Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 10253 (1982): Canned Papaya in Syrup [FAD 10: ProcessedFruits and Vegetable Products]

Or 4

IS : 10253 • 1982

Indian StandardSPECIFICATION FOR

CANNED PAPAYA IN SYRUI>

@) CopyrighJ 1983

INDIAN STANDARDS INSTITUTIONMANAK BIlr\VAN, 9 BAHADUR SHAH ZAFAR. MARC

NI~W DELHI 110002

february 1983

IS I 10253 • 1982

Indian StandardSPECIFICATION FOR

CANNED PAPA YA IN SYRUP

Fruits and Vegetables Sectional Committee, AFDC 23

CJuri,."..raDB ( SBBIJIATI ) K. K. SHARMA.

Representin,

Food & Nutrition Board ( Ministry of Asricutlure)

SHBIJ. C. SB.A.IUIA ~ Alt""",,)DB B. CHOUI))IABY Indian Agricultural Research Institute (ICAR) t

New Delhi

Department of Agriculture (Govemment orHaryana ) t Chandigarh

SUBI D. S. CHADHA

SEOBBrrA.Y ( All",.." )SBBIO.P.C~AUDHUBY

Mlmb"sAOBICU'LTUBAL M :\ R K E TIN G Directorate of Marketinl &. Inspection ( Ministry

ADVl8XR '1'0 TH E GOVERlfJlENT of Agricul ture ), Faridabad0.1' INDIA.

JOINT AGRICULTURAL. MARKETING ADVISER ( Alt"lItJt, )

SRHI S. R. BAJAJ Bajaj Consultant, New DelhiSSBI M. BHATIA Central Fruit Products Advisory Committee

( Ministry of Agriculture)Central Committee for Food Standards (Ministry

of Health &. Faroily Welfare)JOIN~ SEOBBT..u\Y (PFA )( A.lt"nat,)

CSAIBK&K Technical Standardization Committee ( Foodstuffs)(Ministry of Agriculture)

All India Food Preservers' Association, New Delhi

Export Inspection Council ( Ministry ofCommerce)

Ministry of Agriculture ( Deparment ofAgriculture)

All India Cold Storage Association, New DelhiCOL R. S. KHURANA

SHBI S. K. MITTAL (Al'"nal,)COL R. K. KOOBHAR Directorate of Supplies &. Transport, Army

Headquarters. New DelhiLT-COL P. J. CHBRIAN (Alt,rnal,)

DB J. C. ANAND (AI",,",,.)SURI D""YANAND

SBBI Y. K. KAPOOR ( Alt,rnat,)SRBI O. P. DBAJlIIA

SsaI D. B. GUBA

C Co/J;fri,hl 1983INDIAN STANDARDS INSTITUTION

Thit publieatioD is protected under the I"dian C0P.1,i,ht Ad (XIV of 1957) andreproduction in whole or ill part by any meana except with written permission of thepubliaher .hall be deemed to be an infrinlem~nt of copyright under the laid Act.

IS • 10253 • 1982

of

Export Promotion Cell (Ministry of Agriculture)Development Council for Food Procraing IOOua­

tries (Directorate General of TechnicalDevelopment ), New Delhi

Punjab AgricUltural University, LudhianaDB K. S. RANDHAWADR G. S. N1J.TAB (AlI,meat.)

SHBI V. REOUNATHAlf Indian Institute of Packaging, BombaySIIRI S. M. NEl\IRHANI ( AII,rna', )

RUJ&KSJl:N'fATIVE Department of Agriculture ( GovernmentMaharashtra ), Pune

( Conti,,,..,. from pag, 1 )

AI",.6",SsaJ B. C. M,t\THUR

R,~"s,ntin,

National Co-operative Development Cerporatlon,New Delhi

DR A. G. NAIK-KullAPE Suman Food Consultant., New DelhiSUBI SAlIIGAM A. KUKADE (AltmJllI, )

Du A. G. NAIK-KuRADlf Indian Dehydrated Food Manufacturer" Assceia-lion, N~w Delhi

SaRI K. R. NABAIOIBAN The Metal Box Company of India Ltd, CalcuttaDa S. CHAKRABOn.TY ( All.rnot, )

Da M. V. PA~WABDKAN Central Food Technological Research Institute(CSIR), Mysore

SUBI V. B. DALAL (Alt,rnal,)SKBI RAil RAlCBIANISJHlI S. RA~A8WAMY

Director General, lSI (&-offiei. Mnd,,)

Secr,t4'.1SURI S. K. DAB GUPTA

Deputy Director (Agri & Food), lSI

Da S. K. B08. ( All",""' )Sltltl T. PURNAN'ANDAII,

Director ( Agri It Food)

D E PUT Y D I B 'It 0 Ton OJ'AORJCULTUBB (HORTJCULURE) (All"nal,)

Da T. R. SHARMA Defence Food Research Laboratory (Ministry ofDefence )

SDRI K. S.JAYARAIIAlf (Alternat')DB J. P. SINGH Indian Council of Agricultural Reaearcb,

New DelhiDR S. S. CHATTXB.JBJ: ( AlI,mal,)

SHBI P. S. SlllNIVA8AN Processed Foods Export Promotion Council andMinistry of Commerce, New Delhi

SURI n. K. IYElCGAB (.AII'NUIl,)Da S. S. TEAOTIA Directorate of Fruit Utilization ( Government of

Uttar Pradesh ), Luckoow

Processed Fruits and Vegetables Subcommittee, AFDC 23 : 3Om""..,

SnBI M. BHATIA Central Fruit Products Advisory Committee( Ministry of Agriculture)

MIrM,rsA (J B J 0 U L '1' U B A L MARKETING Directorate of Marketing It Inspection (Min.try

ADVI8J1.:R TO THE GOV"••ENT of Agriculture), Faridabador IJfDIADl~.OTO.01' L ...O.ATOBIE. ( All',,..,, )

(CMWau,tI.,. /la" 16)

2

AMENDMENT NO. 1 MARCH 1996TO

IS l0253 :1982 SPECIFICATION FOR CANNEDPAPAYA IN SYRUP

(Page 3, Foreword, clause 0.4 ) - Insert the following clause 0.5 after 0.4and renumber tbe subsequent clause:

'0.5 A scheme for labelling environment friendly products known as ECC-Markbas been introduced at the instance of the Ministry of Environment and Forests(MEf), Government of India. The ECO-Mark sball be administered by theBureau of Indian Standards (BIS) under tbe BIS Act, 1986 as per the ResolutionNo:7! dated 20 February 1991 and Resolution No. 425 dated 28 October 1992published in the Gazette of the Government of India. For a product 10 be eligiblefor marking with tbe ECO-Mark it shan also carry the Standard Mark of BIS forquality besides meeting additional environment friendly (EF) requirements. Theenvironment friendly requirements for canned papaya in syrup arc, therefore,included through Amendment No.1 to tbis standard.

This amendment is based on tbe Gazette Notification No. 624 (E) dated 6September 1995 for Labelling Beverages, Infant Foods, Processed Fruits andVegetable Products as environment friendly, published in the Gazette of tbeGovernment of India.'

(Page 7, clause S.S.s) -Insert the following new matter after ~.s.s:

"5.6 Additional Requirements for ECO-Mark

5.6.1 General Requirements

5.6.1.1 The product shall conCorm to the requirements prescribed under 5.1to !.!.S.

S.6.1.Z The manufacturer shall produce the consent clearance as per theprovisions of Waler (PCP) Act t 1974, Water (PCP) Cess Act, 1977 and Air(PCP) Act. 1981 Iiong with tbe authorization if required under Environment(Protection) Act, 1986 and the Rules made thereunder to Bureau of IndianStandards while applying for tbe ECO-Mark and the product shall also be inaccordance witb tbe Prevention of Food Adulteration Act, 1954 and the Rulesmade thereunder. Additionally, FPO 1955 (Fruit Product Order) fnmed underEssellliIIl Commodities Act, 1955t StQndards of Weight lind Metlsures Act, 1917requirements wherever applicable bas to be complied with.

1

Amend No. I to IS 10253: 198%

5.6.1.3 The product packaging may also display in brief tbe criteria based onwhich tbe product has been labelled environment friendly.

5.6.1.4 The material used for product packing shall be recyclable orbiodegradable,

5.6.1.5 The date of packing and date of expiry shall be declared on tbe productpackage by tbe manufacturer.

S.6.1.6 The product shall be nucrobiologlcally safe when tested as per IS 5403 :1969 'Metbod for yeast and mould count' and IS 5887 ( Part S ) : 1976'Methods for detection of bacteria responsible for food poisoning: Part 5Isolation, identification and enumeration of Vibrio Cholerae and VibrioParahaemolyticus (/irst revision )' and shall be free from bacterial and fungaltoxins.

5.6.1.7 The pesticide residues, if aoy in tbe product shall not exceed the limit asprescribed in PFAAct, 1954 and tbe Rules made tbereunder.

5.6.1.8 The product package or leaflet accompanying itmay display instructionsof proper use, storage and transport (including refrigeration temperaturecompliance) so as to maximize the product performance, safety and minimizewastage.

5.6.% .f)peci[ze Requirements

5.6.%.1 Tbe product shall not 'contain any of tbe heavy metal contaminants inexcess of the quantities prescribed in Table 2."

(Page 10, clause 6.2.3) - Insert the following new clause after 6.2.3:

'6.3 ECO-Mark

The product may also be marked witb the ECQ-Mark, the details of which maybe obtained from Bureau of Indian Standards.'

(FAD 10)Repropaplly Unit, BIS.NewDelhi, hadia

2

IS I 10253 • 1982

Indian StandardSPECIFICATION FOR

CANNED PAPAYA IN SYRUP

o. FOR E W 0 R D

0.1 This Indian Standard was adopted by the Indian Standards Institutionon 28 July 1982, after the draft finalized by the Fruits and VegetablesSectional Committee had been approved by the Agricultural and FoodProducts Division Council.

0.2 Canned papaya in syrup is the product prepared from ripe papayaof suitable varieties. The papaya are peeled, seeds removed and packedin syrup. They are processed in appropriate manner before and afterbeing sealed in containers so as to prevent spoilage.

0.3 Canned papaya in syrup is a product of commercial importance inIndia and occupy a very prominent place among the processed fruit.Ther e is ample scope for the development of the external as well asinternal trade. It is, however, necessary to ensure the quality of theproducts, if the demand is to be maintained and further developed. Inorder to ensure maintenance of proper quality, it is necessary to have astrict quality control based on specifications. It was, therefore, foundnecessary to formulate an Indian Standard specification for this product.

0.4 In the preparation of this standard, due consideration has been givento the provisions of the Prevention of Food Adulteration Act, 1954; thePrevention of Food Adulteration Rules, 1955 and the Fruit ProductsOrder, 1955. However, this standard is subject to the restriction imposedunder these, wherever applicable.

0.5 For the purpose of deciding whether a particular requirement of thisstandard is complied with, the final value, observed or calculated,expressing the result of a test or analysis, shall be rounded off inaccordance with IS: 2-1960·. The number of significant placesretained in the rounded off value should be the same as that of thespecified value in this standard.

1. SCOPE

1.1 This standard prescribes the requirements for canned papaya( Carica papaya) in syrup.

*Ruh·. for rounding off numeeica] values (r,vis,d).

IS I 10253· 1982

2. TERMINOLOGY

2.0 For the purpose of this standard, the following definitions shall apply.

2.1 Fill orContainer - Expressed as water capacity of the container.The water capacity of the container is the volume of distilled water at200 C which the sealed container will hold when completely filled.

2.2 Drained Mas. - The mass of the product obtained after cuttingopen the can and draining of the syrup ( see 7 of IS : 2860-1964* ).

2.3 Cat-Oat Syrup - The syrup obtained after cutting open the canand draining.

2.4 AbseDce orDefects - Freedom from extraneous materials, such aspeel and seeds, scrapping and also freedom from damage due tomechanical injury.

2.4.1 Blemished Units - Processed units that are affected with someinjury, such as discolouration, pathological and other abnormality readilyvisible to the naked eye to a noticeable degree.

2.4.2 Disintegrated Unit - Units that have lost the normal shape andfrom which portions have separated.

2.5 CaD - Round open top sanitary cans conforming to IS : 9396-1979t.

3. VARIETAL TYPES AND STYLES

3.1 Varietal Types - The followins varieties of papaya may be used forcanning:

a) Honey dew, and

b) Washington.

3.2 St)'Jes- The styles of canned papaya shall be in the following forma:

a) Slices or cubes of suitable size obtained by cutting peeled papayalongitudinally.

4. GRADES

4.1 Canned pap~ya in syrup shall be of two grades, namely, Grade 1and Grade 2 ( see Table I ).

• Method ofsampling and te,t Cor processed (mit. and vegetable••tSpecification Cor round open top aanitary caDi.

4

IS : 10253 • 1982

TABLE 1 NUMBER OF POINTS TO BE SCORED BYDIFFERENT FACTORS

[4.1 and 5.5(c) ]

SL FACTOR MAXIMUM MINIMUM POINTSNo. POINTS ,- -etA

~

Grade 1 Grade 2

(1) (2) (3) (4) (5)

i) Colour 20 15 13

ii) Texture and uniformity 25 19 16ofsize

iii) Taste and flavour 20 15 13

iv) Absence of defects 35 26 23

5. REQ,UIREMENTS

5.1 Hygieaic Requirement. - The material shall be prepared andhandled under strict hygienic conditions by persons free from contagiousand infectious diseases and only in premises maintained in a thoroughlycleaned and hygienic condition and having adequate and safe watersupply and duly approved and licensed by the public health authoritiesconcerned {see IS: 6542-1972*). All workers shall wear clean, white,washed clothing. Necessary precautions shall be taken to preventincidental contamination of the product from soiled equipment or frompersonnels suffering from injuries.

5.1.1 All equipment coming in contact with raw materials or productsin the course of manufacture shall be kept clean. An ample supply ofsteam and water, hose, brushes and other equipment necessary for propercleaning of machinery and equipment shall be available. The equipmentmay be sterilised by immersion in, or swabbing with hypochlorite or othersuitable chlorine solution.

5.2 Geaeral- Canned papayas shall be prepared from ripe papayaspicked at the proper stage of maturity and of the same variety.

5.3 Freedom from Artificial ColouriDI Matter FlavoariDI a.dSyDthetJc Sweeteaiag AgeDt. - The material shall be free fromartificial colouring matter and flavouring and synthetic sweetening agents•

• Code Corhygienic condition. for fruit and vegetable canning units.

5

18 I 10253 • J982

5.4 Requlremeat8 for CoveriDg Syrup -The covering syrup shallbe clear. It shall be made from nutritive sweetness, such as sucrose,glucose. The only substances that may be added to the covering syrupare citric acid, ascorbic acid, other permitted acidulants and/or permittedfirming agent.

5.5 Requirement. for the Fiaished Product - The contents of thecan on opening shall display the following characteristics:

a) Grade 1 - The canned papayas shall possess a good, characteristic,practically unifrom colour; shall be practically uniform in sizeand symmetry, shall be practically free from defects andpractically be intact; shall possess a tender fleshy texture andnormally characteristic flavour and shall score not less than85 points.

b) Grade 2 - The canned papayas shall possess a good characteristicand reasonably uniform colour; shall be reasonably uniform insize and symmetry; shall be reasonably free from defects andreasonably be intact; shall possess a reasonably tender textureand normal characteristic flavour and shall score not less than75 points.

c) Scoring shall be done according to the method prescribed inAppendix A. The maximum and minimum number of pointsto be scored by different factors shall be as given in Table 1.

5.5_1 Colour

a) Grade 1 - The units shall possess a good, practically uniformcolour, characteristic of well matured fruit, which means thatthe colour shall be bright, practically free from any discoloura..tion due to oxidation, processing or other causes.

b) Grath 2 - The units shall possess a good and reasonably uniformcolour, which means that the colour shall be reasonably brightand charactertistic of matured fruit, but may very slightly inshades of the typical colour, and reasonably free from discoloura­tion due to oxidation, processing or other causes.

5.5.2 T,~'u" anti Uniformity ofSi~,a) Grad, 1-The units shall posse•• a tender, fleshy texture, which

means that the units shall be thick and fleshy and may be loftbut not broken. They shall be uniform in size.

6

IS I 10253 • 1982

b) Grad, 2 - The units shall possess a tender texture, which meansthat the units may be soft, but not broken or disintegrated to theextent that their normal shape is altered; they may be slightlyfirm indicating that fruit is reasonaly mature; they shall bereasonably uniform in size and thickness,

5.5.3 Taste and Flavour

a) Grade 1 - The units shall possess pleasant aroma and flavour andcharacteristic of the variety of papaya canned. The taste shallbe sweet and characteristic of the variety. The units shall becompletely devoid of any objectionable or off taste, smell orodour indicative of unripe fruit.

b) Grade 2 - The units shall possess pleasant aroma and flavourcharacteristic of the variety of papayas canned. The taste shallbe sweet and characteristic of the variety used. The units shallbe devoid of any objectionable or off-taste, and reasonably freefrom smell or odour indicative of unripe fruit.

5.5.4 Absence ofDifects

a) Grade 1 - The unit shall be practically free from defects, whichpresumes that none of the units shall be crushed or broken; nopeel shall be present. No seeds shall be present, no extraneousmaterial shall be present, not more than 5 percent by count ofthe units shall be blemished, no units shall be trimmed to theextent that the shape of the units is destroyed. The coveringsyrup shall be practically clear, practically free from cloudiness,blackening or thickening and than be practically free fromfruit pulp.

b) Grade 2 - The units shall be reasonably free from defects whichmeans that none of the units shall be crushed or broken; no peelshall be present, no seeds shall be present; no extraneous materialshall be present, not more than 10 percent by count of the unitsshall be blemished. In case the units are disintegrated, thedisintegrated portion shall not be more than 5 percent by massof the drained mass. The covering syrup shall be reasonablyclear, reasonably free from cloudiness, blackening or thickeningand reasonably free from fruit pulp.

5.5.5 The material shall also conform to the requirements prescribedin Table 2. .

7

IS I 10253 • 1982

TA.BLE 2 REQUIREMENTS POR CANNED PAPAYAS IN SYRUP

( Claus, 5.5.5 )

SLNo.

CuIt.BAOTERISTlO REQUIREMENT MBTHOD8 OJ' Tu':rRBF To

,-----Jt.,.-_~

Cl No. of Appendix ofIS: 2860- IS: 7732-

1964* 1975t

(1) (2) (3) (4)

i) Vacuum of the can in mm, Min 125 5Ii) Fill of the container, percent by 90 6

mass, Miniii) Drained mas. of the contents of 50 7

the can as percentage of thenet mass, Min

iv) pH of cut-out syrup, Max 4-5 8v) Specific gravity of cut-out syrup t·07-1·11 9

( Brix ) (19°-26)vi) Aciditv of cut-out syrup, al an 0-8 10

hvdrous citric acid, percent bymass. Max

vii.) Arsenic, mg/kg, Ma. 0-5 13viii) Lead, ffil/kg, Max t-o 14

ix) Copper, mg/kg, M/u 5·0 15x) Zinc, mgft.g, AI" 5'0 16

'xi) TiD, mg/kg, Ma1t 230 17xii) Iron, mglks, Ma~ 15

xiii) Calcium, Max 260 12xiv) M"icrobiological requirements To satisfy the require- 18

mentl oC the test

(5)

B

-Methods of sampling and test for processed fruits and vegetables,tSpecificatioD for apple juice.

6. PACKING AND MARKING

6.1 Paeki.g

6.1.1 The material shall be packed in cans made ofelectrolytic or anyother suitable tinplate. The cans shall be suitably lacquered internallyand hermetically sealed. The lacquer used shall be non-taxic andconform to IS: 5818-1970-. When lacquered externally, the portion

• Specification for lacquers and decorative finishes for good caDi.

IS I 10253 • 1982

under the label, excepting the side seam, shall also be lacquered. Theinternal lacquer shall be acid resistant and such that it will not bedestroyed, altered or its components transferred to the material inside thecan during processing or subsequent storage or transport. The canexterior shall be free from dents, rust, perforations and seam distortion.The cans shall not show leaking, panelling or swell. When lacqueredinternally the Iacqure shall not be disturbed, altered or its componentstransferred to the material inside the cans during processing or subsequentstorage or transportation. Normal feathering shall not be consideredas a defect.

6.1.2 The cans shall conform to IS : 9396-1979*.

6.1.3 Packing ill Gases - The cans shall be packed in wooden packingcases (sre IS : 1503-1979t) or corrugated fibre board boxes [set IS : 2771( Parts I and II )-1977t J or any other case as agreed to between thepurchaser and the vendor.

6.2 Markiag

6.2.1 Each can shall be marked with the following information:

a) Name, packing medium, style and grade of the material withthe brand name; if any;

b) Name and address of the manufacturer;

c) Net mass of the contents of the 'can in grams;

d) Date of manufacture or code number indicating. the date ofmanufacture; -

e) List of ingredients in decending order of proportion; and

f) Manufacturing licence number.

6.2.2 Each packing can shall also be marked with the followingparticulars:

a) Name and grade of the product;b) Name of the manufacturer;c) Manufacturing licence number; andd} Number of cans X mass of each can.

*Specification for round open top unitary cans,fSpecification for wooden packing casel (fi,st ,'V;J;OIl ).~Specification for fibre board boxes:Part I Corrugated fibreboard boxe. (first ",,;sion ).Part I I Solid fibreboard boxes (first "visiQn).

9

IS : 10253· 1982

6.2.3 The container may also be marked with the lSI CertificationMark,

NOTE - The use of the lSI Certification Mark is governed by the provisions of theIndian Standards Institution ( Certification Marks) Act and the Rules and Regulation.made thereunder. The lSI Mark on products covered by an Indian Standard conveysthe assurance that they have been produced to comply with the req ulrements of thatstandard under a well-defined system of inspection, testing and quality control whichis 'devised and supervised by lSI and operated by the producer. lSI markedproducts are also continuously checked by lSI for conformity to that standard as afurther safeguard. Details of conditions under which a licence for the use of the lSICertification Mark may be granted to manufacturers OJ' processon, may be obtainedfrom the Indian Standards Institution.

7. SAMPLING

7.1 The methods of drawing representative samples of the material andthe criteria for conformity shall be as prescribed in 3 of IS : 2860-1964*.

8. TESTS

8.1 The samples of canned papayas shall be tested for ascertainingconformity of the material to the requirements of this specification bythe methods given in relevant Indian Standards. References to therelevant clauses are given in col 4 and 5 of Table 1.

APPENDIX A

[ Clause 5.5 (c) 1METHOD OF SCORING

A·l. APPARATUS

A-I.I White Porcelain Bowls - Big enough to hold the contents of thecan under examination.

A-l.2 Staiale•• Steel SPOODS - Table spoons (see IS : 990-1964t ).

A·2. PROCEDURE

A-2.1 PaDel of Judie. 0- Scoring of the product shall be done by apanel of three to five judges. All the judges constituting the panel shalJbe conversant with the factors governing the quality of the product. Thecans shall be opened and the contents poured separately into whiteporcelain bowls. Each judge shall independently examine the contentsfrom each of the cans and assign score. for different characteristics.

-Methods of sampling and test for processed fruit. and vel_table.tSpecification for spoons, Ilainleiliteel.

10

IS I 10253 - 1982

A-2.1.1 The judges shall consider the following characteristics:Colour texture and uniformity of size, taste and flavour, and absence

of defects.

A-2.2 System. or Scoring - The variations within each factor are sodescribed that the scores may be ascertained for each factor and expressednumerically. The relative importance of each factor has been expressednumerically on a scale of 100. Each judge shall give a score for theindividual factors by the method described in Table 3 and record hisobservations in the score sheet for individual judge.

A-2.2.1 The scores as Dumber of points given on the score sheet bythe judge for the contents of each can for the four factors shall berecorded in a tabular form in the score card and the average scorecalcutated for each factor with overall average for each can entered inthe appropriate column of the score card after complying with theconditions specified in A-2.3.1 and A-2.3.2.

A-2.3 AscertaiaiDI the Grade

A-2.3.1 Agreement Among Judges - To ascertain the consistency ofjudgement among the judges, the total score assigned by each of themfor the contents of the same can shall be calculated by adding up thescores for the various individual characteristics. If the difference betweenthe maximum and the minimum of the total score so obtained does notexceed ( K + 5 ), where K is the number of judges, the scoring shall bedeemed as consistent for the can under consideration. If the differenceexceeds ( K + 5), the most outlying score, that is, the one which isfarthest from its immediate neighbour ( the scores being arranged in oneorder) shall be discarded and the consistency among the remainingjudges shall be examined,

A-2.3.2 When the consistency i se« A-2.3.1 ) is thus established, theoverall average scores given by the judges whose scoring has been foundto be consistent shall be calculated for each can. The average score foreach of the individual characteristics shall also be calculated by takinginto account the corresponding scores as given by the same judges for thecontents of the same can.

A-2.3.3 Assignment of Grade - In order to assign a grade for thecontents of a can, the following procedure shall be adopted :

For Grade 1 - The score for each factor individualy ( A-2.3.2 ) shallbe not less than 75 percent of the maximum score obtainable, andthe overall average score shall be not less than 85 points.For Grad, 2 - The score for each factor individually ( A-2.3.2 )shall be not less than 65 percent of the maximum score obtainable,and the overall average score shall be not less than 75 points.

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3132

­fI) .... 2 VI w • .... • :s

I. I 11253 • 1982

(C,..,i,.",.d from /Ja" 2 )

Mmab"sDRJ. C. ANAND

SUBI N. P. BSAROAVA

CHAIBJIAN

SEOBBTABY (AI,.,_,)SIlBIDAYANAND

R_pr,s,,,,i"lIndian Agricultural Research Institute (leAR),

New DelhiThe Midland Fruit & Vegetable Products (Iodi.)

Pvt Ltd. New DelhiTechnical Standardization Committee (FoodltufFs)

( Ministry of Agriculture)

All India Food Preserver.' Auociation. NewDelhi

Central Committee for FOQd Standards (Miniatryof Health &. Family Welfare)

Development Council for Food Proce.ingIndustriel (Directorate General of TechnicalDevelopment), New Delhi

DB A. G. NAIK.-KURADBSRRI A. M. NAVJUNDA,8WAKY

SBKI B. C. MATHUB

SUBI K. S.JAYABAJIAN

SBCBBTABY

SBRI M. V. SASTRY ( Alt,NIlJI,)SBOBBTABY

SRRI Y. K. KAPOOR (AII,r,",I,)Da M. S. DROOBIA Punjab State Cooperative Supply It Marketing

Federation Ltd. ChandigarhDeft-nee Food Research Laboratory (Ministry of

Defence )SUBI L. A. RAMANATHAN (AII,rnat, )

COL R. K. KOOHBAB Directorate of Supplies It Transport, ArmyHeadquarters, New Delhi

LT-COL P. J. CSBRIAN (AII,rna', )SRBI T. N. KONAB Tim! and Products Ltd, CalcuttaSUBI V. C. MAlIADPUB Fruit and Vegetable Cooperative Proceuing

Society Ltd. KushalnagarNational Cooperative Development Corporation,

New DelhiSuman Food Consultant. New DelhiCentral Food Technological Releareh IDititute

( aSIR ). My.ore

16

INTERNATIONAL SYSTEl\f OF UNITS (81 UNITS)

Base Units

QlJAflfTITY UNIT SVMHUL

Length metre 01

~L-\u krlograrn kg°rlfnp stcondFl~C'tn(' cur rr-nt ampe-re ATherrn 0 dy naIII it kelvin Ktemperature

l...UlTllJlOUS mrensrtv cand. Ia cdAmou nt of substanee mole mol

S..ppleDlent.. ry UoitN

QPAN1IIY UNIT S~'f80L

Planr- angle radian radSolid angle sreradran sr

Derived Units

Q{TA~TIIy UNll IY\t HOI IJElrlNJTION

Force newton N I N - 1 kg.tn/. I

Energy Joule J 1 J 1 N.mPower watt W lW 1 J,'Irlux w~b(r Wb 1 Wb 1 V.IFlux. d~nS1ty t~lla T IT 1 Wb/m'1 rf~qllf'n( v hertz ll.t 1 Hz 1 cia (S_l)

RIel tne conductance sre m ens S 1 S 1 A/VElecrromotrve force volt V tV 1 W/APressure, atrrs, pascal Pa 1 p~ 1 N}m'

INDIAN STANDARDS INSTITUTION

Manak Bhavan, 9 Bahadur Shah Zafar Marg. Nf; W DELHI 110002

Telephones: 26 60 21. 27 01 31 Telegrams: Manaksansth.Rttglonal Of/1ce.: telephoneWestern : Novelty Chambers, Grant Road BOMBAY 400007 89 65 28Eastern : 5 Chowringhee Approach CALCUTTA 700072 27 50 90Southern: C I. T. Campus MADRAS 600113 41 24 42Northern : 869, Phase VII S A.S NAGAR 8 78 26

( MOHALl) 160051

Branch Offlcesl

Pushpak', Nurmohamed Shaikh Marg, Khanpur~. Block, Unity Bldg, Naraslmharala Square

Gangotra Complex, Bhadbhada Road, T. T. Nagar22E Kelpana Area5-8-56C l N. Gupta MargR 14 Yudruster Marg. C Scheme117/418 B Sarvodaya NagarPatllputra Industrial EstateHantex Bldg (2nd Floor). Rlv StatJon Roed

AHMADABAD 380001 2 03 91BANGALORE 560002 22 48 05BHOPAL 462003 6 27 18BHUBANESHWAR 751014 5 3627HYDERABAD 500001 22 10 83JAIPUR 302005 6 98 32KANPUR 208005 4 72 92PATNA 800013 II 2808TRIVANDRUM 895001 32 21

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