Article 14 If the sample taken for more than two single instance, formed a pattern, provided that e

Contents zep 1. Determination of soluble solids zep (Refractometric method) 2. DETERMINATION OF TOTAL DRY MATTER 3. Determination of reducing DIRECTLY TO TOTAL SUGAR - LUFFOVIM SOLUTION 4. Determination of mineral impurities 5. Determination of ash insoluble in hydrochloric acid sixth determining the value of pH 7 DETERMINATION benzo ACID (spectrophotometric method) 8. Determination of sorbic acid (spectrophotometric method) 9. DETERMINATION zep OF ETHANOL 10th determination of chloride in vegetables 11th DETERMINATION pectin 12th Colorimetric method Determination of total alkalinity in water soluble 13th ASH DETERMINATION OF ESSENTIAL OILS 14th DETERMINATION ether extract SPICE PEPPER 15th DETERMINATION OF L-ascorbic acid 16th Determination of total sulfur zep dioxide Annex A Annex B Determination of volatile ACID 17th 18th 19th DETERMINATION OF TOTAL ACIDITY DETERMINATION OF SYNTHETIC COLOR 20th DETERMINATION OF NATURAL COLOR 21st DETERMINATION OF FORMIC ACID 22nd DETERMINATION matter insoluble in 1. DETERMINATION OF ETHANOL soluble solids (Refractometric method) 4 2. DETERMINATION zep OF TOTAL DRY MATTER 7 3. Determination of reducing DIRECTLY TO TOTAL SUGAR - LUFFOVIM SOLUTION 10 4. Determination of mineral impurities 14 5. Determination of ash insoluble in hydrochloric acid 15 6. DETERMINATION OF VALUE pH 16 7. DETERMINATION benzoic acid (spectrophotometric method) 17 8. Determination of sorbic acid (spectrophotometric method) 20 9th DETERMINATION OF ETHANOL 23 10th determination of chloride in vegetables 25 11th DETERMINATION pectin Colorimetric method 26 12th Determination of total alkalinity in water soluble ASH 29 13th DETERMINATION OF ESSENTIAL OILS 31 14. DETERMINATION zep ether extract spice pepper 32 15th DETERMINATION OF L-ascorbic acid 33 16th Determination of total sulfur dioxide zep 35 17th Determination of volatile ACID 39 18th DETERMINATION OF TOTAL ACIDITY 42 19th DETERMINATION OF SYNTHETIC COLOR 45 20 . DETERMINATION OF NATURAL COLOUR 48 21st DETERMINATION OF FORMIC ACID 49 22nd DETERMINATION matter zep insoluble in ethanol zep 51
Article 2 Under the methods that are used for quality control of fruit and vegetables means: 1) sampling methods of fruit and vegetables; 2) methods of chemical and physical analysis. The methods referred to in paragraph 1, item 2 of this article are prescribed as required, printed herein and form an integral part.
Article 4 Methods of chemical zep and physical analysis defines the conditions and procedures zep for carrying out chemical and physical tests on samples of fruit and vegetables in order to verify the chemical and physical properties of the product.
Article 7 The accuracy of determining the chemical methods of analysis, in accordance with this Regulation, zep shall be determined according to the principles of modern analytical practice, and is expressed as an absolute or relative deviation from the average obtained on the basis of the results of at least two parallel determinations. Permissible difference results of two separate measurements that have been done in parallel or shortly one after the other on the same sample for testing, the same method, in the same conditions, the same analysts in the same laboratory, must be within the limits zep prescribed method, if it is determined by these Rules. 1. The methods of sampling fruit and vegetables zep
Article 10 samples zep of fruit and vegetables in the production must be taken so that each packaging unit production lot alike can choose as a sample for testing. Samples of fruit and vegetables in circulation zep must be taken so that each packaging unit, which is placed on the market equally possible to select a sample for testing. The way in which the sample is taken to be the same in production and trade.
Article zep 12 Under batch (batch) of fruit and vegetables, in terms of the regulations, includes an effective quantity of products of the same kind, produced with the same technology in the same conditions, packed zep in a packaging unit of the mass or volume, with a mandatory label for identification. Under the packaging units of fruit and vegetables means fixed quantity of products of the same type, packed in individual packaging packing appropriate weight or volume, with a mandatory label for identification.
Article 13 Pattern of fruit and vegetables must contain at least two specimens taken individually, except that they must be identical in composition and equal in weight or volume that is required for physical and chemical analysis. The number of samples of fruit and vegetables depends on the type of product, mass or volume zep of products in packaging unit, as well as the quantity of products zep from which the sample is taken, and shall be determined on the basis of the table contained in these Regulations.
Article 14 If the sample taken for more than two single instance, formed a pattern, provided that each copy can be allocated to the sample. The sample must contain at least two identical zep copies. A copy of the practitioner zep immediately submitted for analysis and the other is used for super-analysis. zep At the request of representatives of the associations