67 - FOOD TECHNOLOGY
ICS 67 Details
FOOD TECHNOLOGY
LEBENSMITTELTECHNOLOGIE
TECHNOLOGIE ALIMENTAIRE
ŽIVILSKA TEHNOLOGIJA
General Information
Frequently Asked Questions
ICS 67 is a classification code in the International Classification for Standards (ICS) system. It covers "FOOD TECHNOLOGY". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.
There are 4491 standards classified under ICS 67 (FOOD TECHNOLOGY). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.
The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.
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This document specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at the following commercial stages: semi-processed white pepper (SP); processed white pepper (P). This document is not applicable to white pepper categories called “light”. NOTE Specifications for white pepper are given in ISO 959-1. Recommendations relating to storage and transport conditions are given in Annex B.
- Standard9 pagesEnglish languagesale 15% off
This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at the following commercial stages: non-processed black pepper (NP) or semi-processed black pepper (SP); processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers. This document does not apply to black pepper categories called “light”. NOTE Specifications for white pepper are given in ISO 959-2. Recommendations relating to storage and transport conditions are given in Annex C. Information regarding the microscopic structure of the pepper berry is given in Annex D.
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This document specifies a method [1] for the quantitative determination of saxitoxin (STX), decarbamoyl saxitoxin (dcSTX), neosaxitoxin (NEO), decarbamoyl neosaxitoxin (dcNEO), gonyautoxin 1 and 4 (GTX1,4; sum of isomers), gonyautoxin 2 and 3 (GTX2,3; sum of isomers), gonyautoxin 5 (GTX5), gonyautoxin 6 (GTX6), decarbamoyl gonyautoxin 2 and 3 (dcGTX2,3; sum of isomers), N-sulfocarbamoyl gonyautoxin 2 and 3 (C1,2; sum of isomers) and N-sulfocarbamoyl gonyautoxin 1 and 4 (C3,4; sum of isomers) in (raw) mussels, oysters, scallops and clams. Laboratory experience has shown that this document can also be applied to other marine invertebrates [2], [3] and processed products of those species, however, no complete interlaboratory validation study according to ISO 5725-2 [21] has been carried out so far. The method described was validated in an interlaboratory study [4], [5] and was also verified in a European Union Reference Laboratory for Marine Biotoxins (EURLMB)-performance test aiming the total toxicity of the samples [6]. Toxins which were not available in the first interlaboratory study [4], [5] as dcGTX2,3 and dcNEO were validated in two additional interlaboratory studies [7], [8]. The lowest validated levels [4], [5], [8], are given as mass fraction of toxin (free base) in µg/kg shellfish tissue and also as µmol/kg shellfish tissue and are listed in Table 1.
[Table 1 - Lowest validated levels]
A quantitative determination of GTX6 was not included in the first interlaboratory study but several laboratories detected this toxin directly after solid phase extraction with ion-exchange (SPE-COOH) clean-up and reported a mass fraction (free base) of 30 µg/kg or higher in certain samples. For that reason, the present method is applicable to quantify GTX6 directly, depending on the availability of the standard substance. Whenever GTX6 standard is not commercially available, it is possible to determine GTX6 after hydrolysis of Fraction 2 of the SPE-COOH clean-up, described in 7.4, as NEO. The indirect quantification of GTX6 was validated in two additional interlaboratory studies [7], [8]. A study to compare direct and indirect GTX6 quantification was conducted at the EURLMB [16].
A quantitative determination of C3,4 was included in the first interlaboratory study. The present method is applicable to quantify C3,4 directly, depending on the availability of the standard substance. If no standard substances are available, C3,4 can only be quantified as GTX1,4 if the same hydrolysis protocol used for GTX6 (7.4) is applied to Fraction 1 of the SPE-COOH clean-up [10]. A study to compare direct and indirect C3,4 quantification was conducted at the EURLMB [16].
- Standard77 pagesEnglish languagee-Library read for1 day
This document specifies a test method for estimating the transfer of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) from food contact materials containing recycled pulp.
This test method is applicable for examining the extent of migration from paper and board equipped with a barrier or other technical solutions to reduce the amount of migration.
This test method is also applicable to paper and board made from virgin fibres.
- Technical specification14 pagesEnglish languagee-Library read for1 day
This document specifies a procedure for obtaining a migration water to determine odour, flavour, colour and turbidity for products made from organic materials intended to come in contact with water for human consumption (drinking water) and used in piping and storage systems. Such products include pipes, tanks, reservoirs, fittings, ancillaries and their coatings both for site applied and factory-made products.
This document is applicable to products to be used under various conditions for the transport, storage and distribution of water intended for human consumption and raw water used for the manufacture of water intended for human consumption.
This document specifies a test method comprising a set of procedures. The use might be dependent on the relevant national regulations and/or the system or product standards.
- Draft27 pagesEnglish languagee-Library read for1 day
This document specifies a procedure to determine the release of metals from metallic materials used in products intended to come into contact with drinking water.
The test can be used for three purposes:
a) To assess a material as a reference material for a new category of materials by metal release testing using the results of several investigations in different waters covering a broad range of water compositions;
b) To assess a material for an existing category for approval by way of metal release testing using the water defined in part 2, which exhibited the highest metal release when the reference material of the category was tested;
c) To obtain data on the interaction of local water with a material.
- Draft29 pagesEnglish languagee-Library read for1 day
This document specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of sprigs, and whole or broken leaves. It does not apply to winter savory (Satureja montana Linnaeus), which forms the subject of ISO 7928-1. Recommendations relating to storage and transport conditions are given in Annex A.
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This document specifies the requirements for dried thyme (Thymus vulgaris L.) in the form of rubbed leaves. Recommendations relating to storage and transport conditions are given in Annex A.
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This document specifies the requirements of winter savory (Satureja montana Linnaeus) in the form of sprigs, and whole or broken leaves. It does not apply to summer savory (Satureja horfensis Linnaeus), which forms the subject of ISO 7928-2. Recommendations relating to storage and transport conditions are given in Annex A.
- Standard11 pagesEnglish languagesale 15% off
This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948. This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.
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This document specifies a method for the determination of the ash content in milk, milk powder, whey powder, whey protein concentrate, infant formula, milk permeate powder and milk protein concentrate. NOTE For the determination of ash (“fixed ash”) of caseins and caseinates, see ISO 5544 | IDF 89.
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- Standard8 pagesFrench languagesale 15% off
This document specifies a method for the determination of fatty acid methyl esters (FAMEs) derived by transesterification or esterification from fats, oils, and fatty acids by capillary gas chromatography (GLC). FAMEs from C4 to C24 can be separated using this document including saturated FAMEs, cis- and trans-monounsaturated FAMEs, and cis- and trans-polyunsaturated FAMEs.
This document is applicable to crude, refined, partially hydrogenated or fully hydrogenated fats, oils and fatty acids derived from animal and vegetable sources, and fats extracted from foodstuff.
This document does not apply to milk and milk products (or fat coming from milk and milk products) or products supplemented with conjugated linoleic acid (CLA).
This document does not apply to di-, tri-, polymerized, hydroxylated and oxidized fatty acids, and fats and oils.
A method for the determination of the composition of FAMEs expressed by area % in liquid vegetable oils is proposed in Annex E.
- Standard48 pagesEnglish languagee-Library read for1 day
This document specifies a method for the selective enumeration of bifidobacteria in milk products by using a colony-count technique at 37 °C under anaerobic conditions.
The method is applicable to milk products, such as fermented (e.g. yoghurts) and non-fermented milks (e.g. pasteurized milks, skim milks, whey protein concentrates), milk powders and formulae (e.g. infant formulae, follow-up formulae for older infants, products for young children) where these microorganisms are present and viable, in combination with other lactic acid bacteria or alone. The method is also applicable to starter and probiotic cultures. For proposed quality criteria of dairy products, see, for example, CXS 243-2003.
Bifidobacteria used in milk products usually belong to the following species (e.g. References [7] and [10]):
— Bifidobacterium adolescentis;
— B. animalis subsp. animalis;
— B. animalis subsp. lactis;
— B. bifidum;
— B. breve;
— B. longum subsp. infantis;
— B. longum subsp. longum.
- Standard24 pagesEnglish languagee-Library read for1 day
This document specifies a method [1] for the quantitative determination of saxitoxin (STX), decarbamoyl saxitoxin (dcSTX), neosaxitoxin (NEO), decarbamoyl neosaxitoxin (dcNEO), gonyautoxin 1 and 4 (GTX1,4; sum of isomers), gonyautoxin 2 and 3 (GTX2,3; sum of isomers), gonyautoxin 5 (GTX5), gonyautoxin 6 (GTX6), decarbamoyl gonyautoxin 2 and 3 (dcGTX2,3; sum of isomers), N-sulfocarbamoyl gonyautoxin 2 and 3 (C1,2; sum of isomers) and N-sulfocarbamoyl gonyautoxin 1 and 4 (C3,4; sum of isomers) in (raw) mussels, oysters, scallops and clams. Laboratory experience has shown that this document can also be applied to other marine invertebrates [2], [3] and processed products of those species, however, no complete interlaboratory validation study according to ISO 5725-2 [21] has been carried out so far. The method described was validated in an interlaboratory study [4], [5] and was also verified in a European Union Reference Laboratory for Marine Biotoxins (EURLMB)-performance test aiming the total toxicity of the samples [6]. Toxins which were not available in the first interlaboratory study [4], [5] as dcGTX2,3 and dcNEO were validated in two additional interlaboratory studies [7], [8]. The lowest validated levels [4], [5], [8], are given as mass fraction of toxin (free base) in µg/kg shellfish tissue and also as µmol/kg shellfish tissue and are listed in Table 1.
[Table 1 - Lowest validated levels]
A quantitative determination of GTX6 was not included in the first interlaboratory study but several laboratories detected this toxin directly after solid phase extraction with ion-exchange (SPE-COOH) clean-up and reported a mass fraction (free base) of 30 µg/kg or higher in certain samples. For that reason, the present method is applicable to quantify GTX6 directly, depending on the availability of the standard substance. Whenever GTX6 standard is not commercially available, it is possible to determine GTX6 after hydrolysis of Fraction 2 of the SPE-COOH clean-up, described in 7.4, as NEO. The indirect quantification of GTX6 was validated in two additional interlaboratory studies [7], [8]. A study to compare direct and indirect GTX6 quantification was conducted at the EURLMB [16].
A quantitative determination of C3,4 was included in the first interlaboratory study. The present method is applicable to quantify C3,4 directly, depending on the availability of the standard substance. If no standard substances are available, C3,4 can only be quantified as GTX1,4 if the same hydrolysis protocol used for GTX6 (7.4) is applied to Fraction 1 of the SPE-COOH clean-up [10]. A study to compare direct and indirect C3,4 quantification was conducted at the EURLMB [16].
- Standard77 pagesEnglish languagee-Library read for1 day
This document specifies a test method for estimating the transfer of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) from food contact materials containing recycled pulp.
This test method is applicable for examining the extent of migration from paper and board equipped with a barrier or other technical solutions to reduce the amount of migration.
This test method is also applicable to paper and board made from virgin fibres.
- Technical specification14 pagesEnglish languagee-Library read for1 day
This document specifies a method for the analysis of pesticide residues in foods of animal origin with a low fat content, such as meat/muscle, egg or milk by LC-MS/MS. Because of the low material requirements for miniaturized processing and the few work steps, the process is particularly time and cost-saving with high reliability and effectiveness. The method has been collaboratively studied on a number of commodity/pesticide combinations. Precision data are summarized in Table B.1. Guidelines for calibration are outlined in CEN/TS 17061:2019.
- Standard42 pagesEnglish languagee-Library read for1 day
This document specifies the determination of the absolute value of diacylglycerols as well as the degree of isomerization of diacylglycerols in vegetable fats and oils. 1,2-diacylglycerols are transformed to the more stable 1,3-isomers during storage or due to acidic catalysed reaction. NOTE Results obtained using this document have not been compared with results obtained using ISO 29822.
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This document specifies a method for the determination of fatty acid methyl esters (FAMEs) derived by transesterification or esterification from fats, oils, and fatty acids by capillary gas chromatography (GLC). FAMEs from C4 to C24 can be separated using this document including saturated FAMEs, cis- and trans-monounsaturated FAMEs, and cis- and trans-polyunsaturated FAMEs.
This document is applicable to crude, refined, partially hydrogenated or fully hydrogenated fats, oils and fatty acids derived from animal and vegetable sources, and fats extracted from foodstuff.
This document does not apply to milk and milk products (or fat coming from milk and milk products) or products supplemented with conjugated linoleic acid (CLA).
This document does not apply to di-, tri-, polymerized, hydroxylated and oxidized fatty acids, and fats and oils.
A method for the determination of the composition of FAMEs expressed by area % in liquid vegetable oils is proposed in Annex E.
- Standard48 pagesEnglish languagee-Library read for1 day
This document specifies a method for the selective enumeration of bifidobacteria in milk products by using a colony-count technique at 37 °C under anaerobic conditions.
The method is applicable to milk products, such as fermented (e.g. yoghurts) and non-fermented milks (e.g. pasteurized milks, skim milks, whey protein concentrates), milk powders and formulae (e.g. infant formulae, follow-up formulae for older infants, products for young children) where these microorganisms are present and viable, in combination with other lactic acid bacteria or alone. The method is also applicable to starter and probiotic cultures. For proposed quality criteria of dairy products, see, for example, CXS 243-2003.
Bifidobacteria used in milk products usually belong to the following species (e.g. References [7] and [10]):
— Bifidobacterium adolescentis;
— B. animalis subsp. animalis;
— B. animalis subsp. lactis;
— B. bifidum;
— B. breve;
— B. longum subsp. infantis;
— B. longum subsp. longum.
- Standard24 pagesEnglish languagee-Library read for1 day
This document specifies a method using automated Randall extraction for the determination of the hexane extract (or light petroleum extract), called the “oil content”, of oilseeds used as industrial raw materials.
The procedure for sunflower seed is different from those for others seeds as it includes an additional moisture content determination after the seed has been ground to prepare the test sample.
If required, the pure seeds and the impurities can be analysed separately. In the case of groundnuts, the pure seeds, the total fines, the non-oleaginous impurities and the oleaginous impurities can be analysed separately.
- Technical specification19 pagesEnglish languagee-Library read for1 day
This document specifies a method for the determination of fatty acid methyl esters (FAMEs) derived by transesterification or esterification from fats, oils, and fatty acids by capillary gas chromatography (GLC). FAMEs from C4 to C24 can be separated using this document including saturated FAMEs, cis- and trans-monounsaturated FAMEs, and cis- and trans-polyunsaturated FAMEs. This document is applicable to crude, refined, partially hydrogenated or fully hydrogenated fats, oils and fatty acids derived from animal and vegetable sources, and fats extracted from foodstuff. This document does not apply to milk and milk products (or fat coming from milk and milk products) or products supplemented with conjugated linoleic acid (CLA). This document does not apply to di-, tri-, polymerized, hydroxylated and oxidized fatty acids, and fats and oils. A method for the determination of the composition of FAMEs expressed by area % in liquid vegetable oils is proposed in Annex E.
- Standard39 pagesEnglish languagesale 15% off
- Standard42 pagesFrench languagesale 15% off
This document specifies a method for the analysis of pesticide residues in foods of animal origin with a low fat content, such as meat/muscle, egg or milk by LC-MS/MS. Because of the low material requirements for miniaturized processing and the few work steps, the process is particularly time and cost-saving with high reliability and effectiveness. The method has been collaboratively studied on a number of commodity/pesticide combinations. Precision data are summarized in Table B.1. Guidelines for calibration are outlined in CEN/TS 17061:2019.
- Standard42 pagesEnglish languagee-Library read for1 day
This document specifies a method for the determination of piperine content of peppers (Piper nigrum Linnaeus), whole or ground, as well as their extracts (Oleoresins) by high performance liquid chromatography. This method also enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).
- Standard7 pagesEnglish languagesale 15% off
This document specifies a method using automated Randall extraction for the determination of the hexane extract (or light petroleum extract), called the “oil content”, of oilseeds used as industrial raw materials.
The procedure for sunflower seed is different from those for others seeds as it includes an additional moisture content determination after the seed has been ground to prepare the test sample.
If required, the pure seeds and the impurities can be analysed separately. In the case of groundnuts, the pure seeds, the total fines, the non-oleaginous impurities and the oleaginous impurities can be analysed separately.
- Technical specification19 pagesEnglish languagee-Library read for1 day
This document specifies a method for the quantification of individual and/or all fatty acids content in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)].
The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % (mass fraction).
The fat extracted from products containing less than 1,5 % (mass fraction) fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, such as soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2.
For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents is performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.
- Standard53 pagesEnglish languagee-Library read for1 day
This document specifies a method using automated Randall extraction for the determination of the hexane extract (or light petroleum extract), called the “oil content”, of oilseeds used as industrial raw materials. The procedure for sunflower seed is different from those for others seeds as it includes an additional moisture content determination after the seed has been ground to prepare the test sample. If required, the pure seeds and the impurities can be analysed separately. In the case of groundnuts, the pure seeds, the total fines, the non-oleaginous impurities and the oleaginous impurities can be analysed separately.
- Technical specification11 pagesEnglish languagesale 15% off
- Technical specification11 pagesFrench languagesale 15% off
This document specifies a procedure for the prediction by near infrared spectroscopy (NIRS) of constituents such as moisture, fat and protein and some minor parameters such as total glucosinolates in oilseeds and oilseed meals. The determinations are based on spectrometric measurement in the near infrared spectral region.
- Standard29 pagesEnglish languagesale 15% off
- Standard32 pagesFrench languagesale 15% off
This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure.
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
- Standard46 pagesEnglish languagee-Library read for1 day
This document specifies a procedure for the detection of a DNA sequence of the modified cry1Ab/Ac gene and a procedure for the detection of the DNA transition sequence between the maize ubiquitin promoter (Pubi) and the cry1Ab/Ac gene. The modified cry1Ab/Ac gene and the Pubi-cry construct are frequently found in genetically modified Bt (Bacillus thuringiensis) plants. Both detection methods are based on real-time PCR and can be used for qualitative screening purposes. For identification and quantification of a specific genetically modified plant (event) a follow-up analysis has to be carried out. This document is applicable to the analysis of DNA extracted from foodstuffs. It can also be suitable for the analysis of DNA extracted from other products such as feedstuffs and seeds. The application of these methods requires the extraction of an adequate amount of amplifiable DNA from the relevant matrix.
- Technical specification11 pagesEnglish languagesale 15% off
This document specifies a method for the quantification of individual and/or all fatty acids content in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)].
The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % (mass fraction).
The fat extracted from products containing less than 1,5 % (mass fraction) fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, such as soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2.
For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents is performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.
- Standard53 pagesEnglish languagee-Library read for1 day
This document specifies a method for the quantification of individual and/or all fatty acids content in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)]. The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % (mass fraction). The fat extracted from products containing less than 1,5 % (mass fraction) fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, such as soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2. For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents is performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.
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This document specifies a semi-micro nitrogen determination method for total volatile basic nitrogen in meat, including livestock and poultry, and fish products.
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- Standard8 pagesFrench languagesale 15% off
This document specifies the determination of nitrite and nitrate content by continuous flow analysis (CFA) method in meat, poultry and their products.
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This document specifies a method for the enumeration of the characteristic microorganisms Lactobacillus delbrueckii subsp. bulgaricus (in short: L. bulgaricus) and Streptococcus thermophilus (in short: S. thermophilus) by means of the colony-count technique. The method is applicable to yoghurts (for the definition see CXS 243‑2003[7]). The colony-count technique (pour plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 100 cfu/g. The colony-count technique (spread plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 1 000 cfu/g.
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This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure.
The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).
NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
- Standard46 pagesEnglish languagee-Library read for1 day
1.1 This document specifies safety and hygiene requirements for the design and manufacture of bowl lifting and tilting machines (see description in Annex A) which:
a) are intended to be used in bakeries and pastry shops for discharging masses of dough and/or ingredients for bakery and/or pastry products all at once or progressively tipping a container or a machine with non-removable container by lifting and/or tilting it according to a guided path;
b) are intended to be used with manual inlet and outlet of the bowl.
NOTE b) does not refer to machines with integrated mixing machine with non-removable bowl.
The lifting and tilting machines can be equipped with a scraper (optional) for removing the rests of dough from the bowl after the dough has been discharged.
1.2 The following relevant hazards are not covered by this document:
— hazards due to the mixing process (for dough mixers see EN 453:2014 and for planetary mixers see EN 454:2014);
— hazards associated to the properties of the content of the bowl (except the mass);
— hazards due to operational stop;
— hazards due to failure of the power supply;
— hazards due to laser radiation;
— hazards due to machinery maintenance;
— hazards due to information and information devices;
— hazards due to materials and products;
— hazards due to lack of design of the machine to facilitate its handling;
— hazards due to lack of stability during transport, assembly and disassembly;
— hazards due to pulleys, drums, wheels, ropes and chains.
This document does not deal with any specific requirements on noise emitted from bowl lifting and tilting machines as the generated noise does not cause a relevant hazard.
The significant hazards covered by this document are described in Annex B.
1.3 The following machines are excluded from the scope of this document:
a) experimental and testing machines under development by the manufacturer;
b) self-propelled movable bowl lifting and tilting machines;
c) lift trucks;
d) bowl lifting and tilting machines working in automatic production lines where the initiation of the movement is not due to a human voluntary action;
e) domestic appliances.
In case of a movable machine, this document does not deal with:
— hazards due to transportation of bowls with the machine;
— hazards due to the displacement of the machine on its own wheels;
— powered equipment that may be provided to assist the mobility of mobile bowl lifting and tilting machine.
When drafting this document, it has been assumed that the machines are not intended to be cleaned with water and steam jets.
1.4 This document is not applicable to machines which are manufactured before the date of publication of this document.
- Standard42 pagesEnglish languagee-Library read for1 day
This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.). NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].
- Standard39 pagesEnglish languagesale 15% off
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This document specifies a test procedure to identify performance characteristics and a weight rating of convection and steam ovens used on aircraft. Furthermore, it specifies the calculation procedure to determine an energy consumption index and a performance index. There is no direct correlation between the ECO efficiency and cooking performance in terms of food quality and appearance. The two index values represent the ECO efficiency.
- Standard11 pagesEnglish languagee-Library read for1 day
1.1 This document specifies a sampling method for a consignment of instant coffee, shipped in 10 package units or more. This document is applicable to cases which have inner linings of moisture-resistant material hermetically sealed because of the hygroscopic nature of instant coffee and which are in package units greater than 10 kg net mass, typically up to 50 kg. This document is also applicable to units of more than 50 kg, usually called “big bags” or “supersacks”. The cases are generally made of cardboard of appropriate strength and the big bags are made of suitable plastic material. 1.2 This document is also applicable to the selection and preparation of a sufficiently representative sample of the consignment, which is intended: a) to serve as a basis for an offer for sale; b) for examination to verify that the instant coffee to be offered for sale satisfies the producer’s sales specification; c) for examination to determine one or more of the characteristics of the instant coffee for technical, commercial, administrative and arbitration purposes; d) for retention as a reference sample for use, if required, in litigation. 1.3 This document is applicable to all types of instant coffee, as defined in ISO 3509, contained in all types of units with liners, with the exception stated in 1.4. 1.4 For bulk density and particle size, this document is applicable to spray-dried powder and freeze-dried instant coffees only, as defined in ISO 3509, due to the intrinsic fragility of particles of agglomerated instant coffee, which leads to greater breakdown and headspace in the final packed units for the consumer.
- Standard6 pagesEnglish languagesale 15% off
This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard32 pagesEnglish languagee-Library read for1 day
- Standard32 pagesEnglish languagee-Library read for1 day
This document specifies the enumeration of Pseudomonas spp. by the colony-count technique. This document is applicable to: — milk and milk products; — environmental samples in the area of dairy production and handling. The method allows the isolation of all pigmented and non-pigmented psychrotrophic Pseudomonas spp.
- Technical specification13 pagesEnglish languagesale 15% off
This document specifies a test procedure to identify performance characteristics and a weight rating of convection and steam ovens used on aircraft. Furthermore, it specifies the calculation procedure to determine an energy consumption index and a performance index. There is no direct correlation between the ECO efficiency and cooking performance in terms of food quality and appearance. The two index values represent the ECO efficiency.
- Standard11 pagesEnglish languagee-Library read for1 day
This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard32 pagesEnglish languagee-Library read for1 day
- Standard32 pagesEnglish languagee-Library read for1 day
This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard25 pagesEnglish languagesale 15% off
- Standard25 pagesFrench languagesale 15% off
This document defines terms related to coffee sensory analysis. This document includes definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The terms are given under the following headings: a) basic terms of sensory analysis; b) generic terms in the sensory assessment of coffee; c) terms related to coffee-specific odours and tastes; d) terms commonly used in sensory assessment of coffee by practitioners.
- Standard12 pagesEnglish languagesale 15% off
This document specifies a method for the determination of the loss in mass at 105 °C of green coffee. This document is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties. This method serves as a reference method for calibrating methods of determining the water content.
- Standard5 pagesEnglish languagesale 15% off
This document specifies methods for the olfactory and visual examination and determination of foreign matter and defects in green coffee from all origins. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection. This document is applicable to green coffee as defined in ISO 3509.
- Standard6 pagesEnglish languagesale 15% off
This document specifies a test procedure to identify performance characteristics and trash volume capacity rating of trash compactors used on a commercial aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index.
- Standard10 pagesEnglish languagee-Library read for1 day
This document specifies a test procedure to identify performance characteristics and a weight rating for espresso makers used on a commercial aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index. The effect of the espresso makers on espresso quality is not addressed in this document.
- Standard11 pagesEnglish languagee-Library read for1 day
This document specifies a test procedure to identify performance characteristics and a weight rating of beverage maker products used on aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index. The effect of the beverage makers on beverage quality is not addressed in this document.
- Standard11 pagesEnglish languagee-Library read for1 day