ISO-7928-1-1991.pdf
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1、INTERNATIONAL STANDARD ISO 79284 First edi tion 1991-12-01 Savoty - Specification - Part 1: Winter savory (Satureja montana Linnaeus) Sarrietfe - Spfkifications - Partie 1: Sarriette des montagnes (Satureja montana Linnaeus) - - -_- .- -._- _ .-_-. - Reference number ISO 7928-1:1991(E) Copyright Int
2、ernational Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/23/2007 21:59:41 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 79284:1991(E) ISO (the International Organization for St
3、andardization) is a worldwide federation of national Standards bodies (ISO member bodies). The work of preparing international Standards is normatly carried out through ISO technical committees. Esch member body interested in a subject for which a technical committee has been established has the rig
4、ht to be represented on that committee. International organizations, govern- mental 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. Draft Inter
5、national Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an Inter- national Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard ISO 79284 was prepared by Technical Committee ISO/TC 34, Ag
6、ricultural food products, Sub-Committee SC 7, Spices and condiments. ISO 7928 consists of the following Parts, under the general title Savory - Specifica tion: - Part 1: Winter savory (Satureja montana Linnaeus) - Part 2: Summer savory (Satureja hortensis Linnaeus) Annexes A and B of this part of IS
7、O 7928 are for information only. 0 ISO 1991 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronie or mechanical, including photocopying and microfilm, without Permission in writing from the publisher. International Organization for Sta
8、ndardization Case Postale 56 0 CH-1211 Geneve 20 * Switzerland Printed in Switzerland ii Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards 1/9972545001 Not for Resale, 04/23/2007 21:59:41 MDTNo reproduction or networking
9、 permitted without license from IHS -,-,- INTERNATIONAL STANDARD ISO 79284:1991(E) Savory - Specification - Part 1: Winter savory (Satureja montana Linnaeus) 1 Scope This part of ISO 7928 specifies the requirements of Winter savory (Satureja montana Linnaeus) in the form of - sprigs, and - whole or
10、broken leaves. lt is not applicable to Summer savory (Satureja horfensis Linnaeus) which forms the subject of ISO 7928-2. ISO 930:1980, Spices and condiments - Determi- nation of acid-insoluble ash. ISO 939:1980, Spices and condiments - Determi- nation of moisture content - Entrainment method. ISO 2
11、825:1981, Spices and condiments - Preparation of a ground Sample for analysis. ISO 6571:1984, Spices, condiments and herbs - Ue- termination of volati/e oil content. Recommendations relating to storage and transport conditions are given in annex A, for information. 3 Description 2 Normative referenc
12、es The following Standards contain provisions which, through reference in this text, constitute provisions of this part of ISO 7928. At the time of publication, the editions indicated were valid. All Standards are subject to revision, and Parties to agreements based on this part of ISO 7928 are enco
13、uraged to investi- gate the possibility of applying the most recent edi- tions of the Standards indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. ISO 927:1982, Spices and condiments - Defermi- nation of extraneous matfer confenf. Winter savory is
14、the perennial plant Satureja montana Linnaeus, belonging to the family Lamiaceae. Hs flowers are white with pink spots, or pink or violet in colour (see figure 1). lt is available commercially in the form of whole sprigs, harvested before blooming, but more fre- quently in the form of whole or broke
15、n leaves. Sprigs are 15 cm to 30 cm in height. The stem is light green in colour and is hardly lignified. (See figure 2.) The leaves are tough, lanceolate, very pointed, at- tenuate in the corner at the base, shiny and smooth on the faces, and ciliated at the edges. Their length varies between 15 mm
16、 and 30 mm and their width from 3 mm to 5 mm. Their colour varies from Olive green to matt ash-green. ISO 928:1980, Spices and condimenfs - Determi- nation of total ash. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=NASA Technical Standards
17、1/9972545001 Not for Resale, 04/23/2007 21:59:41 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 792891:1991 (E) Figure 1 - Flower of Winter savory Figure 2 - Sprig of Winter savory 4 Specifications 4.1 Odour and flavour Winter savory has a typical, strong and pleasant
18、odour. Its flavour is aromatic and hot, similar to that of carvacrol. lt shall be free from all foreign flavour or odour. 4.2 Freedom from insects, moulds, etc. Winter savory shall be free from living insects and moulds, and practically free from dead insects, in- sect fragments and rodent contamina
19、tion visible to the naked eye (corrected, if necessary, for abnormal Vision) or with such magnification as may be necessary in any particular case. If the magnification exceeds x 10, this fact shall be mentioned in the test report. 4.3 Extraneous matter For the purposes of this part of ISO 7928, all
20、 veg- etable matter other than savory (as described in clause 3) and all matter of animal (excluding that arising from insects and rodents) or mineral origin are considered to be extraneous matter. The total percentage of extraneous matter in Winter savory, determined in accordance with ISO 927, sha
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