ISO 7925:1999 download free

07-09-2021 comment

ISO 7925:1999 download free.Dried oregano ( Origanum vulgare L ) Whole or ground leaves – Specification.
ISO 7925 specifies requirements for processed or semi-processed dried oregano1 leaves of Onganum genus, species and sub-species. excluding Onganum majorana, in the whole or ground (powdered) form.
WARNING — There is a product marketed under the name “Origano, Mexican type” which does not come from the Orlganum genus, but from the Lippla (Verbenaceae family). Do not mistake this product for the Origanum species which is specified in ISO 7925.
Recommendations relating to storage and transport conditions are given in annex A, for information.
2 NormatIve references
The following normative documents contain provisions which, through reference in this text, constitute provisions of ISO 7925. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on ISO 7925 are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below, For undated references, the latest edition of the normative document referred to applies. Members of ISO and lEG maintain registers of currently valid International Standards.
ISO 927, Spices arid condiments — Determination of extraneous matter content.
ISO 928, Spices arid condiments — Determination of total ash.
ISO 930. Spices and condiments — Determination of acid-insoluble ash.
ISO 939, Spices and condiments — Determination of moisture content — Entrainment method.
ISO 948. Spices and condiments — Sampling.
ISO 1208, Spices and condiments — Determination of filth.
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis.
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content.
processed oregano
dried oregano that has been processed (cleaning, preparation. grading. etc.) by the producing country before being exported, and that conforms to the requirements of this International Standard
semi-processed oregano
dried oregano that has undergone partial cleaning but without preparation or grading by the producing country before being exported, and that conforms to the requirements of this International Standard
4 DescrIption
Dried oregano consists of the dried leaves of the perennial Origanum genus. species and sub-species, belonging to the Lamiaceae (Labiatae) family (see Figure 1), tree from yellow or brown leaf, and from dust and fine particles. The colour of the dried leaves is light greyish green to olive green.
5 Requirements
5.1 Odour and flavour
Dried oregano shall have a strong and aromatic odour and a characteristically aromatic, fragrant, warm, pungent and bitter flavour. It shall be free from mustiness and other foreign flavours.
5.2 Freedom from insects, moulds, etc.
Oregano, whole or ground. shall be free from living insects and moulds growth, and shall be practica’ly tree from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) with such magnification as may be necessary in any particular case. It the magnification exceeds 10 x, this fact shall be stated in the test report.
In case of dispute, the contamination of ground oregano shall be determined by the method specified in ISO 1208.
5.3 Extraneous matter
5.3.1 For the purposes of this International Standard, all that does not belong to the leaves of oregano (Origanum
Sampling shall be carried out in accordance with the method specified in ISO 948.
7 Test methods
7.1 Samples of whole, cut or ground (powdered) oregano shall be tested for conformity with the requirements of ISO 7925 by the test methods referred to in 5.2, 5.3, 5.5 and in Table 1.
72 The ground sample for analysis shall be prepared in accordance with ISO 2825.
8 Packing and marking
8.1 Packing
Whole, cut and ground (powdered) oregano shall be packed in clean. sound and dry containers made of a material which does not affect the product and protects it from contamination by foreign bodies, the ingress or loss of moisture, and the loss of volatile matter.
The packaging shall also comply with any national legislation relating to environmental protection.
8.2 Marking
The following particulars shall be marked directly on each package or on a label attached to the package:
a) name of the product (type: whole or ground) and tradename;
b) name and address of the producer or packer, and trademark, if any:
c) code or batch number;
d) net mass:
e) producing country;
f) any other information requested by the purchaser, such as the year of harvest and date of packing (if known);
g) any treatment of the product (e.g. fumigation or irradiation):

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