ISO 5559:1995 pdf download.Dehydrated onion (Allium cepa Linnaeus) - Specification
1 Scope
1.1 ISO 5559:1995 pdf download specifies requirements for dehydrated onion (A/hum cepa Linnaeus) in its various commercial forms.
NOTE 1 The main commercial forms are given in annPx R, for information only
1.2 Recommendations relating to microbiological requirements are given in annex C, without prejudice to the national legislation applicable in different countries.
1.3 Recommendations relating to storage and transport are given in annex D.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute provisions
of this International Standard At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid International Standards.
ISO 927:1982, Spices and condiments — Determi nation of extraneous matter content.
ISO 928:1980, Spices and condiments — Determination of total ash.
ISO 930:1980, Spices and condiments — Determination of acid-insoluble ash.
ISO 948:1980, Spices and condiments — Sampling.
ISO 1026:1982. Fruit and vegetable products — Determination of dry matter content by drying under reduced pesue and of water content by azeo tropic distillation.
ISO 1208:1982, Spices and condiments — Determination of filth.
ISO 5498:1 9H1. Agricultural food products — Determination of crude fibre rnn tent — Genera! method.
3 Definitions
For the purposes of this International Standard, the following definitions apply.
3.1 dehydrated onion: Finished product obtained on drying the bulbs of any onion cultivars (AlIi,,m epa Linnaeus) without any bleaching or precooking, the bulbs being sound and practically free from moulds, diseases, soil, outi skinìs, stems, leaves and roots.
3.2 extraneous matter: Vegetable matter originating exclusively from plants, such as particles from skins and roots.
4 Requirements
4.1 Organoleptic specifications
4.1.1 General
The dehydrated onion shall contorm to the requirements of this International Standard and on rehydration shall regain characteristics similar to those of fresh onion.
4.1.2 Colour
The colour of the dehydrated onion shall be characteristic of the cultivar used, that is, between white and cream when the product has been prepared from white and yellow onions, and between pink and red when red onions have been used.
The product shall be practically free from scorched,toasted and baked particles.
4.1.3 Odour
The odour of the dehydrated onion shall be charac-teristic, and free from foreign odours and off odours.
4.1.4 Flavour
Since the flavour of the dehydrated onion can be as-sessed only after rehydration, apply the method de-scribed in annex A，and then proceed with the sensory evaluation.
The flavour shall be characteristic of parboiled onions and free from foreign flavours and off flavours.ISO 5559 pdf download.