- Scope of application
This standard technical regulations for black pepper (Piper nigrum L.) grain or powder form in the following stages:
a.hat spend less during cleaning or cleaned part, unprocessed or classification called “Pepper unprocessed (NP) or pre-processing (SP)”;
b.hat target after cleaning, processing and / or classification called “Pepper processing (P)”, in each case they are sold directly to consumers.
When the term “black pepper” is used alone, it means that this provision applies to both on without discrimination.
2. Normative references
– ISO 5564: 1982 Black and white pepper, whole or ground – Determination of piperine content – Spectrophotometric method (black pepper and white pepper grain or powder – Determination of Piperine – distributed optical colorimetric method).
– ISO 4045: 1993 Pepper – Test method.
– ISO 4829: 2001 (ISO 6579: 1993) Microbiology – General guidance on methods of detecting salmonella.
– TCVN 4830-89 (ISO 6888: 1983) Microbiology. General guidance method Staphylocuccus aureus bacteria count. Colony count technique.
– ISO 4882: 2001 (ISO 4831: 1991) Microbiology – General guidance for coliform – number technique has the largest probability.
– TCVN 4889-89 (ISO 948: 1980) Spices – Sampling.
– TCVN 4891-89 (ISO 927: 1982) Spices – Determination of exotic quality.
– TCVN 5103-90 (ISO 5498: 1981) Agriculture and food products – Determination of crude fiber content – General method.
– ISO 5484: 2002 (ISO 930: 1997) Spices – Identify acid insoluble ash.
– ISO 5486: 2002 (ISO 1108: 1992) Spices – Determination of non-volatile ether extract.
– ISO 6846: 2001 (ISO 7251: 1993) Microbiology – General guidance on the assumption Escherichia coli – number technique has the largest probability.
– ISO 6848: 2001 (ISO 4832: 1991) Microbiology – General guidance for coliforms – Colony count technique.
– ISO 7038: 2002 (ISO 928: 1997) Spices – Determination of total ash.
– ISO 7039: 2002 (ISO 6571: 1984) Spices and herbs – Determination of oil evaporates.
– ISO 7040: 2002 (ISO 939: 1980) Spices – Determination of moisture – charismatic distillation method.
In this standard applies to the following definitions:
3.1 Black pepper (black pepper): dried fruit peel intact, Piper nigrum plant Linneaus.
3.2 Black pepper unprocessed [black pepper, non – processed (NP)]: Pepper not through the process of cleaning, sorting or processing before sale and satisfies the requirements of this standard.
Black pepper 3.3 pre-processing [black pepper, semi – processed (SP)]: black pepper over the cleaning process but have not been processed or graded before sale and satisfies the requirements of this standard.
3.4 Black pepper has been processed (black pepper processed): Pepper has been processed (cleaned, sorted, processed, …) before the sale and satisfy the requirements of this standard.
3.5 Black pepper powder (black pepper, ground), [sometimes called pepper gray (gray pepper)]: Black pepper was pulverized not add any other substance and satisfy requirements in this standard.
3.6 floaters (light berry): Particle shape outside normal but there’s not.
3.7 Particle nail head (pinhead): Particle size is very small, not development.
3.8 Particle breakage (broken berry): Seeds were separated into pieces.
3.9 Impurities stranger (extraneous matter): All material is not black pepper.
Note: Caleb County, county head nails, broken nuts are not considered foreign matters.
Whole black pepper is Piper nigrum L. fruit of intact, usually taken before we cooked perfectly. Black pepper is usually 3 mm in diameter and 6mm to brown, gray or black with wrinkled bark.
Depending on the volume by volume but not black pepper processing (NP) or pre-processing (SP) is divided into four categories: special type, type 1, type 2 and type 3.
Black pepper Black pepper powder was crushed, does not contain any impurities strange.
5. Technical Requirements
5.1 Requirements for organoleptic
– Flavor: When pulverized with a distinct aroma of black pepper, spicy and no smell and taste.
– Black pepper is not mold, insects and insect body parts visible to the naked eye (including magnifying glass).
5.2 Requirements Management – Chemical
5.2.1 The physical indicators of black pepper, which is specified in Table 1.
Table 1 – Physical Indicators of black pepper
|Criteria Name||Level required|
|Black pepper NP or SP||Pepper has been processed|
|Special category||Type 1||Type 2||Type 3|
|1.Tap foreign substances, l% ublock him, not more.||0.2||0.5||1.0||1.0||0.2|
|2.Hat flat,% by weight, not more.||2||6||10||18th||2.0|
|3.The nails or broken nuts,% by weight, not more.||2.0||2.0||4.0||4.0||1.0|
|4.Khoi by volume, g / l, not smaller.||600||550||500||450||600|
5.2.2 The chemical indicators of black pepper, are given in table 2.
Table 2 – Chemical Indicators of black pepper
|Black pepper NP or SP||Pepper has been processed||Pepper powder|
|1. Moisture,% by weight, not more.||13.0||12.5||12.5|
2.Tro total,% of dry matter, not more.
Non-volatile ether extract 3.Chat,% calculated on dry matter weight, not smaller.
|4.Dau evaporation,% (ml / 100g) calculated on dry matter, not smaller.||2.0||2.0||1.0|
|5.Piperin,% calculated on dry matter weight, not smaller.||4.0||4.0||4.0|
|6.Tro acid insoluble,% calculated on dry matter weight, not more.||–||–||1.2|
|7.Xo crude insoluble index, calculated wt% dry matter, not more.||–||–||17.5|
- Test Method
6.1 Sampling, according to ISO 4889-89 (ISO 948: 1980).
6.2 Determination of foreign matters, according to ISO 4891-89 (ISO 927-1982).
6.3 Determination of particle or particles broken nail head, according to ISO 4045: 1993.
6.4 Determination of floaters, according to ISO 4045: 1993.
6.5 Determination of salary by volume, according to the ISO 4045: 1993.
6.6 Determination of total ash, according to the ISO 7038: 2002 (ISO 928: 1997).
6.7 Determination of acid insoluble ash, according to the ISO 5484: 2002 (ISO 930: 1997).
6.8 Determination of moisture, according to ISO 7040: 2002 (ISO 939: 1980).
6.9 Determination of non-volatile ether extract, according to ISO 5486: 2002 (ISO 1108: 1992);
6:10 Define fiber, according to ISO 5103: 1990.
6:11 Determination of Piperine, in accordance with ISO 5564: 1982.
6:12 Determination of evaporation of oil, according to ISO 7039: 2002 (ISO 6571: 1984).
6:13 Define Coliform, according to ISO 6848: 2001 (ISO 4832: 1991) or ISO 4882: 2001 (ISO 4831: 1991).
6:14 Identify E.coli, according to ISO 6846: 2001 (ISO 7251: 1993).
6:15 Identify Salmonella, according to ISO 4829: 2001 (ISO 6579: 1993).
6:16 Define S.aureus, TCVN 4830-89 (ISO 6888: 1983).
7. Label – packaging – transport and storage
7.1 Labelling: According to Decision 178/1999 / QDD-TTg on the labeling of goods, in addition to the label must specify the name of the product in accordance with Article 3 of this standard.
7.2 Packing: pepper and pepper powder is packed in packaging dry, clean and protect the product from being absorbed or lost moisture evaporate.
7.3 Storage: Store product pepper, dry place, clean and cool.
7.4 Transportation: Transportation must be dry, clean, no flavor, does not affect product quality.