• There are no items in your cart

ISO 5522:1981

Current
Current

The latest, up-to-date edition.

Fruits, vegetables and derived products Determination of total sulphur dioxide content
Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

09-01-1981

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.

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
UNE-ISO 10621:2010 Dehydrated green pepper (Piper nigrum L.). Spécification.
EN 1988-1:1998 Foodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method
ISO 10621:1997 Dehydrated green pepper (Piper nigrum L.) — Specification

View more information
US$73.00
Excluding Tax where applicable

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.