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EN ISO 2825:2026 PDF — Spices and condiments - Preparation of a ground sample for analysis (… — GOST Standards

//EN ISO 2825:2026

EN ISO 2825:2026

Name: EN ISO 2825:2026 — Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)
SKU: EN ISO 2825:2026
Price: 51.3 EUR
Availability: InStock

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)

Название (английский):

EN ISO 2825:2026

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 9
Дата публикации:: 6 мая 2026 г.
Издание:: CEN EN 2825 edition 2 version 1
ICS:: 67.220.10

Тип поставки:

Full version51 €Ask AI2 €Read online 24h10 €Read online 72h15 €

Язык документа:

ruen

Срок поставки:1 рабочий день

Цена:51 €

Описание (английский):

Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.

Abstract

Overview

Key Topics

Uniform Sample Preparation: Establishes clear steps for grinding spice and condiment samples to ensure consistent particle size for analysis.
Equipment Guidance: Recommends suitable grinding mills and sample containers to maintain sample integrity, reduce moisture absorption, and prevent contamination.
- Grinding mills should enable rapid, uniform grinding without heating, and minimize dead space.
- Sample containers must be airtight, clean, dry, and non-reactive.
Applicability: While designed to cover most spices and condiments, the standard notes that some products-such as those with high moisture, volatility, or fat content-may require modified procedures.
Sample Integrity: Emphasizes mixing the sample before grinding to prevent stratification and grinding the sample just before analysis for optimal accuracy.

Applications

EN ISO 2825:2026 is widely used in the food industry and agricultural laboratories to support quality assurance, safety testing, and compliance with regulatory requirements for spices and condiments. Key practical uses include:

Analytical Testing: Preparing uniform ground samples for chemical, physical, and microbiological analysis, ensuring that test results are representative of the bulk product.
Food Safety and Quality Control: Supporting reliable testing for contaminants, adulterants, moisture content, and essential oil content in spices and condiments.
Trade Compliance: Facilitating international trade by providing a harmonized sample preparation method that meets global regulatory expectations.
Research and Product Development: Standardizing sensory or compositional analysis procedures in both industry laboratories and academic research.

The standard is essential for organizations that need to demonstrate reliable, reproducible analytical results, including spice processors, food manufacturers, regulatory agencies, and inspection bodies. By following ISO 2825:2026, laboratories can reduce variability in test results due to inconsistencies in sample preparation.

Related Standards

For comprehensive compliance and best practices in spice and condiment analysis, reference the following related standards:

ISO 948: Spices and condiments - Sampling Supplies the procedure for obtaining the laboratory sample that is the foundation for sample preparation under ISO 2825.
ISO 6571: Spices, condiments and herbs - Determination of volatile oil content A key method for further analysis following sample preparation.
ISO 7540: Spices and condiments - Determination of water content Often used after grinding to ensure moisture measurements are accurate.

Following EN ISO 2825:2026 ensures the analytical process for spices and condiments begins with a robust, standardized approach to sample preparation-crucial for accuracy, repeatability, and meeting international standards.

For further guidance and updates, refer to national standards bodies or the latest publications from CEN and ISO related to spices and condiments sampling and analysis.

Технические детали

Технический комитет: CEN/SS C01 - Food products
SKU: EN ISO 2825:2026

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