BS 4585-8-1977 Methods of test for spices and condiments - Determination of degree of fineness of grinding - hand sieving method (reference method)《香料和调味品试验方法 第8部分 研磨细度等级测定－手工筛分法(比.pdf

《BS 4585-8-1977 Methods of test for spices and condiments - Determination of degree of fineness of grinding - hand sieving method (reference method)《香料和调味品试验方法 第8部分 研磨细度等级测定－手工筛分法(比.pdf》由会员分享，可在线阅读，更多相关《BS 4585-8-1977 Methods of test for spices and condiments - Determination of degree of fineness of grinding - hand sieving method (reference method)《香料和调味品试验方法 第8部分 研磨细度等级测定－手工筛分法(比.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS 4585-8: 1977 ISO 3588:1977 Methods of test for Spices and condiments Part 8: Determination of degree of fineness of grinding Hand sieving method (Reference method) ISO title: Spices and condiments Determination of degree of fineness of grinding Hand sieving method (Reference meth

2、od) UDC 633.82/.84:620.168.36:621.928.2BS4585-8:1977 This British Standard, having been prepared under the directionof the Farming, FoodandAgriculture StandardsCommittee, was published under the authorityofthe Executive Boardon 29 July1977 BSI 10-1999 The following BSI references relate to the work

3、on this standard: Committee reference FAC/7 Draft for comment 74/51299 DC ISBN 0 580 09953 9 Cooperating organizations The Farming, Food and Agriculture Standards Committee, under whose direction this British Standard was prepared, consists of representatives from the following Government department

4、s and scientific and industrial organizations: Agricultural Co-operation and Marketing Services British Food Manufacturing Industries Research Association British Industrial Biological Research Association Ltd. Campden Food Preservation Research Association Central Council for Agricultural and Horti

5、cultural Co-operation Consumer Standards Advisory Committee of BSI Department of Agriculture and Fisheries for Scotland Department of Agriculture Government of Northern Ireland Department of Industry Laboratory of the Government Chemist* Flour Milling and Baking Research Association Food Manufacture

6、rs Federation Incorporated* Institute of Brewing Local Authority Joint Advisory Committee on Food Standards Ministry of Agriculture, Fisheries and Food* National Farmers Union National Farmers Union of Scotland Tobacco Advisory Committee The organizations marked with an asterisk in the above list, t

7、ogether with the following, were directly represented on the committee entrusted with the preparation of this British Standard: Association of Public Analysts British Essence Manufacturers Association Co-operative Union Overseas Development Administration Tropical Products Institute Amendments issue

8、d since publication Amd. No. Date of issue CommentsBS4585-8:1977 BSI 10-1999 i Contents Page Cooperating organizations Inside front cover Foreword ii 1 Scope and field of application 1 2 Reference 1 3 Apparatus 1 4 Procedure 1 5 Presentation of results 1 Annex Properties of ground spices relevant to

9、 sieving 2BS4585-8:1977 ii BSI 10-1999 Foreword This Part of this British Standard is identical with ISO3588 “Spices and condiments Determination of degree of fineness of grinding Hand sieving method (Reference method)”, which was developed by Subcommittee7 of Technical Committee34, Agricultural Foo

10、d Products, of the International Organization for Standardization (ISO). BS 4585 comprises the following Parts: Part 1: Determination of extraneous matter; (technically similar to ISO/R 927) Part 2: Determination of moisture content; (entrainment method) (technically similar to ISO/R 939) Part 3: De

11、termination of total, water-soluble, water-insoluble and acid-insoluble ash; (technically similar to ISO/R 928) Part 4: Determination of alcohol-soluble extract; (technically similar to ISO/R 940) Part 5: Determination of cold water soluble extract; (technically similar to ISO/R 941) Part 6: Determi

12、nation of non-volatile ether extract; (technically similar to ISO/R 1108) Part 7: Determination of Scoville index of chillies; (identical with ISO 3513) Part 8: Determination of degree of fineness of grinding Hand sieving method (Reference method). (identical with ISO 3588) Terminology and conventio

13、ns. The text of the International Standard has been accepted as suitable for publication, without deviation, as a British Standard. Certain terminology and conventions are used, however, that are not identical with those used in British Standards. Attention is therefore drawn to the following. Where

14、ver the words “International Standard”, relating to this publication, appear, they should be interpreted as “British Standard”. The comma has been used as a decimal marker. In British Standards it is current practice to use a full point (full stop on the baseline) as the decimal marker. Cross refere

15、nces. For the following references to another International Standard and particular clauses contained therein that are given in the text, there are equivalent clauses in other British Standards; these are given in the table opposite. Reference to International Standard Equivalent British Standards I

16、SO 2591:1973 Test sieving BS 410:1969 Test sieves BS 1796:1976 Method for test sieving ISO 2591 Clause number BS 410 Equivalent clause number BS 1796 Equivalent clause number 3.1.1.1 5.3 and 5.5.4 3.1.2.1 4.2 3.1.2.3 4.6 3.1.3 paragraphs 1, 2 and 6 5.2 3.1.3 paragraphs 3, 4 and 5 E.3 3.2 5.3 4 6 4.6

17、.3 6.2.5 4.9.1 6.5.1 4.9.3 6.5.3 5 7BS4585-8:1977 BSI 10-1999 iii 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. Compliance with a British Standard does not of itself confer immunity

18、 from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i to iv, pages 1 and 2 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 in

19、side front cover.iv blankBS4585-8:1977 BSI 10-1999 1 1 Scope and field of application This International Standard specifies a reference method for the determination of the degree of fineness of grinding of spices and condiments, by hand sieving to obtain the distribution of particle sizes in the sam

20、ple. NOTE 1An International Standard on determination of fineness of grinding by machine sieving is in preparation. NOTE 2International Standard ISO 2591 sets out general principles regarding test sieving. However, because some spices have special properties, the specification of certain details has

21、 been considered necessary in this case. Moreover, further detailed instructions relating to the sieving of particular spices may be found in the relevant International Standards giving specifications for these products. 2 Reference ISO 2591:1973, Test sieving. 3 Apparatus 3.1 Test sieves The determ

22、ination of the degree of fineness of grinding may be carried out with a single test sieve, with two test sieves, or with a series of test sieves with different nominal apertures, according to the information being sought about the particle size distribution. Specific details of the number of sieves

23、which should be used and their nominal apertures will be indicated in the specification for the particular product or shall be agreed between the interested parties. 3.1.1 Test sieving medium The test sieving medium (wire cloth) shall comply with sub-clause3.1.1.1 of ISO2591. 3.1.2 Size and shape of

24、 the test sieves The test sieves shall be round, with a nominal size of200mm. They shall comply with the requirements for200mm sieves given in sub-clause3.1.2.1 of ISO 2591. The requirements concerning marking, preparation and maintenance, and accessories given in sub-clauses3.1.2.3, 3.1.3 and 3.2 o

25、f ISO 2591 are obligatory. 4 Procedure 4.1 Test sample In order to obtain reliable results, it is necessary to sieve at least100g of the ground spice. 4.2 Method of sieving The test sieving shall be carried out in general in accordance with clause 4 (in most cases in accordance with sub-clause 4.6.3

26、) of ISO2591. (See also A.2.5 in the Annex to the present document.) 4.3 End-point of sieving For non-friable spices, the end-point of the sieving process may be taken when the quantity passing through the sieve in1min is less than0.1% of the charge (i.e.less than0,1g). For friable spices, either th

27、e end-point of the sieving will be prescribed in the specification for the particular product, or it may be taken when the quantity passing through the sieve in1min approaches0,1%. 4.4 Evaluation of the results 4.4.1 Weighing and calculation Carry out the weighing and calculation in accordance with

28、sub-clause4.9.1 of ISO2591. 4.4.2 Repeatability At least two analyses shall be carried out. The evaluation of the analysis shall be made in accordance with sub-clause4.9.3 of ISO2591. 5 Presentation of results The results shall be presented in accordance with one of the methods, as appropriate, give

29、n in clause5 of ISO2591.BS4585-8:1977 2 BSI 10-1999 Annex Properties of ground spices relevant to sieving A.1 Origin and size The ground spices to be tested are prepared from different parts of plants (fruits, seeds, leaves, bark, roots, etc.). The range of particle size extends from2mm to a few mic

30、rometres. The ground spices differ greatly in physical and chemical properties, according to their origin. A.2 Physical and chemical properties A.2.1 Friable nature Some ground spices are liable to size reduction during sieving. The lower the moisture content, the more this property becomes apparent

31、. A.2.2 Moisture content The highest allowable moisture content is prescribed in the respective International Standards on spices. Most ground spices readily absorb or lose moisture according to the relative humidity of the atmosphere. Care must therefore be taken that during the sieving process the

32、re is no change in the moisture content of the ground spice. Moisture may be either on the surface or internal. The influence of surface moisture on the cohesion between the ground particles is important because it may affect the duration of the sieving. If there is a change of internal moisture con

33、tent during sieving, the masses of the fractions will be affected. A.2.3 Cohesive properties Because of their physical and chemical properties, ground spices have a tendency for cohesion; this tendency increases the particle size. The cohesion between the ground particles may be increased by fixed a

34、nd/or volatile oil content (if high), sugar content or any other characteristic component of certain spices. A.2.4 Particle shape The duration and results of sieving can be considerably affected by the shape of the particles, which may be spherical, fibrous, acicular, flaky, cubical, angular, etc. T

35、he ratio of the dimensions of fibrous and acicular particles to their amount is important because some of these particles pass more easily through the sieve than others. A.2.5 Size distribution The particle size range of the ground spice is important in deciding the sieving procedure to be used.blan

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