 665-2000). The moisture content is expressed as percentage by mass (grams per 100 grams). 4.
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Score: 1224714.4 - https://unece.org/fileadmin/DA...ge.02/document/2001_13_a02.pdf
Data Source: un
TRADE/WP.7/GE.2/2001/9 page 2 GE.01- ANNEX II DETERMINATION OF THE MOISTURE CONTENT FOR DRY FRUIT METHOD 1 - LABORATORY REFERENCE METHOD 1. (...) The moisture content is expressed as percentage by mass (grams per 100 grams). 4. (...) Principle Determination of the moisture content using a measuring apparatus based on the principle of loss of mass by heating.
Language:English
Score: 1219936.8 - https://unece.org/fileadmin/DA...ngs/ge.02/document/2001_09.pdf
Data Source: un
GE.02- TRADE/WP.7/GE.2/2002/10/Add.1 page 2 ANNEX II DETERMINATION OF THE MOISTURE CONTENT FOR DRY FRUIT METHOD 1 - LABORATORY REFERENCE METHOD 1. (...) The moisture content is expressed as mass fraction, in percent, of the mass of the initial sample. percentage by mass (grams per 100 grams). 4. (...) Principle Determination of the moisture content using a measuring apparatus based on the principle of loss of mass by heating.
Language:English
Score: 1219936.8 - https://unece.org/fileadmin/DA...ge.02/document/2002_10_a01.pdf
Data Source: un