Kuru Kayısı Standartları

0 threads, described the scope

0.1 Subject

This standard is the description of the dried apricots, classification and characteristics, sampling, inspection and testing

relates to the shape presented to the market.

0.2 Definitions

0.2.1 Dried apricots

Armeniaca vurgaris Lam (Prunus armeniaca L.) tree species within the firm, ripe fruit of the sun

dried or known by one of the other methods, sulfated or sulphation not the products.

Dried apricots in the market:

All in all, core,

On the whole, pitted,

Half, divided into two parts lengthwise before being dried,

Part, but the shape of the appropriate color variety, size, thickness of the non-uniform solid apricots

parts

in the form.

0.2.1.1 Corrupted dried apricots

Type specific color, taste and smell of dried apricots that have been lost.

0.2.1.2 Damaged dried apricots

Insects are eaten by rodents and other pests, or torn to pieces at the end of mechanical processes

separated dried apricots. Such losses can be realized easily with the naked eye.

0.2.1.3 fermented dried apricots

The impact of the specific kind of taste by fermentation, undergone a change in the apparent characteristic appearance

dried apricots.

0.2.1.4 moldy dried apricots

Dried apricots containing highly visible mold filaments.

0.2.1.5 cross dried apricots

If for any reason one or a few places that other stains from dried apricots certain hardness or freckles.

0.2.1.6 Freckled dried apricots

I Clasterospori carpophyll consisting of fungi such that a face 15 over its own color

with freckles darker colors and diameters greater than 1 mm, dried apricots.

0.2.1.7 Cut dried apricots

Because the integrity of cutting 1 / 10th of the excess dried apricots with impaired.

0.2.1.8 Foreign substances

All kinds of non-product-related substances.

0.2.1.9 Dirty dried apricots

Can be seen with the naked eye on sand, clay, clay soil contaminants such as dried apricots.

0.2.1.10 Natural dried apricots

Dried apricots which being treated with sulfur dioxide.

0.2.1.11 Unsulphured dried apricots

Then treated with sulfur dioxide dry dried apricots.

0.2.1.12 Crop year

Year of harvest of dried apricots.

0.2.1.13 Major color defects

Abnormal color or of more than one third of the fruit surface and surface blackening more than half

significant discoloration; extremely brownish color of dried apricot, fruit sulfur

If untreated dioxide is not considered defects. Gray colors; yellowish gray; rust-colored or brown

red color are not considered abnormal. Abnormal color or discoloration, excessive ripening, fermentation,

The low levels of sulfur dioxide, decay, low humidity, aging of (age) and various insects such as invasion

depends on many factors.

0.2.1.14 Major structural defects

The absence of a fleshy part of the fruit (the amount of all the fruit reaches one of the four) (cure, excessive

dry or dents).

0.2.1.15 Hot loss

The appearance of the fruit, the flavor and fragrance, during which affect the consumption and the resultant excessive drying

the degree of harm caused by the heat subjected to stay or sunburn.

Callus and 0.2.1.16 (a hardened tissue)

Scars (filled knock, caps, etc.), Distorted shape caused by viral diseases.

0.2.1.17 Wounds

Fissures, cracks or fractures (that effect the valuable part of the fruit).

0.2.1.18 Corruption

Disrupting the structure of the fruit under the influence of microorganisms.

0.2.1.19 insect damage

Visible damage caused by insects or animal parasites, dead insects or insect

The presence of debris.

0.2.1.20 Foreign herbal ingredients

Related to the product, harmless herbal ingredients.

Immature 0.2.1.21 (raw) fruit

In a partial or light greenish gray color of the surface structure of the hardened, probably less sweet or tart

EMAT fruit.

0.3 Scope

This standard covers dried apricots dried without kükürtlenerek or sulphation. More than two parts

split, cut, sliced, honey, flour and so on. soaked to the substance, internal or external to the sesame seeds, almonds, etc.

leaves with dried apricots, dried apricots, and substances that have been placed does not include apricot.

1 Classification and features

1.1 Classification

Dried apricots, into groups according to the market situation of supply derivation, the type of preparation, according to their quality

into classes according to their characteristics, based on the number of grain in 1 kg into sizes.

1.1.1 Groups

Dried apricots;

Natural,

Sulphated,

divided into two groups.

1.1.2 Types

Dried apricots;

Nuclei were removed (all), (Şekerpare)

Pitted rated (All)

Longitudinally divided into two parts (Half)

divided into three types.

1.1.3 Classes

Dried apricots;

extra,

Class I,

  1. class,

industrial

is divided into four grades.

1.1.4 Sizes

Extras and first class dried apricots:

1 kg of grain according to the number of 1 to 8 (including 8) is divided into eight numbered paint.

1.2 Features

1.2.1 General features

Features to be included in each class of dried apricots are as follows:

No matter at what stage of development, live insects, dead insects, debris and dead insects from rodents

free,

Free from excessive moisture,

Foreign odor 1) and / or pure EMAT

must be.

Properties related to tolerance should be as follows:

Fruit should be intact. Also pitted or cut (half or part) may be.

Must be strong, to the extent that no tolerance for corrupt or damaged products suitable for consumption

unrecognizable.

The product should be prepared from the fruit is ripe enough.

Must be clean, completely naked eye must be free from all kinds of impurities.

Should be fleshy, succulent and soft elastic or core deposit products must be slightly damp.

Products in insects, rodents and should not be visible damages and other parasites.

Fermentation products should have not

The product should not be visible mold.

Dried apricots must be constructed in accordance with the following conditions:

Item must be transport-proof and technological processing.

Able to reach the appropriate product delivery location.

  • Slight smell of sulfur dioxide (less than 500 parts of the million) are not considered foreign odor

1.2.2 Moisture content

Moisture content of the re-softened (rehydration) more than 22% excluding dried apricots

should not be. However, the preservatives used, the ratio is at most (for sulfur) can be 25%.

The re-softened dried apricots by giving water should be more than 37% moisture.

But contact with the product must be re-softened material that marking.

1.2.3 Preservatives

Preservatives are used by the importing country’s regulations.

Apricot which is softened again, can contain preservatives normally.

1.2.4 Group properties

1.2.4.1 group properties of Natural dried apricots

Natural apricot should be treated with sulfur dioxide.

1.2.4.2 group properties of dried apricots Unsulphured

Sulphurised dried apricots, prior to drying or after drying should be sulphated in which the sulfur

dioxide (SO2) rate of 2000 mg / kg should not exceed.

1.2.5 Type features

1.2.5.1 The core feature of all types of dried apricots have been removed

The integrity of apricot kernel, which have been removed should be intact in their tears, dents, splits etc. defects

There must be no.

1.2.5.2 characteristics of all types of dried apricot seeds removed

Pitted dried apricots should not lose their integrity in the sector over the other blade

wounds, tears, should not disintegrate.

1.2.5.3 Longitudinal split into two parts (half) type properties of dried apricots

Longitudinally divided into two parts (half) the size of half of dried apricots should be close to each other,

they should have adhered core or core fractures.

1.2.6 Class properties

1.2.6.1 class features of the extra class of dried apricots

Dried apricots in this class must be of the best quality of these varieties and / or commercial tipinin1) all properties

should move. Sufficiently should be uniform in color 2 extra class dried apricots), 3). Rate in this class

apricots, product overview, quality, housing quality, the placing on the market in packages

except for very slight superficial defects affecting should be free from any defect.

1.2.6.2 characteristics of the freshmen class of dried apricots

Dried apricots in this class must be of good quality, should not contain any defects of these varieties and commercial types

should be characterized. This class is shown below and dried apricots in overall product appearance, quality,

packaged as housing quality and are permitted to defects that do not affect the placing on the market.

1) Commercial type of producer countries to express the meaning of each party by the general type and appearance of dried apricots

is in accordance with the mixture of varieties which have been accepted as official.

2) Light yellow, yellow, yellow, orange, orange and dark orange color in sequence is considered normal.

3) must be residues at or less than 500 parts per million parts of the treated with SO2. dark

turned blackish brown spots not considered defects.

These defects;

Slight color defects,

Lightweight shell defects

d.

1.2.6.3 II. class characteristics of the class of dried apricots

In this class, properties required for access to the higher class bearing whereas the previously reported minimum

features (Article 1.2.1) enters with dried apricots. General view of dried apricots in this class, quality and

maintained that affect the quality of basic features such as placing on the market and allowed to defects shown below

is.

Color defects,

Lightweight shell defects (cracks, dents).

Part apricots only II. Enters the classroom.

1.2.6.4 class characteristics of industrial dried apricots

This class features that can not be disabled with dried apricots enter into other classes.

1.2.7 Height properties

Dried apricots are, size specifications determined by the number of fruit in 1 kg is given in Table 1.

Table 1 – sized properties of dried apricots

Size ID

Core (all) Seedless (all) Part (in halfreserved)

1 to 80 up to 100      up to 200

2 81-100 101 – 120    201-240

3101-120 121 – 140    241-280

4121-140 141 – 160    281-320

5 141- 160 161-180     321 – 360

6 161- 180 181-200     361 – 400

7 181-200  201 – 220    401-440

8 201 and more 221 and more 441 and more

Longitude only dried apricots Extra, Class I and II. class is mandatory for dried apricots.

Dry in size numbered 6,7,8 apricots not be prepared as an extra class.

1.3 Tolerances

1.3.1 Type tolerances

Dried apricots rate of other types can be found in each of the types should not exceed 1% by mass.

1.3.2 Class tolerances

The products that meet the needs of a specific class of quality and size tolerance is allowed for each package.

1000g acceptable minimum mass of a sample unit. Quality tolerances as%

1.3.3 Length tolerance

All grades, dry up in a different size to a higher or lower into a paint or excludes 10% to 25%

apricot found.

1.3.4 Mass tolerance

In small consumer packages of 500 g and 500% up to 4 g in 1 kg (including 1 kg)

2%, 1% of known mass tolerance of greater than 1 kg. 1000g and omissions in smaller pack

The quantity in weight tolerance of large packages can be up to approximately 10%. These are the missing mass

Should not exceed 5%.

1.4 ash insoluble in hydrochloric acid

Hydrochloric acid insoluble ash content of 1 g / kg should not exceed. Determination of mineral purity of TS 921

According done.

1.5 Property, inspection and test item numbers

Substances with properties of their examination and testing numbers are given in Table 3.

*) Freckled fruit ratio according to the characteristics of the Year two (2) may be increased up to the floor.

2.3.5 Determination of Tolerance

Table 2 Determination of tolerance in large packaged on the packaging divided the sample in the party,

Packaged in small parties are made on the aggregate sample.

Results are analyzed according to whether Article 1.3.

2.4 Evaluation

Each of the inspection and test results to appropriate standards deemed appropriate party standards.

2.5 Inspection and test report

The inspection and test report shall contain at least the following information:

The name and address of the firm,

The place where the examination and laboratory test done and the name,

Of carrying out the examination and tests and / or report the name of signatory authorities, duties and professions,

Inspection and test date with the date of receipt of the sample,

Introducing the sample,

The number of standards used in inspection and testing,

Expression of the results,

The measures taken to eliminate the drawbacks of the factors that can change the examination and test results,

Implemented inspection and test not specified in the method or deemed necessary, but inspection and

transactions which have taken place in the test,

The standard is not appropriate,

Serial number and date of the report, the number and the total page count of each page,

3 Placing on the market

3.1 packaged up

Dried apricots are new, clean, dry, odorless, will not harm the properties of the goods in breaking and health

will be placed on the market in packaging. Small packages with the above requirements for shipments to protect them

suitable placed in a larger container. Natural and apricots in packages with sulfur does not exceed 25 kg net. only

If you are prompted for industrial sacks and bags of dried apricots are permitted to new, not more than 100 kg.

The written portion of printed packaging used to come out and be careful not to touch the product,

inks and adhesives to be used should not be harmful to health.

3.2 Marking

The following information on the packaging of dried apricots, legibly, deletion and corruption to be

written, printed or pasted written on a label:

The business name and address of the firm, short name, address or registered trademarks, if any

Sign and number of this standard (TS 485)

Party, series or code number,

The name of the property (apricots)

Length number (not required in the industrial class),

Group

Class,

Type (does not apply to the industrial class),

Net mass,

The country of origin,

Crop year,

Companies recommended by shelf life or expiration date.

If necessary, this information, as well as Turkish, can also be written in a foreign language.

Contrary to the contents of the package with them as any other recipient of misleading advertising and not another record

pictures and articles can be.

Note – this information only from the property’s name in small packages and finding the net mass yeterlidir.3.3 Storage and transport

Those packages of dried apricots in place for processing, storage and transport and emitting bad smell in them

must be taken together with pollutants.

Dried apricots containers closed and should be kept in a cool and dry place.

4 Miscellaneous Provisions

Manufacturer or dealer, have been manufactured in accordance with this standard when prompted for dried apricots declared,

obliged to give a certificate of conformity or show. Sale subject of this declaration dry

apricot;

Is appropriate to the requirements of Article 1,

Made in accordance with Article 2 of the inspection and test results, and that there were

It should be noted

 

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