What is BS 6986-3-Determination of moisture content in instant tea about?
BS 6986 is a British standard on instant tea in a solid form that discusses the determination of moisture content in instant tea to calculate the effects of moisture on the processibility, shelf-life, usability, and quality of instant tea.
BS 6986-3 is the third part of the BS 6986 series that specifies a method for the determination of the moisture content of instant tea in solid form as received (loss in mass at 103 °C).
The loss in mass of instant tea in solid form when heated in air at a temperature near 100 °C is conventionally designated the “moisture content,” contribution to this loss in mass made by small amounts of other volatile constituents is regarded as negligible for practical purposes.
Who is BS 6986-3-Determination of moisture content in instant tea for?
BS 6986-3 on the determination of moisture content in instant tea is useful for:
- Instant tea manufacturers
- Instant tea test personnel
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 6986-3-Determination of moisture content in instant tea?
During storage, tea requires proper temperature, humidity/moisture, and ventilation conditions. Tea is a hygroscopic material that can absorb or desorb water in response to the temperature and relative humidity of the atmosphere surrounding it. The moisture content of tea is one of the most important variables affecting its chemical and sensory properties.
BS 6986-3 provides you with guidance on apparatus, sampling, preparation of a sample, procedures, expression of a result and precision.
The method provided by BS 6986-3 assist you to detect the moisture content in instant tea to improve the stability of instant tea during storage and maintain its nutritional value.
With obedience and compliance to BS 6986-3, you can enhance the quality of instant tea and manufacture a standardized high-quality product that has acceptance in the global market.