ISO 5522:1981Published

Fruits, vegetables and derived products — Determination of total sulphur dioxide content

Fruits, légumes et produits dérivés — Détermination de la teneur en dioxyde de soufre total

Abstract / scope

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.

Life cycle

Replaced by

ISO/DIS 5522Deleted (project abandoned)Fruits, vegetables and derived products — Determination of total sulfur dioxide contentInternational Standard · ISO/TC 34/SC 3