ISO 1026-1982 PDF

Full title and description

ISO 1026:1982 — Fruit and vegetable products — Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation. This International Standard specifies two laboratory methods used for fruit- and vegetable-based products: (1) a gravimetric determination of dry matter by drying samples at 70 °C under reduced pressure until constant mass, and (2) determination of water content by azeotropic (solvent) distillation and volumetric measurement of the separated water.

Abstract

A concise test method standard describing sample preparation, apparatus and procedural steps for (a) drying liquid, semi-liquid and pasty fruit and vegetable products on an absorbent surface or mixed with inert powder and heating at 70 °C under reduced pressure to constant mass to obtain dry matter content, and (b) carrying out azeotropic distillation with a volatile solvent immiscible with water, followed by condensation and separation in a reflux trap and volumetric measurement of recovered water to determine water content. The standard is short (4 pages) and intended for routine quality and compositional laboratory analysis.

General information

• Status: Published (International Standard; confirmed in ISO review process).
• Publication date: March 1982 (Edition 1, 1982).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.080.01 — Fruits, vegetables and derived products in general (ICS 67 — Food technology).
• Edition / version: Edition 1 (1982).
• Number of pages: 4.

Scope

ISO 1026:1982 specifies (a) a gravimetric method for determining total dry matter of fruit and vegetable products by drying under reduced pressure at 70 °C to constant mass, and (b) a method for determining water content by azeotropic distillation using a solvent immiscible with water and measuring the recovered water volumetrically. The methods apply to liquid, semi-liquid and pasty products except where drying under the stated conditions would modify the product’s state. The standard defines required apparatus, sample handling, reagents and procedural limits to ensure reproducible laboratory results.

Key topics and requirements

• Gravimetric dry-matter determination by drying under reduced pressure at 70 °C until constant mass (sample spreading or mixing with inert powder as required).
• Azeotropic distillation procedure for water determination: selection of a volatile solvent immiscible with water, reflux trap arrangement, condensation and volumetric recovery of water.
• Specification of typical apparatus (drying oven under reduced pressure, desiccator, corrosion-resistant dishes, distillation apparatus with reflux trap and graduated measuring tube).
• Sample preparation notes for liquid, semi-liquid and pasty matrices to ensure representative and reproducible measurements.
• Performance considerations and limitations (products for which drying would alter the state should not be tested by this drying method).

Typical use and users

Laboratories in food and beverage manufacturing, quality control and R&D for fruit- and vegetable-based products (juices, purees, concentrates, sauces, preserves), regulatory testing bodies, standards organizations and academic food science labs. Users employ the standard to determine compositional parameters (dry matter, moisture) important for labelling, processing control, shelf-life assessment and formulation.

Related standards

ISO 1026 sits within ISO/TC 34 (Food products) and is related to other methods for fruit and vegetable analysis — e.g., standards covering refractometric soluble-solids determination, pH measurement and related compositional tests. National and regional standards (historic and current) on dry-matter and moisture determination in fruit products reference or align with ISO 1026; for example, some national standards and subsequent regional methods for total dry matter determination reference ISO procedures and related test methods.

Keywords

ISO 1026, fruit and vegetable products, dry matter, moisture content, azeotropic distillation, reduced-pressure drying, food analysis, gravimetric method, ISO/TC 34, ICS 67.080.01.

FAQ

Q: What is this standard?

A: ISO 1026:1982 is an International Standard that defines laboratory procedures to determine dry matter (by drying under reduced pressure) and water content (by azeotropic distillation) for fruit- and vegetable-based products.

Q: What does it cover?

A: It covers two analytical methods: (1) gravimetric determination of dry matter by drying samples at 70 °C under reduced pressure to constant mass, and (2) determination of water content by azeotropic distillation with a volatile solvent, condensation in a reflux trap and volumetric measurement of the recovered water. It also details apparatus and sample preparation guidance and lists applicability limits (products that would be changed by drying are excluded).

Q: Who typically uses it?

A: Food manufacturers, quality-control and analytical laboratories, food chemists in R&D, regulatory testing bodies and standards committees concerned with compositional analysis of fruit- and vegetable-derived foods.

Q: Is it current or superseded?

A: According to ISO’s catalogue entry, ISO 1026:1982 was published as Edition 1 (1982) and has been subject to ISO’s periodic review; it is shown as a published standard and was confirmed in the ISO review process (confirmed in 2022). Users should check the official ISO catalogue or national adoption records for the most current legal/adoption status in their jurisdiction before relying on it for compliance.

Q: Is it part of a series?

A: It is part of the body of ISO standards maintained by ISO/TC 34 (Food products), particularly documents classified under ICS 67.080 (Fruits and vegetables). Related analytical standards and test-methods for fruit and vegetable products (e.g., refractometric soluble-solids methods, pH methods and other moisture/dry-matter tests) are maintained within the same technical committee and ICS grouping.

Q: What are the key keywords?

A: Dry matter, moisture content, azeotropic distillation, reduced-pressure drying, fruit and vegetable products, gravimetric method, food analysis, ISO 1026.