BS-6145-1994 ISO-3632-1-1993.pdf
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1、BRITISH STANDARD BS 6145:1994 ISO 3632-1: 1993 Specification for Saffron UDC 635.716 Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:37:14 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6145:1994 This British Standard, having been prepared under the direction of the Agriculture and Food Sta
2、ndards Policy Committee, was published under the authority of the Standards Board and comes into effect on 15 April 1994 BSI 08-1999 First published September 1981 Second edition April 1994 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft (94/501061)
3、announced in BSI News February 1994 ISBN 0 580 23075 9 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/7, upon which the following bodies were represented
4、: Association of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No.DateComments L
5、icensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:37:14 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6145:1994 BSI 08-1999i Contents Page Committees responsibleInside front cover National forewordii 1Scope1 2Normative references1 3Definitions1 4Specification1 5Sampling3 6Preparation of test
6、sample3 7Test methods3 8Packing and marking4 Annex A (informative) Main producing countries and the most common commercial names5 Figure 1 Saffron crocus (Crocus sativus Linnaeus) Whole plant2 Figure 2 Saffron crocus (Crocus sativus Linnaeus) Flower3 Table 1 Classification of saffron in filaments1 T
7、able 2 Chemical requirements for saffron, in filaments or in powder form4 List of referencesInside back cover Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:37:14 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6145:1994 ii BSI 08-1999 National foreword This British Standard has been prepar
8、ed under the direction of the Agriculture and Food Standards Policy Committee. It is identical with ISO 3632-1:1993 Saffron (Crocus sativus Linnaeus) Part 1: Specification, published by the International Organization for Standardization (ISO). It supersedes BS 6145:1981 which is withdrawn, and from
9、which it differs principally in that the test methods are no longer included; instead, they are published separately as BS 4585 Methods of test for spices and condiments Part 17:1994 Test methods specific to saffron. The Technical Committee has reviewed the provisions of ISO 1871:1975, to which norm
10、ative reference is made in Table 2, and has decided that they are acceptable for use in conjunction with this standard. Attention is drawn to the requirements of the Food Safety Act 1990 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quali
11、ty of dried herbs and spices, with particular reference to contamination by pathogenic organisms of importance to human health. 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. Complia
12、nce with a British Standard does not of itself confer immunity from legal obligations. Cross-references International StandardCorresponding British Standard BS 4585 Methods of test for spices and condiments ISO 928:1980Part 3:1981 Determination of total ash (Identical) ISO 930:1980Part 9:1981 Determ
13、ination of acid-insoluble ash (Identical) ISO 941:1980Part 5:1981 Determination of cold water-soluble extract (Identical) ISO 948:1980BS 4540 Sampling of spices and condiments Part 1:1981 Methods of sampling (Identical) ISO 3632-2:1993BS 4585 Methods of test for spices and condiments Part 17:1994 Te
14、st methods specific to saffron (Identical) ISO 5498:1981BS 6215 Methods of test for agricultural food products Part 1:1981 Determination of crude fibre content (general method) (Identical) Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 to 6, an
15、 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: sheffieldun sheffieldun, na, Wed Dec 06 13:37:14 GMT+00:00 2006, Uncontrolled Cop
16、y, (c) BSI BS 6145:1994 BSI 08-19991 1 Scope This part of ISO 3632 specifies the requirements for saffron obtained from the flowers of Crocus sativus Linnaeus. It is applicable to saffron in either of the following forms: in whole filaments as a loose, supple, elastic and hygroscopic mass of filamen
17、ts, or in powder form. 2 Normative references The following standards contain provisions which, through reference in this text, constitute provisions of this part of ISO 3632. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreeme
18、nts based on this part of ISO 3632 are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. ISO 928:1980, Spices and condiments Determination of total ash
19、. ISO 930:1980, Spices and condiments Determination of acid-insoluble ash. ISO 941:1980, Spices and condiments Determination of cold water-soluble extract. ISO 948:1980, Spices and condiments Sampling. ISO 1871:1975, Agricultural food products General directions for the determination of nitrogen by
20、the Kjeldahl method. ISO 3632-2:1993, Saffron (Crocus sativus Linnaeus) Part 2: Test methods. ISO 5498:1981, Agricultural food products Determination of crude fibre content General method. 3 Definitions For the purposes of this part of ISO 3632, the following definitions apply. 3.1 saffron in filame
21、nts stigmas of Crocus sativus Linnaeus, dried, dark red in colour and trumpet shaped, serrated or indented at the distal end. The length is between 20 mm and 40 mm. The stigmas may be isolated or joined in twos or threes at the end of a portion of the style which is white/yellow in colour (See Figur
22、e 1.) 3.2 saffron in cut filaments stigmas of Crocus sativus Linnaeus with styles removed and completely detached from each other 3.3 yellow filaments dried yellow stamens of the flowers of Crocus sativus Linnaeus 3.4 floral waste yellow filaments that are unattached and separated, pollens, stamens,
23、 parts of ovaries and other parts of the flower of Crocus sativus Linnaeus (See Figure 2.) 3.5 extraneous matter leaves, stems, chaff and other vegetable matter. The only mineral matter permitted is sand, earth and dust 3.6 saffron in powder saffron obtained by crushing the filaments 4 Specification
24、 4.1 Classification of saffron in filaments Saffron in filaments is classified into four categories, as shown in Table 1, on the basis of its floral waste and extraneous matter contents, which shall be determined according to the methods specified in ISO 3632-2:1993, clauses 6 and 7. Table 1 Classif
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