This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
The method consists in ashing of a test portion in a muffle furnace at 525+25 C, treating the ash obtained with hydrochloric acid, neutralizing with ammonia solution and determing of the value using an ammonia/ammonium chloride electrolyte. Copper, tin, lead and cadmium do not interfere.
Status : PublishedPublication date : 1986-04
Edition : 1Number of pages : 3
Technical Committee:Fruits and vegetables and their derived products
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