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1、Green coffee in bags - Sampling Caf vert en sacs - chantillonnage First edition - 1982-12-15 Price based on 3 pages , IS0 (the International Organization for Standardization) is a worldwide federation of national standards institutes (IS0 member bodies). The work of developing Inter- national Standa
2、rds is carried out through IS0 technical committees. Every member body interested in a subject for which a technical committee has been set up has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the
3、 work. Draft international Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the IS0 Council. International Standard IS0 4072 was developed by Technical Committee ISO/TC 34, Agricultural food products,
4、 and was circulated to the member bodies in September 1981. It has been approved by the member bodies of the following countries : Brazil Czechoslovakia Egypt, Arab Rep. Ethiopia France Germany, F. R. Hungary India Israel Kenya New Zealand Peru Philippines Poland Portugal of Netherlands Romania Sout
5、h Africa, Rep. of Sri Lanka Tanzania Turkey United Kingdom USA Yugoslavia The member body of the following country expressed disapproval of the document on technical grounds : Malaysia 0 International Organization for Standardization, 1982 O Printed in Switzerland 4072-82 1 4851703 0030577 r INTERNA
6、TIONAL STANDARD IS0 4072-1982 (E) Green coffee in bags - Sampling 1 1.1 This International Standard specifies a method of sam- pling a consignment of green coffee, shipped in ten bags or more, for the purpose of examination to determine whether the consignment complies with a contract specification.
7、 Scope and field of application 1.2 sample intended The method may also be used for the preparation of a a) to serve as a basis for an offer for sale; b) for examination to verify that the coffee to be offered for sale satisfies the producers sales specification; c) for examination to determine one
8、or more of the characteristics of the coffee for technical, commercial, administrative and arbitration purposes; d) for quality control or quality inspection; e) for retention as a reference sample for use if required in litigation. 1.3 bags, as defined in IS0 3509. This International Standard appli
9、es to green coffee in 2 References IS0 3509, Coffee and its products - Vocabulary. IS0 6666, Coffee triers.) mass, containing green coffee assumed to have common properties of reasonably uniform character and to which a given scheme of examination can be applied. 3.3 damaged bags : Bags which are to
10、rn, stained, soiled or otherwise detectably contaminated, indicating possible damage to the coffee contained in them. 3.4 lot are to be estimated by examination. sample : A part of a lot, from which the properties of the 3.5 increment; primary sample : The quantity of 30 f 6 g of green coffee beans
11、taken from a single bag of a specific lot. 3.6 bulk sample; lot sample : The quantity of not less than 1500 g of green coffee beans obtained by combining all the in- crements (3.5) taken from bags of a specific lot. 3.7 blended bulk sample; blended lot sample : The quan- tity of green coffee beans o
12、btained by combining and blending all the increments (3.5) taken from bags of a specific lot. 3.8 laboratory sample; final sampie : The quantity of not less than 300 g of green coffee beans removed from the blended bulk sample (3.7) of a specific lot. 4 Administrative arrangements 4.1 Sampling perso
13、nnel 3 Definitions For the purpose of this International Standard, the following definitions apply. 3.1 consignment : The quantity of green coffee in bags dispatched or received at one time and covered by a particular contract or shipping document. It may be composed of one or more lots. 3.2 lot : A
14、 part of a consignment or a consignment, pre- sumed to be of uniform characteristics, consisting of not more than 1 o00 bags of the same type, with the same marks and Sampling shall be carried out by experienced samplers or samplers qualified by training, or shall be carried out by specialized sampl
15、ing organizations. 4.2 Sampling Sampling shall be carried out on each lot in a place designed to protect the samples, the sampling apparatus and the containers and packages intended to receive the samples, from adven- titious contamination, rain, etc. Special care shall be taken to ensure that the s
16、ampling apparatus is clean, dry and free from foreign odours. 1) At present at the stage of draft. 1 IS0 4072-1982 (E) The sampler shall note any evidence of damaged bags or poten- tial contamination. 4 5 1 9 0 3 0030598 b 1 9.2 Preparation of samples 9.2.1 Bulk sample 4.3 Sampling report After prep
17、aration of the samples, a sampling report shall be prepared see clause 11 1. Examine the increments as they are taken. if they are evidently homogeneous, combine them in a container. Label the bulk sample obtained (see clause IO). 5 Identification and general inspection of the lot prior to sampling
18、If there is a noticeable lack of uniformity among any of the in- crements, keep them separate and report this condition in the sampling report see clause 11). Before any samples are taken, positively identify the lot, Samples taken from damaged bags shall not be included in the bulk sample see note
19、1 to 9.1.2). 6 Principle of the method of sampling 9.2.2 Blended bulk sample The method specified follows an established scheme of an arbitrary nature, based on experience. Remove the bulk sample (9.2.1) from its container and thoroughly mix it. 7 Apparatus 9.2.3 Laboratory samples 7.1 Coffee trier
20、: a special device for removing coffee through the bag wall without opening the bag, as specified in IS0 6666. Prepare each laboratory sample by removing a quantity of not less than 300 g from the blended bulk sample (9.2.2). Pack and label each laboratory sample obtained (see clause IO). 8 Sample c
21、ontainers and packages 10 Packing and marking of samples The containers and packages mentioned in 4.2, together with their closure systems, shall be clean and dry and shall be made from materials which will not affect the odour, flavour or com- position of the samples. They shall be sufficiently rob
22、ust to withstand hazards during transport by the chosen method and shall have the ability to preserve the samples unchanged for the appropriate period. 9 Procedure 9.1 Taking increments 9.1.1 Unless there is a stipulation to the contrary in the con- tract, the number of bags selected from a lot for
23、the purpose of taking increments of 30 f 6 g see 3.5) shall be not less than 10 if there are 10 to 100 bags in the lot, and shall be not less than 10 % of the total if there are more than 100 bags in the lot. 9.1.2 The increments shall be taken at random from individual bags from different locations
24、 on the pile, using the coffee trier (7.1). Each bag should be preferably be sampled at three dif- ferent points. NOTES 1 Damaged bags should be separated from the remainder of the lot. They may be sampled separately and increments kept separate see 9.2.1 1. 2 In order to obtain a bulk sample of 1 5
25、00 g see 3.61, it may be necessary to take more than three increments from each bag. 10.1 samples Precautions to be taken when packing Samples intended for the determination of moisture content, or for any other test liable to be influenced by an alteration of the moisture content, shall be packed i
26、n moisture-proof containers fitted with airtight closures. The containers, in this case, shall be completely filled with green coffee and the closures shall be sealed to prevent loss or alteration of the contents. NOTE - For the examination of quality characteristics that are not liable to be influe
27、nced by an alteration of the moisture content, separate samples should be taken and placed in appropriate containers which allow access of air. 10.2 Marking The samples shall be identified by recording the following infor- mation on the container or package, or on a label affixed to the container or
28、 package, unless otherwise specified : 1) Date of sampling 2) Name of sampler and his employer 3) Shipping document or contract No. 4) Ship (or other transport vehicle) 5) Location of coffee 6) the coffee) Identifying marks and numbers (including the origin of 2 7) 8) Mass of the sample Number of ba
29、gs in the lot 11 Sampling report The sampling report shall give all information relevant to the method of sampling and shall refer to the presence of damaged bags, the type(s) of damage and approximate number of damaged bags in the lot. Any other pertinent observation concerning the condition of the
30、 lot shall also be included. The report shall refer to the conditions in the location of the lot, especially with regard to any potentially contaminating material in the vicinity. 12 Precautions during storage and transport of samples 12.1 Laboratory samples shall be dispatched to the place of exami
31、nation as soon as possible after preparation and only in exceptional circumstances more than 4 8 h after preparation, non-business days excluded. A copy of the sampling report (see clause 11) shall be sent with them. 12.2 After taking the laboratory samples, the rest of the blended bulk sample from each lot shall be retained in a con- tainer labelled in accordance with 10.2, for further use if necessary (inspection, etc.), until final acceptance of the con- signment by the purchaser. 3 -,-,-