What is ISO 2173:2003 Fruit and vegetable products — Determination of soluble solids — Refractometric method?
ISO 2173:2003 specifies a method for the determination of soluble solids in fruit and vegetable products using a refractometric method. Soluble solids refer to the soluble constituents of fruit and vegetable products, such as sugars, organic acids, and minerals. The method specified in ISO 2173 is intended to provide a reliable and accurate measurement of soluble solids content in these products.
Here are some of the key features of the method specified in this standard:
Sample preparation: The fruit or vegetable sample is prepared by blending or grinding to a homogenous consistency. The sample is then filtered to remove any solid particles before the refractometric measurement.
Refractometric measurement: The soluble solids content of the sample is measured using a refractometer. The refractometer measures the refractive index of the sample, which is related to the concentration of soluble solids.
Calibration of the refractometer: The refractometer must be calibrated using a standard solution of known concentration. So, The standard solution should have a refractive index close to that of the sample being tested.
Calculation of results: The soluble solids content is calculated as a percentage of the total sample weight. In addition, The standard provides a formula for calculating the soluble solids content based on the refractive index measurement and the temperature of the sample.
ISO 2173 is intended for use by food testing laboratories, quality control personnel, and regulatory agencies that need to determine the soluble solids content of fruit and vegetable products. In fact, this information is important for various purposes, including quality control, nutritional labeling, and regulatory compliance.
Requirements of ISO 2173:2003?
ISO 2173 specifies the requirements for the determination of the soluble solids content in fruit and vegetable products using a refractometric method. Here are the main requirements of the standard:
Sample preparation: The sample must be homogenized and filtered to remove any solid particles. The sample must be representative of the lot being tested.
Refractometer: The refractometer must be calibrated using a standard solution of known concentration. Thus, The refractometer must be capable of measuring the refractive index of the sample accurately.
Measurement procedure: The measurement procedure must be carried out according to the standard. The temperature of the sample must be measured and recorded, and the measurement must be repeated at least twice to ensure accuracy.
Calculation of results: The soluble solids content must be calculated as a percentage of the total sample weight. So, The standard provides a formula for calculating the soluble solids content based on the refractive index measurement and the temperature of the sample.
At last, Quality control: The standard requires that appropriate measures be taken to ensure the quality of the test results. This includes the use of certified reference materials and the use of appropriate statistical methods for data analysis.
Benefits of this ISO Standard
Standardization: ISO 2173 provides a standardized method for the determination of the soluble solids content in fruit and vegetable products. This ensures that results are comparable across different laboratories and testing facilities.
Accuracy: The refractometric method specified in ISO 2173:2003 is a reliable and accurate method for determining the soluble solids content in fruit and vegetable products. This helps ensure that the results obtained are trustworthy and can be used for quality control and regulatory purposes.
Efficiency: The refractometric method is a fast and efficient way to determine the soluble solids content in fruit and vegetable products. This can save time and resources compared to other methods, which may be more time-consuming or require specialized equipment.
Nutritional labeling: The soluble solids content is an important parameter for nutritional labelling of food products. So, Accurate determination of the soluble solids content using the method specified in ISO 2173 can help ensure that nutritional labelling is accurate and compliant with regulations.
Also, Quality control: The soluble solids content is an important quality control parameter for fruit and vegetable products. Thus, The method specified in ISO 2173 can help ensure that the products meet the desired quality standards, and that any variations in quality can be detected and addressed in a timely manner.
Overall, this standard provides a standardized, accurate, and efficient method for determining the soluble solids content in fruit and vegetable products. So, This can benefit food testing laboratories, quality control personnel, and regulatory agencies that need to ensure the quality and safety of these products.
Who needs ISO 2173:2003?
Food testing laboratories: ISO 2173 provides a standardized method for the determination of the soluble solids content in fruit and vegetable products, which can be used by food testing laboratories to ensure the accuracy and reliability of their test results.
Quality control personnel: The soluble solids content is an important quality control parameter for fruit and vegetable products. The method specified in ISO 2173:2003 can be used by quality control personnel. To ensure that the products meet the desired quality standards.
Regulatory agencies: The soluble solids content is an important parameter for nutritional labeling and regulation of fruit and vegetable products. So, Regulatory agencies can use the method specified in ISO 2173. To ensure that products are accurately labeled and comply with regulatory requirements.
Fruit and vegetable product manufacturers: The method specified in this standard can be used by fruit and vegetable product manufacturers. To ensure the quality and consistency of their products, and to comply with regulatory requirements.
Hence, ISO 2173:2003 is relevant to anyone involved in the testing, quality control, or regulation of fruit and vegetable products.
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