ISO 750:1981

Fruit and vegetable products — Determination of titratable acidity

Produits dérivés des fruits et légumes — Détermination de l'acidité titrable

Sadni in zelenjavni proizvodi - Določanje titrabilnih kislin

General Information

• Status: Withdrawn
• Publication Date: 31-Oct-1981
• Withdrawal Date: 31-Oct-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: 06-Aug-1998
• Ref Project: SIST ISO 750:1995 - Fruit and vegetable products -- Determination of titratable acidity

Relations

• Revised: SIST ISO 750:1998 - Fruit and vegetable products -- Determination of titratable acidity
• Effective Date: 12-May-2008
• Revised: ISO 750:1998 - Fruit and vegetable products — Determination of titratable acidity
• Effective Date: 15-Apr-2008

Standards Content (Sample)

750
International Standard @
INTERNATIONAL ORGANIZATION FOR STANDARDlZATION*ME)((LIYHAPOLHAR OPrAHH3AUHR no CTAHPAPTH3AUHHWRGANlSATlON INTERNATIONALE DE NORMALISATION
Fruit and vegetable products - Determination of
W
titratable acidity
Produits dérivés des fruits et légumes - Détermination de l'acidité titrable
First edition - 1981-11-15
- UDC 634.1K35.6 : 543.241.5 Ref. No. IS0 750-1981 (E)
c
Descriptors : agricultural products, fruit and vegetable products, tests, determination, acidity.
c
Price based on 3 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
J
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 750 was developed by Technical Committee ISO/TC 34,
Agricultural food products, and was circulated to the member bodies in August 1980.
It has been approved by the member bodies of the following countries :
Australia India
Poland
Austria Iran Portugal
Brazil Israel Romania
Kenya South Africa, Rep. of
Bulgaria
Canada Korea, Rep. of Spain
Malaysia
Czechoslovakia Sri Lanka
Egypt, Arab Rep. of Netherlands Thailand
France New Zealand Turkey
Germany, F. R. Peru
USSR
Hungary Philippines Yugoslavia
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 750-1968, of
which it constitutes a technical revision.
0 International Organization for Standardization, 1981 O
Printed in Switzerland

---------------------- Page: 2 ----------------------
~
INTERNATIONAL STANDARD IS0 750-1981 (E)
Fruit and vegetable products - Determination of
titratable acidity
1 Scope and field of application 2.2.1 Liquid products or products from which the liquid
is easily separable (for example juices, canned fruit syrups,
This International Standard specifies two methods for the
pickling liquids, brines, liquids from fermented products)
determination of the titratable acidity of fruit and vegetable pro-
Take part of the previously mixed laboratory sample and filter it
ducts :
L
through cotton wool, filter paper or cloth. Transfer, by means
of the pipette (2.1.21, 25 ml of the filtrate (see note 2) into the
- potentiometric reference method;
volumetric flask (2.1.4). Dilute to the mark with water and mix
thoroughly.
-
routine method using a coloured indicator.
NOTES
By convention, the latter method does not apply to wines.
1 It is necessary to remove carbon dioxide from carbonated liquid
In the case of some coloured products, it may be difficult to
products by shaking under reduced pressure for 3 to 4 min.
determine the end point of the titration in the latter method and
2 It is also possible to take a sample by mass, weighing, to the
the former method should preferably be used.
nearest 0,Ol g, at least 25 g of the laboratory sample.
NOTE - The determination of titratable acidity is of no value in the
2.2.2 Other products
case of products to which sulphur dioxide has been added.
Remove any stalks, stones, hard seed-cavity walls and,
whenever possible, pips (after thawing in the case of frozen or
Preparation of test sample and test
2
deep-frozen products).
portion
Allow frozen or deep-frozen products to thaw in a closed vessel
and add the liquid formed during this process to the product.
2.1 Apparatus
In the case of dehydrated or dried products, cut a part of the
Usual laboratory apparatus, and in particular
L
laboratory sample into small pieces.
2.1.1 Homogenizer or mortar.
it in the mortar (2.1.1).
Homogenize the product or grind
Weigh, to the nearest 0,Ol g, at least 25 g of the laboratory
2.1.2 One-mark pipette, to deliver 25 ml, comF.,ing wil
sample and transfer it to the conical flask (2.1.3) with 50 ml of
the requirements of IS0 648.
hot water. Mix well until homogeneity is obtained.
2.1.3 Conical flask, capable of being fitted with the reflux
Fit the reflux condenser (2.1.5) to the conical flask and heat the
condenser (2.1.5).
contents on a boiling water bath for 30 min.
2.1.4 One-mark volumetric flask, of capacity250 ml, com-
Cool, quantitatively transfer the contents of the conical flask
plying with the requirements of IS0 1042.
into the volumetric flask (2.1.4) and dilute to the mark with
water. Mix well and filter.
2.1.5 Reflux condenser.
3 Potentiometric method (Reference
2.1.6 Balance.
method)
3.1 Principle
2.2 Proc
...

SLOVENSKI STANDARD
SIST ISO 750:1995
01-marec-1995
6DGQLLQ]HOHQMDYQLSURL]YRGL'RORþDQMHWLWUDELOQLKNLVOLQ
Fruit and vegetable products -- Determination of titratable acidity
Produits dérivés des fruits et légumes -- Détermination de l'acidité titrable
Ta slovenski standard je istoveten z: ISO 750:1981
ICS:
67.080.01 Sadje, zelenjava in njuni Fruits, vegetables and
proizvodi na splošno derived products in general
SIST ISO 750:1995 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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

SIST ISO 750:1995

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

SIST ISO 750:1995
750
International Standard @
INTERNATIONAL ORGANIZATION FOR STANDARDlZATION*ME)((LIYHAPOLHAR OPrAHH3AUHR no CTAHPAPTH3AUHHWRGANlSATlON INTERNATIONALE DE NORMALISATION
Fruit and vegetable products - Determination of
W
titratable acidity
Produits dérivés des fruits et légumes - Détermination de l'acidité titrable
First edition - 1981-11-15
- UDC 634.1K35.6 : 543.241.5 Ref. No. IS0 750-1981 (E)
c
Descriptors : agricultural products, fruit and vegetable products, tests, determination, acidity.
c
Price based on 3 pages

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

SIST ISO 750:1995
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
J
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 750 was developed by Technical Committee ISO/TC 34,
Agricultural food products, and was circulated to the member bodies in August 1980.
It has been approved by the member bodies of the following countries :
Australia India
Poland
Austria Iran Portugal
Brazil Israel Romania
Kenya South Africa, Rep. of
Bulgaria
Canada Korea, Rep. of Spain
Malaysia
Czechoslovakia Sri Lanka
Egypt, Arab Rep. of Netherlands Thailand
France New Zealand Turkey
Germany, F. R. Peru
USSR
Hungary Philippines Yugoslavia
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 750-1968, of
which it constitutes a technical revision.
0 International Organization for Standardization, 1981 O
Printed in Switzerland

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

SIST ISO 750:1995
~
INTERNATIONAL STANDARD IS0 750-1981 (E)
Fruit and vegetable products - Determination of
titratable acidity
1 Scope and field of application 2.2.1 Liquid products or products from which the liquid
is easily separable (for example juices, canned fruit syrups,
This International Standard specifies two methods for the
pickling liquids, brines, liquids from fermented products)
determination of the titratable acidity of fruit and vegetable pro-
Take part of the previously mixed laboratory sample and filter it
ducts :
L
through cotton wool, filter paper or cloth. Transfer, by means
of the pipette (2.1.21, 25 ml of the filtrate (see note 2) into the
- potentiometric reference method;
volumetric flask (2.1.4). Dilute to the mark with water and mix
thoroughly.
-
routine method using a coloured indicator.
NOTES
By convention, the latter method does not apply to wines.
1 It is necessary to remove carbon dioxide from carbonated liquid
In the case of some coloured products, it may be difficult to
products by shaking under reduced pressure for 3 to 4 min.
determine the end point of the titration in the latter method and
2 It is also possible to take a sample by mass, weighing, to the
the former method should preferably be used.
nearest 0,Ol g, at least 25 g of the laboratory sample.
NOTE - The determination of titratable acidity is of no value in the
2.2.2 Other products
case of products to which sulphur dioxide has been added.
Remove any stalks, stones, hard seed-cavity walls and,
whenever possible, pips (after thawing in the case of frozen or
Preparation of test sample and test
2
deep-frozen products).
portion
Allow frozen or deep-frozen products to thaw in a closed vessel
and add the liquid formed during this process to the product.
2.1 Apparatus
In the case of dehydrated or dried products, cut a part of the
Usual laboratory apparatus, and in particular
L
laboratory sample into small pieces.
2.1.1 Homogenizer or mortar.
it in the mortar (2.1.1).
Homogenize the product or grind
Weigh, to the nearest 0,Ol g, at least 25 g of the laboratory
2.1.2 One-mark pipette, to deliver 25 ml, comF.,ing wil
sample and transfer it to the conical flask (2.1.3) with 50 ml of
the requirements of IS0 648.
hot water. Mix well until homogeneity is obtained.
2.1.3 Conical flask, capable of being fitted with the reflux
Fit the reflux condenser (2.1.5) to the conical flask and heat the
condenser (2.1.5).
contents on a boiling water bath for 30 min.
2.1.4 One-mark
...

34
Norme internationale @ 750
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION*MEWlYHAPORHAR OPrAHH3AUHR il0 CTAHflAPTH3AUHH.ORGANlSATlON INTERNATIONALE DE NORMALISATION
Produits dérivés des fruits et légumes - Détermination de
L
l'acidité titrable
Fruit and vegetable products - Determination of titratable acidity
Première édition - 1981-11-15
L
CDU 634.1/635.6 : 543.241.5 Réf. no : IS0 750-1981 (F)
Descripteurs : produit agricole, produit dérivé des fruits et légumes, essai, détermination, acidité.
Prix basé sur 3 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
correspondant. Les organisations internationales, gouvernementales et non gouverne-
d
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 750 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles alimentaires, et a été soumise aux comités membres en août 1980.
Les comités membres des pays suivants l'ont approuvée :
Afrique du Sud, Rép. d' France Philippines
Allemagne, R. F. Hongrie Pologne
Australie Inde Portugal
Autriche Iran Roumanie
Brésil Israël Sri Lanka
Bulgarie Kenya Tchécoslovaquie
Canada Malaisie Thaïlande
Corée, Rép. de Nouvelle-Zélande Turquie
Égypte, Rép. arabe d' Pays-Bas URSS
Pérou Yougoslavie
Espagne
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 750-1968,
dont elle constitue une révision technique.
O Organisation internationale de normalisation, 1981 O
Imprimé en Suisse

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NORME INTERNATIONALE IS0 750-1981 (F)
Produits dérivés des fruits et légumes - Détermination de
I'aci d i t é titra b le
1 Objet et domaine d'application 2.2 Mode opératoire
L
NOTE - L'eau utilisée pour la préparation de l'échantillon pour essai
La présente Norme internationale spécifie deux méthodes de
doit être de l'eau distillée récemment bouillie et refroidie.
détermination de l'acidité titrable des produits dérivés des fruits
et légumes, à savoir :
2.2.1 Produits liquides ou produits dont la partie liquide
-
une méthode potentiométrique de référence;
est facilement séparable (par exemple jus, sirops de fruits en
conserve, saumures, produits fermentés)
-
une méthode pratique utilisant un indicateur coloré.
Prélever une partie de l'échantillon pour laboratoire préalable-
Par convention, cette dernière méthode ne s'applique pas aux
ment homogénéisé. La filtrer à travers du coton hydrophile ou
vins.
un filtre en papier, ou à travers un linge. Prélever, à l'aide de la
pipette (2.1.21, 25 ml du filtrat (voir note 2) et les verser dans la
Dans le cas de certains produits colorés, il peut être difficile de
fiole jaugée (2.1.4). Compléter jusqu'au trait repère avec de
déterminer le point final du titrage et la première méthode devra
l'eau et bien mélanger.
être utilisée de préférence.
NOTES
NOTE - La détermination de l'acidité titrable n'a pas de sens dans le
1 II est nécessaire d'enlever le dioxyde de carbone des produits liqui-
cas de produits ayant subi une sulfitation.
des gazéifiés en les agitant sous pression réduite durant 3 à 4 min.
2 II est également possible d'effectuer un prélèvement en masse, en
à 0,Ol g près, au moins 25 g de l'échantillon pour laboratoire.
pesant,
2 Préparation de l'échantillon pour essai et
- prise d'essai
2.2.2 Autres produits
Retirer éventuellement les pédoncules, les noyaux, les loges
2.1 Appareillage
carpellaires et, dans tous les cas où c'est possible, les pépins
(après décongélation s'il s'agit de produits congelés ou surge-
Matériel courant de laboratoire, et notamment :
lés).
2.1.1 Homogénéisateur, ou mortier.
Dans le cas de produits congelés ou surgelés, les décongeler en
vase clos et ajouter le liquide formé au cours de ce processus au
produit.
2.1.2 Pipette à un trait, permettant de délivrer 25 ml, con-
forme aux spécifications de I'ISO 648.
Dans le cas de produits déshydratés ou séchés, découper en
petits morceaux une partie de l'échantillon pour laboratoire.
Fiole conique, adaptable au réfrigérant à reflux (2.1.5).
2.1.3
Homogénéiser le produit ou le broyer dans le mortier (2.1.1 1.
2.1.4 Fiole jaugée à un trait, de 250 ml de capacité, con-
Peser, à 0,Ol g près, au moins 25 g de l'échantillon pour labora-
forme aux spécifications de I'ISO 1042.
toire et les placer dans la fiole conique (2.1.3) avec 50 ml d'eau
chaude. Bien mélanger jusqu'à l'obtention d'un liquide homo-
gène.
2.1.5 Réfrigérant à reflux.
Adapter le réfrigérant à reflux (2.1.5) à la fiole conique et chauf-
2.1.6 Balance. fer le contenu sur un bain d'eau bouillante durant 30 min.
1

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IS0 750-1981 (FI
Refroidir, transvaser quantitativemen
...