Tiêu chuẩn tiêu chuẩn iso 05560 1997 scan

IS0 cola or ates closely w ith the Inter national Electr otec nical Commis ion IEC on al mater s of electr otec nical stan ar dization.. Dr af t Inter national Stan ar ds ado ted by the

Third e itio

19 7-0 -01

A il d&h c ~ (A llum sativ um L.) - Sp&ication

Refere ce numb r

IS0 5 6 : 19 7(E)

For ew or d

IS0 (the Inter national Or ganization for Stan ar dization) is a w or l w ide feder ation of national stan ar ds b dies (IS0

memb r b dies) T he w or k of pr ep r i g Inter national Stan ar ds is nor maly car r ied out thr ou h IS0 tec nical

c ommite s Eac memb r b d inter ested in a s bject for w hic a tec nical commite has b en esta ls ed has

t he r i ht to b r epr esented on that commite Inter national or ganization , gov er nmental an non-gov er nmental, in

laison w ith ISO, also take p r t in the w or k IS0 cola or ates closely w ith the Inter national Electr otec nical

Commis ion (IEC) on al mater s of electr otec nical stan ar dization

Dr af t Inter national Stan ar ds ado ted by the tec nical co mmite s ar e cir cul ated to the memb r b dies

for v otin

Publcation as an I nter national Stan ar d r eq i r es a pr ov al by at le st 7 % of the memb r b dies castin

a v ote

Inter national Stan ar d IS0 5 6 w as pr ep r ed by T ec nical Commite ISO/T C 3 , A gr i ultur al fo d pr od cts,

Subcommite SC 7, Spices an con iments

T his thir d edition can els an r eplaces the secon edition (IS0 5 6 :19 3) w hic has b en tec nicaly r ev ised

A nnex A f or ms an integr al p r t of this Inter national Stan ar d

A nnexes B to E ar e for inf or mation only

0 IS0 19 7

Al rig ts r es r v ed Unle s oth r w is spe ifie , n pr t of his publcatio may be r eprod c d

or utiz d in an form or by an mean , ele to ic or me hanical in lu in ph to opyin a nd

microfim, w ith ut permis io in w ritin fom th publs er

Inter natio al Or ganizatio f or Stan ar dizatio

Cas po tale 5 l Cl-l-121 1 Ge ev e 2 l Sw itz rlan

Inter net

c ntr al @ is c

x.40

c=c ; a =40 n t ; p is ; o=is c; s=c ntr al

Pr i te in Sw itz rlan

Dehydr ated gar lic (Al ium sativum L.) - Specification

T his Inter national Stan ar d sp cif ies r eq ir ements for deh dr ated gar lic (A llum sativ um L.)

NOT - Th main commer cial forms are giv n in a n x B, for informatio o ly

Recommen ation r elatin to micr obiological r eq ir ements ar e giv en in an ex C, w ithout pr eju ice to national

legislation a plca le in diff er ent cou tr ies

Recommen ation r elatin to stor age an tr an p r t ar e giv en in an ex D

T he f olow in stan ar ds contain pr ov ision w hic , thr ou h r ef er en e in this text con titute pr ov ision of this

Inter national Stan ar d A t the time of the publcation, the edition in icated w er e v ald A ll stan ar ds ar e s bject to

r ev ision, an p r ties to agr eements b sed on this Inter national Stan ar d ar e en our aged to inv estigate the

p s ibi ty of a plyin the most r ecent edition of the stan ar ds in icated b low Memb r s of IEC an IS0 maintain

r egister s of c r r ently v ald Inter national Stan ar ds

IS0 9 7:19 2, Spices an con iments - Deter mination of extr ane u mater content

IS0 9 8:-l) Spices an con iments - Deter mination of total as

IS0 9 0:-2) Spices an con iments - Deter mination of acid-in oluble as

IS0 9 9:19 0, Spices an con iments - Deter mination of moistur e content - Entr ainment method

IS0 9 1 : 9 0, Spices an con iments - Deter mination of cold w ater soluble extr act

IS0 9 8:19 0, Spices an con iments - Sampln

IS0 12 8:19 2, Spices an con iments - Deter mination of fith

IS0 5 6 :19 2, Deh dr ated gar lic - Deter mination of v olatie or ganic s lph r comp u d

For the pur poses of this inter national Stan ar d, the f olow in def i ition a ply

3.1 deh dr ated gar lic: Finis ed pr od ct o tained on dr yin the clov es of gar lic c ltiv ar s (A llum sativ um L.)

w ithout an ble c in or pr eco kin , the clov es b in sou d an pr acticaly f r ee f r om mould , dise ses, soi, outer

skin , stems, le v es an r oots

3.2 extr ane u mate Vegeta le mater or i inatin ex lu iv ely f r om plants, s c as p r ticles f r om skin an

r oots

1) To b publsh d (Re isio of IS0 9 8:19 0)

2) To b publsh d (Re isio of IS0 9 0:19 0)

4 Re uireme ts

4.1 Gener al

Deh dr ated gar lic s al conf or m to the r eq ir ements of this Inter national Stan ar d an on r eh dr ation s al r egain

c ar acter i tic simiar to those of f r es gar lic

4.1.2 Colour

T he colour of the deh dr ated gar lic s al b c ar acter i tic of the c ltiv ar u ed, that is, b tw een w hite an p le

cr eam

T he pr od ct s al b pr acticaly fr ee fr om s or ched, to sted an b ked p r ticles

4.1.3 Odour

Deh dr ated gar lic, a er r eh dr ation by the method des r ib d in an ex A , s al hav e a c ar acter i tic, pu gent odour ,

f r ee fr om f or eig odour s an off odour s, s c as those comin fr om mould , r an id, fer mented or bur nt p r ticles

4.1.4 Flav our

T he f lav our of the deh dr ated gar lic is as es ed a er r eh dr ation in ac or dan e w ith the method des r ib d in

an ex A

T he flav our s al b c ar acter i tic of p r boied gar lic, an fr ee fr om for eig flav our s an o flav our s, s c as those

comin f r om mould , r an id, f er mented or bur nt p r ticles

Deh dr ated gar lic s al b f r ee f r om lv e in ects, an pr acticaly f r ee f r om mould , de d in ects, in ect f r agments

an r odent contamination v isible to the na ed eye (cor r ected, if neces ar y, for a nor mal v ision) or w ith s c

mag if i ation as may b neces ar y in an p r tic lar case If the mag ification ex e d x 10, this fact s al b

mentioned in the test r ep r t

In cases of dispute, the contamination of gar lic in p w der f or m s al b deter mined by u in the method sp cif ied in

IS0 12 8

T he total p r centage of extr ane u mate

IS0 9 7, s al not ex e d 0,5 % (m/m)

4.4 Clas ificatio

Deh dr ated gar lic may b div ided into the br oad categor ies giv en in an ex B:

a) deh dr ated gar lic slces;

b) deh dr ated gar lic f lakes or pieces ;

c) deh dr ated gar lic g ts;

d) p w der ed gar lic

Deh dr ated gar lic s al comply w ith the r eq ir ements sp cified in ta le 1, w hen tested by the sp cif ied method

T able 1 - Chemical r eq ir ements of deh dr ated gar lic

Char acter i tic

Req ir ement T est method

Moistur e content % (&I max

T otal as , % (m/m) on dr y b sis, max

5

T

IS0 9 8

A cid-in oluble as , % (m/m) on dr y b sis, max

Volatie or ganic s lfur comp u d content % (m/m) on dr y b sis, min

Cold-w ater -soluble extr act % (m/m) on dr y b sis,

min

0

9

IS0 9 0

0

9

IS0 5 6

Sample the pr od ct in ac or dan e w ith IS0 9 8, u in a conical sampler or other s ita le implement to r emov e

ase ticaly a r epr esentativ e sample

5.2 De ydr ate g rlc slces, flak es or pieces

Cer tain pr oblems ar i e as a r es lt of the f r ia i ty of the pr od ct an the dan er of setln w ithin the containe I

may ther efor e b neces ar y to ta e the entir e contents of a sin le container b cau e, d r i g tr an p r t, the gar lic

may setle w ith the lar ger pieces tow ar ds to the to an smaler pieces tow ar ds the b tom

T he pr i ciples of the method des r ib d in IS0 9 8 s al a ply w ith the modif i ation giv en in 5.2.1 an 5.2.2

5.2.1 Numb r of container s to b ta en

T ak f r om the lot b tw een 0,5 % an 1,O % of the container s u in a ta le of r an om n mb r s agr eed b tw een the

inter ested p r ties If no ta le of r an om n mb r s is av aia le, take ev er y nth

containe How ev er , at le st one ful

container s al b ta en

5.2.2 Pr ep r ation of bulk sample

Siev e the contents of e c container ac or din to the commer cial for m con ider ed (se an ex B) Pr ep r e the bulk

sample by mixin p r tion of the diff er ent siev ed fr action in the pr op r tion deter mined by siev in T he size of the

bulk sample s al b at le st thr ee times the q antity of pr od ct neces ar y to car r y out al the tests r eq ir ed by this

Inter national Stan ar d

s 6

Samples of deh dr ated gar lic s al b tested for confor mity w ith the r eq ir ements of this Inter national Stan ar d by

f olow in the method of ph sical, or ganole tic an c emical analy is sp cif ied in 4.1 to 4.5 an ta le 1

7

Deh dr ated gar lic s al b p ck d in cle n, sou d an dr y container s made of a mater ial w hic do s not a ect the

pr od ct but w hic pr otects it f r om lg t an f r om the in r es of moistur e

T he p ck gin s al also comply w ith an national legislation r elatin to env ir onmental pr otection

7.2 Mark in

T he f olow in p r tic lar s s al b mar ked dir ectly on e c p ckage or s al b mar ked on a la el atac ed to the

p ck ge:

a) name of the pr od ct an b tanical name an tr adenames, if an ;

b) name an ad r es of the pr od cer or p ck r , or tr ademar k, if an ;

c) code or b tc n mb r ;

d) net mas ;

e) pr od cin cou tr y;

f an other infor mation r eq ested by the pur chase s c as ye r of pr od ction an date of p ckin , if know n;

g) r ef er en e to this Inter national Stan ar d; an

h) w hether the pr od ct contain ad itiv es, an w hic ones, in the case of cou tr ies w her e they ar e p r mited

A nnex A

(nor mativ e)

A.1 Gar lic slces

A.1 Ap ar atu

A l 1 Ves el, of a out 5 0 ml ca acity, made of a mater ial w hic w il not imp r t a for eig taste or a ect the

colour of the pr ep r ation

A l1.2 Dis , made of p r celain or w hite e r thenw ar e

A 1 1.3 Stainles ste l sp on

A.l.2 Re g nt

Use natur al, p ta le w ate as neutr al as p s ible

A.l.3 Pr ep r atio

W eig 10 g * 0,l g of the sample an tr an fer it to the v es el (A l 1) containin 5 0 ml of cold w ater (A l2)

Br i g to the b i an maintain at 9 “C, k e in the v es el cov er ed, f or 10 min * 1 min

Ma e up the v olume to 5 0 ml w ith cold w ater (A l2) an p ur into the dis (A 1 I 2)

A.l.4 Se sory e aluatio

Immediately car r y out sen or y ev aluation of the folow in c ar acter i tic , in the or der giv en:

- a p ar an e of the co kin w ater (colour an clar ity)

- colour of the pr ep r ation;

- odour ;

- ten er nes ;

- flav our

A.2 Garlc p w der, grits, flak es or pieces

A 2.1.1 Ves el, a out of 1 0 0 ml ca acity, made of a mater ial w hic w il not imp r t a f or eig taste or a ect the

colour of the pr ep r ation

8.2.1.2 Dis , made of p r celain or w hite e r thenw ar e

A 2.1.3 Stainles ste l sp on

A.2.2 Re g nts

A 2.2.1 Flour , made f r om d r um w he t f r om the most r ecent har v est an know n to b of go d q alty

A 2.2.2 W ater

Use natur al, p ta le w ate as neutr al as p s ible

Tr an fer 1 0 0 ml of cold w ater (A 2.2.2) to the v es el (A 2.1 I an ad , stir r in contin ou ly, 3 g of the f lour

(A 2.2.1) He t an contin e to stir u ti the mixtur e r eac es b i n p int then simmer for 2 min

W eig , to the ne r est 0,0 1 g, 0,4 g of the gar lic, an place it in the dis (A 2.1.2) A dd 2 0 ml of the medium

pr ep r ed in ac or dan e w ith A 2.3 an alow to stan for 5 min, stir r in f r om time to time

A.2.5 Se sory e aluatio

Car r y out sen or y ev aluation of the f olow in c ar acter i tic , in the or der giv en:

- odour ;

- flav our

A nnex B

(infor mativ e)

T he v ar iou commer cial f or ms of deh dr ated gar lic ar e al pr od ced by slcin p eled sou d gar lic clov es into f lat

slces (of a thicknes agr eed b tw een the inter ested p r ties) w hic ar e deh dr ated, gr aded an fur ther pr oces ed

as neces ar y

T he folow in br oad categor ies ar e r ecog ized in the tr ade, althou h commer cial contr acts may in lu e

r eq ir ements for p r ticle size

Pr od ct o tained by c tin gar lic clov es into slces an r emov in br ok n pieces smaler than 4 mm by siev in

B.2.2 De ydr ate g rlc, flak es or pieces

Deh dr ated gar lic p s in thr ou h a siev e of a er tur e size f r om I2 mm to 4 mm ac or din to the case The

p r ticles do not hav e an def i ite s a e

Deh dr ated gar lic p s in thr ou h a siev e of a er tur e size fr om 2 0 pm to I2 mm

B.2.4 Pow der ed g rlc

Homogene u pr od ct 9 % of w hic p s es thr ou h a siev e of a er tur e size 2 0 pm

A nnex C

(infor mativ e)

T ests con u ted in la or ator ies r epr esentin the pr od cer s an the u er s of this pr od ct hav e s ow n that the

micr obiological c ar acter i tic giv en in ta le C can b con ider ed as ac e ta le T hey ar e giv en f or infor mation

only

T able C - Micr obiological c ar acter i tic of deh dr ated gar lic

,

Char acter i tic

sp cification

5

10

6

IS0 4 3

Pr es mptiv e Es her i hla co/i, p r gr am, max

Y easts an mould at 2 “C, p r gr am, max

4

IS0 7 5

Clostr i um p r fr i gen , p r gr am, max

2

IS0 7 3

IS0 6 8

IS0 6 7

C.2 Interpr etatio

T ake fiv e samples

a) T he lot s al b con ider ed as satisfactor y if

- al the r es lts ar e < m, or

- if tw o r es lts at most ar e b tw een m an 3 m

b) T he lot s al b con ider ed as ac e ta le if

- tw o r es lts at most ar e b tw een 3 m an M (the other s b in < m)

c) T he lot s al b con ider ed as not ac e ta le if

- mor e than tw o r es lts out of f iv e ar e b tw een m an M (the other b in < m) or

- if v alues a ov e Mar e o ser v ed

A nnex D

(infor mativ e)

Pack ges of deh dr ated gar lic s ould b stor ed in cov er ed pr emises, w el pr otected f r om the s n, r ain an

ex es iv e he t T he stor er oom s ould b dr y, f r ee f r om u ple sant odour s an pr otected again t the entr y of

in ects an other v er min

D.2 Tr ansp r t

T he container s s ould b cle r l mar ked w ith w ar nin again t car eles han ln w hic mig t le d to p r for ation of

the container s They s ould b dr y an co l an stor ed w el aw ay f r om s ips’ b ier s an biges

A nnex E

(infor mativ e)

[ IS0 5 5:19 0, Test siev es - Metal w ir e cloth, p r f or ated metal plate an electr ofor med s e t - Nominal sizes of

o enin s

[2] IS0 4 3 : 19 1, Micr obiolog -

Gener al g idan e f or the en mer ation of micr o-or ganisms - Colon cou t

tec niq e at 3 “C

[3] IS0 6 7 :19 1, Micr obiolog - Gener al g idan e on method for the detection of Salmonela

[4] IS0 6 8 :19 3, Micr obiolog - Gener al g idan e f or en mer ation of Sta h lococ u aur eu - Colon cou t

tec niq e

[5] IS0 7 51:19 3, Micr obiolog - Gener al g idan e f or en mer ation of pr es mptiv e Es her i hia co/i - Most

pr ob ble n mb r tec niq e

[6] IS0 7 3 1 9 5, Micr obiolog - Gener al g idan e f or en mer ation of Clostr i ium p r f r in en - Colon -cou t

tec niq e

[7] IS0 7 5 :19 7, Micr obiolog - Gener al g idan e for en mer ation of ye sts an mould - Colon -cou t

tec niq e at 2 “C