DIN 10236-2001 Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying《香料和调味品分析 真空炉干燥法测定辣椒和洋葱.pdf

《DIN 10236-2001 Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying《香料和调味品分析 真空炉干燥法测定辣椒和洋葱.pdf》由会员分享，可在线阅读，更多相关《DIN 10236-2001 Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying《香料和调味品分析 真空炉干燥法测定辣椒和洋葱.pdf（3页珍藏版）》请在麦多课文档分享上搜索。

1、ICS 67.220.10Untersuchung von Gewrzen und wrzenden Zutaten Bestimmung des Trocknungsverlustes in Capsicum-und Alliumarten sowie in getrocknetem Gemse mittels VakuumtrocknungIn keeping with current practice in standards published by the International Organization for Standardization(ISO), a comma has

2、 been used throughout as the decimal marker.Ref. No. DIN 10236 : 2001-12English price group 06 Sales No. 010610.03DEUTSCHE NORM December 200110236Continued on pages 2 and 3. No part of this translation may be reproduced without the prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin.

3、Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).Translation by DIN-Sprachendienst.In case of doubt, the German-language original should be consulted as the authoritative text.Determining the loss in mass of capsicum andallium species and of

4、vegetables when dried ina vacuum ovenForewordThis standard has been prepared by Technical Committee Gewrze und wrzende Zutaten of theNormenausschuss Lebensmittel und landwirtschaftliche Produkte (Foodstuffs and Agricultural ProductsStandards Committee).1 ScopeThis standard specifies a method of dete

5、rmining the loss in mass of capsicum varieties, such as paprika,chilli, chilli peppers, etc., of allium varieties, such as dried onions and garlic, and of dried vegetables,including mushrooms, when dried in a vacuum oven.The method to be used to determine the water content of all other spices shall

6、be that specified in DIN 10229.2 Normative referencesThis standard incorporates, by dated or undated reference, provisions from other publications. Thesenormative references are cited at the appropriate places in the text, and the titles of the publications arelisted below. For dated references, sub

7、sequent amendments to or revisions of any of these publicationsapply to this standard only when incorporated in it by amendment or revision. For undated references, thelatest edition of the publication referred to applies.DIN 10220 Sampling of spices and condiments for chemical, physical and sensory

8、 analysisDIN 10229 Determination of water content of spices and condiments by azeotropic distillationDIN 10230 Preparation of ground samples of spices and condiments for analysisISO 5725-1 : 1994 Accuracy (trueness and precision) of measurement methods and results Part 1: Gen-eral principles and def

9、initionsISO 5725-2 : 1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basicmethods for the determination of repeatability and reproducibility of a standard meas-urement method3 ConceptDrying lossLoss in mass of sample determined by the method specified in this standa

10、rd, expressed as a percentage.Page 2DIN 10236 : 2001-124 PrincipleA sample is dried to constant mass in a vacuum oven for at least six hours at a temperature of (70 t 2) C andthe drying loss is determined by weighing.5 ApparatusIn addition to standard laboratory equipment, the following shall be use

11、d.5.1 Glass or porcelain dishes, having a diameter of about 80 mm.5.2 Analytical balance, capable of being read to an accuracy of 0,000 1 g.5.3 Desiccator, containing commercial desiccant.5.4 Vacuum oven.6 SamplingSee DIN 10220.7 Sample preparationSee DIN 10230.8 ProcedureWeigh, to an accuracy of 1

12、mg, 2 g to 5 g of sample material into the predried and weighed dishes, taking anamount of at least 2 g each and ensuring that the bottoms of the dishes are just covered. Then place the dishesin a vacuum oven set to (70 t 2) C, but do not place them on top of one another. Evacuate the oven to a pres

13、sureof not more than 50 mbar and dry for at least six hours. After disconnecting the vacuum, slowly let the oven downto atmospheric pressure. Remove the dishes from the oven, immediately place them in a desiccator and allowto cool to ambient temperature. Then weigh them to an accuracy of 1 mg.Repeat

14、 the drying procedure described above for two hours. Constant mass has been reached if the differencein mass between two consecutive weighings does not exceed 2 mg.9 EvaluationCalculate the drying loss of the sample, mw, as a percentage, using equation (1):(1)wherem1is the mass of the dish containin

15、g the sample before drying, in g;m2is the mass of the dish containing the sample after drying, in g;E is the initial sample mass.Report the value to the first decimal place.10 Precision10.1 Interlaboratory testDetails of an interlaboratory test to determine the precision of the method are summarized

16、 in Appendix A. Thevalues obtained are not necessarily applicable to concentration ranges and types of sample other than thosespecified here.10.2 Repeatability limit(same operator, same equipment)The absolute difference between two successive results obtained under repeatability conditions, r, will

17、notexceed the values specified in table 1 in more than 5 % of cases.10021=Emmmw 100Page 3DIN 10236 : 2001-1210.3 Reproducibility limit(different operators, different equipment)The absolute difference between two individual results obtained under reproducibility conditions, R, will notexceed the valu

18、es specified in table 2 in more than 5 % of cases.Table 2: Reproducibility limit (values given as percentages)Table 1: Repeatability limit (values given as percentages)11 Test reportThe test report shall refer to this standard and include the following details:a) identification of sample;b) the meth

19、od used;c) test results, as in clause 9;d) date and method of sampling, if known;e) date of receipt;f) date of testing;g) anything unusual observed during the test;h) any procedures not specified in this standard but undertaken optionally, and details of all circumstancesthat may have influenced the

20、 result(s).Appendix AResults of interlaboratory testingAn interlaboratory test on three different samples involving 7 laboratories was carried out in the year 2000 byTechnical Committee Gewrze und wrzende Zutaten. The statistical results obtained in an evaluation asspecified in ISO 5725-1 and ISO 57

21、25-2 are summarized in table A.1.Table A.1: Results of interlaboratory testingNumber of laboratories 7 7 7Number of outliers Mean, x, as a percentage 7,193 6,284 3,431Repeatability standard deviation, sr,as a percentage0,224 0,115 0,133Repeatability limit, r, as a percentage 0,635 0,324 0,376Reprodu

22、cibility standard deviation, sR,as a percentage0,346 0,319 0,553Reproducibility limit, R, in %as a percentage0,978 0,904 1,566MeanSample materialSweet paprikaGrated carrotGarlic powderMeanSample materialSweet paprikaGrated carrotGarlic powderRSample materialParameterGarlic powderGrated carrotSweet paprika