1、June 2010 Translation by DIN-Sprachendienst.English price group 6No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 67
2、.220.10!$i/P“1701245www.din.deDDIN EN ISO 2825Spices and condiments Preparation of a ground sample for analysis (ISO 2825:1981)English translation of DIN EN ISO 2825:2010-06Gewrze und wrzende Zutaten Herstellung einer gemahlenen Probe fr die Analyse (ISO 2825:1981)Englische bersetzung von DIN EN ISO
3、 2825:2010-06pices Prparation dun chantillon moulu en vue de lanalyse (ISO 2825:1981)Traduction anglaise de DIN EN ISO 2825:2010-06SupersedesDIN 10230:1999-05www.beuth.deIn case of doubt, the German-language original shall be considered authoritative.Document comprises 6 pages07.10 DIN EN ISO 2825:2
4、010-06 2 National foreword This standard has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 7 “Spices, culinary herbs and condiments” (Secretariat: BIS, India) in collaboration with Technical Committee CEN/SS C01 “Food products” (Secretar
5、iat: CMC). Based on the results of the unique acceptance procedure, ISO 2825:1981 has been adopted as a European Standard. The responsible German body involved in its preparation was the Normenausschuss Lebensmittel und landwirtschaftliche Produkte (Food and Agricultural Products Standards Committee
6、), Working Committee NA 057-05-07 AA Gewrze und wrzende Zutaten. International Standard ISO 2825:1981 corresponds to the German national standard DIN 10230:1999-05, Spices and condiments Preparation of a ground sample for analysis, and replaces the latter. The DIN Standard corresponding to the Inter
7、national Standard referred to in clause 3 of the ISO is as follows: ISO 948 DIN EN ISO 948 Amendments This standard differs from DIN 10230:1999-05 as follows: a) Clause 5 dealing with the sampling procedure has been deleted. b) The laboratory sample is to be obtained by the method specified in ISO 9
8、48 (cf. 6.1). Previous editions DIN 10230: 1999-05 National Annex NA (informative) Bibliography DIN EN ISO 948, Spices and condiments Sampling EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 2825 February 2010 ICS 67.220.10 English Version Spices and condiments - Preparation of a ground sam
9、ple for analysis (ISO 2825:1981) pices - 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 wi
10、th the CEN/CENELEC Internal Regulations 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 C
11、entre or to any CEN member. This European 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 offi
12、cial versions. CEN members are the national 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, Slo
13、vakia, Slovenia, Spain, Sweden, Switzerland 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 worldwid
14、e for CEN national Members. Ref. No. EN ISO 2825:2010: EContents Page Foreword3 1 Scope 4 2 Field of application .4 3 Reference4 4 Principle4 5 Apparatus .4 6 Procedure .4 DIN EN ISO 2825:2010-06 2 EN ISO 2825:2010 (E) Foreword The text of ISO 2825:1981 has been prepared by Technical Committee ISO/T
15、C 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 given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by August 2010, and confl
16、icting 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 may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According t
17、o the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, La
18、tvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 2825:1981 has been approved by CEN as a EN ISO 2825:2010 without any modification. DIN EN ISO 2825:2010-06 3 EN ISO 2825:2010 (E) DIN EN ISO 2825:2010-06 4 EN ISO 2825:2010 (E)
