SIST ISO 763:2011

Fruit and vegetable products -- Determination of ash insoluble in hydrochloric acid

ISO 763:2003 specifies a method for the determination of the hydrochloric-acid-insoluble ash yielded by fruit and vegetable products.
The method serves for the determination of siliceous impurities, together with the silica endogenous to the plant.

Produits dérivés des fruits et légumes -- Détermination des cendres insolubles dans l'acide chlorhydrique

Sadni in zelenjavni proizvodi - Določanje v klorovodikovi kislini netopnega pepela

Ta mednarodni standard določa metodo za določevanje izkoristka v klorovodikovi kislini netopnega pepela sadnih in zelenjavnih proizvodov.
Metoda se uporablja za določevanje silikatnih nečistoč, skupaj s silikatom, endogenim v rastlini.
OPOMBA: Metoda za določevanje mineralnih nečistoč, ki običajno izvirajo iz prsti, je določena v ISO 7621.

General Information

• Status: Published
• Public Enquiry End Date: 19-May-2011
• Publication Date: 15-May-2011
• ICS: 67.080.01 - Fruits, vegetables and derived products in general
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 06-May-2011
• Due Date: 11-Jul-2011
• Completion Date: 16-May-2011
• Ref Project: ISO 763:2003 - Fruit and vegetable products - Determination of ash insoluble in hydrochloric acid

Relations

• Replaces: SIST ISO 763:1995 - Fruit and vegetable products -- Determination of ash insoluble in hydrochloric acid
• Effective Date: 01-Jun-2011

Overview

ISO 763:2003, "Fruit and vegetable products - Determination of ash insoluble in hydrochloric acid," specifies an analytical method to measure the hydrochloric‑acid‑insoluble ash in fruit and vegetable products. The procedure detects siliceous impurities together with the plant’s endogenous silica, providing a standardized way to quantify sand, soil-derived minerals and silica residues in food matrices.

Key topics and requirements

• Scope: Quantification of HCl‑insoluble ash (siliceous impurities and plant silica) in fruit and vegetable products.
• Principle: Incinerate a representative test portion and separate the fraction insoluble in dilute hydrochloric acid.
• Reagents: 10% (m/m) hydrochloric acid; silver nitrate solution for chloride testing; analytical‑grade reagents and deionized water.
• Apparatus: blender for sample homogenization, muffle furnace (525 °C ± 25 °C), drying oven (103 °C ± 2 °C), boiling water bath, quartz or platinum incineration dishes, ashless filter paper, and an analytical balance with 0.0002 g readability.
• Procedure highlights:
  • Prepare a representative test sample (thaw and include purge liquid for frozen samples).
  • Dry (if needed), carbonize and incinerate sample at ~525 °C.
  • Treat ash with 10% HCl, filter, wash until no chloride remains (checked with AgNO3).
  • Dry and re‑incinerate residue, cool in a desiccator and weigh to constant mass.
• Results: Expressed as percentage by mass (or g/100 ml for liquids). Report to two decimal places.
• Repeatability: Difference between two single tests will exceed 0.01 g of HCl‑insoluble ash per 100 g in no more than 5% of cases.

Applications and users

ISO 763:2003 is used for quality control, regulatory compliance and contamination screening in the food industry. Typical users include:

• Food testing laboratories conducting compositional and contaminant analyses
• Fruit and vegetable processors monitoring product cleanliness
• Regulatory and inspection agencies checking adherence to food standards
• Certification bodies and researchers studying mineral contaminants and silica content

Practical uses include detection of soil/sand contamination, verifying cleaning and handling processes, and providing data for product specifications or regulatory reporting.

Related standards

• ISO 762 - Fruit and vegetable products - Determination of mineral impurities content (referenced for broader mineral impurity testing).

Keywords: ISO 763:2003, ash insoluble in hydrochloric acid, fruit and vegetable products, siliceous impurities, HCl‑insoluble ash, food testing, muffle furnace, incineration method, analytical standard.

Standards Content (Sample)

SLOVENSKI STANDARD
01-junij-2011
1DGRPHãþD
SIST ISO 763:1995
6DGQLLQ]HOHQMDYQLSURL]YRGL'RORþDQMHYNORURYRGLNRYLNLVOLQLQHWRSQHJDSHSHOD
Fruit and vegetable products -- Determination of ash insoluble in hydrochloric acid
Produits dérivés des fruits et légumes -- Détermination des cendres insolubles dans
l'acide chlorhydrique
Ta slovenski standard je istoveten z: ISO 763:2003
ICS:
67.080.01 Sadje, zelenjava in njuni Fruits, vegetables and
proizvodi na splošno derived products in general
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL ISO
STANDARD 763
Second edition
2003-12-01
Fruit and vegetable products —
Determination of ash insoluble in
hydrochloric acid
Produits dérivés des fruits et légumes — Détermination des cendres
insolubles dans l'acide chlorhydrique

Reference number
©
ISO 2003
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but
shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In
downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat
accepts no liability in this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation
parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In
the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below.

©  ISO 2003
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 either ISO at the address below or
ISO's member body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Published in Switzerland
ii © ISO 2003 — All rights reserved

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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. 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.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 763 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3, Fruit and
vegetable products.
This second edition cancels and replaces the first edition (ISO 763:1982), which has been technically revised.

INTERNATIONAL STANDARD ISO 763:2003(E)

Fruit and vegetable products — Determination of ash insoluble
in hydrochloric acid
1 Scope
This International Standard specifies a method for the determination of the hydrochloric-acid-insoluble ash
yielded by fruit and vegetable products.
The method serves for the determination of siliceous impurities, together with the silica endogenous to the
plant.
NOTE A method for the determination of mineral impurities generally originating from the soil is specified in
1)
ISO 762 .
2 Principle
A test portion is incinerated at approximately 525 °C and the mineral matter insoluble in dilute hydrochloric
acid is separated.
3 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized
water or water of equivalent purity.
3.1 Hydrochloric acid, 10 % (by mass) solution.
3.2 Silver nitrate, approximately 17 g/l solution.
4 Apparatus
Usual laboratory apparatus and, in particular, the following.
4.1 Blender.
4.2 Muffle furnace, capable of being maintained at 525 °C ± 25 °C.
4.3 Boiling water bath.
4.4 Drying oven, capable of being maintained at 10
...

INTERNATIONAL ISO
STANDARD 763
Second edition
2003-12-01
Fruit and vegetable products —
Determination of ash insoluble in
hydrochloric acid
Produits dérivés des fruits et légumes — Détermination des cendres
insolubles dans l'acide chlorhydrique

Reference number
©
ISO 2003
PDF disclaimer
This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but
shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In
downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat
accepts no liability in this area.
Adobe is a trademark of Adobe Systems Incorporated.
Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation
parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In
the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below.

©  ISO 2003
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 either ISO at the address below or
ISO's member body in the country of the requester.
ISO copyright office
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Published in Switzerland
ii © ISO 2003 — All rights reserved

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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. 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.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 763 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3, Fruit and
vegetable products.
This second edition cancels and replaces the first edition (ISO 763:1982), which has been technically revised.

INTERNATIONAL STANDARD ISO 763:2003(E)

Fruit and vegetable products — Determination of ash insoluble
in hydrochloric acid
1 Scope
This International Standard specifies a method for the determination of the hydrochloric-acid-insoluble ash
yielded by fruit and vegetable products.
The method serves for the determination of siliceous impurities, together with the silica endogenous to the
plant.
NOTE A method for the determination of mineral impurities generally originating from the soil is specified in
1)
ISO 762 .
2 Principle
A test portion is incinerated at approximately 525 °C and the mineral matter insoluble in dilute hydrochloric
acid is separated.
3 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized
water or water of equivalent purity.
3.1 Hydrochloric acid, 10 % (by mass) solution.
3.2 Silver nitrate, approximately 17 g/l solution.
4 Apparatus
Usual laboratory apparatus and, in particular, the following.
4.1 Blender.
4.2 Muffle furnace, capable of being maintained at 525 °C ± 25 °C.
4.3 Boiling water bath.
4.4 Drying oven, capable of being maintained at 103 °C ± 2 °C.
4.5 Desiccator, containing an efficient desiccant.
4.6 Incineration dishes, made of quartz or platinum.

1) ISO 762, Fruit and vegetable products — Determination of mineral impurities content.
4.7 Filter paper, ashless.
4.8 Analytical balance, capable of weighing to the nearest 0,000 2 g.
5 Sampling
It is important that the laborat
...