1、BRITISH STANDARD BS ISO 4149:2005 Green coffee Olfactory and visual examination and determination of foreign matter and defects ICS 67.140.20 BS ISO 4149:2005 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 11 April 2005 BSI 11 April 2005 ISB
2、N 0 580 45776 1 National foreword This British Standard reproduces verbatim ISO 4149:2005 and implements it as the UK national standard. It supersedes BS 5752-4:1980 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/15, Coffee, which has the responsi
3、bility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Sta
4、ndards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standa
5、rd does not of itself confer immunity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European
6、 developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii and iii, a blank page, pages 1 to 5 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issu
7、ed. Amendments issued since publication Amd. No. Date Comments Reference number ISO 4149:2005(E) OSI 5002INTERNATIONAL STANDARD ISO 4149 Second edition 2005-03-01 Green coffee Olfactory and visual examination and determination of foreign matter and defects Caf vert Examens olfactif et visuel, et dte
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13、SISO4149:2005IS:9414 O5002(E) I SO 5002 All irthgs ersedevr iiiForeword 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 out through ISO technical com
14、mittees. 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 collaborates closely with the
15、 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 International Standards. Draft Internatio
16、nal 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 elements of this document may be t
17、he subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 4149 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee. This second edition cancels and replaces the first edition (ISO 4149:1980), which has been
18、technically revised. BSISO4149:2005blank 5002:9414OSISBINTENRATIONAL TSANDADR IS:9414 O5002(E)I SO 5002 All irthgs ersedevr 1Green coffee Olfactory and visual examination and determination of foreign matter and defects 1 Scope This International Standard specifies methods for the olfactory and visua
19、l examination and for the determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality
20、 for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection. This International Standard is applicable to green coffee as defined in ISO 3509. 2 Normative references The following referenced documents are indispensable for the application of thi
21、s document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 3509, Coffee and coffee products Vocabulary ISO 4072, Green coffee in bags Sampling ISO 10470:2004, Green coffee Defect refe
22、rence chart 3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 3509 apply. 4 Sampling Take a laboratory sample of 300 g, prepared in accordance with ISO 4072. The same laboratory sample may later be used for size analysis (see ISO 4150) provided that it
23、 is fully reconstituted for this further test. 5 Olfactory examination 5.1 Procedure 5.1.1 The olfactory examination shall be carried out on the laboratory sample before any other examination is made. 5.1.2 After having recorded the label information on a record form, open the package, bring the nos
24、e as close to the whole sample as possible and sniff sharply. BSISO4149:2005IS:9414 O5002(E) 2 I SO 5002 All irthgs ersedevr5.2 Evaluation 5.2.1 Evaluate the odour and record as follows: a) “normal odour”, if no disagreeable odour nor any odour foreign to coffee is detected; b) “abnormal odour”, if
25、any disagreeable odour or any odour foreign to coffee is detected. If recognisable, any foreign odour should be described, indicating the matter to which it belongs or which it suggests. 5.2.2 In doubtful cases, if there is a suspicion of an abnormal odour, a clean, odourless container shall be half
26、-filled with coffee from the laboratory sample, closed hermetically, and held for a minimum of 1 h at room temperature. The container shall be opened and the evaluation of the odour repeated. 6 Visual examination 6.1 Procedure After the olfactory examination, spread the laboratory sample over a plai
27、n orange or black surface under diffuse daylight (not direct sunlight) or artificial light reproducing daylight as closely as possible. 6.2 Evaluation 6.2.1 Examine the general appearance of the laboratory sample to assess the following: a) the botanical origin of the coffee (e.g. arabica, canephora
28、); b) the overall colour and its uniformity. 6.2.2 Record observations describing the overall colour as bluish, greenish, greyish green, whitish, yellowish, or brownish. 7 Determination of foreign matter and defects 7.1 Principle The foreign matter and the defective beans are separated into categori
29、es and then weighed. The final expression of results gives the impact on quality of the defects found, as defined in ISO 10470 and is quantified in Quality Impact Units. The definitions in ISO 3509 relating to foreign matter and defects apply. BSISO4149:2005IS:9414 O5002(E) I SO 5002 All irthgs erse
30、devr 37.2 Apparatus 7.2.1 Analytical balance, capable of weighing to the nearest 0,1 g. 7.3 Procedure 7.3.1 Defects are not counted and weighed, as used to be the case, but are determined solely by weighing. 7.3.2 Weigh the green coffee laboratory sample (see Clause 4) to the nearest 0,1 g and take
31、it as the test portion. 7.3.3 Spread the test portion over a plain orange or black surface and examine it under diffuse daylight (not direct sunlight) or artificial light reproducing daylight as closely as possible. For a better and more accurate identification, refer to ISO 10470:2004, Annex C, whi
32、ch shows colour photographs of defects and foreign matter. 7.3.4 Pick out all foreign matter and defective beans and group them by categories in accordance to ISO 10470. Put them in separated piles or different containers. 7.3.5 Weigh, to the nearest 0,1 g, each category of the foreign matter and de
33、fects. 7.4 Expression of results Record the mass, in grams, of the foreign matter and defects found in the test portion. Determine the mass fraction of the foreign matter and defects, w, in percent, using the following formula: 0 100 m w m =% where m 0is the total mass, in grams, of the foreign matt
34、er or defects in question; m is the mass, in grams, of the test portion. Multiply the mass fraction of each defect and foreign matter by the factor “0”, “0,5” or “1” associated with the specific defect and representing its influence on the loss in mass and/or the sensorial concern, as specified in I
35、SO 10470. An example of a typical determination is given in Annex A. 8 Test report The test report shall specify: a) all information necessary for the complete identification of the sample; b) the sampling method used, if known; c) the test method used, with reference to this International Standard;
36、 d) all operating details not specified in this International Standard, or regarded as optional, together with details of any incidents which may have influenced the test result(s); e) the test result(s) obtained or, if a repeatability check has been made, the final result obtained. BSISO4149:2005IS
37、:9414 O5002(E) 4 I SO 5002 All irthgs ersedevrAnnex A (informative) Example of a typical determination Take a representative sample of 300 g, after having performed adequate sampling following the procedure given in ISO 4072. Spread the test portion over a plain orange or black surface and examine i
38、t under diffuse daylight (not direct sunlight) or artificial light reproducing daylight as closely as possible. For a better identification, refer to ISO 10470:2004, Annex C, which shows colour photographs of the defects. Pick out all foreign matter and defective beans and group them by categories a
39、s defined in ISO 10470. Put them in separated piles or different containers. Weigh, to the nearest 0,1 g, each category of foreign matter and defects and calculate their mass fractions in percent. The impact of foreign matter and defects on the quality of the coffee is calculated for both the loss i
40、n mass and the sensorial concern by multiplying each percentage by the coefficient found in the defect reference chart of ISO 10470. The final values obtained are equivalent to so-called “Quality Impact Units”. A hypothetical example is shown in Table A.1. Table A.1 Example of results Loss in mass S
41、ensorial concern Defect Mass g Percentage of total CoefficientActual Coefficient Actual Stones 1,2 0,4 1,0 0,4 0 0 Beans in parchment 3,0 1,0 0,5 0,5 0 0 Black beans 3,0 1,0 0 0 1,0 3,00 Immature beans 10,5 3,5 0 0 0,5 1,75 Spongy beans 9,0 3,0 0,5 1,5 0,5 1,50 Brown beans 7,5 2,5 0 0 1,0 2,50 Sound
42、 beans 265,8 88,6 TOTAL 300,0 100,0 2,4 8,75 This procedure may be applied to any contract for the purchase of green coffee which may be negotiated between a provider and client. For a certain defect(s), the contract may impose either a maximum mass fraction in percent or a maximum value of “Quality
43、 Impact Units”. Such limits may be defined in advance between the two parties. BSISO4149:2005IS:9414 O5002(E) I SO 5002 All irthgs ersedevr 5Bibliography 1 ISO 1446, Green coffee Determination of water content Basic reference method 2 ISO 4150, Green coffee Size analysis Manual sieving 3 ISO 6673, G
44、reen coffee Determination of loss in mass at 105 C BSISO4149:2005BS ISO 4149:2005 BSI 389 Chiswick High Road London W4 4AL BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at the int
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