Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

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“Invent a New India Using Knowledge”

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“The Right to Information, The Right to Live”

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“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 4625 (1968): Dehydrated Carrots [FAD 10: ProcessedFruits and Vegetable Products]

Or!

1S,4825·"

Indian StandardSPECIFICATION FOR

DEHYDRATED CARROTS( First Reprint SEPTEMBER 1984 )

u DC 66~.83.041: [635 .13]

@) CO/J.1righl J968IMDIAN 8TANDARDS INSTITUTIONWANAlt ~VAN) 9 BAHADUR SHAH ZAfAll MARC

Haw DEUII 110002

IMly 1961

Indian StandardSPECIFICATION FOR

DEHYDRATED CARROTS

Fruits and Vegetables Sectional Committee, AFDC 23

elaaimuua Rqw.SItIl;"tAORICULTURAL MARKETING AD- Directorate of Marketing Be Inspection (Ministry or

VISEK TO THE GoVERNXlCNT o:r Food, Agriculture, Col"ununity Development aINDIA Co-operation ), Nagpur

DB D. N. SRIVA.STAVA

M""b.,sOK K. BAGCKJ

DaK. C. BRANSaBIH.C.BHATNAOAB

Pure Products It Madhu Canning Private Ltd,Bombay; tlnd All India Food Pracrven' Aaocla-non, Calcutta

SRRI V, B. OBBRAI ( Alima.,.) All India Food Preserven' Aaociation, CalcuttaSRRI K. U. PATEL Tims Products Ltd, CalcuttaDR G. S. RANDRAWA Indian Council of Agricultural Research, New DelhiSSCRETABY Development Council for Food Procaaing Industries,

New DelhiDirectorate of Fruit UtilizatioD. Government or Uttar

Pradesh, Ranikhet

Central Committee for Food Standards (Ministry ofHealth ), New Delhi

Agriculture Department, Government or Weat BenplCentral Food Technological Research Institute

( CSIR ), MysoreDR L. V. L. SASTRY (AltmUJu)

BRIO A. S. BHUJWALA Technical Standardization Committee (PoodItufli)(Ministry of Food, Agriculture, CommunityDevelopment at CA-operation)

DR P. K. KYXAL (Allmallu)DB B. CHOUDHURY Indian Agricultural Research Institute, New DelhiDSI'UTY DIRECTOR (FI) Army Headquarters, Quartermaster General'. Branch

( Ministry of Defence)LT-COL N. G. C. lKNOAB (Alkmtlu)

DUUTY DIRECTOR 01' AORIOUL- Agriculture Department, Government of PunjabTURB ( H &. v )

SBRI S. D. DEWAN Agriculture Department, Government of HaryanaHORTICULTUBIST &. AssOCIATE Food at Agriculture Departmmt, Government of

PaOl'1C880B or HORTICULTURE, MadrasAORICULTURAL CoLLEGE ItREsBABCH I !I' 8 If' I T U T B ,CoDlBATORB

MAl N. V. R. IYBNOAB Indian Institute of Packasinl, BombayJOllfT DlRBCTOR or AOBICUL'rOU Agriculture Department, Government of Mabarubtra

(HoaT)HORTICULTURIST ( Allmudl )

n. D. S. PATEL

INDIAN STANDARDS INS.TITUTIONMANAK BHAVAN. 9 BAHADUR. SHAH ZAFAR MARG

NEW DELHI

&/w..w.,Hindustan Lever Ltd, Bombay

Ministry of Food, Agriculture, Community Develop-ment It Co-operation (Department of Agricul-ture )

DR HARI BRAOWAK, Director General, lSI ( &-olfino Mnnb., )Deputy Director ( Agri It Food )

M-.,Da H. C. SRIVASTA.VA

DR P. C. JAIN ( ~ltwnGII)SKRI U. S. KANO

SMrIldt7SBm G. S. VILKJI1J

Deputy Director ( Agri It Food), lSI

Processed Froits and Vegetables Subcommittee. AFDe 23: 3

~

SIIBI K. U. PATEL TimI ProdUCti Ltd, Calcutta

M-'I

DR P. K. KYJlAL

DR P. K. VIJAYARAOJlAVAN

SnBI N. L.JAIN (~IImldU)

SRlU SUNIT MUKRlCRJ'BBDB D. S. PATEL

Central Food Technological Reaearch Institute(CSIR), Mysore

DR L. V. L. SASTRY (AltmuJu)8aBt M. I. DAVID Canning Indultries Cochin Ltd, Trichur

SHl\l C. V. PAUL (AllmuJU)DEPUTY DIRECTOR ( FI ) Army Headquarters, Quartermaster General'. Branch

( Ministry of Defence)LT-COL N. G. C. IENOA. (Altlmat')

SSRI GIRDRARI LALL Provision Merchants Association, DelhiSSRI E. K. jAYANAllAYANAN Mohan Meakin Breweries Ltd, GhaziabadSSRI M. S. "k.OBLI Nagpur Orange Growen Co-operative Association Ltd.

NagpurTechnica! Standardization Committee (Foodstuf&),

(Ministry of Food, Agriculture, Communityl>evelopment It Co-operation )

Jadavpur Univenity, CalcuttaPure Products " Madhu Canning Private Ltd,

Bombay; ad All India Food Preservers' Associa-tion, Calcutta

SJIlU V. B. OBBBOI ( Al,,,_t.) All India Food Preservers' Association, CalcuttaSHat N. S. POCRltRA!lW4LA D It P Products Private Ltd, Bombay

SSRI L. J. D'SOUZA (JfllmUlll)n. u. Y. REo. Hinduatan Lever Ltd, Bombay

DB H. C. SRIVA8TAVA (Alttrllllll)SECBBTARY Central Committee for Food Standarda (Ministry or

Health), New DelhiSURI D. S. CHADHA ( AlImUJU)

SECRETARY Development (;ouncil Cor Food Proceuin. Industries,New Delhi

Reaearch It Development OrpnizatiOD (Ministry 01Defence), Mysore

AORICULTURAL M4BJ[BTmO Directorate or Marketing and Inspection ( Ministry ofADVI8ER TO TUB GoVBBlnIBlfT Food, Agriculture, Community Development &OJ'INDIA Co-operation), Nagpur

SHBI DAYA NAND ( Alumtlll)SHBIH.C. BSATN40AR

2

11._5.1_Indian Standard

SPECIFICATION FORDEHYDRATED CARROTS

o. FOREWORD0.1 This Indian Standard was adopted by the Indian Standards Institutionon 30 May 1968, after the draft finalized by the Fruits and VegetablesSectional Committee had been approved by the Agricultural and FoodProducts Division Council.0.2 Dehydrated carrots in various forms are finding an increasing use asthey retain their culinary quality and palatability. Dehydrated carrotsare also used by the defence services in sizable quantities for their near tonatural taste besides saving on transportation and ease in storage at

. different altitudes. Therefore, to ensure production of dehydrated carrotsof a uniform quality and also to assist the industry in exercising properquality control, this standard is being issued.03 Dehydrated carrots are prepared from clean, sound carrots of a suit-able variety and of appropriate maturity aAd tenderness, by properlywashing, trimming, topping and tailing, cutting into desired sizes andshapes, blanching or cooking, sulphiting and dehydrating in a mannerwhich ensures effective preservation of colour, flavour, texture and nutri-tive value.0.4 In the preparation of this standard, due consideration has been givento the provisions of the Prevention of Food Adulteration Act, 1954 and theRules framed thereunder, and the Fruit Products Order, 1~55. However,this standard is subject to the restrictions imposed under these, whereverapplicable.0·5 For the purpose of deciding whether a particular requirement of thisstandard is complied with, the final value, observed or calculated, express-ing the result of a test or analysis, shall be rounded off in accordance withIS :2·1960·. The number of significant places retained in the roundedoff value should be the same as that of the specified value in this standard.

'I. SCOPE

1.1 This standard prescribes the requirements and the methods of sampl-ing and test for dehydrated carrots.

I.

·aula for round.. ofFaumerical valuel ( ,1fIiMI).

3

18,4625.1.

2. TERMINOLOGY

2.0 For the purpose of this standard, the following definition shall apply.2.1 RehyclratioD Ratio - The ratio of the weight of the dehydratedmaterial after cooking and draining off excess water, to its weight beforecooking.

3. REQ,UIREMENTS

3.1 Raw MaterJal-Dehydrated carrots shall be prepared from clean,sound carrots (Daucas earot« L.) of appropriate maturity and of a suitablevariety. The carrots used for dehydration shan be free from damagecaused by insects, disease, etc.

3.2 Reqalremeat. of the EacI Product

3.2.1 Dehydrated carrots shall be of a colour, typical of the type andvariety and shall have the characteristics and odour of fresh carrots.Dehydrated carrots shall be free from any added colouring matter. Thedehydrated carrots shall be in the form of slices or dices or cubes or in theform of shreds but not in the form of a mixture of any two or more of thedifferent types of dressings. The thickness of the different forms of carrotsshall be uniform. Dehydrated carrots shall be free from scorched mustyand other objectionable off flavours and odours.

3.2.2 Dehydrated carrots shall be free from loose skin, discolouration,grit, insect infestation, moulds, rodent excreta and any other foreignmaterial. The proportion of material that paases through 2-00 mm ISsieve (s" IS : 460-1962*) shall not exceed 5 percent by weight.

3.2.3 Dehydrated carrots shan also conform to the requirements given inTable 1.

TABLE I REQUIREMENTS FOR DEHYDRATED CARROTS

SL CJu.UOTDI8TIO R.J:qtTIJUalDT'l' MI:'1'BOD O.No. TJ:8T, R.BJt TO

APnlmm

(1) (2) (3) (4)

i) Moisture, pel'CeDt by weight, Ma 6-0 Aii) Sulphur dioxide, ppm, Ma 1500 Biii) Peroxidue test Negative Civ) Rehydration ratio, Min .3-5: 1-0 D

3.2.4 Reconstitution-Dehydrated carrots shall reconstitute to a tender,crisp product having typical flavour, colour and odour of cooked carrots,when one part by weight of the dehydrated carrots are boiled in ten partsby weight of one percent sodium chloride solution for 20 minutes.

·SpecificatioD for tat sieves ( miMI ).

4

IS 14625.1968

4. PACKING AND MARKING

~I PaeJdal- Dehydrated carrots shall be packed in clean, sound andmoisture-proof containers made of tin-plate, laminated foils or of any suit-able material which would prevent the uptake of moisture.4.2 MarldDg - Each container shall be marked or labelled with thefollowing particulars:

a) Name of the material,b) Name and address of the manufacturer,c) Net weight,d) Declaration to the effect that permitted preservatives have been

used,e) Batch or code number indicating the date of manufacture, andf) Manufacturer's licence number.

4.2.1 Each container may also be marked with the lSI CertificationMark.

NOTB - The use of the lSI Certification Mark is governed by the provjlions ofthe Indian Standards Institution (Certification Marks) Act, and the Rules and Regu-lations made thereunder. Presence of this mark on products covered by aD IndiaDStandard conveys the usurance that tbey have been produced to comply with therequirements of that standard, under a well-defined system of inspection, testingand quality control during production. This system, whicb is devised and IUperviledby lSI and operated by the producer, has the further lafeguard that the products asactually marketed are continuously checked by lSI for conformity to the ltaDdard.Details of conditions, under which a licence for the \lie of the lSI CertificatiOD Markmay be granted to manufacturcn or processon, may be obtained from the IndiaDStandards Institution.

5. SAMPLING

5.1 Representative samples of the material for testing conformity to thisspecification shall be drawn according to the method given in Appendix E.

6. TESTS

6.1 Tests shall be carried out as prescribed in the relevant appendicesspecified in col 4 of Table 1.

APPENDIX A[ Table 1, Item (i) ]

DETERMINATION OF MOISTURE

A-I. PREPARATION OF TIlE SAMPLE

A-I.I Grind about 109 of the ample so that it passes through 250-micronIS sieve (aperture 0·250 mm). If 25().micron IS sieve is not available.

5

l5a4625·1_

use ASA test sieve 25011' (same as the ASTM test sieve) or BS test sieve60 or Tyler test sieve 60 (seeIS: 460-1962·). Transfer this prepared sampleto a well-stoppered glass bottle. Use this material for analysis.

A-2. PROCEDURE

A-2.1 Weigh accurately about 5 g of the ground material (see A-I.I) in atared dish having a diameter of at least 5 em and depth of about 2 em,Shake the dish until the contents are evenly distributed. Place the dishin an air-oven maintained at 1050 :1: 2°C and dry for at least 2 hours.Cool in a desiccator and weigh. Repeat the process of heating, coolingand weighing until the difference between two successive weighings is lessthan 1 mg. Note the lowest weight.

A-3. CALCULAnON

A-3.1 Moisture, percent by weight = 100 J~~~~-;t~'I)where

WI = weight in g of the dish with the material before drying,WI = weight in g of the dish with the dried material, and\V = weight in g of the empty ~ish.

APPENDIX B[T able I, Item (ii) ]

DETERMINATION OF SULPHUR DIOXIDE

B-1. APPARATUS

8-1.1 The apparatus, assembled as shown in Fig. 1, may be used. Theapparatus consists of a round-bottom resistance glass flask of 750-mlcapacity fitted with a three-holed rubber stopper D. The rubber stopperD is fitted with the delivery tube B, the dropping funnel E and the slop-ing, water-cooled reflux condenser F the lower end of which is cut off atan angle. The free end of the delivery tube B is connected to the washbottle A containing sodium carbonate solution. The upper end of the re-flux condenser F is connected to the delivery tube H by the rubber stopperG. The free end of the delivery tube H nearly reaches the bottom of thelOG-ml Erlenmeyer flask J containing 25 ml of hydrogen peroxide solution.The Erlenmeyer flask J is provided with a two-holed rubber stopper; throughone hole passes the delivery tube H and, through the other, tube K. Thefree end of the tube K is connected to the Peligot tube L containing 5 ml ofhydrogen peroxide solution. ·

*Spe-cifieation for tell sieves ( ,m.tl ).

6

Flo

.)A

SSE

MB

LY

OF

ApP

AR

AT

US

FOR

TH

ED

ET

ER

IUN

AT

ION

OF

SU

LP

HU

RD

IOX

IDB

HV

DR

OG

EN

PE

RO

XID

ES

OL

UT

ION

;I .. i • i

CA

RS

ON

DIO

XID

E-"----"'-

'-

cA

B

SO

DIU

M

CA

RB

ON

AT

E

SO

LU

TIO

NI'

CO

L.D

WA

TE

R

10

0M

I

J

H

Ie

L

--a

18:4625.1_

B-2. REAGENTS

B-2.1 Sodium Carbollllte Solution-tO percent (UI/D), aqueous,

8-2.2 Bromophenol Blue Indicator SolutioD - Dissolve 0-1 g of bromo-phenol blue in 3-0 ml of 0-05 N sodium hydroxide solutiori and 5 ml ofethyl alcohol (90 percent by volume) by warming gently. Make up thevolume of the solution with ethyl alcohol (20 percent by volume) to 250 mlin a graduated flask.

8-2.3 Hydrogea Perodde Solution - Dilute a 30 percent (wlv) hydro-gen peroxide solution with about twice its volume of water and neutralizethe free sulphuric acid that may be present in the hydrogen peroxidesolution with barium hydroxide solution, using bromophenol blue indicatorsolution. Allow the precipitate of barium sulphate to settle, filter anddetermine the concentration of hydrogen peroxide in the filtrate by titratingit with standard potassium permanganate solution. Dilute the filtrate withcold water so as to obtain a 3 percent (wlv) solution of hydrogen peroxide,

B-2.4 ConceDtrateci Hydrochloric Acid - sp gr I ·16 (conforming toIS: 265-1962*).

8-2.5 Carbo. Diodele Ga.-from a cylinder.

B-2.6 Standard Sodium Hydrozide SolatioD- 0·1 N standardized atthe time of the experiment, using bromophenol blue indicator solution.

B-3. PROCEDURE

8-3.1 With 25 ml of hydrogen peroxide solution in the Erlenmeyer flask Jand 5 ml in the Peligot tube L assemble the apparatus as shown in Fig. I.Introduce into the flask C, 300 ml of water and 20 ml of concentratedhydrochloric acid through the dropping funnel E. Run a steady currentof cold water through the condenser F. To expel air from the system, boilthe mixture contained in the flask C for a short time in a current of carbondioxide gas previously passed through the wash bottle A. Weigh accura-tely about 25 g of the material and dissolve it in the miniD!ll1·m quantitJ ofwater. Introduce this solution into the flask C throug,& the droppingfunnel E. Wash the dropping funnel with a small quantity of water andron the washing into the flask C. Distil the mixture contained iD theflask C in a slow current of carbon dioxide gas (passed previously throughthe wash bottle A) for one hour. Just before the end of the distillation, .stop the flow of water in the" condenser. (This causes the condenser tobecome hot and drives off the residual traces of sulphur dioxide retained inthe condenser.') When the delivery tube H, just above the Erlenmeyerflask J, becomes hot to touch, disconnect the stopper G immediately. Washthe delivery tube H and the contents of the Peligot tube L with water into

.Specification for hydrochloric acid (rftlisltl).

8

the Erlenmeyer ftask J. (:001 the contents of the Erlenmeyer flask to roomtemperature, add a few drops of bromophenol blue indicator solution andtitrate with the standard sodium hydroxide solution. (Bromophenol blueis unaffected by carbon dioxide and gives a distinct colour charge in coldhydrogen peroxide solution. )

B-3.2 Carry out a blank determination, using 20 ml of concentratedhydrochloric acid diluted with 300 ml of water.

11-4. CALCULATION

11-4.1 Sulphur dioxide content of the _ 32000 ( V - (1) Nmaterial, parts per million - W

whereY = volume in ml of the standard sodium hydroxide solution

required for the test with the material,v = volume in ml of the standard sodium hydroxide solution

required for the blank determination,N = normality of the standard sodium hydroxide solution, andW = weight in g of the material taken for the test.

APPENDIX C[ Table 1, Item (iii)]

PEROXIDASE TEST

0-1. REAGENTS

CaI.1 GaaI.Col SoI.doD-one percent, prepared by dislOlving. 1 gramor 0·9 ml guaiacol in 50 ml ethyl alcohol and adding 50 ml water.

0-1.2 Bycirogea PeroDde-one percent. Dilute one part three percent,hydrogen peroxide with two parts of water.

e-2.PROCEDURE

0.2.1 Take 25 g of the material and coarsely powder it. Place the mat-erial on a white porcelain saucer or evaporating dish. Add enoughguaiacol solution to wet all the cut surfaces, then immediately add a simi-lar amount of hydrogen peroxide solution. At the end of three minutes,note whether a reddish-brown colour has developed. If none is observedthe test for peroxidase is negative. Neglect any colour that may developafter 3 minutes. .

9

APPBNDIX D[ Table 1, Item (iv)]

DETERMINATION OF REHYDRATION ItAnoB-1. PROCEDURE

0.1.1 Cook in a beaker one part by weight of dehydrated carrots in tenparts by weight of one percent sodium chloride solution for 30 minutesand then allow them to cool at room temperature for 45 minutes. Drainoff excess solution by covering the beaker with watch glass with convexsurface and inverting the container for five minutes. Weigh cooledmaterial.

D-2. CALCULATION

0-2.1 Rehydration ratio = WR: WDwhere

WR = weight of reconstituted dehydrated carrots, andW D = weight of dehydrated material before cooking.

APPENDIX E( Clause 5.1 )

SAMPLING OF DEHYDRATED CARROTS

B-1. GENERAL REQ,UlREMENTS OF SAMPLING

£.1.0 In drawing and handling test samples, care shall be taken that theproperties of the sample and the material being sampled are not affected.The following precautions and directions shall be observed.

E-I.l Samples shall be taken in a place where samples have protectionagainst extraneous strains and pressures. '

8-1.2 Sampling shall be done by a person agreed to between the purchaser .and the vendor and, if desired by anyone of them, in the presence of thepurchaser (or his representative) and the vendor (or his representative).

B-2. SCALE OF SAMPLING

£-2.1 Lot-In any consignment, all the containen coDtaining material of,the same type sball constitute a lot.

10

E-2.1.1 Samples shall be examined from each lot separately for ascertain-ing the conformity of the material.

&-2.2 SelectiOD 01 Sample- The number of cODtainen to be selectedfrom a lot for drawing the samples shall depend on the size of the lot andshall be in accordance with col 1 and 2 of Table 2.

TABLE 2 SCALE 01' SAMPLING

(I)

Up to 200201 " 300!OJ It 500501 ., 800801 ,,1 300

No. OJ' CoJl'l'A.DIJIU-ro .& SJ:LJW1'IID

(2)

68

101214

£-2.2.1 The containers shall be chosen at random from the lot and forthis purpose some random number table shall be used. In case such atable is not available, the following procedure shall be adopted:

Arrange all the containers in a systematic manner and count themas 1,2, 3 etc, up to r and so on. Every rth container so countedshall be withdrawn,' being the integral part of Nln, where N is thetotal number of containers in the lot, and n number ofcontainers to bechosen.

E-3. NUMBER OF TESTS AND CRITERIA FOR CONFORMITY

E-3.1 Each eontainer selected according to 1:-2.2 shall be tested indi-vidually for all the requirements as laid down in the respective specifica-tions.

E-3.2 The lot shall be declared as conforming to the respective specificationwhen each of the container (E-2.2) tested individually satisfies the require-ments given in 3.

11

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