Name: ISO 5561:1990 — Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification
SKU: ISO 5561:1990
Price: 25 EUR
Availability: InStock

★Низкие цены. Оригиналы и переводы — экономьте время и бюджет.

GLSTDStandards Store

Корзинапуста

ISO 5561:1990 PDF — Black caraway and blond caraway (Carum carvi Linnaeus), whole — Speci… — GOST Standards

Scope and Applicability Covers whole black caraway (biannual fruiting) and blond caraway (annual fruiting), highlighting the physical and chemical specifications that differentiate these two forms.
Product Description
- Black caraway: 4 to 6 mm in length with curved, pale yellow to ochre ribs and brown intercostal surfaces.
- Blond caraway: Similar shape but slightly larger and paler in color.
Quality Requirements
- Must be free from live insects, molds, and fungal infections (notably Sclerotinia).
- Not more than 1% by weight of foreign matter (non-caraway plant parts, animal, mineral, or other vegetative impurities).
- Characteristic aromatic flavor and absence of off-odors including moldy or foreign smells.
Chemical Specifications
- Maximum moisture content: 13% for black caraway and 12% for blond caraway.
- Total ash (dry matter) max 8%.
- Acid-insoluble ash max 2%.
- Essential oil content minimum 2.5% for black caraway and 1.95% for blond caraway, measured immediately after grinding.
Sampling and Testing Sampling must comply with ISO 948. Samples are ground (per ISO 2825) and sieved through 500 μm mesh for analysis. Specific test methods referenced include ISO 927 for foreign matter, ISO 930/928 for ash, ISO 939 for moisture, and ISO 6571 for essential oils content.
Packaging and Marking
- Packaging must protect against moisture, contamination, and loss of volatile oils.
- Containers should be clean, dry, and made of material inert to the product.
- Labels must include product name (botanical and commercial), producer/packer details, batch number, net weight, country of origin, and any client-specific information.
- Reference to ISO 5561:1990 must be stated on the packaging.
Storage and Transport Recommendations
- Store in enclosed, well-ventilated, dry conditions free from pests, odors, and direct sunlight.
- Prevent exposure to excessive heat or moisture during transport and storage, particularly in ship holds.
- Fumigation might be necessary to ensure product safety.

ISO 5561:1990 PDF

Abstract

Overview

Похожие стандарты

Key Topics

Applications

Related Standards

Технические детали

ISO 927:1982

Spices and condiments — Determination of extraneous matter content

ISO 930:1980

Spices and condiments — Determination of acid-insoluble ash

ISO 939:1980

Spices and condiments — Determination of moisture content — Entrainment method

ISO 948:1980

Spices and condiments — Sampling

ISO 2825:1981

Spices and condiments — Preparation of a ground sample for analysis

ISO 6571:1984

Spices, condiments and herbs — Determination of volatile oil content

ISO 928:1980

Spices and condiments — Determination of total ash

SIST EN ISO 9488:2022

Solar energy - Vocabulary (ISO 9488:2022)