ISO 763-2003 PDF

Full title and description

ISO 763:2003 — Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid. This International Standard specifies a laboratory method to determine the hydrochloric‑acid‑insoluble ash produced by fruit and vegetable products, used to assess siliceous impurities together with plant‑endogenous silica.

Abstract

ISO 763:2003 defines a quantitative test procedure for measuring the fraction of sample ash that is insoluble in dilute hydrochloric acid. The procedure is intended to identify and quantify siliceous contamination (soil/mineral particles) together with naturally occurring silica in plant material. The method involves controlled incineration of a test portion and subsequent treatment with dilute HCl to separate and weigh the insoluble residue.

General information

• Status: Published (confirmed and in force as ISO 763:2003).
• Publication date: 2003 (edition 2 published November/December 2003).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.080.01 — Fruits, vegetables and derived products in general.
• Edition / version: Edition 2 (2003).
• Number of pages: 4 (concise test method).

Scope

This standard applies to fruit and vegetable products and specifies a laboratory analytical procedure for the determination of ash insoluble in hydrochloric acid. It is intended for use where evaluation of siliceous contamination or the silica fraction of ash is required — for example in quality control, product specification, and conformity testing of processed and raw fruit and vegetable materials. The method is complementary to other mineral‑impurity determinations (see related standards).

Key topics and requirements

• Definition and purpose: measurement of hydrochloric‑acid‑insoluble ash as an indicator of siliceous impurities and endogenous silica.
• Sample preparation: representative test portion and drying/ashing instructions before acid treatment.
• Incineration conditions: controlled ashing (historically specified around 525 °C in related methods) to obtain total ash prior to acid treatment.
• Acid treatment and separation: treatment with dilute hydrochloric acid to dissolve acid‑soluble minerals and isolation of the HCl‑insoluble residue (filtration, washing, drying, weighing).
• Calculation and reporting: expression of results as percentage of HCl‑insoluble ash relative to the original sample mass; reporting precision and any deviations from the prescribed procedure.
• Applicability: intended for fruit and vegetable products and derived products; used in laboratory quality control and regulatory testing.

Typical use and users

Analytical chemistry laboratories (food testing labs), quality control departments of food processors, regulatory agencies, research institutions and standardization bodies use ISO 763:2003 to assess mineral contamination and to support product quality and compliance decisions for fruit and vegetable products.

Related standards

ISO 763:2003 is related to other ISO methods for fruit and vegetable products, notably ISO 762 (determination of mineral impurities content) and various test methods for titratable acidity, soluble solids and other compositional analyses (for example ISO 750, ISO 2173). These complementary standards are commonly used together in food analysis programs.

Keywords

ISO 763:2003, fruit and vegetable products, ash insoluble in hydrochloric acid, HCl‑insoluble ash, siliceous impurities, sample ashing, food quality testing.

FAQ

Q: What is this standard?

A: ISO 763:2003 is an International Standard that specifies a laboratory method for determining the fraction of ash from fruit and vegetable products that is insoluble in hydrochloric acid (an indicator of siliceous contamination and endogenous silica).

Q: What does it cover?

A: It covers sample preparation, incineration to ash, treatment of the ash with dilute hydrochloric acid, isolation and weighing of the insoluble residue, and calculation/reporting of the HCl‑insoluble ash content for fruit and vegetable products.

Q: Who typically uses it?

A: Food testing laboratories, producers and processors of fruit and vegetable products, regulatory authorities, and researchers use the method for quality control, specification checks and contamination assessment.

Q: Is it current or superseded?

A: ISO 763:2003 is the current edition that replaced ISO 763:1982. The 2003 edition has been maintained and formally confirmed in ISO review cycles (it remains the published edition). Users should check with their national standards body or ISO for any amendments or newer revisions beyond 2003.

Q: Is it part of a series?

A: It is a standalone method within the suite of ISO standards for fruit and vegetable product analysis; however, it is commonly used alongside related ISO test methods (for mineral impurities, soluble solids, acidity, etc.).

Q: What are the key keywords?

A: ash insoluble in hydrochloric acid; HCl‑insoluble ash; siliceous impurities; fruit and vegetable products; sample ashing; ISO 763:2003.