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1、 Reference number ISO 7540:2006(E) ISO 2006 INTERNATIONAL STANDARD ISO 7540 Second edition 2006-11-01 Ground paprika (Capsicum annuum L.) Specification Paprika (Capsicum annuum L.) en poudre Spcifications ISO 7540:2006(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance wit
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4、y care has been taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. ISO 2006 All rights reserved. Unless otherwise specified, no part of this publicatio
5、n may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISOs member body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20
6、Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2006 All rights reserved ISO 7540:2006(E) ISO 2006 All rights reserved iii Contents Page Foreword iv Introduction v 1 Scope . 1 2 Normative references. 1 3 Terms and definitions. 1 4
7、Specifications 2 4.1 Description 2 4.2 Taste and odour 2 4.3 Presence of insects, moulds, etc 3 4.4 Extraneous matter 3 4.5 Adulterants 3 4.6 Quality categories. 3 5 Test methods. 4 6 Contaminants 4 7 Hygienic requirements. 4 8 Packaging, marking or labelling 4 8.1 Packaging 4 8.2 Marking 4 Annex A
8、(normative) Determination of moisture content 6 Annex B (informative) Recommendations relating to storage and transport conditions. 9 Annex C (informative) Selected list of common names for Capsicum annuum L. in different languages 10 Bibliography. 11 ISO 7540:2006(E) iv ISO 2006 All rights reserved
9、 Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a
10、technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matter
11、s of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulat
12、ed to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible
13、 for identifying any or all such patent rights. ISO 7540 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices and condiments. This second edition cancels and replaces the first edition (ISO 7540:1984), which has been technically revised. ISO 7540:2006(E) ISO 2006 A
14、ll rights reserved v Introduction Paprika (Capsicum annuum L.) originates from South America. The plant arrived in Europe after the discovery of the American continent (1492) and spread across the world in subsequent centuries. Until the turn of the 19th century, the pungent ground (powdered) paprik
15、a was mainly known as a medicine. Shepherds used it as a spice, and this use became wider when cultivation of the sweet (non-pungent) varieties was developed. Ground paprika plays an important role mainly in those countries where so-called fatty meals are preferred. The taste and natural colouring c
16、ompounds of ground paprika improve the hedonic value of this type of meal. In addition, part of the natural carotene content of paprika is provitamin A, therefore the natural unsaturated oil content has a heart stimulant effect and the pungent varieties promote digestion. Food industries use ground
17、paprika in large amounts when producing meat products such as salamis and sausages. It is also used as a spice constituent of dried soups and is added to cheese, chips and spice mixtures. INTERNATIONAL STANDARD ISO 7540:2006(E) ISO 2006 All rights reserved 1 Ground paprika (Capsicum annuum L.) Speci
18、fication 1 Scope This International Standard defines the requirements for ground paprika. A method for the determination of the moisture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different
19、 countries for paprika (Capsicum annuum L.) is given in Annex C. This International Standard is not applicable to ground chillies and capsicums. NOTE Specifications for ground chillies and capiscums are given in ISO 972. 2 Normative references The following referenced documents are indispensable for
20、 the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 928, Spices and condiments Determination of total ash ISO 930, Spices and condiments Determination of
21、 acid-insoluble ash ISO 1108, Spices and condiments Determination of non-volatile ether extract ISO 7541, Ground (powdered) paprika Determination of total natural colouring matter content1) ISO 7542, Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination ASTA Analytical Metho
22、ds 21.3:1998, Pungency of Capsicums and Their Oleoresins (HPLC method) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 extraneous matter substances not belonging to the Capsicum annuum L. plant, and part of plants other than the fruits of Cap
23、sicum annuum L. 3.2 additives materials helping to maintain the original quality of the products without hazardous effect on human health 1) To be revised according to ASTA 21.3. ISO 7540:2006(E) 2 ISO 2006 All rights reserved 3.3 adulterants materials added to improve the low quality of the product
24、 or to mask its defects EXAMPLES Natural and artificial colouring agents, oleoresins, tomato powder, saccharin. 4 Specifications 4.1 Description Ground paprika is the product obtained by grinding the ripe dried fruits of different varieties of Capsicum (e.g. Capsicum annuum L. var. longum, Capsicum
25、annuum L. var. grossum, Capsicum annuum L. var. abbreviatum, Capsicum annuum L. var. typicum) of the Solanaceae plant family. Ground paprika is prepared from the pericarp and the seeds of the paprika fruit. It may contain a variable amount of other parts of the fruit, such as the placenta, the calyx
26、 and the stalk. The colour of ground paprika varies, according to its quality, from vivid brilliant red through yellowish and brownish-red to pale reddish-brown. Additives (see 3.2), allowed in accordance with the regulations of the target country and after agreement between buyer and seller (antiox
27、idants, anti-caking agents, etc.), may be introduced into the ground paprika. In that case, the final product shall be labelled in accordance with current regulations. Figure 1 Hanging and standing-up types of fruits of Capsicum annuum L. 4.2 Taste and odour The taste of ground paprika can be pungen
28、t or free from pungency; its odour shall be pleasantly aromatic. Ground paprika shall be free of any off-tastes and off-odours, in particular musty or rancid ones, and from any foreign tastes and odours. ISO 7540:2006(E) ISO 2006 All rights reserved 3 4.3 Presence of insects, moulds, etc. Ground pap
29、rika shall be free from living insects, and practically free from dead insects, insect fragments, rodent contamination and moulds visible to the naked eye. 4.4 Extraneous matter The proportion of permissible extraneous matter (see 3.1) present in the ground paprika shall be determined by microscopic
30、 examination in accordance with the method described in ISO 7542 and shall form the subject of an agreement between the buyer and the seller. 4.5 Adulterants The ground paprika shall be free from adulterants (see 3.3). 4.6 Quality categories Ground paprika is mainly graded as a function of its colou
31、r, which can be the extractable colour, expressed in ASTA2) colour units according to ISO 7541, or the visible colour, assessed by comparison with a reference sample, as well as of its degree of pungency, and physical and chemical characteristics (see Table 1). Table 1 Physical and chemical specific
32、ations Specifications Categories Characteristic I II III IV Test method Natural colouring matter, in ASTA colour units (minimum values) 120 100 80 60 ISO 7541 Capsaicin content, g/g (maximum values) Scoville value (g/g 15) 30a 450 30a 450 30a 450 30a 450 ASTA 21.3 Moisture content, mass fraction, %
33、(maximum value) 11 11 11 11 See Annex A Total ash, on dry basis, mass fraction, % (maximum value) 8,0 8,0 8,5 10,0 ISO 928 Acid-insoluble ash, on dry basis, mass fraction, % (maximum value) 0,6b) 0,7b) 0,9b) 1,0b ISO 930 Non-volatile ether extract, on dry basis, mass fraction, % (maximum value) 17,0
34、 17,0 20,0 25,0 ISO 1108 a Above this value the ground paprika is pungent. If pungency is required, its degree should be the subject of the agreement between the buyer and the seller. b If the product contains an anti-caking agent, this value is allowed to be higher by 1 %. 2) ASTA: American Spices
35、Trade Association. ISO 7540:2006(E) 4 ISO 2006 All rights reserved 5 Test methods The samples of ground paprika shall be analysed in order to ascertain their conformity to the specifications of this International Standard by following the test methods referred to in 4.6 and Table 1. 6 Contaminants T
36、he Codex Alimentarius Commission has not yet published provisions for maximum limits of contaminants (heavy metals, pesticide residues, mycotoxins, etc.) of ground paprika. However, progress in this field is continuous, therefore it is advisable to check whether or not new limit(s) for contaminant(s
37、) is/are published. The European Commission (EC) regulated the maximum levels of some mycotoxins as follows: 5,0 g aflatoxin B1 per kilogram of ground paprika and 10,0 g total aflatoxin per kilogram of ground paprika1, 2. However, national regulation in various other countries may be different from
38、the EC regulation, so it is advisable to take into account the relevant food safety legislation in force in the target country in delivery contracts. 7 Hygienic requirements 7.1 It is recommended that the ground paprika be prepared in accordance with the appropriate sections of the Recommended Inter
39、national Code of Practice General Principles of Food Hygiene3 and the Code of Hygienic Practice for Spices and Dried Aromatic Plants4. 7.2 The product shall be free from microorganisms in amounts which may represent a hazard to health; more detailed requirements should be specified in the contract m
40、ade between the seller and the buyer, shall be free from parasites which may represent a hazard to health, and shall comply with relevant food safety legislation in force in the target country. ISO 151615 is recommended for developing an adequate quality management system including hygienic requirem
41、ents, and ISO 220006 is recommended for developing a food safety management system. 8 Packaging, marking or labelling 8.1 Packaging The ground paprika shall be packed in new, sound, clean, sealed packaging made of material which cannot affect the colour of the product. The packaging material should
42、be impervious to fat and to aroma (e.g. plastic bags, new jute sacks lined with plastic material, or tin-plate containers). 8.2 Marking 8.2.1 Each package shall be marked or labelled with the following particulars: a) name of the product (botanical name and type of presentation), and trade name or b
43、rand name, where appropriate; b) quality category, pungency; c) batch number; ISO 7540:2006(E) ISO 2006 All rights reserved 5 d) net mass; e) shelf-life of the product; f) name and address of the producer; g) name and address of the packer, if it is other than the producer; 8.2.2 Marking or labellin
44、g may also contain the following particulars: a) name of the country from where the product is originated; b) producing area of the country from where the product originated; c) any other indications requested by the buyer; d) reference to this International Standard if the product fulfils its speci
45、fications. ISO 7540:2006(E) 6 ISO 2006 All rights reserved Annex A (normative) Determination of moisture content A.1 Introduction This annex specifies an oven-drying method for the determination of the moisture content of ground paprika. A.2 Principle A test portion of ground paprika is dried at 95
46、C 2 C in an oven at atmospheric pressure, until practically constant mass is reached. A.3 Apparatus Usual laboratory apparatus and, in particular, the following. A.3.1 Electric oven, with thermostatic control and good natural ventilation, capable of being regulated so that the temperature of the air
47、 and of the shelves in the neighbourhood of the test portions lies between 93 C and 97 C in normal operation. A.3.2 Flat-bottomed vessel, either of metal or glass. If metal is used, it shall be resistant to attack under the test conditions. The vessel shall be provided with a well-fitting lid, and s
48、hall allow the test portion to be spread to about 0,3 g/cm3 (e.g. a vessel of diameter 50 mm and height 30 mm to 40 mm). Glass vessels with ground closures may also be used. A.3.3 Analytical balance, capable of weighing to the nearest 0,001 g. A.3.4 Desiccator, containing an effective desiccant such
49、 as anhydrous calcium chloride or silica gel, and provided with a ceramic plate which allows vessels (A.3.2) to cool rapidly. A.4 Sampling A representative sample should have been sent to the laboratory. It should not have been damaged or changed during transport or storage. Sampling is not part of the method specified in this International Standard. A recommended sampling method is given in ISO 9487. A.5 Procedure A.5.1 Test portion Dry the open vessel with its lid (A.3.2) for 1 h a
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