ISO 762-1982 rus PDF

Full title and description

St ISO 762-1982 rus — Fruit and vegetable products — Determination of mineral impurities content. Original English title: "Fruit and vegetable products — Determination of mineral impurities content". Russian rendering: "Продукция из фруктов и овощей — Определение содержания минеральных примесей". This entry refers to the ISO International Standard published in February 1982 and to Russian-language editions/offerings of that document.

Abstract

Specifies a laboratory method for determining mineral (soil-origin) impurities in fruit and vegetable products by separating organic matter (flotation), concentrating heavy impurities by sedimentation, incinerating the sediment at approximately 600 °C and weighing the residue. ISO 762:1982 cancelled and replaced the earlier ISO Recommendation R 762-1968.

General information

• Status: Withdrawn (superseded by a later edition).
• Publication date: February 1982 (Edition 1).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.080.01 — Food products; fruit and vegetable products.
• Edition / version: Edition 1 (1982).
• Number of pages: 2 pages (original publication).

Key bibliographic/status points: ISO 762:1982 was later revised and replaced by ISO 762:2003 (current edition). National and third‑party distributors may offer Russian-language or localized copies identified as "St ISO 762-1982 rus".

Scope

The standard defines a practical laboratory procedure for determining the mineral impurities content in processed and unprocessed fruit and vegetable products. It addresses impurities that typically originate from soil contamination (sand, siliceous particles and other mineral residues) and is intended for routine quality control and compositional analysis in food testing laboratories. The 1982 edition provides a concise two-page method subsequently updated in the 2003 edition.

Key topics and requirements

• Sample preparation and separation of organic matter by flotation.
• Concentration of heavy mineral impurities by sedimentation.
• Incineration of the sediment at approximately 600 °C to remove organics and obtain mineral residue.
• Drying/ash handling and accurate weighing of the remaining mineral residue to determine impurity content.
• Reference conditions and procedural notes for repeatable laboratory determination (as given in the standard text).

These procedural steps and parameters are summarized from the ISO 762 method text.

Typical use and users

Used by food testing and quality control laboratories, manufacturers of fruit and vegetable products, food safety/regulatory bodies, research institutions studying contamination or product quality, and standards libraries procuring translated copies. Laboratories replacing or updating test methods should consult the 2003 revision for the current, confirmed procedure.

Related standards

Closely related and relevant documents include the later revision ISO 762:2003 (which supersedes the 1982 edition) and adjacent ISO methods for ash and insoluble residue determinations such as ISO 763 (determination of ash insoluble in hydrochloric acid) and its later revisions. Users often consult these together when performing mineral/ash analyses on plant‑derived foods.

Keywords

mineral impurities, fruit and vegetable products, mineral residue, ash determination, sedimentation, flotation, incineration, ISO 762, food testing, Russian translation (rus).

FAQ

Q: What is this standard?

A: ISO 762:1982 is an International Organization for Standardization method titled "Fruit and vegetable products — Determination of mineral impurities content" that specifies a lab procedure to measure mineral (soil) impurities in fruit and vegetable products. The entry "St ISO 762-1982 rus" refers to Russian-language copies/offerings of that 1982 edition.

Q: What does it cover?

A: It covers sample preparation (flotation to remove organics), sedimentation of heavy impurities, incineration of the sediment at about 600 °C, and weighing of the resulting residue to quantify mineral impurities. The text is concise and was intended as a practical laboratory method.

Q: Who typically uses it?

A: Food and beverage quality-control laboratories, product manufacturers, regulatory testing agencies, and researchers analyzing contamination or compositional quality of fruit and vegetable products. Standards libraries and commercial sellers may offer localized (Russian) versions for users in Russian-speaking markets.

Q: Is it current or superseded?

A: The 1982 edition has been withdrawn and was revised by ISO 762:2003; users seeking the current internationally maintained procedure should refer to ISO 762:2003. National distributors may still offer archived Russian-language copies of the 1982 text.

Q: Is it part of a series?

A: It is part of ISO's collection of methods for fruit and vegetable product analysis (technical committee ISO/TC 34/SC 3). Related methods include ISO 763 (ash insoluble in hydrochloric acid) and other ISO methods for compositional and contaminant determinations in plant‑based foods.

Q: What are the key keywords?

A: Mineral impurities, ash residue, sedimentation, flotation, incineration, fruit and vegetable products, ISO 762, food laboratory methods, rus (Russian edition).