ISO 1026-1982 rus 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 laboratory methods for measuring dry matter (total solids) and water content in liquid, semi-liquid and pasty fruit and vegetable products, using reduced‑pressure drying and azeotropic distillation techniques.

Abstract

The standard defines a procedure to determine dry matter by heating samples to constant mass at 70 °C under reduced pressure (with sample preparation rules for liquid, semi‑liquid and pasty matrices) and a complementary procedure to determine water content by entrainment with a volatile solvent (azeotropic distillation), condensation and measurement of the separated water. The methods are intended for routine quality control and laboratory analysis of fruit and vegetable products.

General information

• Status: Published (confirmed).
• Publication date: March 1982 (Edition 1: 1982‑03).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.080.01 (Fruits, vegetables and derived products in general).
• Edition / version: Edition 1 (1982).
• Number of pages: 4 (as listed on the ISO record).

Core bibliographic and lifecycle details are recorded by ISO; the document was reviewed and the 1982 edition remains confirmed in later ISO reviews.

Scope

This standard applies to the determination of dry matter (total solids) and water content in fruit and vegetable products. It covers sample preparation (including spreading liquid/semi‑liquid products on an absorbent surface or mixing pasty products with an inert powder), drying to constant mass at 70 °C under reduced pressure for dry matter, and determination of water content by azeotropic distillation using a volatile solvent immiscible with water. The procedures are intended for laboratory use in quality control, research and regulatory testing for processed fruit and vegetable products.

Key topics and requirements

• Sample preparation methods for different product consistencies (liquid, semi‑liquid, pasty).
• Drying under reduced pressure at 70 °C to constant mass for dry matter determination.
• Use of inert powder for pasty samples to ensure even drying.
• Azeotropic distillation technique for water content: entrainment with an immiscible volatile solvent, condensation, separation and volumetric measurement of recovered water.
• Requirements on apparatus, temperature control, and procedures to obtain reproducible results suitable for laboratory quality control.

These items summarize the principal procedural and technical requirements in the standard.

Typical use and users

Typical users include food testing laboratories, quality control departments in fruit‑and‑vegetable processing and canning industries, research institutions studying food composition, and regulatory authorities setting or checking composition limits for processed fruit and vegetable products. The methods are used where accurate measurement of total solids or moisture is required for formulation, labeling, shelf‑life assessment and process control.

Related standards

ISO 1026:1982 replaces earlier ISO/R 1026 (1969) as the referenced method for total solids/dry matter in this subject area. It is part of the body of ISO/TC 34 standards on food and agricultural products; other related standards address methods for specific product groups or alternate moisture/dry matter techniques. For historical replacement information and related entries see standard catalogues and ISO bibliographic records.

Keywords

dry matter; total solids; moisture determination; azeotropic distillation; reduced‑pressure drying; fruit and vegetable products; laboratory method; ISO 1026:1982.

FAQ

Q: What is this standard?

A: ISO 1026:1982 is an international standard that specifies laboratory procedures for determining dry matter (total solids) and water content in fruit and vegetable products using reduced‑pressure drying and azeotropic distillation techniques.

Q: What does it cover?

A: It covers sample preparation for different consistencies (liquid, semi‑liquid, pasty), drying to constant mass at 70 °C under reduced pressure for dry matter, and azeotropic distillation procedures for water content measurement, plus requirements for apparatus and handling to obtain reproducible laboratory results.

Q: Who typically uses it?

A: Food testing and quality control laboratories, processors of fruit and vegetable products, researchers in food science, and regulatory or standards bodies that require validated methods for moisture/solids determination.

Q: Is it current or superseded?

A: The 1982 edition is recorded in ISO’s catalogue and was reviewed/confirmed during subsequent ISO reviews; the ISO record indicates the 1982 edition remains the current (confirmed) edition in ISO’s lifecycle. Users should check ISO or their national standards body for any later revisions or replacements before relying on the method for regulatory compliance.

Q: Is it part of a series?

A: It belongs to the set of standards maintained by ISO/TC 34 (Food products) and is related by subject matter to other ISO methods for composition and microbiological/physicochemical testing of foodstuffs; it also supersedes the earlier ISO/R 1026.

Q: What are the key keywords?

A: Dry matter, total solids, moisture, azeotropic distillation, reduced‑pressure drying, fruit and vegetable products, laboratory method, ISO 1026:1982.

Note on language and PDF availability: Russian‑language reproductions or translations and electronic PDF copies of ISO 1026:1982 are available from national standards repositories and third‑party standards distributors; availability, delivery format and pricing vary by supplier. When you need an official copy for normative use, obtain it from ISO or an authorized national standards body.