BS ISO 6666-2011 Coffee sampling Triers for green coffee or raw coffee and parchment coffee《咖啡取样 生咖啡和带外皮咖啡豆的取样器》.pdf

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1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI Standards PublicationBS ISO 6666:2011Coffee sampling Triers forgreen coffee or raw coffee andparchment coffeeBS ISO 6666:2011 BRITISH STANDARDNational forewordThis British Standard is the UK implemen

2、tation of ISO 6666:2011. Itsupersedes BS 6379-3:1983 which is withdrawn.The UK participation in its preparation was entrusted to TechnicalCommittee AW/15, Coffee.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to incl

3、ude all the necessaryprovisions of a contract. Users are responsible for its correctapplication. BSI 2011ISBN 978 0 580 66464 9ICS 67.140.20; 67.260Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards

4、Policy and Strategy Committee on 31 December 2011.Amendments issued since publicationDate T e x t a f f e c t e dBS ISO 6666:2011Coffee sampling Triers for green coffee or raw coffee and parchment coffeechantillonnage du caf Sondes pour caf vert et caf en parche ISO 2011Reference numberISO 6666:2011

5、(E)Second edition2011-11-01ISO6666INTERNATIONAL STANDARDBS ISO 6666:2011ISO 6666:2011(E)COPYRIGHT PROTECTED DOCUMENT ISO 2011All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including pho

6、tocopying 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 officeCase postale 56 CH-1211 Geneva 20Tel. + 41 22 749 01 11Fax + 41 22 749 09 47E-mail copyrightiso.orgWeb www.iso.orgPublished in Switzerla

7、ndii ISO 2011 All rights reservedBS ISO 6666:2011ForewordISO (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 m

8、ember body interested in a subject for which a 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

9、Electrotechnical Commission (IEC) on all matters 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 ado

10、pted by the technical committees are circulated 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 pate

11、nt rights. ISO shall not be held responsible for identifying any or all such patent rights.ISO 6666 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee.This second edition cancels and replaces the first edition (ISO 6666:1983), which has been technically revised.

12、ISO 6666:2011(E) ISO 2011 All rights reserved iiiBS ISO 6666:2011BS ISO 6666:2011INTERNATIONAL STANDARD ISO 6666:2011(E)Coffee sampling Triers for green coffee or raw coffee and parchment coffee1 ScopeThis International Standard specifies the characteristics of triers for green coffee or raw coffee

13、and for parchment coffee (coffee in parchment) suitable for taking samples through the sides of closed bags and which is particularly suitable for sampling based on ISO 40721.This International Standard is applicable to triers neither for sampling from bulk container liners nor from “big bags” e.g.

14、bags designated “1 MT” or “1 Mt” (metric tonne).2 Characteristics2.1 MaterialThe coffee trier shall be manufactured in sanitary piping of one of the following materials:a) polished stainless steel;b) chrome coated cold-rolled steel, preferably seamless.If the trier exhibits chrome detachment, it sha

15、ll be discarded. This verification can be made visually.2.2 Fabrication2.2.1 Triers for coffee shall comply with requirements 2.2.2 to 2.2.4 and shall have the dimensions shown in Table 1 and Figure 1.2.2.2 Triers shall be circular in their transverse direction and shall have a conical end, starting

16、 from a straight length.Table 1 Dimensions of coffee triersDimensions in millimetresCoffee typesInternal diameterMinimum total lengthHandle Length LengthOpening lengthTipSymbol used in Figure 1 d L1L2L3L4L5L6- L5Green coffee or raw coffee23 to 32 450 105 to 140 19 to 20 8 to 10 200 to 220 45 to 55Pa

17、rchment coffee (coffee in parchment)29 to 36 480 105ato 140a20 to 21 10 to 12 240 to 260 55 to 65aThe handle is optional for parchment coffee (coffee in parchment).2.2.3 Trier edges shall be rounded so that they do not tear the bag during sampling and do not damage the product. The cross-section of

18、the fluted length shall be greater than or equal to a half-circle of tubing diameter. ISO 2011 All rights reserved 1BS ISO 6666:20112.2.4 Trier tips shall be solid or sealed.Key1 handle optional in Figure 1 a)2 argon-welded stainless steel tipSee Table 1 for definitions of the symbols.a) For parchme

19、nt coffee (coffee in parchment) b) For green coffee or raw coffeeFigure 1 Coffee triersISO 6666:2011(E)2 ISO 2011 All rights reservedBS ISO 6666:2011Bibliography1 ISO 4072, Green coffee in bags Sampling ISO 6666:2011(E) ISO 2011 All rights reserved 3BS ISO 6666:2011ISO 6666:2011(E) ISO 2011 All righ

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