1、BRITISH STANDARD BS 5752-10: 1986 ISO 7532:1985 Methods of test for Coffee and coffee products Part 10: Instant coffee: size analysis UDC 633.73+663.93:620.113BS5752-10:1986 This British Standard, having been prepared under the directionof the Food andAgriculture Standards Committee, was published u
2、nderthe authority of the Board ofBSI and comes into effect on 30 April 1986 BSI 01-2000 The following BSI references relate to the work on this standard: Committee reference FAC/15 Draft for comment 84/54004 DC ISBN 0 580 15150 6 Committees responsible for this British Standard The preparation of th
3、is British Standard was entrusted by the Food and Agriculture Standards Committee (FAC/-) to Technical Committee FAC/15 upon which the following bodies were represented: Association of Public Analysts British Soluble Coffee Manufacturers Association Coffee Trade Federation Ltd. Department of Trade a
4、nd Industry (Laboratory of the Government Chemist) Food Manufacturers Federation Incorporated Institute of Trading Standards Administration Ministry of Agriculture, Fisheries and Food Overseas Development Administration (Tropical Development and Research Institute) Amendments issued since publicatio
5、n Amd. No. Date of issue CommentsBS5752-10:1986 BSI 01-2000 i Contents Page Committees responsible Inside front cover National foreword ii 1 Scope and field of application 1 2 References 1 3 Definitions 1 4 Principle 1 5 Apparatus 1 6 Sampling 1 7 Procedure 1 8 Expression of results 2 9 Test report
6、2 Table Nominal sizes of openings 1 Publications referred to Inside back coverBS5752-10:1986 ii BSI 01-2000 National foreword This Part of BS 5752 has been prepared under the direction of the Food and Agriculture Standards Committee. It is identical with ISO 7532:1985 “Instant coffee size analysis”
7、published by the International Organization for Standardization (ISO). This Part embodies an agreement, to which the UK was a party, reached in Subcommittee 15, Coffee, of Technical Committee 34, Agricultural food products, of ISO. Terminology and conventions. The text of the International Standard
8、has been approved as suitable for publication as a British Standard without deviation. Some terminology and certain conventions are not identical with those used in British Standards; attention is drawn especially to the following. The comma has been used throughout as a decimal marker. In British S
9、tandards it is current practice to use a full point on the baseline as the decimal marker. Wherever the words “International Standard” appear, referring to this standard, they should be read as “British Standard”. There are no corresponding British Standards for ISO 2591:1973 and ISO 3310-1:1975. Th
10、e Technical Committee has reviewed the provisions of these standards and has decided that they are acceptable for use in conjunction with this standard. Related British Standards for ISO 2591:1973 and ISO 3310-1:1982 are BS1796:1976 “Method for test sieving” and BS 410:1986 “Specification for test s
11、ieves”, respectively. 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 from legal obligations. Cross-references In
12、ternational Standard Corresponding British Standard ISO 3509:1984 BS 5456:1985 Glossary of terms relating to coffee and its products (Identical) ISO 6670:1983 BS 6379 Sampling of coffee and coffee products Part2:1984 Methods of sampling instant coffee in cases with liners (Identical) Summary of page
13、s This document comprises a front cover, an inside front cover, pages i and ii, pages1 and 2, an inside back cover 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 inside front cover.B
14、S5752-10:1986 BSI 01-2000 1 1 Scope and field of application This International Standard specifies a method for the determination of the particle size (screen) analysis of instant coffee, by manual or mechanical sieving, using test sieves. 2 References ISO 2591, Test sieving. ISO 3310-1, Test sieves
15、 Technical requirements and testing Part 1: Test sieves of metal wire cloth. ISO 3509, Coffee and its products Vocabulary. ISO 6670, Instant coffee in cases with liners Sampling. 3 Definitions For the purpose of this International Standard, the definitions of ISO 3509 apply. 4 Principle Separation o
16、f a test portion into fractions according to particle size, by manual or mechanical sieving, and expression of results as percentages by mass. 5 Apparatus Usual laboratory apparatus, and in particular 5.1 Nest of test sieves, of diameter 200mm, conforming to ISO 2591 and ISO 3310-1, together with a
17、cover lid and receptacle pan. These sieves should be taken from one of the two series shown in the Table, preferably the R20/3series. Table Nominal sizes of openings 5.2 Balance, accurate to 0,1 g. 5.3 Brush, with soft hairs. 5.4 Mechanical shaker (as required), reproducing approximately the manual
18、motion described in 7.3. 6 Sampling See ISO 6670. 7 Procedure WARNING On account of the hygroscopic character of instant coffee, the determination should not be carried out in a humid atmosphere, for example higher than60% relative humidity. The use of an effective dehumidification unit is therefore
19、 recommended. 7.1 Choice of sieves In the case of spray-dried instant coffee, choose a nest of four or five sieves from those with smaller sizes of openings, preferably in the R20/3 series or the selected sizes from the R40/3 series (seetheTable). In the case of freeze-dried or agglomerated instant
20、coffee, choose a nest of four or five sieves from those with larger sizes of openings, preferably in the R20/3 series or the selected sizes from the R40/3 series (see the Table). Nest the sieves and place the receptacle pan under the sieve having the smallest size of openings. 7.2 Test portion Weigh
21、, to the nearest0,1 g, approximately100 g of the laboratory sample. 7.3 Sieving and weighing Pour the test portion (7.2) uniformly on the top sieve, and place the cover lid in position. Agitate using both hands for5min, effecting a horizontal movement of amplitude70mm at a rate of 120 times per minu
22、te (60 times to and fro). It is also possible to use a mechanical shaker (5.4) reproducing approximately the movement described. Separate the sieves one after the other, taking care, with the aid of a brush, to recover the instant coffee adhering to the underside of each mesh by transferring it to t
23、he coffee retained on the sieve (or pan) below. Subsequently weigh, to the nearest0,1g, the fraction remaining on each sieve used, and in the receptacle pan. 7.4 Number of determinations Carry out at least two determinations on test portions of100g, taken from the same laboratory sample. R 20/3 seri
24、es Selected sizes from the R40/3 series 4m 4m 4 000 2 800 2 000 1 400 1 000 710 500 355 250 180 125 3 350 2 360 1 700 1 180 850 600 425 300 212 150BS5752-10:1986 2 BSI 01-2000 8 Expression of results 8.1 For each test, express the result as a percentage by mass, in the following manner: 8.2 For each
25、 test, the total of the percentages shall be100 1%; if not, repeat the entire procedure using new test portions. 8.3 Take as the result, for each sieve and for the receptacle pan, the mean of the results of the determinations (7.4), and express as indicated previously, provided that the condition of
26、 8.2 is fulfilled. 8.4 It is also useful to plot a graph of cumulative results as a function of the size of openings in order to determine the size of openings corresponding to a cumulative percentage of50%. 9 Test report The test report shall show the method, the mode of sieving (manual or mechanic
27、al), indicating in the last case the type of equipment used, and the results obtained. It shall also mention all the operating details not specified in this International Standard, or regarded as optional, as well as any incidents that may have influenced the result. The report shall give all the in
28、formation necessary for the complete identification of the sample. ON (oversize or residue) (for each of the sieves used in the test) .% (m/m) THROUGH (undersize or fines) (for the sieve of smallest aperture size used, into the receptacle pan) .%(m/m)BS5752-10:1986 BSI 01-2000 Publications referred
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