ISO 751:1998
(Main)Fruit and vegetable products - Determination of water-insoluble solids
Fruit and vegetable products - Determination of water-insoluble solids
Produits dérivés des fruits et légumes — Détermination du résidu sec insoluble dans l'eau
Sadni in zelenjavni proizvodi - Določevanje v vodi netopnih snovi
General Information
- Status
- Published
- Publication Date
- 12-Aug-1998
- Technical Committee
- ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
- Drafting Committee
- ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
- Current Stage
- 9093 - International Standard confirmed
- Start Date
- 13-Jan-2022
- Completion Date
- 13-Dec-2025
Relations
- Consolidated By
ISO/TS 17892-1:2004 - Geotechnical investigation and testing - Laboratory testing of soil - Part 1: Determination of water content - Effective Date
- 06-Jun-2022
- Revised
SIST ISO 751:1995 - Fruit and vegetable products -- Determination of water-insoluble solids content - Effective Date
- 12-May-2008
- Revises
ISO 751:1981 - Fruit and vegetable products - Determination of water-insoluble solids content - Effective Date
- 15-Apr-2008
Overview
ISO 751:1998 is an international standard established by the International Organization for Standardization (ISO) focused on the determination of water-insoluble solids in fruit and vegetable products. This standard specifies a reliable laboratory method for measuring the content of solids that do not dissolve in water within the edible parts of these products. It is essential for quality control, product characterization, and compliance in the agricultural food processing industry.
By providing a standardized procedure, ISO 751:1998 supports manufacturers and laboratories in ensuring consistent product quality, supporting nutritional labeling, and facilitating international trade of fruit and vegetable products.
Key Topics
Scope and Application
The standard applies to the edible parts of fruit and vegetable products with no specific limitations on product type. It covers fresh, processed, and frozen goods.Analytical Principle
The core principle involves dissolving water-soluble matter in a sample with water followed by filtration, drying, and weighing of the residual water-insoluble solids.Required Apparatus
Essential laboratory tools include beakers, Buchner funnels, filter paper of medium texture, desiccators, ovens maintaining 103°C ± 2°C, centrifuges, and high-precision analytical balances.Sampling and Sample Preparation
Samples must be representative and undamaged. Non-edible parts such as stalks, stones, and pips are removed prior to testing. Frozen samples are thawed, and resulting liquids are included in mixing.Measurement Procedure
Defined sample masses (10–100 g depending on product consistency) are mixed with distilled water, heated, filtered, washed, dried to constant weight, and weighed with precision.Special Cases
Product-specific conditions addressed include handling of crystallized compounds in grape juice and citrus products, processing of sweetened products requiring extended boiling, and solutions for difficult-to-filter high pectin or sugar content products, often involving centrifugation.Result Expression and Repeatability
Results are expressed as a percentage of water-insoluble solids by mass related to the edible portion. Repeatability criteria ensure that test results are consistent within narrow variation limits.Test Reporting
Reports must comprehensively document sample identification, method details, any deviations or incidents, test results, and repeatability checks for transparency and traceability.
Applications
ISO 751:1998 is widely applied to:
Quality Control in Food Processing
Ensures consistent textural and compositional attributes in fruit and vegetable products such as juices, concentrates, jams, and preserves.Nutritional and Ingredient Labeling
Helps quantify insoluble solids affecting dietary fiber, texture, and product appearance for accurate labeling.Research and Development
Assists product formulation and process optimization by providing dependable data on insoluble solids content.Trade and Regulatory Compliance
Supports regulatory agencies and exporters to verify product characteristics and meet international requirements.Food Safety and Authenticity Testing
Identifies adulteration or improper processing through insoluble solids content analysis.
Related Standards
- ISO 6564 – Fruit and vegetable products - Determination of soluble solids content - Refractometric method
- ISO 2173 – Fruit and vegetable products - Determination of soluble solids content - Refractometric method for products with high sugar content
- ISO 1132 – Fruit and vegetable products - Determination of moisture content
These standards complement ISO 751:1998 by covering other critical parameters such as moisture and soluble solids, enabling comprehensive quality assessment of fruit and vegetable products.
By adhering to ISO 751:1998, laboratories and food industries can achieve high accuracy and reproducibility in measuring water-insoluble solids, enhancing product quality and consumer trust globally.
Frequently Asked Questions
ISO 751:1998 is a standard published by the International Organization for Standardization (ISO). Its full title is "Fruit and vegetable products - Determination of water-insoluble solids". This standard covers: Fruit and vegetable products - Determination of water-insoluble solids
Fruit and vegetable products - Determination of water-insoluble solids
ISO 751:1998 is classified under the following ICS (International Classification for Standards) categories: 67.080.01 - Fruits, vegetables and derived products in general. The ICS classification helps identify the subject area and facilitates finding related standards.
ISO 751:1998 has the following relationships with other standards: It is inter standard links to ISO/TS 17892-1:2004, SIST ISO 751:1995, ISO 751:1981. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
ISO 751:1998 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
SLOVENSKI STANDARD
01-november-1998
6DGQLLQ]HOHQMDYQLSURL]YRGL'RORþHYDQMHYYRGLQHWRSQLKVQRYL
Fruit and vegetable products -- Determination of water-insoluble solids
Produits dérivés des fruits et légumes -- Détermination du résidu sec insoluble dans l'eau
Ta slovenski standard je istoveten z: ISO 751:1998
ICS:
67.080.01 Sadje, zelenjava in njuni Fruits, vegetables and
proizvodi na splošno derived products in general
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
INTERNATIONAL ISO
STANDARD 751
Second edition
1998-08-01
Fruit and vegetable products —
Determination of water-insoluble solids
Produits dérivés des fruits et légumes — Détermination du résidu sec
insoluble dans l’eau
A
Reference number
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
member bodies). The work of preparing International Standards is normally carried out through ISO technical
committees. Each member body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, governmental and non-governmental, in
liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 751 was prepared by Technical Committee ISO/TC 34, Agricultural food products,
Subcommittee SC 3, Fruit and vegetable products.
This second edition cancels and replaces the first edition (ISO 751:1981), which has been technically revised.
© ISO 1998
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic
or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet iso@iso.ch
Printed in Switzerland
ii
INTERNATIONAL STANDARD © ISO ISO 751:1998(E)
Fruit and vegetable products — Determination of water-insoluble
solids
1 Scope
This International Standard specifies a method for the determination of the content of water-insoluble solids in the
edible parts of fruit and vegetable products.
2 Principle
The water-soluble matter in a test portion is dissolved in water, followed by filtration, drying of the residue and
weighing.
3 Apparatus
Usual laboratory apparatus and, in particular, the following.
3.1 Beakers, of capacity 250 ml or 400 ml.
3.2 Buchner funnel.
3.3 Filter paper, medium texture.
3.4 Indicator paper.
3.5 Weighing vessel.
3.6 Desiccator, containing an efficient desiccant.
3.7 Oven, capable of being maintained at 103 °C – 2 °C.
3.8 Centrifuge.
3.9 Analytical balance, capable of weighing to the nearest 0,001 g.
4 Sampling
It is important the laboratory receive a sample which is truly representative and has not been damaged or changed
during transport or storage.
Sampling is not part of the method specified in this International Standard. As there is no specific International
Standard dealing with fruit and vegetable products, it is recommended that the parties concerned come to an
agreement on the subject.
© ISO
5 Preparation of test sample and of apparatus
5.1 Preparation of test sample
Separate and remove from the laboratory sample stalks, stones, hard seed-cavity walls and, whenever possible,
pips (after thawing in the case of frozen or deep-frozen products). Mix the sample thoroughly.
Allow frozen or deep-frozen products to thaw in a closed vessel and add the liquid formed during this process to the
product before mixing.
If it is desired to express the result in terms of the sample as received, weigh the latter before removing stalks,
stones, etc. Weigh these after washing and drying and take them into account in the expression of results (
...
INTERNATIONAL ISO
STANDARD 751
Second edition
1998-08-01
Fruit and vegetable products —
Determination of water-insoluble solids
Produits dérivés des fruits et légumes — Détermination du résidu sec
insoluble dans l’eau
A
Reference number
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
member bodies). The work of preparing International Standards is normally carried out through ISO technical
committees. Each member body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, governmental and non-governmental, in
liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 751 was prepared by Technical Committee ISO/TC 34, Agricultural food products,
Subcommittee SC 3, Fruit and vegetable products.
This second edition cancels and replaces the first edition (ISO 751:1981), which has been technically revised.
© ISO 1998
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic
or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet iso@iso.ch
Printed in Switzerland
ii
INTERNATIONAL STANDARD © ISO ISO 751:1998(E)
Fruit and vegetable products — Determination of water-insoluble
solids
1 Scope
This International Standard specifies a method for the determination of the content of water-insoluble solids in the
edible parts of fruit and vegetable products.
2 Principle
The water-soluble matter in a test portion is dissolved in water, followed by filtration, drying of the residue and
weighing.
3 Apparatus
Usual laboratory apparatus and, in particular, the following.
3.1 Beakers, of capacity 250 ml or 400 ml.
3.2 Buchner funnel.
3.3 Filter paper, medium texture.
3.4 Indicator paper.
3.5 Weighing vessel.
3.6 Desiccator, containing an efficient desiccant.
3.7 Oven, capable of being maintained at 103 °C – 2 °C.
3.8 Centrifuge.
3.9 Analytical balance, capable of weighing to the nearest 0,001 g.
4 Sampling
It is important the laboratory receive a sample which is truly representative and has not been damaged or changed
during transport or storage.
Sampling is not part of the method specified in this International Standard. As there is no specific International
Standard dealing with fruit and vegetable products, it is recommended that the parties concerned come to an
agreement on the subject.
© ISO
5 Preparation of test sample and of apparatus
5.1 Preparation of test sample
Separate and remove from the laboratory sample stalks, stones, hard seed-cavity walls and, whenever possible,
pips (after thawing in the case of frozen or deep-frozen products). Mix the sample thoroughly.
Allow frozen or deep-frozen products to thaw in a closed vessel and add the liquid formed during this process to the
product before mixing.
If it is desired to express the result in terms of the sample as received, weigh the latter before removing stalks,
stones, etc. Weigh these after washing and drying and take them into account in the expression of results (see 8.2).
5.2 Preparation of apparatus
Place a filter paper (3.3) in the weighing vessel (3.5) and dry in the oven (3.7) set at 103 °C for 30 min. Cool in the
desiccator (3.6) and weigh to the nearest 0,001 g.
6 Procedure
NOTE If it is required to check whether the repeatability requirement (clause 9) is met, carry out two single determinations in
accordance with 6.1 to 6.2.
6.1 Test portion
Weigh, to the nearest 0,01 g, into a 250 ml beaker (3.1) (400 ml in the case of sweetened products) 10 g to 100 g of
th
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