GOST 32711-2014

ГОСТ 32711-2014

Fruit and vegetable products. Determination of sulphur dioxide by Enzymatic method

Продукты переработки фруктов и овощей. Определение общего диоксида серы ферментативным методом

Status: Effective - Introduced for the first time. IUS 10-2015

This standard applies to the products of fruit and vegetable processing in the part of: fruit and vegetable juices, nectars, juice drinks, fruit and vegetable concentrated juices, mashed potatoes and concentrated purees, fruit drinks, concentrated fruit drinks, fruit and vegetable juice products for children, compotes, jellies, including dried fruit (dried fruit), jams, marmalades, jam, dried fruit and establishes a method for enzymatically determining the mass concentration or mass fraction of total dioxide ry The measurement range of the mass concentration (mass fraction) of total sulfur dioxide is from 10 to 500 mg

Настоящий стандарт распространяется на продукты переработки фруктов и овощей в части: фруктовых и овощных соков, нектаров, сокосодержащих напитков, фруктовых и овощных концентрированных соков, пюре и концентрированных пюре, морсов, концентрированных морсов, соковой продукции из фруктов и овощей обогащенной и для детского питания, компотов, киселей, в т. ч. из сушеных фруктов (сухофруктов), джемов, повидла, варенья, сушеных фруктов и устанавливает метод ферментативного определения массовой концентрации или массовой доли общего диоксида серы. Диапазон измерений массовой концентрации (массовой доли) общего диоксида серы - от 10 до 500 мг/дм куб. (млн-1). Предел обнаружения метода - 3 мг/дм куб. (млн-1)

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Format: Electronic (pdf/doc)
Page Count: 16

Approved: Federal Agency for Technical Regulation and Metrology, 8/1/2014

SKU: RUSS138676

Price: $205.64




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 023/2011 TR CU. Technical regulations for fruit and vegetable juice products » Regulations and standards (to TR CU 023/2011) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.3 Products of canning and vegetable drying industry »

ISO classifier » 67 PRODUCTION OF FOOD » 67.050 General methods for food inspection and analysis »

National standards » 67 PRODUCTION OF FOOD » 67.050 General methods for food inspection and analysis »

ISO classifier » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.01 Fruits, vegetables and their processed products in general »

National standards » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.01 Fruits, vegetables and their processed products in general »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N5 Fruit and vegetable products » N59 Test methods. Packaging. Marking »


The Document References:

GOST 10652-73: Reagents. Dihydrate ethylenediaminetetraacetic acid disodium salt. Specifications

GOST 12.1.005-88: General sanitary requirements for working zone air

GOST 12.1.007-76: Noxious substances. Classification and general safety requirements

GOST 12.1.018-93: Fire and explosion safety of static electricity. General requirements.

GOST 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection

GOST 12026-76: Filter paper for laboratory application

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 195-77: Reagents. Sodium sulphite. Specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 25794.1-83: Reagents. Methods of preparation of standard volumetric solutions for acid-base titration

GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling

GOST 26671-85: Fruit and vegetable products, canned meat and meat-and-vegetable products. Preparation of samples for laboratory analyses

GOST 28311-89: General purpose equipment designed for determination of key parameters of vibration processes

GOST 28498-90: Liquid-in-glass thermometers

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 31643-2012: Juice products. Determination of ascorbic acid by high performance liquid chromatography (HPLC) method

GOST 3769-78: Reagents. Ammonium sulphate. Specifications

GOST 4201-79: Reagents. Sodium bicarbonate. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST ISO/IEC 17025-2009: General requirements for the competence of testing and calibration laboratories

GOST OIML R 76-1-2011: State system for ensuring the uniformity of measurements. Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests

GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection

GOST R 52501-2005: Water for analytical laboratory use. Specifications

RMG 76-2004: State system for ensuring the uniformity of measurements. Internal control of quantitative chemical analysis result's accuracy

The Document is Referenced By:

GOST 34113-2017: Varen'e. Obschie tehnicheskie usloviya

GOST 34130-2017: Dried fruits and vegetables. Test methods

GOST 34552-2019: Confectionery. Methods for the determination of sulfur dioxide

GOST 4.458-2019: The system of indicators of product quality. Processing products of fruits, vegetables and mushrooms. Nomenclature of indicators

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