is 4625 (1968): dehydrated carrots - public.resource.org · indian standard specification for...
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IS 4625 (1968): Dehydrated Carrots [FAD 10: ProcessedFruits and Vegetable Products]
Or!
1S,4825·"
Indian StandardSPECIFICATION FOR
DEHYDRATED CARROTS( First Reprint SEPTEMBER 1984 )
u DC 66~.83.041: [635 .13]
@) CO/J.1righl J968IMDIAN 8TANDARDS INSTITUTIONWANAlt ~VAN) 9 BAHADUR SHAH ZAfAll MARC
Haw DEUII 110002
IMly 1961
Indian StandardSPECIFICATION FOR
DEHYDRATED CARROTS
Fruits and Vegetables Sectional Committee, AFDC 23
elaaimuua Rqw.SItIl;"tAORICULTURAL MARKETING AD- Directorate of Marketing Be Inspection (Ministry or
VISEK TO THE GoVERNXlCNT o:r Food, Agriculture, Col"ununity Development aINDIA Co-operation ), Nagpur
DB D. N. SRIVA.STAVA
M""b.,sOK K. BAGCKJ
DaK. C. BRANSaBIH.C.BHATNAOAB
Pure Products It Madhu Canning Private Ltd,Bombay; tlnd All India Food Pracrven' Aaoclanon, Calcutta
SRRI V, B. OBBRAI ( Alima.,.) All India Food Preserven' Aaociation, CalcuttaSRRI K. U. PATEL Tims Products Ltd, CalcuttaDR G. S. RANDRAWA Indian Council of Agricultural Research, New DelhiSSCRETABY Development Council for Food Procaaing Industries,
New DelhiDirectorate of Fruit UtilizatioD. Government or Uttar
Pradesh, Ranikhet
Central Committee for Food Standards (Ministry ofHealth ), New Delhi
Agriculture Department, Government or Weat BenplCentral Food Technological Research Institute
( CSIR ), MysoreDR L. V. L. SASTRY (AltmUJu)
BRIO A. S. BHUJWALA Technical Standardization Committee (PoodItufli)(Ministry of Food, Agriculture, CommunityDevelopment at CA-operation)
DR P. K. KYXAL (Allmallu)DB B. CHOUDHURY Indian Agricultural Research Institute, New DelhiDSI'UTY DIRECTOR (FI) Army Headquarters, Quartermaster General'. Branch
( Ministry of Defence)LT-COL N. G. C. lKNOAB (Alkmtlu)
DUUTY DIRECTOR 01' AORIOUL- Agriculture Department, Government of PunjabTURB ( H &. v )
SBRI S. D. DEWAN Agriculture Department, Government of HaryanaHORTICULTUBIST &. AssOCIATE Food at Agriculture Departmmt, Government of
PaOl'1C880B or HORTICULTURE, MadrasAORICULTURAL CoLLEGE ItREsBABCH I !I' 8 If' I T U T B ,CoDlBATORB
MAl N. V. R. IYBNOAB Indian Institute of Packasinl, BombayJOllfT DlRBCTOR or AOBICUL'rOU Agriculture Department, Government of Mabarubtra
(HoaT)HORTICULTURIST ( Allmudl )
n. D. S. PATEL
INDIAN STANDARDS INS.TITUTIONMANAK BHAVAN. 9 BAHADUR. SHAH ZAFAR MARG
NEW DELHI
&/w..w.,Hindustan Lever Ltd, Bombay
Ministry of Food, Agriculture, Community Development It Co-operation (Department of Agriculture )
DR HARI BRAOWAK, Director General, lSI ( &-olfino Mnnb., )Deputy Director ( Agri It Food )
M-.,Da H. C. SRIVASTA.VA
DR P. C. JAIN ( ~ltwnGII)
SKRI U. S. KANO
SMrIldt7SBm G. S. VILKJI1J
Deputy Director ( Agri It Food), lSI
Processed Froits and Vegetables Subcommittee. AFDe 23: 3
~
SIIBI K. U. PATEL TimI ProdUCti Ltd, Calcutta
M-'I
DR P. K. KYJlAL
DR P. K. VIJAYARAOJlAVAN
SnBI N. L.JAIN (~IImldU)
SRlU SUNIT MUKRlCRJ'BBDB D. S. PATEL
Central Food Technological Reaearch Institute(CSIR), Mysore
DR L. V. L. SASTRY (AltmuJu)8aBt M. I. DAVID Canning Indultries Cochin Ltd, Trichur
SHl\l C. V. PAUL (AllmuJU)DEPUTY DIRECTOR ( FI ) Army Headquarters, Quartermaster General'. Branch
( Ministry of Defence)LT-COL N. G. C. IENOA. (Altlmat')
SSRI GIRDRARI LALL Provision Merchants Association, DelhiSSRI E. K. jAYANAllAYANAN Mohan Meakin Breweries Ltd, GhaziabadSSRI M. S. "k.OBLI Nagpur Orange Growen Co-operative Association Ltd.
NagpurTechnica! Standardization Committee (Foodstuf&),
(Ministry of Food, Agriculture, Communityl>evelopment It Co-operation )
Jadavpur Univenity, CalcuttaPure Products " Madhu Canning Private Ltd,
Bombay; ad All India Food Preservers' Association, Calcutta
SJIlU V. B. OBBBOI ( Al,,,_t.) All India Food Preservers' Association, CalcuttaSHat N. S. POCRltRA!lW4LA D It P Products Private Ltd, Bombay
SSRI L. J. D'SOUZA (JfllmUlll)n. u. Y. REo. Hinduatan Lever Ltd, Bombay
DB H. C. SRIVA8TAVA (Alttrllllll)SECBBTARY Central Committee for Food Standarda (Ministry or
Health), New DelhiSURI D. S. CHADHA ( AlImUJU)
SECRETARY Development (;ouncil Cor Food Proceuin. Industries,New Delhi
Reaearch It Development OrpnizatiOD (Ministry 01Defence), Mysore
AORICULTURAL M4BJ[BTmO Directorate or Marketing and Inspection ( Ministry ofADVI8ER TO TUB GoVBBlnIBlfT Food, Agriculture, Community Development &OJ'INDIA Co-operation), Nagpur
SHBI DAYA NAND ( Alumtlll)SHBIH.C. BSATN40AR
2
11._5.1_Indian Standard
SPECIFICATION FORDEHYDRATED CARROTS
o. FOREWORD
0.1 This Indian Standard was adopted by the Indian Standards Institutionon 30 May 1968, after the draft finalized by the Fruits and VegetablesSectional Committee had been approved by the Agricultural and FoodProducts Division Council.0.2 Dehydrated carrots in various forms are finding an increasing use asthey retain their culinary quality and palatability. Dehydrated carrotsare also used by the defence services in sizable quantities for their near tonatural taste besides saving on transportation and ease in storage at
. different altitudes. Therefore, to ensure production of dehydrated carrotsof a uniform quality and also to assist the industry in exercising properquality control, this standard is being issued.03 Dehydrated carrots are prepared from clean, sound carrots of a suitable variety and of appropriate maturity aAd tenderness, by properlywashing, trimming, topping and tailing, cutting into desired sizes andshapes, blanching or cooking, sulphiting and dehydrating in a mannerwhich ensures effective preservation of colour, flavour, texture and nutritive value.0.4 In the preparation of this standard, due consideration has been givento the provisions of the Prevention of Food Adulteration Act, 1954 and theRules framed thereunder, and the Fruit Products Order, 1~55. However,this standard is subject to the restrictions imposed under these, whereverapplicable.0·5 For the purpose of deciding whether a particular requirement of thisstandard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance withIS :2·1960·. The number of significant places retained in the roundedoff value should be the same as that of the specified value in this standard.
'I. SCOPE
1.1 This standard prescribes the requirements and the methods of sampling and test for dehydrated carrots.
I.
·aula for round.. ofFaumerical valuel ( ,1fIiMI).
3
18,4625.1.
2. TERMINOLOGY
2.0 For the purpose of this standard, the following definition shall apply.2.1 RehyclratioD Ratio - The ratio of the weight of the dehydratedmaterial after cooking and draining off excess water, to its weight beforecooking.
3. REQ,UIREMENTS
3.1 Raw MaterJal-Dehydrated carrots shall be prepared from clean,sound carrots (Daucas earot« L.) of appropriate maturity and of a suitablevariety. The carrots used for dehydration shan be free from damagecaused by insects, disease, etc.
3.2 Reqalremeat. of the EacI Product
3.2.1 Dehydrated carrots shall be of a colour, typical of the type andvariety and shall have the characteristics and odour of fresh carrots.Dehydrated carrots shall be free from any added colouring matter. Thedehydrated carrots shall be in the form of slices or dices or cubes or in theform of shreds but not in the form of a mixture of any two or more of thedifferent types of dressings. The thickness of the different forms of carrotsshall be uniform. Dehydrated carrots shall be free from scorched mustyand other objectionable off flavours and odours.
3.2.2 Dehydrated carrots shall be free from loose skin, discolouration,grit, insect infestation, moulds, rodent excreta and any other foreignmaterial. The proportion of material that paases through 2-00 mm ISsieve (s" IS : 460-1962*) shall not exceed 5 percent by weight.
3.2.3 Dehydrated carrots shan also conform to the requirements given inTable 1.
TABLE I REQUIREMENTS FOR DEHYDRATED CARROTS
SL CJu.UOTDI8TIO R.J:qtTIJUalDT'l' MI:'1'BOD O.No. TJ:8T, R.BJt TO
APnlmm
(1) (2) (3) (4)
i) Moisture, pel'CeDt by weight, Ma 6-0 Aii) Sulphur dioxide, ppm, Ma 1500 Biii) Peroxidue test Negative Civ) Rehydration ratio, Min .3-5: 1-0 D
3.2.4 Reconstitution-Dehydrated carrots shall reconstitute to a tender,crisp product having typical flavour, colour and odour of cooked carrots,when one part by weight of the dehydrated carrots are boiled in ten partsby weight of one percent sodium chloride solution for 20 minutes.
·SpecificatioD for tat sieves ( miMI ).
4
IS 14625.1968
4. PACKING AND MARKING
~I PaeJdal- Dehydrated carrots shall be packed in clean, sound andmoisture-proof containers made of tin-plate, laminated foils or of any suitable material which would prevent the uptake of moisture.4.2 MarldDg - Each container shall be marked or labelled with thefollowing particulars:
a) Name of the material,b) Name and address of the manufacturer,c) Net weight,d) Declaration to the effect that permitted preservatives have been
used,e) Batch or code number indicating the date of manufacture, andf) Manufacturer's licence number.
4.2.1 Each container may also be marked with the lSI CertificationMark.
NOTB - The use of the lSI Certification Mark is governed by the provjlions ofthe Indian Standards Institution (Certification Marks) Act, and the Rules and Regulations made thereunder. Presence of this mark on products covered by aD IndiaDStandard conveys the usurance that tbey have been produced to comply with therequirements of that standard, under a well-defined system of inspection, testingand quality control during production. This system, whicb is devised and IUperviledby lSI and operated by the producer, has the further lafeguard that the products asactually marketed are continuously checked by lSI for conformity to the ltaDdard.Details of conditions, under which a licence for the \lie of the lSI CertificatiOD Markmay be granted to manufacturcn or processon, may be obtained from the IndiaDStandards Institution.
5. SAMPLING
5.1 Representative samples of the material for testing conformity to thisspecification shall be drawn according to the method given in Appendix E.
6. TESTS
6.1 Tests shall be carried out as prescribed in the relevant appendicesspecified in col 4 of Table 1.
APPENDIX A[ Table 1, Item (i) ]
DETERMINATION OF MOISTURE
A-I. PREPARATION OF TIlE SAMPLE
A-I.I Grind about 109 of the ample so that it passes through 250-micronIS sieve (aperture 0·250 mm). If 25().micron IS sieve is not available.
5
l5a4625·1_
use ASA test sieve 25011' (same as the ASTM test sieve) or BS test sieve60 or Tyler test sieve 60 (seeIS: 460-1962·). Transfer this prepared sampleto a well-stoppered glass bottle. Use this material for analysis.
A-2. PROCEDURE
A-2.1 Weigh accurately about 5 g of the ground material (see A-I.I) in atared dish having a diameter of at least 5 em and depth of about 2 em,Shake the dish until the contents are evenly distributed. Place the dishin an air-oven maintained at 1050 :1: 2°C and dry for at least 2 hours.Cool in a desiccator and weigh. Repeat the process of heating, coolingand weighing until the difference between two successive weighings is lessthan 1 mg. Note the lowest weight.
A-3. CALCULAnON
A-3.1 Moisture, percent by weight = 100 J~~~~-;t~'I)
whereWI = weight in g of the dish with the material before drying,WI = weight in g of the dish with the dried material, and\V = weight in g of the empty ~ish.
APPENDIX B[T able I, Item (ii) ]
DETERMINATION OF SULPHUR DIOXIDE
B-1. APPARATUS
8-1.1 The apparatus, assembled as shown in Fig. 1, may be used. Theapparatus consists of a round-bottom resistance glass flask of 750-mlcapacity fitted with a three-holed rubber stopper D. The rubber stopperD is fitted with the delivery tube B, the dropping funnel E and the sloping, water-cooled reflux condenser F the lower end of which is cut off atan angle. The free end of the delivery tube B is connected to the washbottle A containing sodium carbonate solution. The upper end of the reflux condenser F is connected to the delivery tube H by the rubber stopperG. The free end of the delivery tube H nearly reaches the bottom of thelOG-ml Erlenmeyer flask J containing 25 ml of hydrogen peroxide solution.The Erlenmeyer flask J is provided with a two-holed rubber stopper; throughone hole passes the delivery tube H and, through the other, tube K. Thefree end of the tube K is connected to the Peligot tube L containing 5 ml ofhydrogen peroxide solution. ·
*Spe-cifieation for tell sieves ( ,m.tl ).
6
Flo
.)A
SSE
MB
LY
OF
ApP
AR
AT
US
FOR
TH
ED
ET
ER
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AT
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LP
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RD
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IDB
HV
DR
OG
EN
PE
RO
XID
ES
OL
UT
ION
;I .. i • i
CA
RS
ON
DIO
XID
E-"----"'-
'-
cA
B
SO
DIU
M
CA
RB
ON
AT
E
SO
LU
TIO
NI'
CO
L.D
WA
TE
R
10
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I
J
H
Ie
L
--a
18:4625.1_
B-2. REAGENTS
B-2.1 Sodium Carbollllte Solution-tO percent (UI/D), aqueous,
8-2.2 Bromophenol Blue Indicator SolutioD - Dissolve 0-1 g of bromophenol blue in 3-0 ml of 0-05 N sodium hydroxide solutiori and 5 ml ofethyl alcohol (90 percent by volume) by warming gently. Make up thevolume of the solution with ethyl alcohol (20 percent by volume) to 250 mlin a graduated flask.
8-2.3 Hydrogea Perodde Solution - Dilute a 30 percent (wlv) hydrogen peroxide solution with about twice its volume of water and neutralizethe free sulphuric acid that may be present in the hydrogen peroxidesolution with barium hydroxide solution, using bromophenol blue indicatorsolution. Allow the precipitate of barium sulphate to settle, filter anddetermine the concentration of hydrogen peroxide in the filtrate by titratingit with standard potassium permanganate solution. Dilute the filtrate withcold water so as to obtain a 3 percent (wlv) solution of hydrogen peroxide,
B-2.4 ConceDtrateci Hydrochloric Acid - sp gr I ·16 (conforming toIS: 265-1962*).
8-2.5 Carbo. Diodele Ga.-from a cylinder.
B-2.6 Standard Sodium Hydrozide SolatioD- 0·1 N standardized atthe time of the experiment, using bromophenol blue indicator solution.
B-3. PROCEDURE
8-3.1 With 25 ml of hydrogen peroxide solution in the Erlenmeyer flask Jand 5 ml in the Peligot tube L assemble the apparatus as shown in Fig. I.Introduce into the flask C, 300 ml of water and 20 ml of concentratedhydrochloric acid through the dropping funnel E. Run a steady currentof cold water through the condenser F. To expel air from the system, boilthe mixture contained in the flask C for a short time in a current of carbondioxide gas previously passed through the wash bottle A. Weigh accurately about 25 g of the material and dissolve it in the miniD!ll1·m quantitJ ofwater. Introduce this solution into the flask C throug,& the droppingfunnel E. Wash the dropping funnel with a small quantity of water andron the washing into the flask C. Distil the mixture contained iD theflask C in a slow current of carbon dioxide gas (passed previously throughthe wash bottle A) for one hour. Just before the end of the distillation, .stop the flow of water in the" condenser. (This causes the condenser tobecome hot and drives off the residual traces of sulphur dioxide retained inthe condenser.') When the delivery tube H, just above the Erlenmeyerflask J, becomes hot to touch, disconnect the stopper G immediately. Washthe delivery tube H and the contents of the Peligot tube L with water into
.Specification for hydrochloric acid (rftlisltl).
8
the Erlenmeyer ftask J. (:001 the contents of the Erlenmeyer flask to roomtemperature, add a few drops of bromophenol blue indicator solution andtitrate with the standard sodium hydroxide solution. (Bromophenol blueis unaffected by carbon dioxide and gives a distinct colour charge in coldhydrogen peroxide solution. )
B-3.2 Carry out a blank determination, using 20 ml of concentratedhydrochloric acid diluted with 300 ml of water.
11-4. CALCULATION
11-4.1 Sulphur dioxide content of the _ 32000 ( V - (1) Nmaterial, parts per million - W
whereY = volume in ml of the standard sodium hydroxide solution
required for the test with the material,v = volume in ml of the standard sodium hydroxide solution
required for the blank determination,N = normality of the standard sodium hydroxide solution, andW = weight in g of the material taken for the test.
APPENDIX C[ Table 1, Item (iii)]
PEROXIDASE TEST
0-1. REAGENTS
CaI.1 GaaI.Col SoI.doD-one percent, prepared by dislOlving. 1 gramor 0·9 ml guaiacol in 50 ml ethyl alcohol and adding 50 ml water.
0-1.2 Bycirogea PeroDde-one percent. Dilute one part three percent,hydrogen peroxide with two parts of water.
e-2.PROCEDURE
0.2.1 Take 25 g of the material and coarsely powder it. Place the material on a white porcelain saucer or evaporating dish. Add enoughguaiacol solution to wet all the cut surfaces, then immediately add a similar amount of hydrogen peroxide solution. At the end of three minutes,note whether a reddish-brown colour has developed. If none is observedthe test for peroxidase is negative. Neglect any colour that may developafter 3 minutes. .
9
APPBNDIX D[ Table 1, Item (iv)]
DETERMINATION OF REHYDRATION ItAnoB-1. PROCEDURE
0.1.1 Cook in a beaker one part by weight of dehydrated carrots in tenparts by weight of one percent sodium chloride solution for 30 minutesand then allow them to cool at room temperature for 45 minutes. Drainoff excess solution by covering the beaker with watch glass with convexsurface and inverting the container for five minutes. Weigh cooledmaterial.
D-2. CALCULATION
0-2.1 Rehydration ratio = WR: WDwhere
WR = weight of reconstituted dehydrated carrots, andW D = weight of dehydrated material before cooking.
APPENDIX E( Clause 5.1 )
SAMPLING OF DEHYDRATED CARROTS
B-1. GENERAL REQ,UlREMENTS OF SAMPLING
£.1.0 In drawing and handling test samples, care shall be taken that theproperties of the sample and the material being sampled are not affected.The following precautions and directions shall be observed.
E-I.l Samples shall be taken in a place where samples have protectionagainst extraneous strains and pressures. '
8-1.2 Sampling shall be done by a person agreed to between the purchaser .and the vendor and, if desired by anyone of them, in the presence of thepurchaser (or his representative) and the vendor (or his representative).
B-2. SCALE OF SAMPLING
£-2.1 Lot-In any consignment, all the containen coDtaining material of,the same type sball constitute a lot.
10
E-2.1.1 Samples shall be examined from each lot separately for ascertaining the conformity of the material.
&-2.2 SelectiOD 01 Sample- The number of cODtainen to be selectedfrom a lot for drawing the samples shall depend on the size of the lot andshall be in accordance with col 1 and 2 of Table 2.
TABLE 2 SCALE 01' SAMPLING
(I)
Up to 200201 " 300!OJ It 500501 ., 800801 ,,1 300
No. OJ' CoJl'l'A.DIJIU-ro .& SJ:LJW1'IID
(2)
68
101214
£-2.2.1 The containers shall be chosen at random from the lot and forthis purpose some random number table shall be used. In case such atable is not available, the following procedure shall be adopted:
Arrange all the containers in a systematic manner and count themas 1,2, 3 etc, up to r and so on. Every rth container so countedshall be withdrawn,' being the integral part of Nln, where N is thetotal number of containers in the lot, and n number ofcontainers to bechosen.
E-3. NUMBER OF TESTS AND CRITERIA FOR CONFORMITY
E-3.1 Each eontainer selected according to 1:-2.2 shall be tested individually for all the requirements as laid down in the respective specifications.
E-3.2 The lot shall be declared as conforming to the respective specificationwhen each of the container (E-2.2) tested individually satisfies the requirements given in 3.
11
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