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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: 1226064.4 - https://unece.org/sites/defaul...12/DDP_StanLayout_2020_e_0.pdf
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
The moisture content, which is defined in the following paragraph, need not be mentioned here. (...) Minimum requirements (ii) Moisture content Note: The maximum moisture content of dry walnuts is a decisive factor for the stability and preservation of the produce. (...) This work will be pursued in order to evaluate the actual moisture content of marketed walnuts and to establish the correlation between moisture content and keeping quality.
Language:English
Score: 1218908.6 - https://unece.org/fileadmin/DA...ngs/ge.02/document/1999_10.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: 1215809.1 - https://unece.org/fileadmin/DA...Layout/StandardLayoutDDP_e.pdf
Data Source: un
ANNEX II DETERMINATION OF THE MOISTURE CONTENT FOR DRY FRUIT METHOD 1 - LABORATORY REFERENCE METHOD 1. (...) Definition Moisture content for dry fruit: loss in mass after completion of the heating process specified in this standard. The moisture content is expressed in grams per 100 grams. 4.
Language:English
Score: 1206680.2 - https://unece.org/fileadmin/DA...ngs/ge.02/document/1999_08.pdf
Data Source: un
TRADE/WP.7/1998/5 Annex I page 8 ANNEX I DETERMINATION OF THE MOISTURE CONTENT FOR DRIED FRUIT METHOD I - LABORATORY REFERENCE METHOD 1/ 1. (...) Procedure Moisture content in fruit Moisture meter method Final action. (...) Looking down 74 column (Table 22:02),o o obtain 75.2 at 18.5% moisture and 78.4 at 19.0% moisture. Since reading is nearer to 18.5 than 19.0%, report sample as containing 18.5% moisture, or interpolate.
Language:English
Score: 1195218 - https://unece.org/fileadmin/DA...gs/wp.07/document/1998_05e.pdf
Data Source: un
(ii) Moisture content Moisture content of decorticated and decorticated peeled pistachio nuts must not exceed 6.5 per cent. 2 3 B. (...) Procedure - Moisture in Prunes and Raisins - Moisture Meter Method - Final Action Apparatus Dried fruit moisture tester meter - Type A series (DFA of California, PO Box 270A, Santa Clara, CA 95)52); see Fig. 22.03 for elec. circuit. (...) Looking down 74o column (Table 22:02), obtain 75.2 at 18.5% moisture and 78.4 at 19.0% moisture. Since reading is nearer to 18.5 than 19.0%, report sample as containing 18.5% moisture, or interpolate.
Language:English
Score: 1188671.5 - https://unece.org/fileadmin/DA...ngs/ge.02/document/2000_09.pdf
Data Source: un
Definition of produce This standard applies to the peanut kernels of varieties (cultivars) grown from Arachis hypogaea L. in the raw (blanched or unblanched) stage or roasted, intended for direct consumption or for food when intended to be mixed with other products for direct consumption without further processing. Section II. B. Moisture content Raw, unblanched peanut kernels shall have a moisture content not exceeding 10.0 per cent. Raw, blanched peanut kernels shall have a moisture content not exceeding 7.0 per cent. Roasted peanut kernels shall have a moisture content not exceeding 4.0 per cent. (...) Definition of produce Section II. B. Moisture content Section V. A. Uniformity Section VI.
Language:English
Score: 1178093 - https://unece.org/sites/defaul.../files/2022-04/GE2_2022_6E.pdf
Data Source: un