- Abstract:The document specifies a method for the determination of total ash and acid-insoluble ash from spices and condiments. Destruction of organic matter by heating the test portion in contact with air to constant mass at a temperature of (550 ± 25)°C to determinate the total ash. Treatment of the total ash, obtained as described, with hydrochloric acid, heating, filtration and weighing of the residue to determinate the acid-insoluble ash.
- Document number:DIN 10223
- Issuing date:1996-01-01
- Document type:Norm
- Title:Analysis of spices and condiments - Determination of total ash and acid-insoluble ash
- Replaces:DIN 10223(1968-06); DIN 10223(1994-09)
- Author:Food and Agricultural Products Standards Committee
- Search term:Acid-insoluble; Acids; Agricultural products; Agriculture; Analysis; Ash contents; Ash determination; Ashes; Chemical; Chemical analysis and testing; Chemistry; Combustion; Definitions; Determination; Determination of content; Food inspection; Food products; Foodstuff; Herbs; Investigations; Methods; Products; Residues on ignition; Seasonings; Solubility; Spices; Testing; Total ash; Vegetable
- Application areas:03.84 Nahrungsmittelmaschinen
- Hazards:AB Terminologische Festlegungen in Normen mit Arbeitsschutzbezug; AC Mess- und Prüfverfahren für die Ermittlung von Belastungen und Gefährdungen; CA Chemische Gefährdungen im Allgemeinen
- ICS:67.220.10 Spices and condiments
- Price:49,00 EUR
- Cross references:DIN ISO 3696 (1991-06)<G>; DIN 8120-1 (1981-07)<G>; DIN ISO 5725-2 (2022-05)<G>
- Cited in:DIN EN ISO 6465 (2009-11); DIN EN ISO 7540 (2010-05)
- Identical with:BVL L 53.00-4(1996-02)<IDT>; ISO 928(1980-02)<MOD>; ISO 928(1997-12)<IDT>; ISO/DIS 928(1996-03)<IDT>; ISO/FDIS 928(1997-07)<MOD>; ISO 930(1980-02)<MOD>; ISO 930(1997-12)<IDT>; ISO/DIS 930(1996-03)<IDT>; ISO/FDIS 930(1997-07)<MOD>; OENORM DIN 10223(1997-06-01)<IDT>; OENORM DIN 10223(1996-05-01)<IDT>; TS 2131 ISO 928(2001-01-30)<IDT>; TS 2133 ISO 930(2001-01-30)<IDT>
- Update flag:Unchanged