1、BS EN ISO 2825:2010ICS 67.220.10NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDSpices and condiments Preparation of a ground sample for analysis (ISO 2825:1981)This British Standardwas published under theauthority of the StandardsPolicy and StrategyCommittee on
2、 31 March2010 BSI 2010ISBN 978 0 580 68789 1Amendments/corrigenda issued since publicationDate CommentsBS EN ISO 2825:2010National forewordThis British Standard is the UK implementation of EN ISO 2825:2010.It is identical to ISO 2825:1981. It supersedes BS 4540-2:1982 which iswithdrawn.The UK partic
3、ipation in its preparation was entrusted to TechnicalCommittee AW/7, Spices and condiments.A list of organizations represented on this committee can be obtained onrequest to its secretary.This publication does not purport to include all the necessary provisionsof a contract. Users are responsible fo
4、r its correct application.Compliance with a British Standard cannot confer immunityfrom legal obligations.EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 2825 February 2010 ICS 67.220.10 English Version Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981) pice
5、s - Prparation dun chantillon moulu en vue de lanalyse (ISO 2825:1981) Gewrze und wrzende Zutaten - Herstellung einer gemahlenen Probe fr die Analyse (ISO 2825:1981) This European Standard was approved by CEN on 31 January 2010. CEN members are bound to comply with the CEN/CENELEC Internal Regulatio
6、ns which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member. This Euro
7、pean Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions. CEN members are the na
8、tional standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switz
9、erland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2010 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No.
10、EN ISO 2825:2010: EBS EN ISO 2825:2010EN ISO 2825:2010 (E) 3 Foreword The text of ISO 2825:1981 has been prepared by Technical Committee ISO/TC 34 “Food products” of the International Organization for Standardization (ISO) and has been taken over as EN ISO 2825:2010. This European Standard shall be
11、given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by August 2010, and conflicting national standards shall be withdrawn at the latest by August 2010. Attention is drawn to the possibility that some of the elements of this document ma
12、y be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria
13、, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. End
14、orsement notice The text of ISO 2825:1981 has been approved by CEN as a EN ISO 2825:2010 without any modification. BS EN ISO 2825:2010INTERNATIONAL STANDARD IS0 2825-1981 (E) Spices and condiments - Preparation of a ground sample for analysis 1 Scope This International Standard specifies a method of
15、 preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in IS0 948. 2 Field of application This International Standard is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices
16、 and condiments, it may be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified pro- cedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the Intern
17、ational Standard appropriate to the spice or condi- ment concerned. 3 Reference I SO 948, Spices and condiments - Sampling. 4 Principle Grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the Inter- national Standard appropriate to the spice
18、or condiment con- cerned or, if not so specified, to obtain particles of size approx- imately 1 mm. 5 Apparatus 5.1 Grinding mill - made of material which does not absorb moisture; - easy to clean and having as little dead space as possible; - enabling rapid and uniform grinding without causing undu
19、e heating, and avoiding, as far as possible, contact with outside air; - adjustable to obtain particles of the size specified in the International Standard appropriate to the spice or con- diment concerned or, if not so specified, to obtain particles of size approximately 1 mm. 5.2 Sample container,
20、 clean, dry, airtight, made of glass or any other suitable material which has no action on the sample, of such a size that it will be nearly completely filled by the ground sample. 6 Procedure 6.1 Use the laboratory sample obtained by the method specified in IS0 948. 6.2 Carefully mix the laboratory
21、 sample. Using the grinding mill (5.1), grind a small quantity of this sample and reject it. 6.3 Then quickly grind an amount slightly larger than that re- quired for the tests, avoiding undue heating of the apparatus during the operation, to obtain particles of the size specified in the Internation
22、al Standard appropriate to the spice or con- diment concerned or, if not so specified, to obtain particles of size approximately 1 mm. Carefully mix so as to avoid stratification. Transfer the ground material to the previously dried sample container (5.2) and close it immediately. BS EN ISO2825:2010
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