ISO INTERNATIONAL STANDARD 751 Second edition 1998-08-01 Fruit and vegetable products - Determination of water-insoluble solids Produits dérivés des fruits et legumes Détermination du résidu sec insoluble dans I'eau [So Reference number ISO 751:1998(E) ISO 751:1998(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (isO member bodies). The work of preparing International Standards is normally carried out through IsO technical liaison with IsO, also take part in the work. IsO collaborates closely with the International Electrotechnical Commission(lEC)onallmattersofelectrotechnicalstandardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Subcommittee SC 3, Fruit and vegetable products. This second edition cancels and replaces the first edition (IsO 751:1981), which has been technically revised. ISO1998 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic International OrganizationforStandardizatior Casepostale56·CH-1211Geneve20·Switzerland Internet [email protected] Printed in Switzerland INTERNATIONAL STANDARD @ISO ISO751:1998(E) Fruit and vegetable products Determination of water-insoluble solids 1 Scope This International Standardspecifies a methodforthe determinationofthe content of water-insoluble solids inthe edible parts of fruit and vegetable products. 2 Principle The water-soluble matter in a test portion is dissolved in water, followed by filtration, drying of the residue and weighing. 3 Apparatus Usual laboratory apparatus and, in particular, the following, 3.1Beakers, of capacity 250 ml or 400 ml. 3.2 Buchner funnel. 3.3 Filter paper, medium texture. 3.4 Indicator paper. 3.5 Weighing vessel. 3.6 Desiccator, containing an efficient desiccant. 3.7 Oven, capable of being maintained at 103 °c ± 2 °C. 3.8 Centrifuge. 3.9 Analytical balance, capable of weighing to the nearest 0,001 g. 4 Sampling during transport or storage. Sampling is not part of the method specified in this International Standard. As there is no specific International Standard dealing with fruit and vegetable products, it is recommended that the parties concerned come to an agreement on the subject. 1