ISO INTERNATIONAL STANDARD 5559 Third edition 1995-09-01 Dehydrated onion (Allium cepa Linnaeus) Specification Oignon déshydraté (Allium cepa Linnaeus) - Spécifications ISO Reference number ISO 5559:1995(E) ISO5559:1995(E) Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (isO member bodies). The work technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with sO, also take part in the work. iso collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. 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. International Standard iSO 5559 was prepared by Technical Committee iSO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments Thisthird edition cancelsand replaces second edition (IS 5559:1983), which has been technically revised. Annex A forms an integral part of this International Standard. Annexes B, C, D and Eare for information only. ISO 1995 All rights reserved, Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. International Organization for Standardization Case Postale 56·CH-1211Geneve20·Switzerland Printed in Switzerland INTERNATIONALSTANDARD ISO ISO5559:1995(E) Dehydrated onion (Allium cepa Linnaeus) Specification Scope Is0 1026:1982, Fruit and vegetable products - termination of dry matter content by drying under re duced pressure and of water content by azeotropic 1.1 This International Standard specifies require- distillation. ments for dehydrated onion (Allium cepa Linnaeus) in its various commercial forms. Iso 1208:1982, Spices and condiments - Determi- The main commercial forms are given in nationoffilth NOTE1 annex B, for information only. ISo 5498:1981,Agricultural food products- Deter- mination of crude fibre content General method. 1.2 Recommendations relating to microbiological requirements are given in annex C, without prejudice Definitions 3 to the national legislation applicable in different countries. For the purposes of this International Standard, the following definitions apply. 1.3 Recommendations relating to storage and trans- port are given in annex D. 3.1 dehydrated onion: Finished product obtained on drying the bulbs of any onion cultivars (Allium cepa Linnaeus) without any bleaching or precooking, the 2 Normative references bulbs being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots. The following standards contain provisions which, through reference in this text, constitute provisions 3.2 extraneous matter: Vegetable matter originat- of thisInternationalStandard.At thetimeofpubli- ing exclusively from plants, such as particles from cation, the editions indicated were valid. All standards skins and roots. are subject to revision, and parties to agreements based on this International Standard are encouraged Requirements to investigate the possibility of applying the most re- cent editions of the standards indicated below. 4.1 Organoleptic specifications Members of IEC and ISO maintain registers of cur- rently valid International Standards. 4.1.1 General IsO 927:1982, Spices and condiments Determi nation of extraneous matter content. The dehydrated onion shall conform to the require- ments of this International Standard and on rehy- ISo 928:1980, Spices and condiments - Determi dration shall regain characteristics similar to those of nation of total ash. fre