1、raising standards worldwide NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW BSI Standards Publication BS ISO 6666:2011 Coffee sampling Triers for green coffee or raw coffee and parchment coffeeBS ISO 6666:2011 BRITISH STANDARD National foreword This British Standard is the UK
2、implementation of ISO 6666:2011. It supersedes BS 6379-3:1983 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/15, Coffee. A list of organizations represented on this committee can be obtained on request to its secretary. This publication does not p
3、urport to include all the necessary provisions of a contract. Users are responsible for its correct application. BSI 2011 ISBN 978 0 580 66464 9 ICS 67.140.20; 67.260 Compliance with a British Standard cannot confer immunity from legal obligations. This British Standard was published under the autho
4、rity of the Standards Policy and Strategy Committee on 31 December 2011. Amendments issued since publication Date T e x t a f f e c t e dBS ISO 6666:2011 Coffee sampling Triers for green coffee or raw coffee and parchment coffee chantillonnage du caf Sondes pour caf vert et caf en parche ISO 2011 Re
5、ference number ISO 6666:2011(E) Second edition 2011-11-01 ISO 6666 INTERNATIONAL STANDARDBS ISO 6666:2011 ISO 6666:2011(E)COPYRIGHT PROTECTED DOCUMENT ISO 2011 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, elec
6、tronic or mechanical, including photocopying 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 office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.
7、org Web www.iso.org Published in Switzerland ii ISO 2011 All rights reservedBS ISO 6666:2011 Foreword ISO (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
8、 out through ISO technical committees. Each member 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
9、 collaborates closely with the International 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 Internation
10、al Standards. Draft International Standards adopted 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 elem
11、ents of this document may be the subject of patent 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 (I
12、SO 6666:1983), which has been technically revised. ISO 6666:2011(E) ISO 2011 All rights reserved iiiBS ISO 6666:2011BS ISO 6666:2011 INTERNATIONAL STANDARD ISO 6666:2011(E) Coffee sampling Triers for green coffee or raw coffee and parchment coffee 1 Scope This International Standard specifies the ch
13、aracteristics of triers for green coffee or raw coffee 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 4072 1 . This International Standard is applicable to triers neither for sam
14、pling from bulk container liners nor from “big bags” e.g. bags designated “1 MT” or “1 Mt” (metric tonne). 2 Characteristics 2.1 Material The coffee trier shall be manufactured in sanitary piping of one of the following materials: a) polished stainless steel; b) chrome coated cold-rolled steel, pref
15、erably seamless. If the trier exhibits chrome detachment, it shall be discarded. This verification can be made visually. 2.2 Fabrication 2.2.1 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 i
16、n their transverse direction and shall have a conical end, starting from a straight length. Table 1 Dimensions of coffee triers Dimensions in millimetres Coffee types Internal diameter Minimum total length Handle Length Length Opening length Tip Symbol used in Figure 1 d L 1 L 2 L 3 L 4 L 5 L 6- L 5
17、 Green coffee or raw coffee 23 to 32 450 105 to 140 19 to 20 8 to 10 200 to 220 45 to 55 Parchment coffee (coffee in parchment) 29 to 36 480 105 ato 140 a 20 to 21 10 to 12 240 to 260 55 to 65 aThe handle is optional for parchment coffee (coffee in parchment). 2.2.3 Trier edges shall be rounded so t
18、hat they do not tear the bag during sampling and do not damage the product. The cross-section of the fluted length shall be greater than or equal to a half-circle of tubing diameter. ISO 2011 All rights reserved 1BS ISO 6666:2011 2.2.4 Trier tips shall be solid or sealed. Key 1 handle optional in Fi
19、gure 1 a) 2 argon-welded stainless steel tip See Table 1 for definitions of the symbols. a) For parchment coffee (coffee in parchment) b) For green coffee or raw coffee Figure 1 Coffee triers ISO 6666:2011(E)2 ISO 2011 All rights reservedBS ISO 6666:2011 Bibliography 1 ISO 4072, Green coffee in bags
20、 Sampling ISO 6666:2011(E) ISO 2011 All rights reserved 3BS ISO 6666:2011 ISO 6666:2011(E) ISO 2011 All rights reserved ICS 67.260.00 Price based on 3 pagesThis page deliberately left blankBSI is the independent national body responsible for preparing British Standards and other standards-related pu
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