ISO 928:1997

Spices and condiments - Determination of total ash

Épices — Détermination des cendres totales

Začimbe - Določevanje celotnega pepela

General Information

• Status: Published
• Publication Date: 03-Dec-1997
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 9093 - International Standard confirmed
• Start Date: 15-Oct-2024
• Completion Date: 13-Dec-2025
• Ref Project: SIST ISO 928:1998 - Spices and condiments -- Determination of total ash

Relations

• Consolidated By: ISO 8502-6:2006 - Preparation of steel substrates before application of paints and related products - Tests for the assessment of surface cleanliness - Part 6: Extraction of soluble contaminants for analysis - The Bresle method
• Effective Date: 06-Jun-2022
• Revised: SIST ISO 928:1997 - Spices and condiments -- Determination of total ash
• Effective Date: 12-May-2008
• Revises: ISO 928:1980 - Spices and condiments - Determination of total ash
• Effective Date: 15-Apr-2008

Overview

ISO 928:1997 specifies an analytical method for the determination of total ash in spices and condiments. The method measures inorganic residue remaining after incineration of a prepared laboratory sample under controlled conditions. It is intended for routine quality control, specification testing and comparative laboratory work on the majority of spices, with the caveat that some spice matrices may require method adjustments or alternate procedures noted in their individual standards.

Key topics and technical requirements

• Scope: Procedure for total ash expressed as percentage by mass of sample.
• Principle: Destruction of organic matter by heating to a stable residue at (550 – 25) °C (as specified in the standard).
• Sample preparation: Follow ISO 948 (sampling) and ISO 2825 (preparation of a ground test portion).
• Reagents and water: Use laboratory water meeting ISO 3696 (grade 3).
• Apparatus: Inert capsules (platinum, quartz, porcelain or equivalent), electric hotplate, muffle furnace, desiccator, analytical balance (0.0001 g), water bath.
• Procedure (summary):
  • Heat and tare capsules, weigh ~2 g prepared sample into capsule.
  • Carbonize sample on hotplate, then incinerate in muffle furnace at the specified temperature until constant mass.
  • Moisten ashes, dry (water bath and hotplate), reheat in furnace and repeat until successive weighings differ by ≤ 0.0005 g.
  • Perform two determinations and report the mean to one decimal place.
• Calculation: Total ash percentage wTA = (m3 − m1) / (m2 − m1) × 100%, where
  • m1 = mass of empty capsule,
  • m2 = capsule + sample,
  • m3 = capsule + residue after incineration.
• Moisture correction: Option to express ash on dry basis using the sample humidity value.
• Precision: Annex A summarizes an interlaboratory study (15 labs, Germany, 1994) with repeatability and reproducibility statistics for example spices (black pepper, oregano, clove).

Applications and who uses it

• Food testing laboratories performing compositional and quality analyses of spices and seasonings.
• Spice manufacturers and processors for incoming material QC, process monitoring and product specifications.
• Regulatory agencies and certification bodies for compliance, labeling verification and trade disputes.
• Research & development groups investigating mineral content, adulteration, or processing effects on spices.

Related standards

• ISO 948:1980 - Sampling of spices
• ISO 2825:1981 - Preparation of a ground sample for analysis
• ISO 3696:1987 - Water for laboratory use (specification and test methods)

Keywords: ISO 928:1997, total ash in spices, ash determination, spice testing, muffle furnace, analytical method, food quality control.

Standards Content (Sample)

SLOVENSKI STANDARD
01-april-1998
=DþLPEH'RORþHYDQMHFHORWQHJDSHSHOD
Spices and condiments -- Determination of total ash
Épices -- Détermination des cendres totales
Ta slovenski standard je istoveten z: ISO 928:1997
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL ISO
STANDARD 928
Second edition
1997-12-15
Spices and condiments — Determination of
total ash
Épices — Détermination des cendres totales
A
Reference number
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
member bodies). The work of preparing International Standards is normally carried out through ISO technical
committees. Each member body interested in a subject for which a technical committee has been established 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. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 928 was prepared by Technical Committee TC 34, Agricultural food products,
Subcommittee SC 7, Spices and condiments.
This second edition cancels and replaces the first edition (ISO 928:1980), which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1997
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
ii
©
ISO ISO 928:1997(E)
Introduction
This International Standard is applicable to most spices and condiments. In view of the number and variety of such
products, however, it may be necessary in particular cases to modify the method or even to choose a more suitable
method.
Such modifications and other methods will be indicated in the International Standards giving specifications for the
spices and condiments in question.
iii
©
INTERNATIONAL STANDARD  ISO ISO 928:1997(E)
Spices and condiments — Determination of total ash
1 Scope
This International Standard specifies a method for the determination of total ash from spices and condiments.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute provisions of this
International Standard. At the time of publication, the editions indicated were valid. All standards are subject to
revision, and parties to agreements based on this International Standard are encouraged to investigate the
possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain
registers of currently valid International Standards.
ISO 948:1980, Spices and condiments — Sampling
ISO 2825:1981, Spices and condiments — Preparation of a ground sample for analysis
ISO 3696:1987, Water for analytical laboratory use — Specification and test methods
3 Definition
For the purposes of this International Standard, the following definition applies.
3.1
total ash of spices and condiments
r
...

INTERNATIONAL ISO
STANDARD 928
Second edition
1997-12-15
Spices and condiments — Determination of
total ash
Épices — Détermination des cendres totales
A
Reference number
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
member bodies). The work of preparing International Standards is normally carried out through ISO technical
committees. Each member body interested in a subject for which a technical committee has been established 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. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 928 was prepared by Technical Committee TC 34, Agricultural food products,
Subcommittee SC 7, Spices and condiments.
This second edition cancels and replaces the first edition (ISO 928:1980), which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1997
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
ii
©
ISO ISO 928:1997(E)
Introduction
This International Standard is applicable to most spices and condiments. In view of the number and variety of such
products, however, it may be necessary in particular cases to modify the method or even to choose a more suitable
method.
Such modifications and other methods will be indicated in the International Standards giving specifications for the
spices and condiments in question.
iii
©
INTERNATIONAL STANDARD  ISO ISO 928:1997(E)
Spices and condiments — Determination of total ash
1 Scope
This International Standard specifies a method for the determination of total ash from spices and condiments.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute provisions of this
International Standard. At the time of publication, the editions indicated were valid. All standards are subject to
revision, and parties to agreements based on this International Standard are encouraged to investigate the
possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain
registers of currently valid International Standards.
ISO 948:1980, Spices and condiments — Sampling
ISO 2825:1981, Spices and condiments — Preparation of a ground sample for analysis
ISO 3696:1987, Water for analytical laboratory use — Specification and test methods
3 Definition
For the purposes of this International Standard, the following definition applies.
3.1
total ash of spices and condiments
residues obtained after incineration at (550 ± 25) °C under the conditions specified in this International Standard,
expressed as a percentage by mass
4 Principle
Destruction of organic matter by heating the sample to constant mass at a temperature of (550 ± 25) °C.
5 Reagents
Use water in accordance with grade 3 of ISO 3696.
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
6.1  Dish, flat-bottomed, of 50 ml to 100 ml capacity, made of plati
...

NORME ISO
INTERNATIONALE 928
Deuxième édition
1997-12-15
Épices — Détermination des cendres
totales
Spices and condiments — Determination of total ash
A
Numéro de référence
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale d'organismes nationaux de
normalisation (comités membres de l'ISO). L'élaboration des Normes internationales est en général confiée aux
comités techniques de l'ISO. Chaque comité membre intéressé par une étude a le droit de faire partie du comité
technique créé à cet effet. Les organisations internationales, gouvernementales et non gouvernementales, en
liaison avec l'ISO participent également aux travaux. L'ISO collabore étroitement avec la Commission
électrotechnique internationale (CEI) en ce qui concerne la normalisation électrotechnique.
Les projets de Normes internationales adoptés par les comités techniques sont soumis aux comités membres pour
vote. Leur publication comme Normes internationales requiert l'approbation de 75 % au moins des comités
membres votants.
La Norme internationale ISO 928 a été élaborée par le comité technique ISO/TC 34, Produits agricoles alimentaires,
sous-comité SC 7, Épices.
Cette deuxième édition annule et remplace la première édition (ISO 928:1980), dont elle constitue une révision
technique.
L’annexe A de la présente Norme internationale est donnée uniquement à titre d’information.
©  ISO 1997
Droits de reproduction réservés. Sauf prescription différente, aucune partie de cette publi-
cation ne peut être reproduite ni utilisée sous quelque forme que ce soit et par aucun pro-
cédé, électronique ou mécanique, y compris la photocopie et les microfilms, sans l'accord
écrit de l'éditeur.
Organisation internationale de normalisation
Case postale 56 • CH-1211 Genève 20 • Suisse
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Imprimé en Suisse
ii
©
ISO ISO 928:1997(F)
Introduction
La présente Norme internationale est applicable à la majorité des épices. Toutefois, en raison du nombre et de la
diversité de celles-ci, il peut être nécessaire, dans des cas particuliers, d'apporter certaines modifications à la
méthode ou même de choisir une autre méthode plus appropriée.
Ces modifications et ces autres méthodes seront indiquées dans les Normes internationales propres aux
spécifications des épices considérées.
iii
NORME INTERNATIONALE  © ISO ISO 928:1997(F)
Épices — Détermination des cendres totales
1 Domaine d'application
La présente Norme internationale prescrit une méthode pour la détermination des cendres totales dans les épices.
2 Références normatives
Les normes suivantes contiennent des dispositions qui, par suite de la référence qui en est faite, constituent des
dispositions valables pour la présente Norme internationale. Au moment de la publication, les éditions indiquées
étaient en vigueur. Toute norme est sujette à révision et les parties prenantes des accords fondés sur la présente
Norme internationale sont invitées à rechercher la possibilité d'appliquer les éditions les plus récentes des normes
indiquées ci-après. Les membres de la CEI et de l'ISO possèdent le registre des Normes internationales en vigueur
à un moment donné.
ISO 948:1980, Épices � Échantillonnage.
ISO 2825:1981, Épices � Préparation d'un échantillon moulu en vue de l’analyse.
ISO 3696:1987, Eau pour laboratoire à usage analytique � Spécification et méthodes d'essai.
3 Définitions
Pour les besoins de la présente Norme internationale, la définition suivante s'applique.
3.1
cendres totales d’épices
résidu obtenu après incinération à (550 – 25) °C dans les conditions spécifiées dans la présente Norme
internationale, exprimé en pourcentage en masse
4 Principe
Destruction des matières organiques par chauffage de l’échantillon à une température de (550 – 25) °C jusqu'à
obtention d’une masse constante.
5 Réactifs
Utiliser uniquement de l'eau de qualité 3 conformément à l'ISO 3696.
© ISO
6 Appareillage
Matériel courant de laboratoire et, en particulier, ce qui suit.
6.1  Capsule, à fond plat, de 50 ml à
...