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									              SRI LANKAN STANDARD FOR PEPPER

ISO 105: Specifications for whole black pepper and white pepper (Piper nigrum L.)

1. Scope of ISO 105:

This Sri Lanka Standard relates to the requirements of whole black pepper and white pepper,
Piper nigrum L. (family Piperaceae)

2. Definitions:
For the purpose of this specification the following definitions shall apply.

   §   Whole black pepper; Whole black pepper shall be the dried whole corns or berries of
       P. nigrum L. generally picked before they are ripened. They are brown to black in
       colour with deep set wrinkles on the dried berry.

   §   Whole white pepper; Whole white pepper shall be the whole black pepper after
       ripening and which the outer coating or the pericarp has been removed and dried
       afterwards.

   §   Light berries; Light berries shall be those pepper corns which when subjected to the
       test prescribed in 9.3 float on the surface of the alcohol/water medium.

   §   Pin heads: Pin heads shall be the whole under developed corns of P. nigrum L. For
       the purpose of this standard, pepper corns passing through a 2.36 mm sieve and
       remaining on a 1.40 mm sieve shall be considered as pin heads.

   §   Extraneous matter: Extraneous matter shall be any material than those defined
       above; dust from pepper corns passing through 1.40 mm sieve shall be considered as
       extraneous matter for the purpose of this standard.


3. Grades of pepper (Piper nigrum L.)

There shall be five grades of whole pepper as follows:

   §   Grade 1
   §   Grade 2 (FAQ)
   §   Grade 3
   §   Grade 4
   §   “Pin heads”


4. Requirements:

   §   Odour and taste: Pepper corns when ground shall have a characteristic penetrating
       odour and a hot, biting pungent taste excluding rancidity and mustiness.

   §   Freedom from adulterants: Pepper corns, on visual examination, shall be free of
       adultrants.



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               SRI LANKAN STANDARD FOR PEPPER
   §    Freedom from insects: Pepper corns shall be free from living insects and rodent
        contaminations visible to the naked eye. More than two dead insects per 50 g of the
        final sample shall not be permitted.

   §    Other requirements: Pepper corns shall also comply with the requirements described
        in the given Table1.


Table 1: Requirements of above grades


                                                      Requirements for grades
         Characteristic                    Grade 2                                Methods of tests
                                 Grade 1             Grade 3   Grade 4     Pin
                                            FAQ                                     (references)*
                                                                          heads
 Extraneous matter % by mass,      1         1.5       2         4          5           5.1
     (Maximum)

 Mouldy berries % by mass          1          2        3          -         -           5.2
   (Maximum)

 Light berries, broken pepper    4 max     10 max    35 max    35 min       -           5.3
     corns and skins % by mass

 Pinheads % by mass                0.5        1        2         4       90 min         5.4
    (Maximum)

 Moisture % by mass,               12        14        14        14        14      CS 186: 1973
    (Maximum)



5. References*
(as in SLS 105: 1980, Bureau of Ceylon Standards)

5.1 Determination of Extraneous matter

5.1.1 Procedure
    § Weigh to the nearest gram, 100g to 200g of the sample.
    § Sift the test portion through a 1.40 mm sieve and weigh.
    § Separate other extraneous matter from the residue on sieve and
    § Transfer to a previously dried and weighed watch glass.
    § Weigh the watch glass with the extraneous matter on an analytical balance.

5.1.2 Calculation
Extraneous matter % by mass = {M1 + (M3 – M2 )} / M0 x 100

       Where,
       M0 = The mass in grams of the test portion
       M1 = Mass in grams of dust passing through the 1.40 mm sieve
       M2 = Mass in grams of the watch glass


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              SRI LANKAN STANDARD FOR PEPPER
       M3 = Mass in grams of the watch glass + extraneous matter

5.2 Determination of mouldy berries

   §    Weigh a test sample of 100g to 200g in mass
   §    Separate out mouldy berries of above sample
   §    Calculate the percentage of mouldy berries on the basis of the mass of the sample
        taken.


5.3 Determination of percentage of light berries

5.3.1 Regents:
Alcohol:water (4:1, V:V) solution (Relative density 0.80 to 0.82 at 20 oC)
The alcohol used in preparation of this solution may be ethanol, denatured rectified sprit or
isopropanol.

5.3.2 Procedure
    § Weigh a sample of 50 g (nearest to 0.01 g ).
    § Add 300 mL of alcohol – water solution to the test portion in a beaker and stir. Allow
        the material to settle for 2 min.
    § Remove the berries, floated on alcohol water mixture.
    § Repeat until no more berries float on the alcohol water mixture.
    § First dry the berries removed by blotting and then air dry the berries for one hr.
    § Weigh them accurately.

5.3.3. Calculation
Light berries, percent by mass = M1 /M0 x 100

       Where,
       M1 = mass in grams of light berries removed
       M0 = mass in grams of test portion


5.4 Determination of Pin heads

   §    Weigh 100g to 200 g of the sample.
   §    Separate the extraneous matter as described in 9.1.1.
   §    Sift the test portion through a 2.36 mm sieve and weigh the pin heads passing through
        the sieve.
   §    Calculate the percentage of pin heads on the basis of the mass of the sample taken.




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