BS 4585-8:1977

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Methods of test for spices and condiments – Determination of degree of fineness of grinding – hand sieving method (reference method)

Published By	Publication Date	Number of Pages
BSI	1977	10

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Categories: 67.220.10 - Spices and condiments, BSI

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Description

This International Standard specifies a reference method for the determination of the degree of fineness of grinding of spices and condiments, by hand sieving to obtain the distribution of particle sizes in the sample.

NOTE 1 An International Standard on determination of fineness of grinding by machine sieving is in preparation.

NOTE 2 International Standard ISO 2591 sets out general principles regarding test sieving. However, because some spices have special properties, the specification of certain details has been considered necessary in this case. Moreover, further detailed instructions relating to the sieving of particular spices may be found in the relevant International Standards giving specifications for these products.

Apparatus, procedure, properties of ground spices.

Additional information

Status	Definitive
Pages	10
Publication Date	1977-07-29
ISBN	0 580 09953 9
Standard Number	BS 4585-8:1977, ISO 3588-1977
Title	Methods of test for spices and condiments – Determination of degree of fineness of grinding – hand sieving method (reference method)
Identical National Standard Of	ISO 3588:1977
Descriptors	Grinding (size reduction), Food testing, Seasonings, Particle size measurement, Testing conditions, Dimensions, Food products, Spices, Screening (sizing), Test equipment
Publisher	BSI
Committee	AW/34
ICS Codes	67.220.10 - Spices and condiments

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BS 4585-8:1977

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