BS-7683-1993 ISO-10470-1993.pdf
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1、BRITISH STANDARD BS 7683:1993 ISO 10470: 1993 Guide to Defects of green coffee UDC 633.73:632.03 Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7683:1993 This British Standard, having been prepared under th
2、e direction of the Agriculture and Food Standards Policy Committee, was published under the authority of the Standards Board and comes into effect on 15 September 1993 BSI 10-1999 The following BSI references relate to the work on this standard: Committee reference AFC/15 Draft for comment 91/57584
3、DC ISBN 0 580 22514 3 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/15, upon which the following bodies were represented: Association of Public Analysts
4、 British Soluble Coffee Manufacturers Association Coffee Trade Federation Ltd. Food and Drink Federation Institute of Trading Standards Administration Ministry of Agriculture, Fisheries and Food Natural Resources Institute Amendments issued since publication Amd. No.DateComments Licensed Copy: Londo
5、n South Bank University, London South Bank University, Fri Dec 08 13:50:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7683:1993 BSI 10-1999i Contents Page Committees responsibleInside front cover National forewordii Introduction1 1Scope1 2Normative references1 3Definitions1 4Wet-processed Arabica
6、 (WPA) coffee2 5Dry-processed Arabica (DPA) coffee8 6Dry-processed Robusta (DPR) coffee14 Annex A (informative) Examples of equivalency ratings of green coffee defects19 Annex B (informative) Bibliography20 Table A.1 Equivalency ratings of green coffee bean defects in different countries19 Table A.2
7、 Equivalent ratings of green coffee defects (extraneous matter coffee/non-coffee)20 List of referencesInside back cover Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7683:1993 ii BSI 10-1999 National forew
8、ord This British Standard has been prepared under the direction of the Agriculture and Food Standards Policy Committee. It is identical with ISO 10470:1993 Green coffee Defect reference chart, published by the International Organization for Standardization (ISO). This standard embodies an agreement,
9、 to which the UK was a party, reached in Subcommittee 15, Coffee, of Technical Committee 34, Agricultural food products, of ISO. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compli
10、ance with a British Standard does not of itself confer immunity from legal obligations. Cross-references International StandardCorresponding British Standard Normative references ISO 3509:1989BS 5456:1989 Glossary of terms relating to coffee and its products (Identical) ISO 6667:1985BS 5752 Methods
11、of test for coffee and coffee products Part 8:1986 Green coffee: determination of proportion of insect-damaged beans (Identical) Informative references ISO 4072:1982BS 6379 Sampling of coffee and coffee products Part 1:1983 Method of sampling green coffee in bags (Identical) ISO 4149:1980BS 5752 Met
12、hods of test for coffee and coffee products Part 4:1980 Green coffee: olfactory and visual examination and determination of foreign matter and defects (Identical) ISO 5492:1992BS 5098:1992 Glossary of terms relating to sensory analysis (Identical) Summary of pages This document comprises a front cov
13、er, an inside front cover, pages i and ii, pages 1 to 20, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Licensed Copy: London South Bank Uni
14、versity, London South Bank University, Fri Dec 08 13:50:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7683:1993 BSI 10-19991 Introduction This International Standard provides information as to the main types of defect to be found in green coffee, and a qualitative assessment of their relative con
15、tribution to any system of quality grading of green coffees in which they occur. A more quantitative assessment is not possible, since the assessment of defects is necessarily subjective, being dependent upon the significance to particular consumers or producers of the flavour (after roasting/brewin
16、g) and appearance factors, singly or combined, in the type of green coffee concerned. 1 Scope This International Standard gives a listing in chart form of the main types of defect recognized as being potentially present in green coffee. Each of the main types of commercial green coffee is considered
17、 separately, as follows: wet-processed Arabica (WPA); dry-processed Arabica (DPA); dry-processed Robusta (DPR). The chart gives definitions and characteristics of each defect, together with its likely cause, and its effect on roasting and on brew flavour of the roasted bean. A qualitative assessment
18、 of the effects of the defects on appearance and flavour is also given in terms of their generally accepted significance. 2 Normative references The following standards contain provisions which, through reference in this text, constitute provisions of this International Standard. At the time of publ
19、ication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain regis
20、ters of currently valid International Standards. ISO 3509:1989, Coffee and its products Vocabulary. ISO 6667:1985, Green coffee Determination of proportion of insect, damaged beans. 3 Definitions For the purposes of this International Standard, the definitions given in ISO 3509 apply. For the conven
21、ience of users of this International Standard, the definitions are repeated here in quotation marks and the clause number is given in brackets. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:50:11 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7683:1993 2 BSI
22、 10-1999 ItemName of defectDefinition/characteristicsCauseEffect on roasting/brew flavour Qualitative grading of defecta 4 Wet-processed arabica (WPA) coffee 4.1 Defects in green coffee beans 4.1.1 Field-damaged beans or process-damaged beans 4.1.1.1black beana) “Coffee bean of which more than one-h
23、alf of the external surface and interior is black.” b) “Coffee bean of which more than one-half of the external surface is black.” 2.3.11 NOTEGenerally small sized. Cells have little fibrous structure. Low reflectance colour value, especially at 666 nm. Bean has an adherent silverskin and undesirabl
24、e appearance. In Africa, effect on cherries/beans whilst on trees with coffee berry disease (anthracnosis) due to attack by Colletotrichum coffeeanum and other species of fungi. Other possible causes are: 1) carbohydrate deficiency in the beans due to poor cultural practices; 2) immature beans have
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