ISO 5560:1983
(Main)Dehydrated garlic — Specification
Dehydrated garlic — Specification
Ail déshydraté — Spécifications
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International Standard 5560
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONOME~YHAPO~HAR OPrAHM3AUMR I70 CTAHAAPTH3AC(MMWRGANlSATlON INTERNATIONALE DE NORMALISATION
Dehydrated garlic - Specification
Ail déshydraté - Spécifications
Second edition - 1983-05-01
UDC 635.262 : 664.844 Ref. No. IS0 5560-1983 (E)
Descriptors : agricultural products, vegetables, garlic, dried foods, specifications, chemical properties, marking.
8
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Price based on 6 pages
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Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards bodies (IS0 member bodies). The work of developing International
Standards is carried out through IS0 technical committees. Every member body
interested in a subject for which a technical committee has been authorized has the
right to be represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the IS0 Council.
International Standard IS0 5560 was developed by Technical Committee ISO/TC 34,
Agricultural food products.
This second edition was submitted directly to the IS0 Council, in accordance with
clause 6.11.2 of part 1 of the Directives for the technical work of ISO. It cancels and
replaces the first edition (i.e. IS0 5560-19811, which had been approved by the
member bodies of the following countries :
Australia Hungary South Africa, Rep. of
Brazil
India Spain
Bulgaria Israel Thailand
Chile
Kenya Turkey
Cyprus Korea, Rep. of United Kingdom
Czechoslovakia Mexico USA
Egypt, Arab Rep. of Netherlands USSR
Poland Yugoslavia
Ethiopia
France Romania
The member body of the following country had expressed disapproval of the docu-
ment on technical grounds :
Canada
O International Organization for Standardization, 113 O
Printed in Switzerland
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INTERNATIONAL STANDARD IS0 5560-1983 (E)
Dehydrated garlic - Specification
1 Scope and field of application tically free from moulds, disease, soil, outer skins, stems and
roots, by removal of most of the moisture using methods allow-
1 .I This International Standard specifies requirements for ing the characteristics of the fresh product to be regained on
dehydrated garlic in its various commercial forms (the main rehydration.
A).
forms are listed in annex
3.1.2 The colour shall be between white and pale cream.
1.2 Recommendations relating to storage and transport con-
ditions are given in annex C.
3.1.3 The product shall be practically free from scorched,
NOTE - At present, microbiological requirements are not specified.
toasted and baked particles.
However, requirements relating to certain micro-organisms may be
incorporated when data collected on the basis of standard methods
become available. In particular, investigations may be carried out to
assess the need for specifying the absence of Salmonella spp and pre-
3.2 Odour and flavour
sumptive enterotoxic staphylococci. Requirements relating to aerobic,
mesophilic, spore-forming organisms, Escherichia coli, spores of
3.2. Odour
mesophilic sulphite-reducing clostridia, and yeasts and moulds may
also be considered as quality indicators.
The odour of the dehydrated garlic shall be characteristic,
pungent and free from foreign odours and off-odours such as
those resulting from musty, rancid, fermented or scorched par-
2 References
ticles.
IS0 565, Test sieves - Woven metal wire cloth and perforated
plate - Nominal sizes of apertures.
3.2.2 Flavour
IS0 927, Spices and condiments - Determination of extra-
The flavour of the dehydrated garlic can be assessed after
neous matter content.
rehydration in accordance with annex B. The flavour of the
rehydrated product shall be characteristic of parboiled garlic
IS0 928, Spices and condiments - Determination of totalash. and free from foreign flavours or off-flavours such as those
resulting from musty, rancid, fermented or scorched particles.
IS0 930, Spices and condiments - Determination of acid-
insoluble ash.
3.3 Freedom from contamination
IS0 939, Spices and condiments - Determination of moisture
The dehydrated garlic shall be free from living insects, and shall
content - Entrainment method.
be practically free from moulds, dead insects, insect fragments
and rodent contamination visible to the naked eye (corrected, if
IS0 948, Spices and condiments - Sampling.
necessary, for abnormal vision), with such magnification as
may be necessary in any particular case. If the magnification
exceeds X IO, this fact shall be stated in the test report.
IS0 1208, Ground spices - Determination of filth.
In case of dispute, contamination in garlic powder and garlic
IS0 5498, Agricultural food products - Determination of
grits shall be determined in accordance with IS0 1208.
crude fibre content - General method.
3.4 Extraneous matter
3 Requirements
The total proportion of extraneous matter, determined in ac-
3.1 Description
cordance with IS0 927, and of extraneous matter originating
from the plant (coarse particles, papery membranes, roots,
3.1.1 Dehydrated garlic is the product obtained exclusively
etc.) shall not exceed 0,5 % (mtm).
from sound cloves of garlic (Alliurn sativum Linnaeus), prac-
1
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IS0 5560-1983 (E)
4.2.1 Number of containers to be taken
3.5 Classification
Take from the lot about 2 % of the containers, using a table of
Sieving for classification of dehydrated garlic into commercial
random numbers agreed between the interested parties. If no
forms may be carried out in accordance with annex A.
table of random numbers is available, use the following pro-
cedu re.
3.6 Sensory evaluation
Starting from any container, count the containers as 1, 2, 3,
Rehydrate and test a sample of the garlic in accordance with etc., up to rand so on. Withdraw from the lot every rth con-
tainer thus counted for sampling; the value of ris equal to
annex B.
N
-
n
3.7 Chemical characteristicsl)
where
The dehydrated garlic shall comply with the requirements given
in the table.
N is the total number of containers in the lot;
n is the number of containers to be sampled.
4 Sampling
If ris a fractional number, take as its value the integral part of it.
At least one container shall be taken.
4.1 Garlic powder or grits
4.2.2 Preparation of bulk sample
Sample the product in accordance with IS0 948, using a con-
ical sampler.
Sieve the conten
...
SLOVENSKI STANDARD
SIST ISO 5560:1997
01-junij-1997
6XãHQLþHVHQ6SHFLILNDFLMD
Dehydrated garlic -- Specification
Ail déshydraté -- Spécifications
Ta slovenski standard je istoveten z: ISO 5560:1983
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST ISO 5560:1997 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST ISO 5560:1997
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SIST ISO 5560:1997
International Standard 5560
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONOME~YHAPO~HAR OPrAHM3AUMR I70 CTAHAAPTH3AC(MMWRGANlSATlON INTERNATIONALE DE NORMALISATION
Dehydrated garlic - Specification
Ail déshydraté - Spécifications
Second edition - 1983-05-01
UDC 635.262 : 664.844 Ref. No. IS0 5560-1983 (E)
Descriptors : agricultural products, vegetables, garlic, dried foods, specifications, chemical properties, marking.
8
O
O
Price based on 6 pages
!4
---------------------- Page: 3 ----------------------
SIST ISO 5560:1997
Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards bodies (IS0 member bodies). The work of developing International
Standards is carried out through IS0 technical committees. Every member body
interested in a subject for which a technical committee has been authorized has the
right to be represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the IS0 Council.
International Standard IS0 5560 was developed by Technical Committee ISO/TC 34,
Agricultural food products.
This second edition was submitted directly to the IS0 Council, in accordance with
clause 6.11.2 of part 1 of the Directives for the technical work of ISO. It cancels and
replaces the first edition (i.e. IS0 5560-19811, which had been approved by the
member bodies of the following countries :
Australia Hungary South Africa, Rep. of
Brazil
India Spain
Bulgaria Israel Thailand
Chile
Kenya Turkey
Cyprus Korea, Rep. of United Kingdom
Czechoslovakia Mexico USA
Egypt, Arab Rep. of Netherlands USSR
Poland Yugoslavia
Ethiopia
France Romania
The member body of the following country had expressed disapproval of the docu-
ment on technical grounds :
Canada
O International Organization for Standardization, 113 O
Printed in Switzerland
---------------------- Page: 4 ----------------------
SIST ISO 5560:1997
INTERNATIONAL STANDARD IS0 5560-1983 (E)
Dehydrated garlic - Specification
1 Scope and field of application tically free from moulds, disease, soil, outer skins, stems and
roots, by removal of most of the moisture using methods allow-
1 .I This International Standard specifies requirements for ing the characteristics of the fresh product to be regained on
dehydrated garlic in its various commercial forms (the main rehydration.
A).
forms are listed in annex
3.1.2 The colour shall be between white and pale cream.
1.2 Recommendations relating to storage and transport con-
ditions are given in annex C.
3.1.3 The product shall be practically free from scorched,
NOTE - At present, microbiological requirements are not specified.
toasted and baked particles.
However, requirements relating to certain micro-organisms may be
incorporated when data collected on the basis of standard methods
become available. In particular, investigations may be carried out to
assess the need for specifying the absence of Salmonella spp and pre-
3.2 Odour and flavour
sumptive enterotoxic staphylococci. Requirements relating to aerobic,
mesophilic, spore-forming organisms, Escherichia coli, spores of
3.2. Odour
mesophilic sulphite-reducing clostridia, and yeasts and moulds may
also be considered as quality indicators.
The odour of the dehydrated garlic shall be characteristic,
pungent and free from foreign odours and off-odours such as
those resulting from musty, rancid, fermented or scorched par-
2 References
ticles.
IS0 565, Test sieves - Woven metal wire cloth and perforated
plate - Nominal sizes of apertures.
3.2.2 Flavour
IS0 927, Spices and condiments - Determination of extra-
The flavour of the dehydrated garlic can be assessed after
neous matter content.
rehydration in accordance with annex B. The flavour of the
rehydrated product shall be characteristic of parboiled garlic
IS0 928, Spices and condiments - Determination of totalash. and free from foreign flavours or off-flavours such as those
resulting from musty, rancid, fermented or scorched particles.
IS0 930, Spices and condiments - Determination of acid-
insoluble ash.
3.3 Freedom from contamination
IS0 939, Spices and condiments - Determination of moisture
The dehydrated garlic shall be free from living insects, and shall
content - Entrainment method.
be practically free from moulds, dead insects, insect fragments
and rodent contamination visible to the naked eye (corrected, if
IS0 948, Spices and condiments - Sampling.
necessary, for abnormal vision), with such magnification as
may be necessary in any particular case. If the magnification
exceeds X IO, this fact shall be stated in the test report.
IS0 1208, Ground spices - Determination of filth.
In case of dispute, contamination in garlic powder and garlic
IS0 5498, Agricultural food products - Determination of
grits shall be determined in accordance with IS0 1208.
crude fibre content - General method.
3.4 Extraneous matter
3 Requirements
The total proportion of extraneous matter, determined in ac-
3.1 Description
cordance with IS0 927, and of extraneous matter originating
from the plant (coarse particles, papery membranes, roots,
3.1.1 Dehydrated garlic is the product obtained exclusively
etc.) shall not exceed 0,5 % (mtm).
from sound cloves of garlic (Alliurn sativum Linnaeus), prac-
1
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SIST ISO 5560:1997
IS0 5560-1983 (E)
4.2.1 Number of containers to be taken
3.5 Classification
Take from the lot about 2 % of the containers, using a table of
Sieving for classification of dehydrated garlic into commercial
random numbers agreed between the interested parties. If no
forms may be carried out in accordance with annex A.
table of random numbers is available, use the following pro-
cedu re.
3.6 Sensory evaluation
Starting from any container, count the containers as 1, 2, 3,
Rehydrate and test a sample of the garlic in accordance with etc., up to rand so on. Withdraw from the lot every rth con-
tainer thus counted for sampling; the value of ris equal to
annex B.
N
-
n
3.7 Chemical characteristicsl)
where
The dehydrated garlic shall comply with the requirements given
in the table.
N is the total number of containers in the lot;
n is the number of containers to be sampled.
4 Sampling
If ris a fr
...
Norme internationale 5560
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION*ME~YHAPOLlblAR OPiAHHBAUHR Il0 CTAHIIAPTH3AUHH.ORGANlSAflON INTERNATIONALE DE NORMALISATION
Ail déshydraté - Spécifications
Dehydrated garlic - Specification
Deuxième édition - 1983-05-01
CDU 635.262 : 664.844 Réf. no : IS0 5560-1983 (FI
Descripteurs : produit agricole, légume, ail, aliment déshydraté, spécification, propriété chimique, marquage.
Prix basé sur 6 pages
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Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale
d'organismes otionaux de normalisation (comités membres de I'ISO). L'élaboration
des Normes internationales est confiée aux comités techniques de I'ISO. Chaque
comité membre intéressé par une étude a le droit de faire partie du comité technique
correspondant. Les organisations internationales, gouvernementales et non gouverne-
mentales, en liaison avec I'ISO, participent également aux travaux.
Les projets de Normes internationales adoptés par les comités techniques sont soumis
aux comités membres pour approbation, avant leur acceptation comme Normes inter-
nationales par le Conseil de I'ISO.
La Norme internationale IS0 5560 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles alimentaires.
Cette deuxième édition fut soumise directement au Conseil de I'ISO, conformément au
paragraphe 6.11.2 de la partie 1 des Directives pour les travaux techniques de WO.
Elle annule et remplace la première édition (IS0 5560-1981 1, qui avait été approuvée par
:
les comités membres des pays suivants
Afrique du Sud, Rép. d' Éthiopie Roumanie
France Royaume-Uni
Australie
Hongrie Thaïlande
Brésil
Bulgarie Inde Turquie
Israël Tchécoslovaquie
Chili
Kenya URSS
Chypre
Corée, Rép. de Mexique USA
Égypte, Rép. arabe d' Pays-Bas Yougoslavie
Pologne
Espagne
Le comité membre du pays suivant l'avait désapprouvée pour des raisons techniques :
Canada
O Organisation internationale de normalisation, 1983 O
I
imprimé en Suisse
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NORME INTERNATIONALE IS0 5560-1983 (F)
Ail déshydraté - Spécifications
3 Spécifications
1 Objet et domaine d'application
3.1 Description
1.1 La présente Norme internationale décrit les spécifications
de l'ail déshydraté SOUS ses diverses formes commerciales (les
A).
principales formes sont indiquées dans l'annexe
0 3.1.1 L'ail déshydraté est le produit obtenu exclusivement à
partir de gousses d'ail saines (Allium sativum Linnaeus), prati-
quement exemptes de moisissures, de maladies, de terre,
1.2 Des recommandations relatives à l'entreposage et au
d'enveloppes extérieures, tiges et racines, par élimination de la
transport sont données dans l'annexe C.
plus grande partie de l'eau par des méthodes permettant de
retrouver, après réhydratation, les mêmes caractéristiques que
NOTE - Actuellement, les exigences microbiologiques ne sont pas
celles du produit frais.
spécifiées. Par la suite, des spécifications concernant certains micro-
organismes pourront être incorporées lorsque les données basées sur
des méthodes normalisées seront disponibles. Des recherches pour-
3.1.2 La couleur de l'ail doit être entre le blanc et le crème
raient notamment être faites pour savoir s'il faut spécifier l'absence de
pâle.
Salmonella spp et de staphylocoques présumés entérotoxiques. Des
spécifications relatives aux germes aérobies mésophiles, aux Escheri-
chia coli, aux spores de Closrridium sulfito-réducteurs et aux levures et
3.1.3 Le produit doit être pratiquement exempt de particules
moisissures pourraient également être considérées comme indicatrices
d'apparence grillée, brûlée ou cuite.
de la qualité.
3.2 Odeur et flaveur
2 Références
3.2.1 Odeur
IS0 565. Tamis de contrôle - Toiles métalliques et tôles perfo-
L'odeur de l'ail déshydraté doit être caractéristique, piquante et
rées - Dimensions nominales des ouvertures.
exempte d'odeurs étrangères ou anormales telles que celles
O
pouvant provenir de particules moisies, rances, fermentées ou
brûlées.
IS0 927, Épices - Détermination de la teneur en matières
étrangères.
3.2.2 Flaveur
IS0 928, Épices - Détermination des cendres totales.
La flaveur de l'ail déshydraté peut être examinée après réhydra-
tation selon l'annexe B. La flaveur du produit réhydraté doit
être caractéristique de l'ail blanchi et exempte de flaveurs étran-
IS0 930, Épices - Détermination des cendres insolubles dans
gères ou anormales telles que celles pouvant provenir de parti-
l'acide.
cules moisies, rances, fermentées ou brûlées.
3.3 Absence de contamination
IS0 939, Épices - Détermination de la teneur en eau -
Méthode par entraînement.
L'ail déshydraté doit être exempt d'insectes vivants et doit être
pratiquement exempt de moisissures, d'insectes morts, de
fragments d'insectes et de contamination par les rongeurs visi-
IS0 948, Epices - Échantillonnage.
bles à l'œil nu (corrigé, si nécessaire, dans le cas d'une vision
anormale), avec le grossissement pouvant s'avérer nécessaire
à
IS0 1208, Épices en poudre - Détermination des impuretés. dans des cas particuliers. Si le grossissement est supérieur
X 10, mention doit en être faite au procès-verbal d'essai.
S'il y a litige, dans le cas d'ail en poudre ou en semoule, la con-
IS0 MS8, Produits agricoles alimentaires - Détermination de
l'indice d'insoluble dit rt cellulosique )) - Méthode générale. tamination doit être déterminée conformément à 1'1S0 1208.
1
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IS0 5560-1983 (FI
4.2.1 Nombre d'emballages à prélever
3.4 Matières étrangères
Prélever à partir du lot environ 2 % des emballages, en utilisant
La proportion totale de matières étrangères, déterminée con-
une table de nombres au hasard ayant été agréée entre les par-
formément à I'ISO 927, et de matières étrangères provenant de
ties intéressées. Si l'on ne dispose pas d'une table de nombres
la plante (particules grossières, enveloppes, racines, etc. 1, ne
au hasard, adopter la procédure suivante.
doit pas excéder 0.5 % (m/rn).
En partant de n'importe quel emballage, compter les emballa-
3.5 Classification
ges de 1, 2, 3, etc., jusqu'à r, etc. Retirer du lot chaque rieme
emballage compté pour l'échantillonnage; la valeur de r est
La classification par tamisage de l'ail déshydraté en catégories
égale à
commerciales peut être effectuée conformément à l'annexe A.
N
3.6 Évaluation sensorielle -
n
Réhydrater et examiner l'échantillon d'ail conformément à
l'annexe B.
où
3.7 Caractéristiques chimiquesl)
N est le nombre total d'emballages dans le lot;
L'ail déshydraté doit satisfaire aux spécifications données dans
n est le nombre d'emballages à échantillonner.
le tableau.
Si rest un nombre fractionnaire, prendre comme valeur la par-
tie entière de celui-ci.
4 Échantillonnage
Prélever au moins un emballage.
4.1 Ail en poudre ou en semoule
4.2.2 Préparation de l'échantillon global
Échantillonner le produit conformément à I'ISO 948, en utili-
sant un échantillonneur conique.
Tamiser la totalité du contenu de chaque emballage en fonction
de la présentation commerciale considérée [voir annexe A, a),
4.2 Ail en tranches ou en lanières, en flocons ou
b), ci ou d)l. Préparer l'échantillon global par mélange d'une
en morceaux
partie aliquote des différentes fractions tamisées dans les pro-
portions déterminées par ce tamisage. L'importance de I'
...
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