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Commission Regulation (EEC) No 1764/86Dangos y teitl llawn

Commission Regulation (EEC) No 1764/86 of 27 May 1986 laying down minimum quality requirements for products processed from tomatoes under the production aid scheme

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You searched for provisions that are applicable to Northern Ireland. The matching provisions are highlighted below. Where no highlighting is shown the matching result may be contained within a footnote.

  1. Introductory TextNext Match

  2. Article 1.This Regulation lays down the minimum quality requirements that products...Previous MatchNext Match

  3. Article 2.For the manufacture of the products referred to in Article...Previous MatchNext Match

  4. TITLE I Requirements for peeled and unpeeled tomatoes Previous MatchNext Match

    1. Article 3.For the purposes of this Title, ‘ peeled tomatoes ’...Previous MatchNext Match

    2. Article 4.(1) Only the following ingredients may be added to peeled...Previous MatchNext Match

    3. Article 5.(1) Peeled and unpeeled tomatoes shall be free from flavours...Previous MatchNext Match

    4. Article 6.(1) The products shall be considered as complying with Article...Previous MatchNext Match

    5. Article 7.(1) In respect of peeled or unpeeled preserved tomatoes, the...Previous MatchNext Match

  5. TITLE II Requirements for tomato juice and tomato concentratePrevious MatchNext Match

    1. Article 8.For the purposes of this title ‘tomato juice’ and ‘tomato...Previous MatchNext Match

    2. Article 9.(1) Only the following ingredients may be added to tomato...Previous MatchNext Match

    3. Article 10.(1) Tomato juice and tomato concentrate shall have: Previous MatchNext Match

  6. TITLE III Requirements for tomato flakesPrevious MatchNext Match

    1. Article 11.For the purposes of this Title ‘tomato flakes’ means the...Previous MatchNext Match

    2. Article 12.(1) Tomato flakes shall have: (a) a characteristic red colour;...Previous MatchNext Match

  7. TITLE IV Requirements as to containers and verificationPrevious MatchNext Match

    1. Article 13.(1) Containers with preserved peeled and unpeeled tomatoes, whole or...Previous MatchNext Match

    2. Article 14.The processor shall daily and at regular intervals during the...Previous MatchNext Match

    3. Article 15.(1) The methods of analysis for determining: Previous MatchNext Match

    4. Article 16.This Regulation shall enter into force on 1 July 1986....Previous MatchNext Match

  8. SignaturePrevious MatchNext Match

    1. ANNEXPrevious MatchNext Match

      1. DRY WEIGHT CONTENT Previous MatchNext Match

        1. 1. Principle Previous MatchNext Match

        2. 2. Apparatus Previous MatchNext Match

          1. 2.1. Good quality vacuum oven having a uniform heat distribution (70...Previous MatchNext Match

          2. 2.2. Laboratory vacuum pump capable of maintaining a pressure in the...Previous MatchNext Match

          3. 2.3. Air-drying installation. Previous MatchNext Match

          4. 2.4. Water bath. Previous MatchNext Match

          5. 2.5. Flat-bottomed dishes with airtight lids, preferably 6 cm in diameter....Previous MatchNext Match

          6. 2.6. Analytical balance accurate to 0,1 mg. Previous MatchNext Match

          7. 2.7. Desiccator containing silica gel indicator. Previous MatchNext Match

          8. 2.8. Kieselguhr washed with acid. Previous MatchNext Match

          9. 2.9. Air-circulation oven operating at 110 °C. Previous MatchNext Match

        3. 3. Procedure Previous MatchNext Match

          1. 3.1. Place about 15 mg of kieselguhr per cm2 in each...Previous MatchNext Match

          2. 3.2. Dry the dishes, with lids removed, in an air-circulation oven...Previous MatchNext Match

          3. 3.3. Replace the dish lids, cool in a desiccator and weigh....Previous MatchNext Match

          4. 3.4. Remove the dish lids and quickly place an appropriate quantity...Previous MatchNext Match

          5. 3.5. Remove the lid, stir the sample and the kieselguhr together...Previous MatchNext Match

          6. 3.6. Bring the sample to apparent dryness (residual moisture content less...Previous MatchNext Match

          7. 3.6.1. Place the dishes on a water both containing boiling water...Previous MatchNext Match

          8. 3.6.2. Place the dishes in a forced-airflow oven operating at 70...Previous MatchNext Match

          9. 3.6.3. Place the dishes in a vacuum drying oven at 70...Previous MatchNext Match

          10. 3.7. Place the partially dried samples in a vacuum drying oven,...Previous MatchNext Match

          11. 3.8. Remove dishes from oven, quickly replace lids and cool in...Previous MatchNext Match

          12. 3.9. Weigh capsules as soon as they have cooled to room...Previous MatchNext Match

        4. 4. Expression of results Previous MatchNext Match

        5. 5. Natural total solids Previous MatchNext Match

      2. NATURAL TOTAL SOLUBLE SOLIDS Previous MatchNext Match

        1. 1. Definition Previous MatchNext Match

        2. 2. Principle Previous MatchNext Match

        3. 3. Apparatus Previous MatchNext Match

          1. 3.1. Refractometer, having a graduated scale showing the refractive index and...Previous MatchNext Match

          2. 3.2. Refractometer, having a graduated scale showing the percentage by mass...Previous MatchNext Match

          3. 3.3. A water-circulation system, enabling the prisms of the refractometer (3.1...Previous MatchNext Match

          4. 3.4. A beaker of suitable capacity. Previous MatchNext Match

        4. 4. Procedure Previous MatchNext Match

          1. 4.1. Preparation of the test solution Previous MatchNext Match

          2. 4.2. Analysis Previous MatchNext Match

          3. 4.3. Number of determination Previous MatchNext Match

        5. 5. Expression of results Previous MatchNext Match

          1. 5.1. Corrections Previous MatchNext Match

          2. 5.2. Procedure for calculating the soluble solids content Previous MatchNext Match

            1. 5.2.1. Refractometer having a graduated scale showing refractive indices Previous MatchNext Match

            2. 5.2.2. Refractometer having a graduated scale showing percentages by mass of...Previous MatchNext Match

          3. 5.3. Repeatability Previous MatchNext Match

        6. 6. Natural soluble solids Previous MatchNext Match

      3. CONTENT OF SALT Previous MatchNext Match

        1. 1. Principle Previous MatchNext Match

        2. 2. Preparation of the sample Previous MatchNext Match

          1. 2.1. Weigh out 300 R g of the product, where R...Previous MatchNext Match

          2. 2.2. Transfer product to a 200-ml volumetric flask, using distilled water...Previous MatchNext Match

          3. 2.3. Shake well and filter the solution using a pleated filter....Previous MatchNext Match

          4. 2.4. Transfer 20 ml of the filtrate to a 250-ml conical...Previous MatchNext Match

        3. 3. The Charpentier-Volhard method Previous MatchNext Match

          1. 3.1. Reagents Previous MatchNext Match

            1. 3.1.1. Standard silver nitrate solution 0,1 N. Previous MatchNext Match

            2. 3.1.2. Pure nitric acid d = 1,4. Previous MatchNext Match

            3. 3.1.3. Saturated solution of ferric ammonium sulphate (NH4Fe(SO4)2l2H2O). Previous MatchNext Match

            4. 3.1.4. Standard potassium thiocyanate solution 0,1 N. Previous MatchNext Match

          2. 3.2. Apparatus Previous MatchNext Match

            1. 3.2.1. Analytical balance Previous MatchNext Match

            2. 3.2.2. 200-ml conical flask Previous MatchNext Match

            3. 3.2.3. Class ‘A’ 10-ml graduated pipette Previous MatchNext Match

            4. 3.2.4. Class ‘A’ 20-ml graduated pipette Previous MatchNext Match

            5. 3.2.5. 25-ml burette, Class ‘A’ according to the ISO draft recommendation....Previous MatchNext Match

          3. 3.3. Procedure Previous MatchNext Match

          4. 3.4. Expression of results Previous MatchNext Match

      4. CONTENT OF SUGARS Previous MatchNext Match

        1. 1. Principle Previous MatchNext Match

        2. 2. Reagents Previous MatchNext Match

          1. 2.1. Copper sulphate solution Previous MatchNext Match

          2. 2.2. Alkaline solution of potassium sodium tartrate Previous MatchNext Match

          3. 2.3. Saturated solution of lead acetate. Previous MatchNext Match

          4. 2.4. Carrez solution Previous MatchNext Match

          5. 2.5. Aqueous solution of 1 % methylene blue. Previous MatchNext Match

          6. 2.6. Saturated solution of Na2SO4 (sodium sulphate) or sodium oxalate. Previous MatchNext Match

          7. 2.7. Solution of 1 % phenolphthalein in alcohol. Previous MatchNext Match

          8. 2.8. Solution of NaOH 0,1 N (4 g NaOH in 1...Previous MatchNext Match

        3. 3. Apparatus Previous MatchNext Match

          1. 3.1. Analytical balance. Previous MatchNext Match

          2. 3.2. Filter paper for rapid filtration. Previous MatchNext Match

          3. 3.3. 25-ml burette. Previous MatchNext Match

          4. 3.4. Erlenmeyer conical flask. Previous MatchNext Match

          5. 3.5. 10-ml pipette. Previous MatchNext Match

          6. 3.6. Kohlrausch-type 200-ml volumetric flask. Previous MatchNext Match

        4. 4. Procedure Previous MatchNext Match

          1. 4.1. For the determination of sugars in tomato derivatives using the...Previous MatchNext Match

          2. 4.2. Weigh out a quantity of tomato derivative corresponding to approximately...Previous MatchNext Match

          3. 4.3. Transfer the test sample to a 200-ml round-bottom flask. Rinse...Previous MatchNext Match

          4. 4.4. Remove 100 ml of this solution using a pipette and...Previous MatchNext Match

          5. 4.5. Using a pipette, add 4 to 5 ml of saturated...Previous MatchNext Match

          6. 4.6. Clarification should, however, preferably be obtained by adding 5 ml...Previous MatchNext Match

          7. 4.7. After clarification, allow the liquid to stand for 15 minutes....Previous MatchNext Match

          8. 4.8. Allow to stand for 15 minutes, then make up to...Previous MatchNext Match

          9. 4.9. Two determinations of the sugar content must be carried out:...Previous MatchNext Match

        5. 5. Expression of results Previous MatchNext Match

      5. TOTAL TITRATABLE ACIDITY Previous MatchNext Match

        1. 1. Principle Previous MatchNext Match

        2. 2. Reagents Previous MatchNext Match

          1. 2.1. Titrated sodium hydroxide solution 0,1 N, free from carbon dioxide....Previous MatchNext Match

          2. 2.2. Buffer solutions with known pH values of about 8,0. Previous MatchNext Match

          3. 2.3. Solution of 1 % phenolphthalein in alcohol. Previous MatchNext Match

        3. 3. Apparatus Previous MatchNext Match

        4. 4. Procedure Previous MatchNext Match

        5. 5. Expression of results Previous MatchNext Match

      6. VOLATILE ACIDITY Previous MatchNext Match

        1. 1. Principle Previous MatchNext Match

        2. 2. Reagents Previous MatchNext Match

          1. 2.1. Titrated solution of sodium hydroxide N/50 (0,02 N) freshly prepared...Previous MatchNext Match

          2. 2.2. Solution of 0,05 % phenolphthalein in alcohol. Previous MatchNext Match

          3. 2.3. Crystallized tartaric acid. Previous MatchNext Match

          4. 2.4. Titrated solution of hydrochloric acid 0,1 N. Previous MatchNext Match

        3. 3. Apparatus Previous MatchNext Match

          1. 3.1. Special apparatus for removing acids in a stream of water...Previous MatchNext Match

          2. 3.2. Analytical balance. Previous MatchNext Match

          3. 3.3. 10-ml burette graduated in twentieths of a millilitre. Previous MatchNext Match

          4. 3.4. 200-ml conical flask. Previous MatchNext Match

        4. 4. Procedure Previous MatchNext Match

        5. 5. Expression of results Previous MatchNext Match

      7. MINERAL IMPURITIES Previous MatchNext Match

        1. 1. Principle Previous MatchNext Match

        2. 2. Apparatus Previous MatchNext Match

          1. 2.1. Beaker, capacity 250 ml to 1 000 ml. Previous MatchNext Match

          2. 2.2. Dishes made of silica, porcelain or platinum. Previous MatchNext Match

          3. 2.3. Ashless filters. Previous MatchNext Match

          4. 2.4. Pear-shaped separating funnel, 2-litre capacity with wide-diameter tap (see figure)....Previous MatchNext Match

          5. 2.5. Muffle furnace set at 500 to 600 °C. Previous MatchNext Match

          6. 2.6. Dryer. Previous MatchNext Match

          7. 2.7. Analytical balance. Previous MatchNext Match

        3. 3. Procedure Previous MatchNext Match

          1. Diagram of apparatus used for continuous separation of water-insoluble mineral...Previous MatchNext Match

      8. pH Previous MatchNext Match

        1. 1. Principle Previous MatchNext Match

        2. 2. Apparatus Previous MatchNext Match

          1. 2.1. pH meter. Previous MatchNext Match

          2. 2.2. Reference and pH electrodes or combined electrode. Previous MatchNext Match

          3. 2.3. Buffer solutions pH = 4,0 and pH = 7,0. Previous MatchNext Match

        3. 3. Procedure Previous MatchNext Match

          1. 3.1. Calibrate the pH meter using the buffer solutions. Previous MatchNext Match

          2. 3.2. Measure the temperature of the product using a thermometer and...Previous MatchNext Match

          3. 3.3. Insert the electrodes or combined electrode into the undiluted tomato...Previous MatchNext Match

        4. 4. Expression of results Previous MatchNext Match

      9. CALCIUM-ION CONTENT Previous MatchNext Match

        1. 1. Principle Previous MatchNext Match

        2. 2. Reagents Previous MatchNext Match

          1. 2.1. Extra-pure 65 % nitric acid. Previous MatchNext Match

          2. 2.2. Reference solution containing 1 mg/ml calcium. Previous MatchNext Match

          3. 2.3. 5 % lanthanum solution. Previous MatchNext Match

          4. 2.4. Extra-pure concentrated sulphuric acid (D = 1,84). Previous MatchNext Match

        3. 3. Apparatus Previous MatchNext Match

          1. 3.1. Atomic absorption spectrophotometer. Previous MatchNext Match

          2. 3.2. Platinum dishes, diameter 10 cm, height 3 cm, flat-bottomed. Previous MatchNext Match

          3. 3.3. Muffle furnace and hot plate. Previous MatchNext Match

          4. 3.4. Infra-red lamp. Previous MatchNext Match

          5. 3.5. Decontaminated glassware (calcium-free). Previous MatchNext Match

        4. 4. Procedure Previous MatchNext Match

          1. 4.1. Introductory remarks Previous MatchNext Match

          2. 4.2. Mineralization of the sample Previous MatchNext Match

            1. 4.2.1. Digestion in the wet stage Previous MatchNext Match

            2. 4.2.2. Dry ashing Previous MatchNext Match

          3. 4.3. Direct determination Previous MatchNext Match

          4. 4.4. Determination Previous MatchNext Match

          5. 4.5. Preparation of calibration curve Previous MatchNext Match

        5. 5. Calculations Previous MatchNext Match

        6. 6. Precision of the Method Previous MatchNext Match

      10. SILICONE OXIDE CONTENT Previous MatchNext Match

        1. 1. Procedure Previous MatchNext Match

        2. 2. Calculations Previous MatchNext Match

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