ISO 5522:1981
Current
The latest, up-to-date edition.
Fruits, vegetables and derived products — Determination of total sulphur dioxide content
Hardcopy , PDF
English, French
01-09-1981
The method consists in acidifying and heating a test portion, entraining, in a current of nitrogen, the gas liberated, absorbing and oxidizing the gas by bubbling it through a neutral, dilute hydrogen peroxide solution, then determining the sulphuric acid thus formed using standard volumetric sodium hydroxide solution. Verification of the determination is described in the annexes A and B, respectively.
| Committee |
ISO/TC 34/SC 3
|
| DocumentType |
Standard
|
| Pages |
7
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| IS 17557 : 2021 | Identical |
| PN 90/A-75101.23 : 1990 | Identical |
| PN 90/A-79120.10 : 1990 | Identical |
| BS EN 1988-1:1998 | Foodstuffs. Determination of sulfite Optimized Monier-Williams method |
| NF ISO 10621 : 1998 | DEHYDRATED GREEN PEPPER (PIPER NIGRUM L.) - SPECIFICATION |
| EN 1988-1:1998 | Foodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method |
| ISO 10621:1997 | Dehydrated green pepper (Piper nigrum L.) — Specification |
| UNE-ISO 10621:2010 | Dehydrated green pepper (Piper nigrum L.). Spécification. |
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