ISO 5267-2:2001
$27.95
Pâtes — Détermination de l’égouttabilité — Partie 2: Méthode de mesure de l’indice d’égouttage “Canadian Standard”
| Published By | Publication Date | Number of Pages |
| ISO | 2001-09 | 22 |
La présente partie de l'ISO 5267 spécifie une méthode de détermination de l'égouttabilité, en termes d'indice
d'égouttage «Canadian Standard» (CSF) exprimé en millilitres, d'une suspension aqueuse de pâte.
En principe, cette méthode est applicable à tous les types de pâtes en suspension aqueuse.
NOTE Les traitements produisant une grande quantité de fines peuvent quelquefois causer des montées anormales
d'indice d'égouttage (faux indice), généralement pour des valeurs inférieures à 100 ml.
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