ISO 712-1-2024 PDF

Full title and description

ISO 712-1:2024 — Cereals and cereal products — Determination of moisture content — Part 1: Reference method. This International Standard specifies a routine reference (air-oven) method for determining the moisture content of a range of cereals and cereal products for use in laboratory testing, quality control and official analyses.

Abstract

ISO 712-1:2024 provides a validated reference procedure for moisture determination applicable to wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale and sorghum in the form of whole grains, milled grains, semolina or flour. The method is intended as the routine reference technique for these commodities and is not applicable to maize and pulses (for which separate ISO methods exist).

General information

• Status: Published.
• Publication date: 2024-09 (Edition 1, 2024).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.060 — Cereals, pulses and derived products.
• Edition / version: Edition 1 (2024).
• Number of pages: 16 pages (ISO published document).

Scope

This part of ISO 712 specifies a routine reference (air-oven) method for the determination of moisture content in specified cereals and cereal products: wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale and sorghum, whether as whole grains, milled grains, semolina or flour. The standard explicitly excludes maize and pulses; separate ISO standards cover moisture determination for maize (ISO 6540) and for pulses (ISO 24557).

Key topics and requirements

• Definition of sample preparation and test portion selection for cereals and cereal products.
• Prescribed drying conditions (temperature, time and oven specifications) to obtain a reproducible moisture result consistent with a reference method.
• Instructions on weighing, pre-conditioning, use of desiccators and calculation of moisture content on a mass basis.
• Performance characteristics and precision statements (repeatability and reproducibility) appropriate for the listed commodities.
• Notes on applicability and exclusions (not applicable to maize and pulses) and references to related routine/automatic methods.

Typical use and users

Laboratories performing official or contract testing, grain traders and inspectors, cereal processors, food quality control departments, research institutes and standards bodies will use ISO 712-1:2024 as the laboratory reference method for establishing moisture content in the specified cereals and flours. It is used to support trade specifications, product acceptance, shelf‑life assessments and instrument calibration/verification where a reference (air-oven) value is required.

Related standards

Key related International Standards include: - ISO 712-2:2024 — Part 2 (automatic drying oven method) which provides an automatic variant linked to the reference method. - ISO 6540:2021 — Maize — Determination of moisture content (covers maize specifically). - ISO 24557:2024 — Pulses — Determination of moisture content — Air‑oven method (covers pulses). - ISO 712:2009 (withdrawn) — previous consolidated reference, superseded by the Part 1/Part 2 structure in 2024.

Keywords

cereals; cereal products; moisture content; air‑oven; reference method; moisture determination; wheat; rice; barley; millet; rye; oats; triticale; sorghum; ISO 712-1.

FAQ

Q: What is this standard?

A: ISO 712-1:2024 is an ISO International Standard that specifies a routine reference air‑oven method for determining moisture content in specified cereals and cereal products.

Q: What does it cover?

A: It covers sample preparation, drying conditions, weighing and calculation procedures for moisture content determination in wheat, rice (paddy, husked and milled), barley, millet (Panicum miliaceum), rye, oats, triticale and sorghum (grains, milled grains, semolina and flour). It excludes maize and pulses.

Q: Who typically uses it?

A: Analytical and quality-control laboratories, grain traders and inspectors, food processors, research laboratories and standardization bodies that need a validated reference moisture value for the listed cereals.

Q: Is it current or superseded?

A: ISO 712-1:2024 is the current published reference (Edition 1, 2024) and supersedes/updates the earlier ISO 712:2009 consolidated standard; the 2009 edition is withdrawn.

Q: Is it part of a series?

A: Yes — it is Part 1 (reference method) of the ISO 712 series; Part 2 (ISO 712-2:2024) provides the automatic drying oven method and other related ISO standards cover maize (ISO 6540) and pulses (ISO 24557).

Q: What are the key keywords?

A: Cereals, moisture content, air-oven, reference method, wheat, rice, barley, millet, sorghum, ISO 712-1.