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EAS 41-4 (2000) (English): Fruits,

vegetables and derived products —
Sampling and methods of test, Part 4:
Determination of mineral impurities
content
 EAS 41-4:2000
ICS 67.080

EAST AFRICAN STANDARD

Fruits, vegetables and derived products — Sampling and methods

of test

Part 4:

Determination of mineral impurities content

EAST AFRICAN COMMUNITY

© EAC 2000 First Edition 2000

EAS 41-4:2000

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 762

Second edition
2003-11-15

Fruit and vegetable products —

Determination of mineral impurities
content
Produits dérivés des fruits et légumes — Détermination de la teneur en
impuretés minérales d'origine terreuse

Reference number
ISO 762:2003(E)

© ISO 2003
ISO 762:2003(E)

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Published in Switzerland

ii © ISO 2003 — All rights reserved

 ISO 762:2003(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. Each 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, governmental 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 of electrotechnical standardization.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.

The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.

ISO 762 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3, Fruit and
vegetable products.

This second edition cancels and replaces the first edition (ISO 762:1982), which has been technically revised.

© ISO 2003 — All rights reserved iii

INTERNATIONAL STANDARD ISO 762:2003(E)

Fruit and vegetable products — Determination of mineral

impurities content

1 Scope
This international Standard specifies a method for the determination of the mineral impurities content
(impurities generally originating from the soil) of fruit and vegetable products.

2 Principle
Organic matter is separated by flotation and heavy impurities are separated by sedimentation. The sediment
is incinerated at approximately 525 °C, and the residue obtained is weighed.

3 Apparatus
Usual laboratory equipment and, in particular, the following.

3.1 Blender.

3.2 Beakers, of capacities 1 000 ml.

3.3 Filter paper, Whatman No. 411) or equivalent.

3.4 Incineration dishes, made of quartz, porcelain or platinum.

3.5 Muffle furnace, capable of being maintained at 525 °C ± 25 °C.

3.6 Desiccator, provided with an efficient desiccant.

3.7 Analytical balance, capable of weighing to the nearest 0,000 2 g.

3.8 Heater, gas or electric.

3.9 Sieve, of pore size ca. 1 mm to 2 mm.

3.10 Stirring rod.

3.11 Washing equipment, for washing out the impurities (see Figure 1).

1) Whatman No. 41 is an example of a suitable product available commercially. This information is given for the
convenience of users of this International Standard and does not constitute an endorsement by ISO of this product.

© ISO 2003 — All rights reserved 1

ISO 762:2003(E)

4 Preparation of test sample

4.1 General case

Before taking the test portion, thoroughly mix the entire laboratory sample using, if necessary, the blender
(3.1). Allow frozen or deep frozen products to thaw in a closed vessel and add the liquid formed during this
process to the product before mixing.

4.2 Dried products

Mix the laboratory sample well. Weigh 20 g ± 0,1 g of the product, transfer it to a beaker (3.2) and add 400 ml
of filtered tap water. Bring to the boil, then leave overnight at room temperature to allow the product to
rehydrate.

5 Procedure

5.1 Test portion

5.1.1 General case

Rapidly weigh 100 g ± 1 g of the test sample (4.1) into a beaker (3.2). If the mass of this sample is less than
100 g, weigh all of it.

5.1.2 Dried products

Use all of the product taken in 4.2 as the test portion.

5.2 Determination

5.2.1 Separation of sediments

Add filtered tap water to the beaker containing the test portion (4.1 or 4.2) until the beaker is almost
completely full. Mix by agitating, if necessary using a stirring rod (3.10).

Allow the suspension to stand for 5 min, then put the beaker under the water tube as shown in Figure 1.

The important part of the washing equipment (3.11) is the water tank equipped with a leak tube for equalizing
the pressure. In the tank, the water level shall be constant and 13 cm high; the overflow leaves the tank
through the leak tube. One or more glass tubes, with 0,4 cm internal diameter, are connected to the bottom of
the tank by rubber tubes. Their end parts are extruded. The distance between the bottom of the tank and the
top end of the glass tube shall be 55 cm, the extruded part shall be 1 cm long and its internal diameter shall
be 0,2 cm. The opening and closing of the stream is controlled by a clamp. Keeping these conditions, the flow
rate through one glass tube shall be 200 ml/min. Put a glass tube filled loosely with cotton- or glass-wool
between the tap and the tank to retain floating impurities.

Immerse the glass tube in the beaker containing the suspension in such position that the tip of it is 6 cm from
the bottom of the beaker. Open the stream and continue the washing for 35 min to 40 min. During this time the
fine fragments of plant fibre are washed out, while the sand, other mineral impurities and the larger fragments
of seeds and skins settle, and the water becomes colourless and transparent in the beaker.

2 © ISO 2003 — All rights reserved

 ISO 762:2003(E)

Dimensions in centimetres

Key
1 water tank
2 leak tube
3 glass tube
4 end part of glass tube
5 clamp
6 cotton- or glass-wool
7 beaker containing the suspension
8 water

Figure 1 — Washing equipment

© ISO 2003 — All rights reserved 3

ISO 762:2003(E)

5.2.2 Determination

If, after the washing-out procedure (5.2.1), there are no visible fragments of plant but only the sand on the
bottom of the beaker, remove the glass tube from the beaker. Wait for 3 min then decant carefully most of the
water, avoiding any agitation of the settled fragments. Quantitatively filter the residue through a filter paper
(3.3).

If, after the washing-out procedure (5.2.1), there remains a lot of plant fibres and larger fragments of seeds
and plant skins on the bottom of the beaker, decant most of the water. Transfer the residue to a sieve (3.9)
which is placed on a porcelain dish having an appropriate size. Wash the sand into the dish with water. Pour
the water in 100 ml portions to separate the sand from the fragments of skin, seed and fibre. About 1 000 ml
water are needed for this purpose.

5.2.3 Preparation of the dish

Heat the empty incineration dish (3.4) in the muffle furnace (3.5) set at 525 °C. Allow it to cool in the
desiccator (3.6) and weigh to the nearest 0,000 2 g. Repeat until a constant mass is achieved.

5.2.4 Incineration

Transfer the filter paper and residue to the prepared incineration dish (5.2.3).

Heat the incineration dish for a few minutes using the heater (3.8), then transfer it to the muffle furnace (3.5)
set at 525 °C. Incinerate it for 1 h. Cool in the desiccator (3.6) and weigh to the nearest 0,000 2 g. Repeat until
a constant mass is achieved.

5.2.5 Number of determinations

Carry out at least two determinations of the same sample.

6 Expression of results

6.1 Calculation

The mineral impurities content, expressed as a percentage by mass, is given by the formula

100
( m 2 − m1 ) × %
m0

where

m0 is the mass, in grams, of the test portion (5.1);

m1 is the mass, in grams, of the empty dish (5.2.3);

m2 is the mass, in grams, of the dish and incinerated residue (5.2.4).

Take as the result the arithmetic mean of the values obtained in two determinations, provided that the
requirement for repeatability (6.2) is satisfied.

Report the result to two decimal places.

4 © ISO 2003 — All rights reserved

 ISO 762:2003(E)

6.2 Repeatability

The absolute difference between two independent single test results, obtained using the same method on
identical test material in the same laboratory by the same operator using the same equipment within a short
interval of time, will in not more than 5 % of cases be greater than 3 % of the mean value.

7 Test report
The test report shall specify:

a) all information necessary for the complete identification of the sample;

b) the sampling method used, if known;

c) the test method used, with reference to this International Standard;

d) all operating details not specified in this International Standard, or regarded as optional, together with
details of any incidents which may have influenced the test result(s);

e) the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained.

© ISO 2003 — All rights reserved 5

ISO 762:2003(E)

ICS 67.080.01
Price based on 5 pages

© ISO 2003 — All rights reserved

 EAS 41-4:2000

© EAC 2000 — All rights reserved