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EAS 41-5 (2000) (English): Fruits,

vegetables and derived products —
Sampling and methods of test, Part 5:
Determination of pH eac
 EAS 41-5:2000
ICS 67.080

EAST AFRICAN STANDARD

Fruits, vegetables and derived products — Sampling and methods

of test

Part 5:

Determination of pH

EAST AFRICAN COMMUNITY

© EAC 2000 First Edition 2000

EAS 41-5:2000

Foreword
Development of the East African Standards has been necessitated by the need for harmonizing
requirements governing quality of products and services in East Africa. It is envisaged that through
harmonized standardization, trade barriers which are encountered when goods and services are
exchanged within the Community will be removed.

In order to achieve this objective, the Partner States in the Community through their National Bureaux
of Standards, have established an East African Standards Committee.
The Committee is composed of representatives of the National Standards Bodies in Partner States,
together with the representatives from the private sectors and consumer organizations. Draft East
African Standards are circulated to stakeholders through the National Standards Bodies in the Partner
States. The comments received are discussed and incorporated before finalization of standards, in
accordance with the procedures of the Community.
East African Standards are subject to review, to keep pace with technological advances. Users of the
East African Standards are therefore expected to ensure that they always have the latest versions of
the standards they are implementing.

© East African Community 2000 — All rights reserved*

East African Community
P O Box 1096
Arusha
Tanzania
Tel: 255 27 2504253/8
Fax: 255-27-2504481/2504255
E-Mail: [email protected]
Web: www.each.org

*
© 2000 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs.

iv © EAC 2000 — All rights reserved

INTERNATIONAL ISO
STANDARD 1842
Second edition
1991-12-01

Fruit and vegetable products - Determination

of pH

Produits d&iv& des fruits et kgumes - Mesurage du pl-/

Reference number
ISO 1842:1991(E)
 ISO 1842:1991(E)

Foreword

ISO (the International Organization for Standardization) is a worldwide

federation of national Standards bodies (ISO member bodies). The work
of preparing International Standards is normally carried out through ISO
technical committees. Esch member body interested in a subject for
which a technical committee has been established has the right to be
represented on that committee. International organizations, govern-
mental and non-governmental, in liaison with ISO, also take part in the
work. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters sf electrotechnical standardization.

Draft International Standards adopted by the technical committees are

circulated to the member bodies for voting. Publication as an Inter-
national Standard requires approval by at least 75 % of the member
bodies casting a vote.

International Standard ISO 1842 was prepared by Technical Committee

ISO/TC 34, Agricultural food products, Sub-Committee SC 3, Fruit and
vegetable products.

This second edition cancels and replaces the first edition (ISO
1842:1975), of which its constitutes a technical revision.

6 ISO 1991
All rights reserved. No part of this publication may be reproduced or utilized in any form
or by any means, electronie or mechanical, including photocopying and microfilm, without
Permission in writing from the publisher.
International Organkation for Standardization
Case Postale 56 0 CH-1211 Geneve 20 l Switzerland
Printed in Switzerland

ii
INTERNATIONAL STANDARD ISO 1842:1991 (E)

Fruit and vegetable products - Determination of pH

1 Scope 4 Preparation of the test Sample

This International Standard specifies a potentio-

metric method of measuring the pH of fruit and veg- 4.1 Liquid products and easily filtrabie products
etable products. (e.g. juices, liquids from compotes or from pickles,
brines, fermented liquids, etc.)
2 Principle Mix the laboratory Sample carefully until it is homo-
geneous.
Measurement of the potential differente between
two electrodes dipped in the liquid to be tested.

4.2 Thick or semi-thick products and products from

3 Apparatus which it is difficult to separate the liquid (e.g. syrups,
jams, purees, jellies, etc.)
Usual laboratory apparatus and, in particular, the
following. Mix a part of the laboratory Sample and grind it, if
necessary, in a blender or mortar; if the product
obtained is still too thick, add an equal mass of dis-
3.1 pH meter, with a scale graduated in units of
tilled water and, if necessary, mix well with a
0,05 pH or, preferably, less.
blender or mortar.
If a temperature correction System is not provided,
the scale shall apply to measurements at 20 “C.
4.3 Frozen products
3.2 Electrodes (alternative to 3.3).
Thaw the product and remove stones and hard
seed-cavity Walls. Proceed as described in 4.1 or
3.2.1 Glass electrode 4.2, as appropriate.
Glass electrodes of different geometrical shapes
may be used. They shall be stored in water.
4.4 Dried products
3.2.2 Calomel electrode, containing saturated pot-
assium chloride Solution. Cut a part of the laboratory Sample into small
pieces, and remove stones and hard seed-cavity
Store the calomel electrode according to the in- Walls. Put the pieces into a beaker, add two to three
structions of the manufacturer; if these are not times their mass of distilled water (or more if re-
available, the electrode shall be stored in saturated quired to give a suitable consistency) and heat in a
potassium chloride solution. water-bath for 30 min, mixing from time to time with
a glass rod. Then grind the product in a blender or
mortar.
3.3 Combined-electrode System (alternative to 3.2)

The calomel and glass electrodes may be as-

sembled into a System of combined electrodes. 4.5 Freshly prepared products comprising distinct
Store this in water. The level of the saturated pot- solid and liquid phases
assium chloride Solution in the calomel electrode
shall be above the water level. Proceed as described in 4.2.
ISO 1842:i 991 (E)

5 Procedure a short interval of time, should not exceed 0,l pH

unit.
5.1 Test Portion If the results do not fall in this range, reject them and
carry out two new determinations.
Use as the test Portion a volume of the prepared test
Sample (clause 4) sufficient for immersion of the
electrodes, according to the apparatus used. 7 Note on procedure

The following buffer solutions tan be used for cali-

5.2 Calibration of the pH meter bration.

Calibrate the pH meter using a buffer Solution (see

7.1 Buffer Solution with pH 3,57 at 20 “C, prepared
clause 7) of exactly known pH, and having a pH as
as follows.
near as possible to that of the Sample to be exam-
ined at the temperature of measurement. Saturate water at 25 “C with potassium hydrogen
tartrate (KHC4H,O,) of analytical reagent grade.
For precise measurements, to compensate for de-
creased efectrode sensitivity due to, for example, The pH of this Solution is 3,56 at 25 “C and 3,55 at
ageing, it is essential to calibrate the pH meter using 30 “C.
two buffer solutions. One of the buffer solutions shall
have a pH close to the electrical Zero of the pH me-
7.2 Buffer solution with pH 6,88 at 20 “C, prepared
ter.
as follows.
If the pH meter does not include a temperature cor-
Weigh, to the nearest 0,001 g, 3,402 g of potassium
rection System, the temperature of the buffer sol-
dihydrogen orthophosphate (KH,PO,) and 3,549 g of
ution shall be within the range 20 “C +- 2 “C. disodium hydrogen orthophosphate (Na,HPO,), both
dried for 2 h to 130 OC, into a 1 000 ml one-mark
5.3 Determination volumetric flask. Make up to the mark with distilled
water at 20 “C.
Introduce the electrodes into the test Portion (5.1)
and set the temperature correction System of the pH The pH of this Solution is 6,92 at IO “C and 6,85 at
meter to the temperature of measurement. If there 30 “C.
is no temperature correction System, the tempera-
ture of the test portion shall be within the range 7.3 Buffer solution with pH 4,00 at 20 T, prepared
20 “C -+ 2 “C. as follows:

Carry out the determination using the procedure Weigh, to the nearest 0,001 g, 10,211 g of potassium
appropriate to the pH meter used. When a constant hydrogen phthalate (KH[C,H,(COO),], dried for 2 h
value has been reached, read the pH directly from at 110 OC, into a 1 000 ml one-mark volumetric flask.
the scale on the instrument, to at least 0,05 pH unit. Make up to the mark with distilled water at 20 “C.

5.4 Number of determinations The pH of this Solution is 4,00 at 10 OC and 4,Ol at

30 OC.
Carry out two determinations on two separate test
portions from the Same prepared Sample. 7.4 Buffer solution with pH 5,00 at 20 “C [e.g. a
0,l mol/1 Solution of disodium hydrogen citrate
(Na,HC,H,O,), of analytical reagent grade].
6 Expression of results
NOTE 1 Equivalent commercially available buffer sol-
6.1 Method of caiculation utions may be used.

Take as the result the arithmetic mean of the results 8 Test report
of the two determinations, provided that the re-
quirement concerning repeatability (see 6.2) is sat- The test report shall specify the method used and
isfied. Report the result to at least 0,05 pH unit. the result obtained. lt shall also mention all operat-
ing details not specified in this International Stan-
6.2 Repeatability dard, or regarded as optional, together with details
of any incidents which may have influenced the re-
The absolute differente between two independent sult.
Single test results, obtained using the Same method
on identical test material in the Same laboratory by The report shall include all information necessary
the Same Operator using the Same equipment within for the complete identification of the Sample.
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 EAS 41-5:2000

© EAC 2000 — All rights reserved