ISO 1573-1980 PDF

Full title and description

ISO 1573:1980 — Tea — Determination of loss in mass at 103 degrees C. This International Standard specifies a simple gravimetric method in which a test portion of tea is heated in air at about 103 °C until it reaches constant mass; the loss in mass on drying is reported as a percentage of the test portion mass.

Abstract

The standard defines an oven-drying procedure (103 ± 2 °C) to determine the loss in mass of tea caused by moisture and volatile constituents removed by heating until constant mass is achieved. The method is short (2 pages) and intended as a routine determination to quantify moisture-related mass loss in tea samples.

General information

• Status: Published — confirmed (International Standard).
• Publication date: 1 August 1980 (Edition 2, 1980).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.140.10 (Tea).
• Edition / version: Edition 2 (1980).
• Number of pages: 2.

Scope

Specifies a routine laboratory method for determining the loss in mass when tea is heated in air at 103 °C. The procedure is intended for use on representative test portions of tea (see complementary standards for sampling). It is focused on the gravimetric determination of mass loss to assess moisture and volatile content changes resulting from controlled drying.

Key topics and requirements

• Test temperature: 103 °C (commonly quoted with a tolerance of ±2 °C).
• Heating to constant mass — repeated weighing until consecutive masses agree within defined limits.
• Gravimetric determination: loss in mass reported as percentage of original test portion mass.
• Applicability: routine quality control and specification testing of tea products.
• Normative linkage: sampling and sample preparation are referenced to related tea standards (e.g., ISO 1839).

Typical use and users

Used by food-testing laboratories, tea manufacturers and packers, quality assurance departments, regulatory bodies and research institutions for routine moisture/volatile loss determinations in tea. Because the method is short and straightforward, it is commonly applied for specification compliance and comparative quality checks.

Related standards

Normative and related references include ISO 1839 (Tea — Sampling) for sample selection and preparation. There are also several national adoptions and identical standards based on ISO 1573 (for example, various national standards catalogues list equivalent or adopted versions such as PN ISO 1573 and regional identical adoptions).

Keywords

tea; moisture; loss in mass; drying; oven-drying; gravimetric determination; 103 °C; ISO 1573; sampling (see ISO 1839).

FAQ

Q: What is this standard?

A: ISO 1573:1980 is an International Standard that specifies a method for determining the loss in mass of tea when heated at 103 °C; it is a short gravimetric procedure intended for routine laboratory use.

Q: What does it cover?

A: It covers the oven-drying procedure (temperature and requirement to heat to constant mass) and reporting of the loss in mass as a percentage of the test portion. It does not itself specify sampling procedures — those are covered by related standards such as ISO 1839.

Q: Who typically uses it?

A: Tea manufacturers, quality-control and testing laboratories, food regulators and research labs use this method for routine moisture/volatile loss checks and specification compliance.

Q: Is it current or superseded?

A: The ISO bibliographic record lists ISO 1573:1980 (Edition 2, 1980) as published and confirmed in ISO’s review cycle; it remains the issued text of the standard (short, 2 pages). Users should check the ISO catalogue or their national standards body for the very latest status or any amendments/adoptions before relying on it for regulatory purposes.

Q: Is it part of a series?

A: It forms part of ISO/TC 34/SC 8 work on tea and is used alongside other tea-related standards (for example, ISO 1839 on sampling and other compositional or analytical tea standards).

Q: What are the key keywords?

A: Tea; loss in mass; moisture; oven-drying; 103 °C; gravimetric method; ISO 1573.