Abstract
The method of the International Organization for Standardization, (ISO 712–1985) for the determination of moisture in cereals and cereal products, has been tested by members of the Analysis Committee of the European Brewery Convention on samples of barley. The method, which relies on loss in mass on drying at 130–133°C for 2 h, is recommended for use as a replacement for the current method, based on loss in mass on drying at 105–107°C for 3 h. It was judged that precision values were independent of concentration over the range 11 to 13% m/m. Repeatability (r95) and Reproducibility R95) values of 0.13 and 0.55 respectively were obtained over this range. At a mean level of 21.7% m/m, the r95 and R95 values were 0.27 and 2.6 respectively. This was probably due to errors associated with the double drying technique which is necessary for samples at this moisture content.
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