4851903 0026559 9 3588-77 NTERNATIONAL STANDARD (TSO) 3588 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION MEKIYHAPOAHA OPTAHH3ALIMY IIO CTAHIAPTH3ALIWIN.ORGANISATION INTERNATIONALE DE NORMALISATION Spices and condiments -- Determination of degree of fineness of grinding - Hand sieving method (Reference method) Epices - Détermination du degré de finesse des moutures - Méthode par tamisage manuel (Methode de reference) First edition - 1977-01-15 1SO 3588-1977 (E) UDC 633.82/.84 : 621.928.2 Ref. No. 1SO 3588-1977 (E) Descriptors : 'agricuiturat products, spices, sieve analysis, grain size, determination. Price based on.2 pages pyrigh 292920 Not for Resale working without license from IHS 5. 6 0959200 E06T59h FOREWORD IsO (the International Organization for Standardization) is a worldwide federation of national standards institutes (IsO member bodies). The work of developing International Standards is carried out through IsO technical committees. Every member body interested in a subject for which a technical committee has been set up 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. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the Iso Council. International Standard IsO 3588 was developed by Technical Committee IsO/TC 34, Agricultural food products, and was circulated to the member bodies in June 1974. It has been approved by the member bodies of the following countries : Austria Hungary Romania Canada India South Africa, Rep. of Iran Chile Spain Czechoslovakia Israel Thailand Egypt, Arab Rep. of Poland United Kingdom Germany Portuga! Yugoslavia No member body expressed disapproval of the document. @ International Organization for Standardization, 1977 Printed in Switzerland Provided by IHS No reproduction or networking permitted without license from IHS Not for Resale ISO 3588-1977 (E) INTERNATIONAL STANDARD 3588-77 4851903 0026561 7 Spices and condiments -- Determination of degree of fineness of grinding - Hand sieving method (Reference method) 1 SCOPE AND FIELD OF APPLICATION The requirements concerning marking, preparation and maintenance, and accessories given in sub-clauses 3.1.2.3, This International Standard specifies a reference method 3.1.3 and 3.2 of ISO 2591 are obligatory. for the determination of the degree of fineness of grinding of spices and condiments, by hand sieving to obtain the 4 PROCEDURE distribution of particle sizes in the sample. NOTES 4.1 Test sample 1 An International Standard on determination of fineness of grinding by machine sieving is in preparation. In order to obtain reliable results, it is necessary to sieve at least 100 g of the ground spice. 2 International Standard IsO 2591 sets out general principles properties, the specification of certain details has been considered 4.2 Method of sieving necessary in this case. Moreover, further detailed instructions relating to the sieving of particular spices may be found in the The test sieving shall be carried out in general in accordance relevant International Standards giving specifications for these with clause 4 (in most cases in accordance with sub- products. ciause 4.6.3) of ISO 2591. (See also A.2.5 in the annex to the present document.) 2 REFERENCE 4.3 End-point of sieving ISO 2591-1973, Test sieving. For non-friable spices, the end-point of the sieving process may be taken when the quantity passing through the sieve 3 APPARATUS in 1 min is less than 0,1 % of the charge (i.e. iess than 0,1 g). For friable spices, either the end-point of the sieving will be 3.1 Test sieves prescribed in the specification for the particular product, or The determination of the degree of fineness of grinding it may be taken when the quantity passing through the may be carried out with a single test sieve, with two test sieve