ISO 2255:1996 pdf download – Coriander (Coriandrum sativum L.), whole or ground (powdered) – Specification

03-01-2022 comment

ISO 2255:1996 pdf download – Coriander (Coriandrum sativum L.), whole or ground (powdered) – Specification
1 Scope
This International Standard specifies the requirements for toriander (Coriandrum sativum L.), in the whole and ground (powdered) forms. Recommendations relating to storage and transport conditions are given in annex A.
2 Normative references
The following Standards contain provisions which, through reference in this text, constitute provisions of this International Standard. At the time of publi- cation, 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 re- cent editions of the Standards indicated below. Members of IEC and ISO maintain registers of cur- rently valid International Standards.
ISO 927:1982, Spices and condiments – Determi-nation of extraneous matter content.
ISO 928:~l), Spices and condiments – Determi-nation of total ash.
ISO 930:-21, Spices and condiments – Determi-nation of acid-insoluble ash.
ISO 939:1980, Spices and condiments – Determi-nation of moisture tonten t – En trainment method.
ISO 948: 1980, Spices and condiments – Sampling.
ISO 1208:1982, Spices and condiments – Determi-nation of filth.
ISO 6571:1984, Spices, condiments and herbs – Determination of vola tile oil con ten t.
3 Description
Coriander is the dried mature fruit of Coriandrum sativum L. The colour of the fruit is yellowish brown to light brown and the shape is generally spherical to elliptical, measuring about 2 mm to 6 mm in diameter.
4.1 Grades
On the basis of the presence of extraneous matter, Split fruits, and damaged, discoloured, immature, shrivelled and weevilled fruits, whole toriander shall be graded in three grades (Grades 1, 2 and 3).
4.2 Classification of whole toriander
Whole toriander fruits shall be classified into two groups, A and B, according to the volatile oil content.
4.3 Odour and flavour
Coriander, either whole or ground (powdered), shall have a typical aroma and flavour characteristic of the spiee. lt shall be free from musty odour.
4.4 Freedom from moulds, insects, etc.
Coriander, whole or ground (powdered), shall be free from living insects, and shall be practically free from moulds, dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal Vision) or with such magni- fication as may be necessary in any particular case. If the magnification exceeds x IO, this fact shall be mentioned in the test report. In case of dispute, the contamination of toriander in ground (powdered) form shall be determined by the method described in ISO 1208.
4.5 Extraneous matter
For the purposes of this International Standard, all materials other than toriander seeds and all other matter of animal, vegetable or mineral origin shall be considered as extraneous matter. The total percentage of extraneous matter in whole toriander shall not exceed the values specified in ta- ble 1 when determined by the method specified in ISO 927.

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