
ISO 4112:1990
ISO 4112:1990 Cereals and pulses – Guidance on measurement of the temperature of grain stored in bulk
CDN $76.00
Description
The principle is based on placing a series of thermometric probes consisting of a rigid tube or flexible cable with one or more temperature-sensing devices throughout the mass of stored grain to detect or monitor changes in temperature. In larger stores, an automated temperature control may be used, the various measuring values being printed on paper. This second edition cancels and replaces the first edition ISO 4112:1979, of which the scope has been expanded to include all bulk stores.
Edition
2
Published Date
1990-11-29
Status
PUBLISHED
Pages
3
Format 
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment
Abstract
The principle is based on placing a series of thermometric probes consisting of a rigid tube or flexible cable with one or more temperature-sensing devices throughout the mass of stored grain to detect or monitor changes in temperature. In larger stores, an automated temperature control may be used, the various measuring values being printed on paper. This second edition cancels and replaces the first edition ISO 4112:1979, of which the scope has been expanded to include all bulk stores.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-

ISO 21415:2015 Wheat and wheat flour – Gluten content – Part 2: Determination of wet gluten and gluten index by mechanical means
CDN $173.00 Add to cart -

ISO 21415:2006 Wheat and wheat flour – Gluten content – Part 3: Determination of dry gluten from wet gluten by an oven drying method
CDN $76.00 Add to cart -

ISO 16624:2020 Wheat flour and durum wheat semolina – Determination of colour by diffuse reflectance colorimetry
CDN $115.00 Add to cart -

ISO 5530:2025 Wheat flour – Physical characteristics of doughs – Part 2: Determination of rheological properties using an extensograph
CDN $351.00 Add to cart







