BS ISO 24090:2021 pdf download – Dried barberry — Specification and test methods
This document specifies requirements and test methods for the dried barberry fruit of the Berberis vulgaris L. tree.
It is applicable to dried red barberries only.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 763, Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid
ISO 1026, Fruit and vegetable products — Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation
ISO 5520, Fruits, vegetables and derived products — Determination of alkalinity of total ash and of water-soluble ash
OECD Scheme for the Application of International Standards for Fruit and Vegetables, 2012
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp
— IEC Electropedia: available at http://www.electropedia.org/
matter visible to the naked eye that is species waste belonging to the plant to which the product belongs EXAMPLE Floral waste; crushed stalks and buds.
matter visible to the naked eye that is not part of the plant to which the product belongs
Note 1 to entry: The origin of macro foreign matter can be non-animal (e.g. stems, stones, straw, visible moulds) or animal (e.g. excreta, insects, insect-defiled product) foreign matter.
fruit damaged by insect and/or mite infestation
piece of wood stuck to end of dried barberry fruit
5.3.1 Group tolerances Extra class can include at most 5 % black barberries in total mass. Class I can include 8 % black barberries in total mass. Class II can include 10 % black barberries in total mass.
5.3.2 Size tolerances The mass of barberries in the package that does not conform to the limits specified in Table 1 shall be at most 10 %.
6 Sampling Samples are taken from the lot. Dried barberries with the same type, class, length, packaging and inspection time are considered as a lot. It is important that the laboratory receives a sample that is truly representative and has not been damaged during storage and transportation. Sampling shall be in accordance with the OECD Scheme for the Application of International Standards for Fruit and Vegetables, 2012.
7 Test methods
7.1 General The organoleptical and visual inspections, sniffing, tasting, weighing and measuring of the dried barberries should be done upon the request of the customer If necessary, the analyses given in 7.2 to 7.5 can also be performed.
7.2 Visual examination A visual examination involves the inspection of a test portion of dried barberries and the physical separation of the different coloured fruits. Visually examine samples of dried barberry for conformity with the proportions of physical defects as follows:
— living insects or mites;
— extraneous matter;
— foreign matter;
— pest infestation;
— tailed barberry/cap-stem;
For these purposes, weigh, to the nearest 0,1 g, a test portion of about 200 g and spread it out on a clean white surface.
7.3 Determination of total ash
The total ash value of the samples shall be determined in accordance with ISO 5520.
7.4 Determination of ash insoluble in hydrochloric acid
The ash insoluble in hydrochloric acid value of the samples shall be determined in accordance with ISO 763.
7.5 Determination of moisture content
The moisture content value of the samples shall be determined in accordance with ISO 1026.
8 Packaging and labelling
The product shall be packaged in clean food-grade packaging materials to protect it from contamination. The packaging materials and process shall not contaminate the product or otherwise affect its technological, nutritional or sensory quality. The net weight of each package should not be less than 50 g and not be more than 10 kg.