{"id":99,"date":"2020-01-21T22:36:38","date_gmt":"2020-01-21T22:36:38","guid":{"rendered":"https:\/\/www.gica.tn\/fr\/?page_id=99"},"modified":"2020-04-10T16:05:42","modified_gmt":"2020-04-10T16:05:42","slug":"essais-physico-chimique-2","status":"publish","type":"page","link":"https:\/\/www.gica.tn\/en\/?page_id=99","title":{"rendered":"Physico-chemical tests"},"content":{"rendered":"\n
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\u00a0Physico-chemical analyses of canned tomatoes<\/strong><\/h4>\n\n\n\n
ANALYZES<\/strong><\/td>REFERENCES<\/strong><\/td><\/tr>
Total chloride   *<\/strong><\/td>ISO 3634 (1979)<\/strong><\/td><\/tr>
Soluble Dry Residue *<\/strong><\/td>NT ISO 2173 (2003)<\/strong><\/td><\/tr>
Determination of titrable acidity *<\/strong><\/td>NF EN 12147 (1997)<\/strong><\/td><\/tr>
Titrable acidity in citric acid *<\/strong>  <\/strong><\/td>NF V 05-101 (1974)<\/strong><\/td><\/tr>

Titrable acidity in lactic acid<\/strong><\/td>		NF V 05-101 (1974)<\/strong><\/td><\/tr>
pH measurement *<\/strong><\/td>ISO 1842 (1991)<\/strong><\/td><\/tr>
Determination of net weight *<\/strong><\/td>Decision n\u00b08 (CTCPA)<\/strong><\/td><\/tr>
Natural chlorides *<\/strong><\/td>Decision n\u00b08 (CTCPA)<\/strong><\/td><\/tr>
Added chlorides *<\/strong><\/td>Decision n\u00b08 (CTCPA)<\/strong><\/td><\/tr>
Dry Residue Salt Deducted *<\/strong><\/td>Decision n\u00b08 (CTCPA)<\/strong><\/td><\/tr>
Determination of total acidity expressed as citric acid per 100 of the deduced salt dry residue  *<\/strong><\/td>Decision n\u00b08 (CTCPA)<\/strong><\/td><\/tr>
Measurement of internal depression *<\/strong><\/td>File n\u00b06 of CTCPA  (1995)<\/strong><\/td><\/tr>
dyes<\/strong><\/td> internal methodology<\/strong><\/a><\/td><\/tr>
Determination of drained net weight *<\/strong><\/td>AOAC 968.30<\/strong><\/td><\/tr>
Consistency measurement<\/strong><\/td>US Department of agriculture, canned fruits and vegetable service<\/strong><\/td><\/tr>
Determination of mineral impurities*<\/strong><\/td>NT 52.17 (1982)<\/strong><\/td><\/tr>
Determination of mineral impurities reported at 8% of the deduced salt dry residue *<\/strong><\/td>NT 52.02 (2005)<\/strong><\/td><\/tr>
Determination of ash insoluble in hydrochloric acid<\/strong><\/td>NT 52.18<\/strong><\/td><\/tr>
Visual examinations of the product\/<\/strong> container state<\/strong><\/td>NT 52.02<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n\n\n\n

Physico-chemical analyses of canned harissa<\/strong><\/strong><\/h4>\n\n\n\n
ANALYZES<\/strong><\/td>REFERENCES<\/strong><\/td><\/tr>
Total chloride   *<\/strong><\/td>ISO 3634 (1979)     <\/strong><\/td><\/tr>
Soluble Dry Residue *<\/strong><\/td>NT ISO 2173 (2003)<\/strong><\/td><\/tr>
Determination of titrable acidity *<\/strong><\/td>NF EN 12147 (1997)<\/strong><\/td><\/tr>
Titrable acidity in citric acid *<\/strong>  <\/strong><\/td>NF V 05-101 (1974)<\/strong><\/td><\/tr>
Titrable acidity in lactic acid<\/strong><\/strong><\/td>NF V 05-101<\/strong><\/td><\/tr>
pH measurement *<\/strong><\/td>ISO 1842 (1991)<\/strong><\/td><\/tr>
Determination of net weight *<\/strong><\/td>Decision n\u00b08 (CTCPA)<\/strong><\/td><\/tr>
Natural chlorides *<\/strong><\/td>Decision n\u00b08 (CTCPA)<\/strong><\/td><\/tr>
Added chlorides *<\/strong><\/td>Decision n\u00b08 (CTCPA)<\/strong><\/td><\/tr>
Dry Residue Salt Deducted *<\/strong><\/strong><\/td>NT ISO 2173 (2003)<\/strong><\/td><\/tr>
Determination of total acidity expressed as citric acid per 100 of the deduced salt dry residue  *<\/strong><\/strong><\/td>Decree of 02 May 2016 concerning canned peppers (calculation method)<\/strong><\/td><\/tr>
Measurement of internal depression *<\/strong><\/td>File n\u00b06 of CTCPA (1995)<\/strong><\/td><\/tr>
dyes<\/strong><\/strong><\/td> internal methodology<\/strong><\/a><\/strong><\/td><\/tr>
Search and dosing of sudan red dye<\/strong><\/td>HPLC<\/strong><\/td><\/tr>
Determination of total dry residue*<\/strong><\/td>NT 52.19 (1982)<\/strong><\/td><\/tr>
Determination of ash insoluble in hydrochloric acid<\/strong><\/td>NT 52.18<\/strong><\/td><\/tr>
Determination of mineral impurities*<\/strong><\/td>NT 52.17 (1982)<\/strong><\/td><\/tr>
Impurity\/ Residue Dry Total*<\/strong><\/td>Decree of 02 May 2016 concerning canned peppers (calculation method)<\/strong><\/td><\/tr>
Visual examinations of the product\/<\/strong> container state<\/strong><\/strong><\/td>NT 52.07<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Accredited\u00a0tests<\/strong><\/strong><\/strong><\/p>PHYSICO-CHEMICAL\u00a0ANALYZES\u00a0OF\u00a0CANNED\u00a0FISH<\/strong><\/cite><\/blockquote><\/figure>\n\n\n\n

ANALYZES<\/strong><\/td>REFERENCES<\/strong><\/td><\/tr>
Determination of net weight *<\/strong><\/td>Collection of French standards afnor-ctsccv<\/strong>  <\/strong><\/td><\/tr>
Determination\u00a0of\u00a0net\u00a0drained\u00a0weight<\/strong>
\u00a0of\u00a0cans\u00a0in\u00a0cover\u00a0liquid\u00a0*<\/strong><\/td>		Collection of French standards afnor-ctsccv<\/strong> (1987)<\/strong><\/strong><\/td><\/tr>
RSS (Coverage Medium) *<\/strong><\/td>NT ISO 2173 (2003)<\/strong><\/td><\/tr>
Determination of oil index *<\/strong><\/td>NT ISO  6320 (2017)<\/strong><\/td><\/tr>
Acid index and oil acidity*<\/strong><\/td>ISO 660 (2009)<\/strong><\/td><\/tr>
pH measurement *<\/strong><\/td>ISO 1842 (1991)<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Accredited\u00a0tests<\/strong><\/strong><\/strong><\/p>PHYSICO-CHEMICAL ANALYZES OF CANNED AND SEMI-CANNED FRUITS AND VEGETABLES AND DERIVED PRODUCTS<\/strong><\/cite><\/blockquote><\/figure>\n\n\n\n

ANALYZES<\/strong><\/strong><\/td>REFERENCES<\/strong><\/strong><\/td><\/tr>
Soluble Dry Residue *<\/strong><\/td>NT ISO 2173 (2003)<\/strong><\/td><\/tr>
Determination of titrable acidity  *<\/strong><\/td>NF EN 12147 (1997)<\/strong><\/td><\/tr>
Titrable acidity in citric acid *<\/strong>  <\/strong><\/td>NF V 05-101 (1974)<\/strong><\/td><\/tr>
Titrable acidity in lactic acid<\/strong><\/strong><\/td>NF V 05-101<\/strong><\/td><\/tr>
Titrable acidity in tartaric acid<\/strong>  <\/strong><\/td>NF V 05-101<\/strong><\/td><\/tr>

Titrable acidity in malic acid<\/strong><\/td>		NF V 05-101<\/strong><\/td><\/tr>
pH measurement *<\/strong><\/td>ISO 1842 (1991)<\/strong><\/td><\/tr>
Determination of net weight *<\/strong><\/td>Decision n\u00b08 (CTCPA)<\/strong><\/td><\/tr>
Mesure de la d\u00e9pression interne *<\/strong><\/td>File n\u00b06 of CTCPA <\/strong><\/td><\/tr>
D\u00e9termination du r\u00e9sidu sec total*<\/strong><\/td>NT 52.19 (1982)<\/strong><\/td><\/tr>
D\u00e9termination des cendres insolubles dans l\u2019acide chlorhydrique<\/strong><\/td>NT 52.18<\/strong><\/td><\/tr>
Determination of mineral impurities*<\/strong><\/td>NT 52.17<\/strong><\/td><\/tr>
Determination of drained net weight *<\/strong><\/td>AOAC 968.30<\/strong><\/td><\/tr>
Calibration *<\/strong><\/td>NT 52.76 (2004)<\/strong><\/td><\/tr>
Determination of density *<\/strong><\/td>NT 41.12 (1984)<\/strong><\/td><\/tr>
Free Acidity<\/strong><\/td>M\u00e9thode de contr\u00f4le<\/strong><\/td><\/tr>
Salinity<\/strong><\/td>Salinometer<\/strong><\/td><\/tr>
Visual examinations of the product\/<\/strong> container state<\/strong><\/strong><\/td>NT 52.76<\/strong><\/td><\/tr>
Diameter<\/strong><\/td>internal methodology<\/strong><\/a><\/strong><\/td><\/tr>
Total number of pieces \/ number of pieces crushed<\/strong><\/td>NT 52.03 (1983)<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n
\n\n\n\n

<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Analyses physico-chimiques<\/p>\n","protected":false},"author":1,"featured_media":310,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-99","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/pages\/99"}],"collection":[{"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=99"}],"version-history":[{"count":11,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/pages\/99\/revisions"}],"predecessor-version":[{"id":548,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/pages\/99\/revisions\/548"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=\/wp\/v2\/media\/310"}],"wp:attachment":[{"href":"https:\/\/www.gica.tn\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=99"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}