ISO 751:1981

Fruit and vegetable products — Determination of water-insoluble solids content

Produits dérivés des fruits et légumes — Détermination de la teneur en résidu sec insoluble dans l'eau

Sadni in zelenjavni proizvodi - Določanje vsebnosti v vodi netopnih snovi

General Information

• Status: Withdrawn
• Publication Date: 30-Sep-1981
• Withdrawal Date: 30-Sep-1981
• ICS: 67.080.01 - Fruits, vegetables and derived products in general
• Technical Committee: ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
• Drafting Committee: ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
• Current Stage: 9599 - Withdrawal of International Standard
• Completion Date: 13-Aug-1998
• Ref Project: SIST ISO 751:1995 - Fruit and vegetable products -- Determination of water-insoluble solids content

Relations

• Revised: SIST ISO 751:1998 - Fruit and vegetable products -- Determination of water-insoluble solids
• Effective Date: 12-May-2008
• Revised: ISO 751:1998 - Fruit and vegetable products — Determination of water-insoluble solids
• Effective Date: 15-Apr-2008

Standards Content (Sample)

751
International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION*MEXYHAPOllHAR OPrAHH3AUMR Il0 CTAHfiAPTH3AUMH.ORGANlSATlON INTERNATIONALE DE NORMALISATION
Fruit and vegetable products - Determination of
L
water-insoluble solids content
Produits dérivés des fruits et légumes - Détermination de la teneur en résidu sec insoluble dans l'eau
First edition - 1981-10-15
- UDC 634.1/635.6 : 543.868 Ref. No. IS0 751-1981 (E)
W
-
Descriptors : agricultural products, fruit-and vegetable products, tests, determination of content, water, insoluble matter, solids
Price based on 2 pages

---------------------- Page: 1 ----------------------
Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards institutes (IS0 member bodies). The work of developing Inter-
national Standards is carried out through IS0 technical committees. Every member
body interested in a subject for which a technical committee has been set up 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 751 was developed by Technical Committee ISO/TC 34,
Agricultural food products, and was circulated to the member bodies in July 1980.
It has been approved by the member bodies of the following countries :
Australia Hungary
Poland
Austria India Portugal
Brazil Ireland Romania
Bulgaria Israel South Africa, Rep. of
Canada Korea, Rep. of Spain
Chile Malaysia Sri Lanka
Czechoslovakia Netherlands Thailand
Egypt, Arab Rep. of New Zealand
Turkey
France Peru
USSR
Germany, F. R. Philippines
No member body expressed disapproval of the document.
This International Standard has also been approved by the International Union of Pure
and Applied Chemistry (IUPAC).
This International Standard cancels and replaces IS0 Recommendation R 751-1968, of
which it constitutes a technical revision.
0 International Organization for Standardization, 1981 O
Printed in Switzerland

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INTERNATIONAL STANDARD IS0 751-1981 (E)
Fruit and vegetable products - Determination of
water-insoluble solids content
Allow frozen or deep-frozen products to thaw in a closed vessel
1 Scope and field of application
and add the liquid formed during this process to the product
before mixing.
This International Standard specifies a method for the deter-
mination of the water-insoluble solids content of the edible
parts of fruit and vegetable products. If it is desired to express the result in terms of the sample as
received, weigh the latter before removing stalks, stones, etc;
weigh these after washing and drying and take them into ac-
2 Principle count in the expression of results (see 5.3).
L-
Dissolution of the water-soluble matter in a test portion, filtra-
4.2 Preparation of apparatus
tion, drying of the residue and weighing.
Place a filter paper (3.4) in the weighing vessel (3.6) and dry in
the oven (3.81, controlled at 103 + 2 OC, for 30 min. Cool in the
3 Apparatus
desiccator (3.7) and weigh to the nearest 0,001 g.
Usual laboratory apparatus, and in particular
4.3 Test portion
3.1 Homogenizer or mortar.
Weigh, to the nearest 0,001 g, into a 250 ml beaker (400 ml in
the case of sweetened products) 10 to 100 g of the test sample
3.2 Beakers, of capacity 250 or 400 ml.
(4. I), according to the consistency of the product and the ex-
pected water-insoluble solids content, for example :
Buchner funnel.
3.3
tomato concentrate
Filter paper, medium texture.
3.4
jam, fruit preserve
3.5 Indicator paper.
pulpy products
Weighing vessel.
L 3.6
fruit and vegetable juices
NOTE - For liquid products, it is also possible to take the test portion
3.7 Desiccator, containing an efficient desiccant.
by volume.
Oven, capable of being controlled at 103 I 2 OC.
3.8
4.4 Determination
3.9 Centrifuge (see 7.2).
...

SLOVENSKI STANDARD
SIST ISO 751:1995
01-marec-1995
6DGQLLQ]HOHQMDYQLSURL]YRGL'RORþDQMHYVHEQRVWLYYRGLQHWRSQLKVQRYL
Fruit and vegetable products -- Determination of water-insoluble solids content
Produits dérivés des fruits et légumes -- Détermination de la teneur en résidu sec
insoluble dans l'eau
Ta slovenski standard je istoveten z: ISO 751:1981
ICS:
67.080.01 Sadje, zelenjava in njuni Fruits, vegetables and
proizvodi na splošno derived products in general
SIST ISO 751:1995 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST ISO 751:1995

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

SIST ISO 751:1995
751
International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION*MEXYHAPOllHAR OPrAHH3AUMR Il0 CTAHfiAPTH3AUMH.ORGANlSATlON INTERNATIONALE DE NORMALISATION
Fruit and vegetable products - Determination of
L
water-insoluble solids content
Produits dérivés des fruits et légumes - Détermination de la teneur en résidu sec insoluble dans l'eau
First edition - 1981-10-15
- UDC 634.1/635.6 : 543.868 Ref. No. IS0 751-1981 (E)
W
-
Descriptors : agricultural products, fruit-and vegetable products, tests, determination of content, water, insoluble matter, solids
Price based on 2 pages

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

SIST ISO 751:1995
Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards institutes (IS0 member bodies). The work of developing Inter-
national Standards is carried out through IS0 technical committees. Every member
body interested in a subject for which a technical committee has been set up 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 751 was developed by Technical Committee ISO/TC 34,
Agricultural food products, and was circulated to the member bodies in July 1980.
It has been approved by the member bodies of the following countries :
Australia Hungary
Poland
Austria India Portugal
Brazil Ireland Romania
Bulgaria Israel South Africa, Rep. of
Canada Korea, Rep. of Spain
Chile Malaysia Sri Lanka
Czechoslovakia Netherlands Thailand
Egypt, Arab Rep. of New Zealand
Turkey
France Peru
USSR
Germany, F. R. Philippines
No member body expressed disapproval of the document.
This International Standard has also been approved by the International Union of Pure
and Applied Chemistry (IUPAC).
This International Standard cancels and replaces IS0 Recommendation R 751-1968, of
which it constitutes a technical revision.
0 International Organization for Standardization, 1981 O
Printed in Switzerland

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

SIST ISO 751:1995
INTERNATIONAL STANDARD IS0 751-1981 (E)
Fruit and vegetable products - Determination of
water-insoluble solids content
Allow frozen or deep-frozen products to thaw in a closed vessel
1 Scope and field of application
and add the liquid formed during this process to the product
before mixing.
This International Standard specifies a method for the deter-
mination of the water-insoluble solids content of the edible
parts of fruit and vegetable products. If it is desired to express the result in terms of the sample as
received, weigh the latter before removing stalks, stones, etc;
weigh these after washing and drying and take them into ac-
2 Principle count in the expression of results (see 5.3).
L-
Dissolution of the water-soluble matter in a test portion, filtra-
4.2 Preparation of apparatus
tion, drying of the residue and weighing.
Place a filter paper (3.4) in the weighing vessel (3.6) and dry in
the oven (3.81, controlled at 103 + 2 OC, for 30 min. Cool in the
3 Apparatus
desiccator (3.7) and weigh to the nearest 0,001 g.
Usual laboratory apparatus, and in particular
4.3 Test portion
3.1 Homogenizer or mortar.
Weigh, to the nearest 0,001 g, into a 250 ml beaker (400 ml in
the case of sweetened products) 10 to 100 g of the test sample
3.2 Beakers, of capacity 250 or 400 ml.
(4. I), according to the consistency of the product and the ex-
pected water-insoluble solids content, for example :
Buchner funnel.
3.3
tomato concentrat
...

Norme internationale
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONOMEXAYHAPOAHAR OPrAHH3AUMR no CTAHAAPTH3AUMYI.ORGANlSATlON INTERNATIONALE DE NORMALISATION
Produits dérivés des fruits et légumes - Détermination de
L
la teneur en résidu sec insoluble dans l'eau
Fruit and vegetable products - Determination of water-insoluble solids content
Première édition - 1981-10-15
CDU 634.1/635.6 : 543.868 Réf. no : IS0 751-1981 (FI
Descripteurs : produit agricole, produit dérivé des fruits et légumes, essai, dosage, eau, insoluble, solide.
Prix basé sur 2 pages

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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
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 751 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles alimentaires, et a été soumise aux comités membres en juillet 1980.
Les comités membres des pays suivants l‘ont approuvée :
Afrique du Sud, Rép. ci‘ Espagne Philippines
Allemagne, R. F. France Pologne
Australie Hongrie
Portugal
Autriche Inde Roumanie
Brésil Irlande
Sri Lanka
Bulgarie Israël Tchécoslovaquie
Malaisie
Canada Thaïlande
Chili Nouvelle-Zélande Turquie
Corée, Rép. de Pays-Bas URSS
Égypte, Rép. arabe d’ Pérou
Aucun comité membre ne l’a désapprouvée.
Cette Norme internationale a également été approuvée par l’Union internationale de
chimie pure et appliquée (UICPA).
Cette Norme internationale annule et remplace la Recommandation ISO/R 751-1968,
dont elle constitue une révision technique.
O Organisation internationale de normalisation, 1981 0
Imprimé en Suisse

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NORM E I NTE R NAT1 O NALE IS0 751-1981 (FI
Produits dérivés des fruits et légumes - Détermination de
la teneur en résidu sec insoluble dans l'eau
c'est possible, les pépins (après décongélation s'il s'agit de pro-
1 Objet et domaine d'application
duits congelés ou surgelés). Rendre l'échantillon bien homo-
La présente Norme internationale spécifie une méthode de gène.
détermination de la teneur en résidu sec insoluble dans l'eau,
de la partie comestible des produits dérivés des fruits et Iégu- Dans le cas de produits congelés ou surgelés, les décongeler en
mes. vase clos et ajouter le liquide formé au cours de ce processus au
produit avant l'homogénéisation.
L
Si l'on désire rapporter le résultat à l'échantillon tel quel, peser
2 Principe
ce dernier avant d'enlever les pédoncules, noyaux, etc.; peser
ceux-ci après lavage et séchage et en tenir compte dans
Dissolution des matières solubles dans l'eau présentes dans
l'expression des résultats (voir 5.3).
une prise d'essai, filtration, séchage du résidu et pesée.
3 Appareillage 4.2 Préparation de l'appareillage
Matériel courant de laboratoire, et notamment : Placer un disque de papier filtre (3.4) dans le vase à peser (3.6)
et le sécher durant 30 min dans l'étuve (3.8) réglée à
103 I 2 OC. Laisser refroidir dans le dessiccateur (3.7) et peser
3.1 Hornogénéisateur, ou mortier.
l'ensemble à 0,001 g près.
Béchers, de 250 ou 400 ml de capacité.
3.2
4.3 Prise d'essai
3.3 Entonnoir de Buchner.
Dans un bécher de 250 ml (ou de 400 ml dans le cas d'analyse
de produits sucrés), peser, à 0,001 g près, 10 à 100 g de
Papier filtre, de texture moyenne.
3.4
l'échantillon pour essai (4.11, selon la consistance du produit et
sa teneur présumée en résidu sec insoluble dans l'eau, par
3.5 Papier indicateur.
exemple :
L
3.6 Vase à peser. - concentré de tomates 10 9
-
confiture, marmelade 25 9
3.7 Dessiccateur, garni d'un agent déshydratant efficace.
- produits pulpeux
Étuve, réglable à 103 k 2 OC.
3.8
-
jus de fruits et de légumes
3.9 Centrifugeuse (voir 7.2).
NOTE - Pour les produits liquides, il est également possible d'effec-
tuer un prélèvement en volume.
3.10 Balance
...