Informējam, ka Sistēma pielāgota darbam ar interneta pārlūkprogrammu Internet Explorer (8. un jaunākām versijām) un Mozilla Firefox (3.6 un jaunākām versijām).
Izmantojot citu interneta pārlūkprogrammu, brīdinām, ka Sistēmas funkcionalitāte var tikt traucēta.
<p>ISO 18787:2017 establishes basic principles and specifies requirements for the methods of determining water activity (<i>a</i><sub>w</sub>) of food products for human consumption and animal feed within a measurement range of 0 to 1.</p>
<p>The measurement principles are based on the dew-point measurement or on the determination of the change in electrical conductivity of an electrolyte or in the permittivity of a polymer.</p>
<p>The method does not apply to products stored below their freezing point (equivalent to the temperature at which ice crystals appear in the product), neither to products corresponding to a water-in-fat emulsion, nor to crystal products such as sugars, salt or minerals.</p>
<p>For products containing volatile compounds, such as alcohols, specific equipment adaptations may be necessary to apply the method.</p>
<p>The results of the interlaboratory studies that were carried out are given in Annex B.</p>
Reģistrācijas numurs (WIID)
63379
Darbības sfēra
<p>ISO 18787:2017 establishes basic principles and specifies requirements for the methods of determining water activity (<i>a</i><sub>w</sub>) of food products for human consumption and animal feed within a measurement range of 0 to 1.</p>
<p>The measurement principles are based on the dew-point measurement or on the determination of the change in electrical conductivity of an electrolyte or in the permittivity of a polymer.</p>
<p>The method does not apply to products stored below their freezing point (equivalent to the temperature at which ice crystals appear in the product), neither to products corresponding to a water-in-fat emulsion, nor to crystal products such as sugars, salt or minerals.</p>
<p>For products containing volatile compounds, such as alcohols, specific equipment adaptations may be necessary to apply the method.</p>
<p>The results of the interlaboratory studies that were carried out are given in Annex B.</p>
