ISO-5522 › Fruits, vegetables and derived products -- Determination of total sulphur dioxide content

ISO-5522 - 1ST EDITION - CURRENT


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The method consists in acidifying and heating a test portion, entraining, in a current of nitrogen, the gas liberated, absorbing and oxidizing the gas by bubbling it through a neutral, dilute hydrogen peroxide solution, then determining the sulphuric acid thus formed using standard volumetric sodium hydroxide solution. Verification of the determination is described in the annexes A and B, respectively.

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Document Number

ISO 5522:1981

Revision Level

1ST EDITION

Status

Current

Publication Date

Sept. 1, 1981

Committee Number

ISO TC 34/SC 3