ISO 23392:2006

Overview

ISO 23392:2006 is an international standard developed by the International Organization for Standardization (ISO) that defines a precise method for determining the alcohol-insoluble solids content in fresh and quick-frozen maize and peas, including whole kernel maize. This standard method ensures consistency and accuracy in measuring these solids, which serve as an important maturity index for maize and peas used in food products. By following this standardized testing procedure, laboratories can reliably assess the quality and characteristics of these crops, crucial for food production and quality control.

Key Topics

• Scope: Applies to fresh or quick-frozen peas and maize, including whole kernel maize, focusing on alcohol-insoluble solids content determination.
• Principle: The method involves boiling a prepared sample with ethanol, followed by filtration, washing, drying, and weighing the residue to measure solids insoluble in alcohol.
• Reagents: Use 95% ethanol denatured with methanol and diluted ethanol (80% concentration) for the procedure.
• Procedure:
  • Sample preparation includes thawing frozen samples, homogenizing peas and maize into paste, and weighing precise amounts for testing.
  • Determination requires reflux boiling with ethanol, filtration using Buchner funnel and filter paper, washing with diluted ethanol until clear filtrate, and drying residues in a controlled oven.
  • Samples are tested in duplicate for reliability.
• Calculation: Results are expressed as a percentage by mass, calculated by comparing the dry weight of alcohol-insoluble solids against the original sample mass.
• Repeatability: The method ensures consistent results, with variations between tests by the same operator under the same conditions limited to within 5%.

Applications

ISO 23392:2006 is essential for:

• Quality Control in Food Processing: Ensuring consistent maturity and quality of maize and peas used as raw materials in processed foods.
• Agricultural Assessment: Farmers and agronomists can monitor the development stage and composition of maize and peas to optimize harvest timings.
• Research and Development: Food technologists and scientists use this method to study product composition and improve processing techniques for legumes and cereals.
• Trade and Compliance: Provides a reliable standardized method for contractual specifications and compliance verification in international food trade involving maize and peas.

Related Standards

• ISO 659:1977 – Cereals and cereal products - Sampling
• ISO 749:1996 – Maize and maize products - Determination of moisture content
• ISO 6579 – Microbiology of food and animal feeding stuffs - Detection of Salmonella, relevant for safety in maize and pea products
• ISO/IEC 17025 – General requirements for the competence of testing and calibration laboratories, ensuring laboratories applying ISO 23392 comply with quality management standards

By aligning with ISO 23392:2006, organizations ensure precise, reproducible, and internationally recognized testing results regarding the alcohol-insoluble solids content in maize and peas. This supports effective quality assurance, regulatory compliance, and optimum food production outcomes.