BS-7087-4-1996.pdf
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1、BS 7087 : Part 4 : 1996 NO COPYING IN ANY FORM WITHOUT WRITTEN PERMISSION FROM BSI BRITISH STANDARD | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | UDC 641 : 613.291 :633.832 : 635.071: 006.3/.8 Herbs and spices ready
2、for food use Part 4. Specification for cloves (whole and ground) Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:51 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087 : Part 4 : 1996 This British Standard, having been prepared under the direction of the Co
3、nsumer Products and Services Sector Board, was published under the authority of the Standards Board and comes into effect on 15 March 1996 BSI 1996 First published May 1990 Second edition March 1996 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for
4、comment 95/501456 DC ISBN 0 580 25479 8 Amendments issued since publication Amd. No.DateText affected Committees responsible for this British Standard The preparation of this British Standard was entrusted to Technical Committee AW/7, Spices and condiments, upon which the following bodies were repre
5、sented: Association of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) International General Produce Association Leatherhead Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seas
6、oning and Spice Association Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:51 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BSI 1996i BS 7087 : Part 4 : 1996 Contents Page Committees responsibleInside front cover Forewordii Specification 1Scope1 2Definitions
7、1 3Sampling1 4Physical properties1 5Chemical composition2 6Packaging and storage2 7Marking2 Appendices ADescription of whole and ground cloves3 BPreparation of samples for chemical tests3 CAdditional information3 Tables 1Extraneous matter in whole cloves1 2Chemical composition of whole cloves2 3Chem
8、ical composition of ground cloves2 4Levels for trace metals in cloves4 Figures 1Whole clove3 2Headless clove3 3Mother clove3 4Clove stem3 Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:51 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087 : Part 4 : 1996
9、ii BSI 1996 Foreword This Part of BS 7087 has been prepared by Technical Committee AW/7 and is a Part of a series on herbs and spices prepared for food use within the UK. This Part of BS 7087 supersedes BS 7087 : Part 4 : 1990 which is withdrawn. For some years, BSI has published British Standards f
10、or herbs and spices in a variety of commercial forms. These British Standards were either identical to, or substantially related to, the corresponding international standards published by the International Organization for Standardization (ISO). However, the Technical Committee decided that the requ
11、irements in the international standards did not correspond to the quality required by UK trade. The British Standards implementing those international standards are therefore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. An earlier British St
12、andard, BS 6097, and the identical international standard, ISO 2254, have been taken into account in the preparation of this Part of BS 7087. Attention is drawn to the requirements of the Food Safety Act 1990 relating to fitness, wholesomeness, nature, substance and quality with implications for the
13、 microbiological quality of dried herbs and spices, with particular reference to contamination by pathogenic organisms of importance to human health. Attention is also drawn to BS 5763 for microbiological methods. The dilutions of test samples of herbs and spices may need to be greater than the one
14、in ten primary dilution referred to in 3.1 of BS 5763 : Part 6 : 1983 because any natural antimicrobial compounds they might possess would inhibit the growth of micro-organisms until diluted out. Compliance with a British Standard does not of itself confer immunity from legal obligations. Licensed C
15、opy: London South Bank University, London South Bank University, Fri Dec 08 13:29:51 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BSI 19961 BS 7087 : Part 4 : 1996 Table 1. Extraneous matter in whole cloves Headless clovesMother clovesKhoker clovesClove stemsOther extraneous matter % (m/m) max.% (m/m)
16、 max.% (m/m) max.% (m/m) max.% (m/m) max. 5.03.03.01.51.0 Specification 1 Scope This Part of BS 7087 specifies requirements for whole cloves from the tree Syzygium aromaticum (L.), Merr. (2) the country of origin of crop; (3) the net mass (in g or kg); (4) a statement regarding any special treatment
17、, e.g. fumigation or irradiation; NOTE. Reference should be made to the current UK food legislation to ensure that any treatment of bulk material is permissible. (5) the date of packing; (6) the number of this Part of this British Standard, i.e. BS 7087/4 or BS 7087 : Part 4 : 19961). (b) For retail
18、 material: The number of this Part of this British Standard, i.e. BS 7087/4 or BS 7087 : Part 4 : 1996.1) Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:51 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BSI 19963 BS 7087 : Part 4 : 1996 Figure 1. Whole cloveF
19、igure 2. Headless clove Figure 3. Mother cloveFigure 4. Clove stem Appendices Appendix A. Description of whole and ground cloves A.1 Whole cloves Whole cloves are the floral bud, harvested before blooming, then dried, of the tree Syzygium aromaticum (L.) Merr. & Perry (synonyms Eugenia caryophyllus
20、Spreng., E. caryophyllata Thunb. and E. aromatica (L.) Baill.) and subspecies/varieties thereof. The whole clove comprises a receptacle containing, in its upper part, two loculi containing numerous ovules and crowned by four acute divergent sepals surrounding a dome-shaped head consisting of four pa
21、ler unexpanded membranous imbricate petals enclosing numerous incurved stamens and a single stiff erect style. The whole clove is nail shaped in character, red-brown and approximately 12 mm to 19 mm long. A.2 Appearance The outline representations of various parts of cloves are shown in figures 1 to
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