SIST ISO 2825:1997

Spices and condiments -- Preparation of a ground sample for analysis

Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.

Épices -- Préparation d'un échantillon moulu en vue de l'analyse

Začimbe - Priprava mletega vzorca za analizo

General Information

• Status: Withdrawn
• Publication Date: 31-May-1997
• Withdrawal Date: 18-Oct-2012
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 17-Oct-2012
• Due Date: 09-Nov-2012
• Completion Date: 19-Oct-2012
• Ref Project: ISO 2825:1981 - Spices and condiments - Preparation of a ground sample for analysis

Relations

• Replaced By: SIST EN ISO 2825:2010 - Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
• Effective Date: 01-Oct-2010

Overview

ISO 2825:1981 specifies a laboratory procedure for the preparation of a ground sample of spices and condiments for analytical testing. The method is applied to the laboratory sample obtained according to ISO 948 and defines the principle of grinding a well-mixed laboratory sample to the particle size required by the relevant international standard - or to approximately 1 mm when no size is specified. The standard emphasizes representative sampling, prevention of contamination, and control of heating during grinding.

Key Topics

• Scope and basis: Uses the laboratory sample produced by ISO 948 as the starting point.
• Particle size: Target particle dimension is that given in the specific spice standard, or about 1 mm if unspecified.
• Equipment requirements:
  • Grinder that is easy to clean and presents minimal dead space.
  • Construction from material that does not absorb moisture or react with the sample.
  • Capability for rapid, uniform grinding with adjustable settings to achieve the required particle size.
  • Design that minimizes contact with outside air and avoids excessive heating of the sample.
• Sample container: A clean, dry, airtight container (e.g., glass or suitable material) sized so the ground sample fills it almost completely; the container must not react with the sample.
• Procedural safeguards: Steps to avoid overheating, stratification or loss of volatile components during preparation.

Applications

This standard provides practical value for laboratories performing chemical, physical or organoleptic analyses of spices and condiments. Typical applications include:

• Routine sample preparation prior to compositional or contaminant testing.
• Standardized grinding for comparative studies across laboratories.
• Preparation of test portions for quality control in food production and regulatory testing.

The method is applicable to the majority of spices. However, for spices with particular characteristics (for example, high moisture content, high essential oil or fat content, or extreme hardness), a modified procedure or an alternative method may be necessary. Any such modified mode of operation or variant is to be indicated in the international standard specific to the spice concerned.

Related Standards

• ISO 948 - referenced as the sampling method that produces the laboratory sample used by ISO 2825.
• Approval and harmonization notes: ISO 2825 was prepared by ISO/TC 34 (food products) and was endorsed by relevant analytical organizations; consult the specific spice standard for any deviations or spice-specific preparation notes.

This concise guidance helps ensure representative, reproducible and contaminant-free ground samples suitable for accurate laboratory analysis of spices and condiments.

Standards Content (Sample)

SLOVENSKI STANDARD
01-junij-1997
=DþLPEH3ULSUDYDPOHWHJDY]RUFD]DDQDOL]R
Spices and condiments -- Preparation of a ground sample for analysis
Épices -- Préparation d'un échantillon moulu en vue de l'analyse
Ta slovenski standard je istoveten z: ISO 2825:1981
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDlZATlON.MEIKAYHAPO~HAR OPTAHM3AL&lR ll0 CTAH~PTM3Al#lM@ORGANlSATlON INTERNATIONALE DE NORMALISATION
Spices and condiments -
Preparation of a ground sample
for analysis
&ices - Prbparation d ’un khan tillon moulu en we de l’analyse
Second edition - 1981-07-15
U DC 633.82.001.41
Ref. No. ISO2825-1981 (E)
Descriptors : agricultural products, spices, chemical analysis, samples, test specimens, preparation.
Price based on 1 page
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 2825 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 5.10.1 of part 1 of the Directives for the technical work of ISO. It cancels and
replaces the first edition (i.e. IS0 2825-19741, which had been approved by the
member bodies of the following countries :
Austria Iran
South Africa, Rep. of
Bulgaria Israel Sri Lanka
Czechoslovakia Netherlands
Thailand
Egypt, Arab Rep. of New Zealand Turkey
.
France Norway
United Kingdom
Hungary Poland USSR
India Romania
This International Standard had also been approved by the International Union of Pure
and Applied Chemistry (IUPAC) and by the Association of Official Analytical Chemists
(AOAC).
No member body had expressed disapproval of the document.
k,
International Organization f
...

International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDlZATlON.MEIKAYHAPO~HAR OPTAHM3AL&lR ll0 CTAH~PTM3Al#lM@ORGANlSATlON INTERNATIONALE DE NORMALISATION
Spices and condiments -
Preparation of a ground sample
for analysis
&ices - Prbparation d ’un khan tillon moulu en we de l’analyse
Second edition - 1981-07-15
U DC 633.82.001.41
Ref. No. ISO2825-1981 (E)
Descriptors : agricultural products, spices, chemical analysis, samples, test specimens, preparation.
Price based on 1 page
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 2825 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 5.10.1 of part 1 of the Directives for the technical work of ISO. It cancels and
replaces the first edition (i.e. IS0 2825-19741, which had been approved by the
member bodies of the following countries :
Austria Iran
South Africa, Rep. of
Bulgaria Israel Sri Lanka
Czechoslovakia Netherlands
Thailand
Egypt, Arab Rep. of New Zealand Turkey
.
France Norway
United Kingdom
Hungary Poland USSR
India Romania
This International Standard had also been approved by the International Union of Pure
and Applied Chemistry (IUPAC) and by the Association of Official Analytical Chemists
(AOAC).
No member body had expressed disapproval of the document.
k,
International Organization for Standardization, 1981
Printed in Switzerland
IS0 2825-1981 (E)
INTERNATIONAL STANDARD
Preparation of a ground sample
Spices and condiments -
for analysis
-
1 Scope easy to clean and having as little dead space as
possible;
This International Standard specifies a method of preparing a
...

Norme internationale
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION.MEIK,QYHAPOJJHAR OPTAHl43AL&lR fl0 CTAH~APTM3AL&lM.ORGANISATION INTERNATIONALE DE NORMALISATION
Épices - Préparation d’un échantillon moulu en vue de
l’analyse
Spices and condiments - Preparation of a ground sample for analysis
Deuxième édition - 1981-07-15
CDU 633.82.001.41
Réf. no : ISO 28251981 (F)
Descripteurs : produit agricole, épice, analyse chimique, échantillon, spécimen d’essai, préparation.
Prix basé sur 1 page
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 ISO 2825 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles alimen taires.
Cette deuxième édition fut soumise directement au Conseil de I’ISO, conformément au
paragraphe 5.10.1 de la partie 1 des Directives pour les travaux techniques de I’ISO.
Elle annule et remplace la première édition (ISO 2825-19741, qui avait été approuvée par
les comités membres des pays suivants :
Afrique du Sud, Rép. d’ Iran Royaume-Uni
Autriche Israël Sri Lanka
Norvège Tchécoslovaquie
Bulgarie
Égypte, Rép. arabe d’ Nouvelle-Zélande Thaïlande
Pays- Bas Turquie
France
Hongrie Pologne URSS
Inde Roumanie
Cette Norme internationale avait également été approuvée par l’Union internationale
de chimie pure et appliquée (UICPA) et par l’Association of Officia1 Analytical Chemists
(AOAC).
Aucun comité membre ne l’avait désapprouvée.
@ Organisation internationale de normalisation, 1981 l
Imprimé en Suisse
ISO 2825-1981 (F)
NORME INTERNATIONALE
Préparation d’un échantillon moulu en vue de
Épices -
l’analyse
-
facile à nettoyer et présentant un espace mort minimal;
1 Objet
-
permettant un broyage rapide et uniforme, sans provo-
La présente Norme internationale spécifie une méthode de pré-
paration d’un échantillon d’épice, moulu en vue de l’analyse, à quer d’éc
...

Norme internationale
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION.MEIK,QYHAPOJJHAR OPTAHl43AL&lR fl0 CTAH~APTM3AL&lM.ORGANISATION INTERNATIONALE DE NORMALISATION
Épices - Préparation d’un échantillon moulu en vue de
l’analyse
Spices and condiments - Preparation of a ground sample for analysis
Deuxième édition - 1981-07-15
CDU 633.82.001.41
Réf. no : ISO 28251981 (F)
z
Descripteurs : produit agricole, épice, analyse chimique, échantillon, spécimen d’essai, préparation.
ii
Prix basé sur 1 page
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 ISO 2825 a été élabo rée par le comité technique ISO/TC 34,
Produits agricoles alimen taires.
Cette deuxième édition fut soumise directement au Conseil de I’ISO, conformément au
paragraphe 5.10.1 de la partie 1 des Directives pour les travaux techniques de I’ISO.
Elle annule et remplace la première édition (ISO 2825-19741, qui avait été approuvée par
les comités membres des pays suivants :
Afrique du Sud, Rép. d’ Iran Royaume-Uni
Autriche Israël Sri Lanka
Norvège Tchécoslovaquie
Bulgarie
Égypte, Rép. arabe d’ Nouvelle-Zélande Thaïlande
Pays- Bas Turquie
France
Hongrie Pologne URSS
Inde Roumanie
Cette Norme internationale avait également été approuvée par l’Union internationale
de chimie pure et appliquée (UICPA) et par l’Association of Officia1 Analytical Chemists
(AOAC).
Aucun comité membre ne l’avait désapprouvée.
Organisation internationale de normalisation, 1981
Imprimé en Suisse
ISO 2825-1981 (F)
NORME INTERNATIONALE
Préparation d’un échantillon moulu en vue de
Épices -
l’analyse
-
1 Objet facile à nettoyer et présentant un espace mort minimal;
-
permettant un broyage rapide et uniforme, sans provo-
La présente Norme internationale spécifie une méthode de pré-
paration d’un échantillon d’épice, moulu en vue de l’analyse, à quer d
...