《BS-998-1990.pdf》由会员分享,可在线阅读,更多相关《BS-998-1990.pdf(10页珍藏版)》请在三一文库上搜索。
1、BRITISH STANDARD BS 998:1990 Specification for Vacuum salt for food use Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 04:39:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 998:1990 This British Standard, having been prepared under the direction of the Food an
2、d Agriculture Standards Policy Committee, was published under the authority of the Board of BSI and comes into effect on 30 September 1990 BSI 05-1999 First published December 1941 Second edition January 1957 Third edition February 1969 Fourth edition September 1990 The following BSI references rela
3、te to the work on this standard: Committee reference FAC/23 Draft for comment 87/55626 DC ISBN 0 580 18479 X Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Food and Agriculture Standards Policy Committee (FAC/-) to Technical Committee F
4、AC/23, upon which the following bodies were represented: AFRC Institute of Food Research Chemical Industries Association Creamery Proprietors Association Department of Trade and Industry (Laboratory of the Government Chemist) Food and Drink Federation Milk Marketing Board for Northern Ireland Royal
5、Association of British Dairy Farmers Salt Manufacturers Association Amendments issued since publication Amd. No.DateComments Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 04:39:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 998:1990 BSI 05-1999i Contents Pag
6、e Committees responsibleInside front cover Forewordii 1Scope1 2Definitions1 3Sampling1 4Composition1 5Labelling2 Appendix A Guidance on packaging and storage of vacuum and dendritic salt3 Table 1 Composition and methods of test1 Publications referred toInside back cover Licensed Copy: London South B
7、ank University, London South Bank University, Fri Dec 08 04:39:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 998:1990 ii BSI 05-1999 Foreword This revision of BS 998 has been prepared under the direction of the Food and Agriculture Standards Policy Committee. BS 998 was first published in 1941 an
8、d last revised in 1969. Since then there have been substantial developments in the range and volume of processed foods and salt is an ingredient widely used by the food manufacturing industry. Concomitantly there has been a growing awareness of the importance of controlling the purity of food ingred
9、ients. For this reason, the present edition places the emphasis on food use, rather than use primarily for butter and cheese. To reflect current views on acceptable limits for impurities, limits have been introduced for cadmium and mercury and the limit for lead has been lowered to meet statutory re
10、quirements. Dendritic and granular salts are also used by the food industry and consequently these salts have been included in the scope of the revision. In addition, the test methods associated with the specification are now published separately, special requirements for salt for margarine manufact
11、ure have been deleted as they are no longer necessary, and finally requirements for fineness of the grain of dried salt have been deleted because the degree to which fineness is critical depends on the use of the salt. Where a particular fineness is required it is recommended that the supplier and p
12、urchaser reach agreement on the fineness of the grain and that compliance with that agreement is checked using the procedures described in BS 1746 and test sieves complying with BS 410. This standard supersedes BS 998:1969, which is withdrawn. A British Standard does not purport to include all the n
13、ecessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pa
14、ges 1 to 4, 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 University, London South Bank University, Fri Dec
15、 08 04:39:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 998:1990 BSI 05-19991 1 Scope This British Standard specifies composition for dried and undried vacuum salt, including dendritic and granular salt, as supplied by manufacturers for food use. The standard also includes requirements for the in
16、formation to be provided with each consignment. Guidance on the packaging and storage of bulk salt is given in Appendix A. NOTEThe titles of the publications referred to in this standard are listed on the inside back cover. 2 Definitions For the purposes of this British Standard, the following defin
17、itions apply. 2.1 vacuum salt salt made by evaporation of purified brine, by indirect steam heating, in a continuously operating multieffect plant, one or more of which effects operate at less than atmospheric pressure 2.2 dendritic salt a vacuum salt with modified crystal habit produced as the resu
18、lt of the addition of a modifier to the crystalization liquor 2.3 granular salt a vacuum salt made by evaporation of purified brine, by indirect steam heating at sub-atmospheric pressure in an evaporating crystallizer, the process being controlled so as to produce spherical crystals of about 1 mm to
19、 3 mm diameter 2.4 anti-caking agent a substance which is capable of reducing the tendency of individual particles of salt to adhere to one another or of improving their flow characteristics 3 Sampling Obtain a representative sample of the salt in accordance with the procedures described in BS 5309-
20、1 and BS 5309-4. 4 Composition The concentration of the components in the salt shall be as given in Table 1. If added, anti-caking agent shall be either sodium or potassium hexacyanoferrate(II). Table 1 Composition and methods of test ComponentConcentrationMethod of test Sodium chloride minimuma 99.
21、6 % (m/m)BS 7319-1 Moisture maximum 4.0 % (m/m) for undried salt and granular salt 0.2 % (m/m) for dried salt BS 7319-2 Matter insoluble in water maximuma 300 mg/kgBS 7319-3 Sulphate maximuma expressed as Na2SO4 3 000 mg/kgBS 7319-4 Calcium maximuma 100 mg/kgBS 7319-5 Magnesium maximuma 100 mg/kgBS
22、7319-5 Cadmium maximuma 0.2 mg/kgBS 7319-6 Arsenic maximuma 0.5 mg/kgBS 4404 Copper maximuma 2 mg/kgBS 7319-7 Lead maximuma1 mg/kgBS 7319-8 Mercury maximuma 0.05 mg/kgBS 7319-9 Alkalinity maximuma expressed as Na2CO3 300 mg/kg for vacuum and granular salts 600 mg/kg for dendritic salt BS 7319-10 Iro
23、n maximuma10 mg/kgBS 7319-11 Anti-caking additive maximuma expressed as Fe(CN)64 15 mg/kg vacuum and granular salts 20 mg/kg for dendritic salt BS 7319-12 a Expressed on a moisture free basis Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 04:39:20 GMT+00:00 200
24、6, Uncontrolled Copy, (c) BSI BS 998:1990 2 BSI 05-1999 5 Labelling The invoice note or other documents supporting the delivery of bulk consignments shall be marked with the following: a) the type of vacuum salt, i.e. undried vacuum salt, dried vacuum salt, undried dendritic salt or dried dendritic
25、salt; b) the identity of any additives; c) the name or other identification of the manufacturer or supplier; d) the net mass of salt per container and mode of delivery; e) the number and date of this standard, i.e. BS 998:19901). NOTE 1The individual retail packs may be marked with the number of thi
26、s British Standard, i.e. BS 9981). NOTE 2The labelling of retail packs is covered by Regulations issued from time to time by H.M. Government. 1) Marking BS 998 or BS 998:1990 on or in relation to a product represents a manufacturers declaration of conformity, i.e. claim by or on behalf of the manufa
27、cturer that the product meets the requirements of the standard. The accuracy of the claim is therefore solely the responsibility of the person making the claim. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. Licensed Copy: London S
28、outh Bank University, London South Bank University, Fri Dec 08 04:39:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 998:1990 BSI 05-19993 Appendix A Guidance on packaging and storage of vacuum and dendritic salt It is an inherent property of salt that, if it is kept in contact with air of relative
29、 humidity above 75 % r.h., it will absorb moisture and become damp. Conversely, moisture will be lost from the salt if the air is of relative humidity less than 75 % r.h. It follows that the most satisfactory method of keeping salt in good condition over a period of time is to maintain a suitable re
30、lative humidity in the store, i.e. below 75 % r.h. for dry salt or where further moisture absorption by the salt is not required and at or a little above 75 % r.h. for undried salt. Whilst the relevance of this consideration is self evident for the storage of bulk salt, dried or undried, it may also
31、 be relevant to salt packed in bags as the bags may be more or less permeable to moisture. For most applications it is very important that the salt is free flowing at all stages from manufacture and storage prior to transport. Unless special measures are taken salt will cake and set to a hard lump s
32、haped to its container or lose external geometry. Caking is caused when dry salt absorbs moisture; a thin film of saturated brine is formed on the surfaces of the individual crystals and, if then the salt is allowed to dry, the water evaporates from the brine cementing the individual crystals togeth
33、er and causing caking of the mass. In a similar way, if undried salt is stored in a dry store it will lose moisture resulting in caking of the salt. Caking is caused by crystal bridges growing between adjacent crystals as moisture is removed. Traces of certain additives have the effect of modifying
34、the way in which crystallization takes place from brine. Sodium hexacyanoferrate(II) is generally used as the anti-caking agent in salt produced in the United Kingdom. This additive reduces substantially the strength of the bonds between crystals and prevents caking in undried and dried salt keeping
35、 it free running irrespective of cyclic changes or relative humidity to which it may be subjected. In addition to contributing to the convenience of transport, storage and handling of bagged salt, the packages in which it may be supplied offer some degree of protection from changes of moisture conte
36、nt. Multiwall paper sacks offer some protection against limited humidity fluctuations; polyethylene-coated or lined paper sacks give appreciable protection even if the humidity fluctuations are wide. Better protection is provided by plastics bags and the two in common use are a woven polypropylene w
37、ith a polyethylene liner and a heat sealed polyethylene bag. The choice of bag depends not only on the storage conditions, which vary widely, but also on handling the transport requirements. Undried salt should of necessity be packed in plastics bags. Salt as it comes from the vacuum plant is physic
38、ally clean and the packaging used should ensure that there is no contamination during transit and storage. Bags made of spun natural staple fibres, such as cotton or jute, are no longer used for salt transport within the UK, though they may still be required by the customer or by local regulations i
39、n some export markets. Subject to satisfactory humidity conditions salt may be stored for long periods by any convenient stacking method either, for example, on pallets or by stacking individual bags one on top of the other. On a concrete or similar floor some form of waterproof barrier is necessary
40、 particularly for paper sacks. Attention is drawn to the fact that SI 1987 No. 1927 “The Materials and Articles in contact with Food Regulations 1987” applies to materials used for the manufacturer of packages, including printing material. Licensed Copy: London South Bank University, London South Ba
41、nk University, Fri Dec 08 04:39:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 4 blank Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 04:39:20 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 998:1990 BSI 05-1999 Publications referred to BS 410, Specification for t
42、est sieves. BS 1796, Methods for test sieving. BS 4404, Method for the determination of arsenic (silver diethyldithiocarbamate procedure). BS 5309, Methods for sampling chemical products. BS 5309-1, Introduction and general principles. BS 5309-4, Sampling of solids. BS 7319, Analysis of sodium chlor
43、ide for industrial use. BS 7319-1, Method for determination of sodium chloride content. BS 7319-2, Method for determination of moisture content. BS 7319-3, Method for determination of matter insoluble in water. BS 7319-4, Method for determination of sulphate content. BS 7319-5, Method for determinat
44、ion of calcium and magnesium contents. BS 7319-6, Method for determination of cadmium content. BS 7319-7, Method for determination of copper content. BS 7319-8, Method for determination of lead content. BS 7319-9, Method for determination of mercury content. BS 7319-10, Method for determination of p
45、H and total alkalinity. BS 7319-11, Method for determination of iron content. BS 7319-12, Method for determination of anti-caking additives content of salt for food use. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 04:39:20 GMT+00:00 2006, Uncontrolled Copy,
46、(c) BSI BS 998:1990 BSI 389 Chiswick High Road London W4 4AL BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revisio
47、ns British Standards are updated by amendment or revision. Users of British Standards should make sure that they possess the latest amendments or editions. It is the constant aim of BSI to improve the quality of our products and services. We would be grateful if anyone finding an inaccuracy or ambig
48、uity while using this British Standard would inform the Secretary of the technical committee responsible, the identity of which can be found on the inside front cover. Tel: 020 8996 9000. Fax: 020 8996 7400. BSI offers members an individual updating service called PLUS which ensures that subscribers
49、 automatically receive the latest editions of standards. Buying standards Orders for all BSI, international and foreign standards publications should be addressed to Customer Services. Tel: 020 8996 9001. Fax: 020 8996 7001. In response to orders for international standards, it is BSI policy to supply the BSI implementation of those that have been published as British Standards, unless otherwise requested. Information on standards BSI provides a wide range of information on national, European and international standards through its Library and its Technical Help to Ex
链接地址:https://www.31doc.com/p-3737682.html