ISO 7540:1984

Ground (powdered) paprika (Capsicum annuum Linnaeus) — Specification

Specifies the requirements for this product, describes sampling, methods of test, and packing and marking. Annex A details quatity grades of principal producing countries, while recommendations relating to storage and transport conditions are given in Annex B.

Paprika (Capsicum annuum Linnaeus) en poudre — Spécifications

La présente Norme internationale fixe les spécifications du paprika en poudre (Capsicum annuum Linnaeus). Des recommandations relatives aux conditions d'entreposage et de transport sont données dans l'annexe B.

Mleta paprika (v prahu) (Capsicum annuum Linnaeus) - Specifikacija

General Information

• Status: Withdrawn
• Publication Date: 30-Nov-1984
• Withdrawal Date: 30-Nov-1984
• 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: 9599 - Withdrawal of International Standard
• Completion Date: 23-Oct-2006
• Ref Project: SIST ISO 7540:1997 - Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Specification

Relations

• Revised: ISO 7540:2006 - Ground paprika (Capsicum annuum L.) — Specification
• Effective Date: 15-Apr-2008

Standards Content (Sample)

International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATlON.MEX~YHAPOAHAR OPrAHM3Al&IR IlO CTAH~APTM3A~Mkl.ORGANlSATlON INTERNATIONALE DE NORMALISATION
Ground (powdered) paprika (Capsicum annuum Linnaeus) -
Specification
Paprika (Capsicum annuum Linnaeusl en poudre - SpMfications
- 1984-12-15
First edition
UDC 633.842 Ref. No. IS0 7540-1984 (E)
Descriptors : agricultural products, spices, pepper, specifications.
Price based on 4 pages

---------------------- Page: 1 ----------------------
Foreword s
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards bodies (IS0 member bodies). The work of preparing International
Standards is normally carried out through IS0 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, govern-
mental 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. They are approved in accordance with IS0 procedures requiring at
least 75 % approval by the member bodies voting.
International Standard IS0 7540 was prepared by Technical Committee ISO/TC 34,
Agricultural food products.
0 International Organization for Standardization, 1984
Printed in Switzerland

---------------------- Page: 2 ----------------------
INTERNATIONAL STANDARD IS0 7540-1984 (E)
Ground (powdered) paprika (Capsicum annuum Linnaeus) -
Specification
1 Scope and field of application
3 Description
This International Standard specifies requirements for ground
Ground (powdered) paprika is the product obtained by grinding
(powdered) paprika (Capsicum annuum Linnaeus).
the dried ripe fruits of various varieties of paprika (Capsicum
annuum Linnaeus var. longum, Capsicum annuum Linnaeus
Recommendations relating to storage and transport conditions
var. grossum, Capsicum annuum Linnaeus var. abbreviatum,
are given in annex B.
Capsicum annuum Linnaeus var. typicum, etc. 1.
Ground (powdered) paprika is prepared from the pericarp and
2 References
the seeds of the paprika fruit; in addition, it may contain a
variable proportion of other parts of the fruit, such as the
IS0 928, Spices and condiments - Determination of total ash.
placenta, the calyx and the stalk, but this proportion should not
be greater than that of the fruit itself.
IS0 930, Spices and condiments - Determination of acid-
insoluble ash.
The colour of ground (powdered) paprika varies, according to
the quality, from vivid brilliant red through yellowish and
IS0 939, Spices and condiments - Determination of moisture
brownish-red to pale reddish-brown.
content - Entrainment method.
IS0 948, Spices and condiments - Sampling.
4 Requirements
IS0 1108, Spices and condiments - Determination of non-
4.1 Odour and flavour
volatile ether extract.
The grade odour of ground (powdered) paprika shall be
IS0 1208, Spices and condiments - Determination of filth.
pleasantly aromatic; according to its quality (see table l), its
taste shall be free from pungency, slightly pungent or very
IS0 3588, Spices and condiments - Determination of degree
pungent. It should be free from off-flavours or off-odours (for
of fineness of grinding - Hand sieving method (Reference
example musty, rancid or other foreign, disagreeable tastes or
method).
odours).
IS0 5498, Agricultural food products - Determination of
crude fibre content - General method. 4.2 Freedom from insects, moulds, etc.
IS0 7542, Ground (powdered) paprika (Capsicum annuum Lin- Ground (powdered) paprika shall be free from living insects and
naeus) - Microscopical examination. moulds, and shall be practically free from dead insects, insect
1

---------------------- Page: 3 ----------------------
IS0 75404984 (E)
fragments and rodent contamination visible to the naked eye For the detection of extraneous matter in ground (powdered)
(corrected, if necessary, for abnormal vision) or with such
paprika by microscopical examination, see IS0 7542.
magnification as may be necessary in any particular case. If the
magnification exceeds X 10, this fact shall be stated in the test
4.4 Grading
report.
Ground (powdered) paprika is graded
...

SLOVENSKI STANDARD
SIST ISO 7540:1997
01-junij-1997
Mleta paprika (v prahu) (Capsicum annuum Linnaeus) - Specifikacija
Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Specification
Paprika (Capsicum annuum Linnaeus) en poudre -- Spécifications
Ta slovenski standard je istoveten z: ISO 7540:1984
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST ISO 7540:1997 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------

SIST ISO 7540:1997

---------------------- Page: 2 ----------------------

SIST ISO 7540:1997
International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATlON.MEX~YHAPOAHAR OPrAHM3Al&IR IlO CTAH~APTM3A~Mkl.ORGANlSATlON INTERNATIONALE DE NORMALISATION
Ground (powdered) paprika (Capsicum annuum Linnaeus) -
Specification
Paprika (Capsicum annuum Linnaeusl en poudre - SpMfications
- 1984-12-15
First edition
UDC 633.842 Ref. No. IS0 7540-1984 (E)
Descriptors : agricultural products, spices, pepper, specifications.
Price based on 4 pages

---------------------- Page: 3 ----------------------

SIST ISO 7540:1997
Foreword s
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards bodies (IS0 member bodies). The work of preparing International
Standards is normally carried out through IS0 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, govern-
mental 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. They are approved in accordance with IS0 procedures requiring at
least 75 % approval by the member bodies voting.
International Standard IS0 7540 was prepared by Technical Committee ISO/TC 34,
Agricultural food products.
0 International Organization for Standardization, 1984
Printed in Switzerland

---------------------- Page: 4 ----------------------

SIST ISO 7540:1997
INTERNATIONAL STANDARD IS0 7540-1984 (E)
Ground (powdered) paprika (Capsicum annuum Linnaeus) -
Specification
1 Scope and field of application
3 Description
This International Standard specifies requirements for ground
Ground (powdered) paprika is the product obtained by grinding
(powdered) paprika (Capsicum annuum Linnaeus).
the dried ripe fruits of various varieties of paprika (Capsicum
annuum Linnaeus var. longum, Capsicum annuum Linnaeus
Recommendations relating to storage and transport conditions
var. grossum, Capsicum annuum Linnaeus var. abbreviatum,
are given in annex B.
Capsicum annuum Linnaeus var. typicum, etc. 1.
Ground (powdered) paprika is prepared from the pericarp and
2 References
the seeds of the paprika fruit; in addition, it may contain a
variable proportion of other parts of the fruit, such as the
IS0 928, Spices and condiments - Determination of total ash.
placenta, the calyx and the stalk, but this proportion should not
be greater than that of the fruit itself.
IS0 930, Spices and condiments - Determination of acid-
insoluble ash.
The colour of ground (powdered) paprika varies, according to
the quality, from vivid brilliant red through yellowish and
IS0 939, Spices and condiments - Determination of moisture
brownish-red to pale reddish-brown.
content - Entrainment method.
IS0 948, Spices and condiments - Sampling.
4 Requirements
IS0 1108, Spices and condiments - Determination of non-
4.1 Odour and flavour
volatile ether extract.
The grade odour of ground (powdered) paprika shall be
IS0 1208, Spices and condiments - Determination of filth.
pleasantly aromatic; according to its quality (see table l), its
taste shall be free from pungency, slightly pungent or very
IS0 3588, Spices and condiments - Determination of degree
pungent. It should be free from off-flavours or off-odours (for
of fineness of grinding - Hand sieving method (Reference
example musty, rancid or other foreign, disagreeable tastes or
method).
odours).
IS0 5498, Agricultural food products - Determination of
crude fibre content - General method. 4.2 Freedom from insects, moulds, etc.
IS0 7542, Ground (powdered) paprika (Capsicum annuum Lin- Ground (powdered) paprika shall be free from living insects and
naeus) - Microscopical examination. moulds, and shall be practically free from dead insects, insect
1

---------------------- Page: 5 ----------------------

SIST ISO 7540:1997
IS0 75404984 (E)
fragm
...

Norme internationale
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION.ME~YHAPO~HAR OPTAHM3AUMR fl0 CTAHAAPTM3A~MM*ORGANISATION INTERNATIONALE DE NORMALISATION
Paprika (Capsicum annuum Linnaeus) en poudre -
Spécifications
Ground (powdered) paprika (Capsicum annuum Linnaeus) - Specification
Première édition - 19844245
Q
CDU 633.842
Réf. no : ISO 75404984 (FI
produit agricole, épice, poivre, spécification.
Descripteurs :
Prix basé sur 4 pages

---------------------- Page: 1 ----------------------
Avant-propos
L’ISO (Organisation internationale de normalisation) est une fédération mondiale
d’organismes nationaux 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
créé à cet effet. 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. Les Normes internationales sont approuvées confor-
mément aux procédures de I’ISO qui requièrent l’approbation de 75 % au moins des
comités membres votants.
La Norme internationale ISO 7540 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles alimentaires.
0 Organisation internationale de normalisation, 1984
Imprimé en Suisse

---------------------- Page: 2 ----------------------
ISO 7540-1984 (F)
NORME INTERNATIONALE
. .
Paprika (Capsicum annuum Linnaeus) en poudre I
Spécifications
1 Objet et domaine d’application 3 Description
La présente Norme internationale fixe les spécifications du Le paprika en poudre est le produit obtenu par broyage des
fruits mûrs séchés de diverses variétés de paprika (Capsicum
paprika en poudre (Capsicum annuum Linnaeus).
annuum Linnaeus var. longum, Capsicum annuum Linnaeus
Des recommandations relatives aux conditions d’entreposage var. grossum, Capsicum annuum Linnaeus var. abbreviatum,
Capsicum annuum Linnaeus var. typicum, etc.).
et de transport sont données dans l’annexe B.
Le paprika en poudre est préparé à partir du péricarpe et des
graines du fruit du paprika; en outre, il peut contenir une pro-
2 Références
portion variable d’autres parties du fruit, telles que le placenta,
Dé termina tion des cendres totales. le calice et le pédoncule, mais sans que cette proportion soit
ISO 928, Epices -
supérieure à celle du fruit lui-même.
Détermination des cendres insolubles dans
ISO 930, Epices -
La couleur du paprika en poudre varie en fonction de sa qualité,
l’acide.
allant du rouge vif brillant au rouge brunâtre et jaunâtre,
Détermination de la teneur en eau - jusqu’au brun rougeâtre
...

Norme internationale
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION.ME~YHAPO~HAR OPTAHM3AUMR fl0 CTAHAAPTM3A~MM*ORGANISATION INTERNATIONALE DE NORMALISATION
Paprika (Capsicum annuum Linnaeus) en poudre -
Spécifications
Ground (powdered) paprika (Capsicum annuum Linnaeus) - Specification
Première édition - 19844245
Q
CDU 633.842
Réf. no : ISO 75404984 (FI
produit agricole, épice, poivre, spécification.
Descripteurs :
Prix basé sur 4 pages

---------------------- Page: 1 ----------------------
Avant-propos
L’ISO (Organisation internationale de normalisation) est une fédération mondiale
d’organismes nationaux 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
créé à cet effet. 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. Les Normes internationales sont approuvées confor-
mément aux procédures de I’ISO qui requièrent l’approbation de 75 % au moins des
comités membres votants.
La Norme internationale ISO 7540 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles alimentaires.
0 Organisation internationale de normalisation, 1984
Imprimé en Suisse

---------------------- Page: 2 ----------------------
ISO 7540-1984 (F)
NORME INTERNATIONALE
. .
Paprika (Capsicum annuum Linnaeus) en poudre I
Spécifications
1 Objet et domaine d’application 3 Description
La présente Norme internationale fixe les spécifications du Le paprika en poudre est le produit obtenu par broyage des
fruits mûrs séchés de diverses variétés de paprika (Capsicum
paprika en poudre (Capsicum annuum Linnaeus).
annuum Linnaeus var. longum, Capsicum annuum Linnaeus
Des recommandations relatives aux conditions d’entreposage var. grossum, Capsicum annuum Linnaeus var. abbreviatum,
Capsicum annuum Linnaeus var. typicum, etc.).
et de transport sont données dans l’annexe B.
Le paprika en poudre est préparé à partir du péricarpe et des
graines du fruit du paprika; en outre, il peut contenir une pro-
2 Références
portion variable d’autres parties du fruit, telles que le placenta,
Dé termina tion des cendres totales. le calice et le pédoncule, mais sans que cette proportion soit
ISO 928, Epices -
supérieure à celle du fruit lui-même.
Détermination des cendres insolubles dans
ISO 930, Epices -
La couleur du paprika en poudre varie en fonction de sa qualité,
l’acide.
allant du rouge vif brillant au rouge brunâtre et jaunâtre,
Détermination de la teneur en eau - jusqu’au brun rougeâtre
...