Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)

This standard describes a method for the determination of the colour in durum wheat semolina and soft wheat flour by reflectance diffused colorimetry. The standard is suitable for semolina and flour obtained by experimental or industrial milling.

Weichweizenmehl und Hartweizengrieß - Farbbestimmung mittels diffuser Reflexionskolorimetrie (ISO 16624:2020)

Dieses Dokument legt ein Verfahren zur Bestimmung der Farbe in Hartweizengrieß und Weizenmehl mittels diffuser Reflektionskolorimetrie fest.
Es ist für industriell hergestelltes Grieß und Mehl anwendbar.
Das Verfahren kann auf Mehl aus experimenteller Vermahlung angewendet werden.

Farine de blé tendre et semoule de blé dur - Détermination de la couleur par colorimétrie par réflectance diffuse (ISO 16624:2020)

Le présent document spécifie une méthode de détermination de la couleur dans la semoule de blé dur et la farine de blé tendre par colorimétrie de réflectance diffuse.
Il est applicable aux semoules et aux farines industrielles.
La méthode peut être applicable à la farine issue d'une mouture expérimentale.

Pšenična moka in pšenični zdrob durum - Določanje barve z difuzno refleksno kolorimetrijo (ISO 16624:2020)

General Information

Status
Published
Public Enquiry End Date
09-Apr-2019
Publication Date
23-Apr-2020
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
02-Apr-2020
Due Date
07-Jun-2020
Completion Date
24-Apr-2020

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SLOVENSKI STANDARD
SIST EN ISO 16624:2020
01-maj-2020
Pšenična moka in pšenični zdrob durum - Določanje barve z difuzno refleksno
kolorimetrijo (ISO 16624:2020)

Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance

colorimetry (ISO 16624:2020)
Weichweizenmehl und Hartweizengrieß - Farbbestimmung mittels diffuser
Reflexionskolorimetrie (ISO 16624:2020)

Farine de blé tendre et semoule de blé dur - Détermination de la couleur par colorimétrie

par réflectance diffuse (ISO 16624:2020)
Ta slovenski standard je istoveten z: EN ISO 16624:2020
ICS:
67.060 Žita, stročnice in proizvodi iz Cereals, pulses and derived
njih products
SIST EN ISO 16624:2020 en

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
SIST EN ISO 16624:2020
---------------------- Page: 2 ----------------------
SIST EN ISO 16624:2020
EN ISO 16624
EUROPEAN STANDARD
NORME EUROPÉENNE
March 2020
EUROPÄISCHE NORM
ICS 67.060
English Version
Wheat flour and durum wheat semolina - Determination
of colour by diffuse reflectance colorimetry (ISO
16624:2020)

Farine de blé tendre et semoule de blé dur - Weichweizenmehl und Hartweizengrieß -

Détermination de la couleur par colorimétrie par Farbbestimmung mittels diffuser
réflectance diffuse (ISO 16624:2020) Reflexionskolorimetrie (ISO 16624:2020)
This European Standard was approved by CEN on 15 March 2020.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this

European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references

concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN

member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by

translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management

Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,

Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,

Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and

United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels

© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 16624:2020 E

worldwide for CEN national Members.
---------------------- Page: 3 ----------------------
SIST EN ISO 16624:2020
EN ISO 16624:2020 (E)
Contents Page

European foreword ....................................................................................................................................................... 3

---------------------- Page: 4 ----------------------
SIST EN ISO 16624:2020
EN ISO 16624:2020 (E)
European foreword

This document (EN ISO 16624:2020) has been prepared by Technical Committee ISO/TC 34 "Food

products" in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the

secretariat of which is held by AFNOR.

This European Standard shall be given the status of a national standard, either by publication of an

identical text or by endorsement, at the latest by September 2020, and conflicting national standards

shall be withdrawn at the latest by September 2020.

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. CEN shall not be held responsible for identifying any or all such patent rights.

According to the CEN-CENELEC Internal Regulations, the national standards organizations of the

following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,

Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,

Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of

North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the

United Kingdom.
Endorsement notice

The text of ISO 16624:2020 has been approved by CEN as EN ISO 16624:2020 without any modification.

---------------------- Page: 5 ----------------------
SIST EN ISO 16624:2020
---------------------- Page: 6 ----------------------
SIST EN ISO 16624:2020
INTERNATIONAL ISO
STANDARD 16624
First edition
2020-03
Wheat flour and durum wheat
semolina — Determination of colour
by diffuse reflectance colorimetry
Farine de blé tendre et semoule de blé dur — Détermination de la
couleur par colorimétrie de réflectance diffuse
Reference number
ISO 16624:2020(E)
ISO 2020
---------------------- Page: 7 ----------------------
SIST EN ISO 16624:2020
ISO 16624:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 8 ----------------------
SIST EN ISO 16624:2020
ISO 16624:2020(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Principle ........................................................................................................................................................................................................................ 1

5 Apparatus ..................................................................................................................................................................................................................... 2

6 Sample preparation ........................................................................................................................................................................................... 2

7 Procedure..................................................................................................................................................................................................................... 2

7.1 General ........................................................................................................................................................................................................... 2

7.2 Setting of the colorimeter .............................................................................................................................................................. 3

7.3 Colorimetric determination ......................................................................................................................................................... 3

8 Expression of the results .............................................................................................................................................................................. 3

9 Precision ....................................................................................................................................................................................................................... 3

9.1 General ........................................................................................................................................................................................................... 3

9.2 Repeatability limit, r ............................................................................................................................................................................3

9.3 Reproducibility limit, R .....................................................................................................................................................................3

9.4 Critical difference, d ......................................................................................................................................................................... 4

9.4.1 General...................................................................................................................................................................................... 4

9.4.2 Comparison of two groups of measurements in one laboratory ............................................ 4

9.4.3 Comparison of two groups of measurements in two laboratories ....................................... 4

9.5 Uncertainty, U ............................................................................................................................................................................................4

10 Test report ................................................................................................................................................................................................................... 5

Annex A (informative) Results of the interlaboratory test ............................................................................................................ 6

Bibliography .............................................................................................................................................................................................................................12

© ISO 2020 – All rights reserved iii
---------------------- Page: 9 ----------------------
SIST EN ISO 16624:2020
ISO 16624:2020(E)
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.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/

iso/ foreword .html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4,

Cereals and pulses, in collaboration with the European Committee for Standardization (CEN) Technical

Committee CEN/TC 338, Cereal and cereal products, in accordance with the Agreement on technical

cooperation between ISO and CEN (Vienna Agreement).

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved
---------------------- Page: 10 ----------------------
SIST EN ISO 16624:2020
INTERNATIONAL STANDARD ISO 16624:2020(E)
Wheat flour and durum wheat semolina — Determination
of colour by diffuse reflectance colorimetry
1 Scope

This document specifies a method for the determination of colour in durum wheat semolina and wheat

flour by diffuse reflectance colorimetry.
It is applicable to industrial semolina and flour.
The method can be applicable to flour obtained from experimental mill.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1
colour metric space

expression of the colour of an object or of a light source by some parameters expressed by figures

3.2
illuminant

light source characterized by a spectral curve, where the energy relative distribution is defined in the

field of wavelengths that are able to influence the object colour vision
4 Principle

The principle is based on the measurement of colour directly on semolina and flour by a reflectance

colorimeter.

The colour of wheat milling product (semolina and flour) is due to the pigments naturally present in

wheat grains. These pigments (xanthophyll’s and carotenoids) are responsible for the colour visually

perceived in milling products.
© ISO 2020 – All rights reserved 1
---------------------- Page: 11 ----------------------
SIST EN ISO 16624:2020
ISO 16624:2020(E)
5 Apparatus

5.1 Reflectance colorimeter with head of measurement suitable for carrying out measurements of

absolute chromaticity. Consists of a setting system and a cell samples-driver.

The colorimeter shall be characterized by the following technical characteristics:

— system of measurement with pulsed xenon lamp diffused to the light and receipt of the radiation

reflected to 0° (geometry d/0°);
— circular surface of measurement;

— measurements of chromaticity expressed as L*, a*, b* (see CIE 1976) with the use of the illuminant

CIE D (illuminant D : representing one of the relative spectral distribution of the day-light energy

65 65
that corresponds to a proximal colour temperature similar to 6 504 K);
— time of measurement 1 s;
...

SLOVENSKI STANDARD
oSIST prEN ISO 16624:2019
01-april-2019
3ãHQLþQDPRNDLQSãHQLþQL]GUREGXUXP'RORþDQMHEDUYH]GLIX]QRUHIOHNVQR
NRORULPHWULMR ,62',6

Wheat flour and durum wheat semolina - Determination of the colour by reflectance

diffused colorimetry (ISO/DIS 16624:2019)
Weichweizenmehl und Hartweizengrieß - Farbbestimmung mittels diffuser
Reflexionskolorimetrie (ISO/DIS 16624:2019)

Farine de blé tendre et semoule de blé dur - Détermination de la couleur par colorimétrie

par réflectance diffuse (ISO/DIS 16624:2019)
Ta slovenski standard je istoveten z: prEN ISO 16624
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
oSIST prEN ISO 16624:2019 en

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
oSIST prEN ISO 16624:2019
---------------------- Page: 2 ----------------------
oSIST prEN ISO 16624:2019
DRAFT INTERNATIONAL STANDARD
ISO/DIS 16624
ISO/TC 34/SC 4 Secretariat: SAC
Voting begins on: Voting terminates on:
2019-01-21 2019-04-15
Wheat flour and durum wheat semolina — Determination
of the colour by reflectance diffused colorimetry

Farine de blé tendre et semoule de blé dur — Détermination de la couleur par colorimétrie par réflectance

diffuse
ICS: 67.060
THIS DOCUMENT IS A DRAFT CIRCULATED
This document is circulated as received from the committee secretariat.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
ISO/CEN PARALLEL PROCESSING
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 16624:2019(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION. ISO 2019
---------------------- Page: 3 ----------------------
oSIST prEN ISO 16624:2019
ISO/DIS 16624:2019(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2019

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2019 – All rights reserved
---------------------- Page: 4 ----------------------
oSIST prEN ISO 16624:2019
ISO/DIS 16624:2019(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Principles ..................................................................................................................................................................................................................... 2

5 Apparatus ..................................................................................................................................................................................................................... 2

6 Sample preparation ........................................................................................................................................................................................... 2

7 Procedure..................................................................................................................................................................................................................... 2

7.1 Setting of the colorimeter .............................................................................................................................................................. 3

7.2 Colorimetric determination ......................................................................................................................................................... 3

8 Expression of the results .............................................................................................................................................................................. 3

9 Precision ....................................................................................................................................................................................................................... 3

9.1 Repeatability limit (r) ....................................................................................................................................................................... 3

9.1.1 L* ................................................................................................................................................................................................... 3

9.1.2 a* ................................................................................................................................................................................................... 3

9.1.3 b* ................................................................................................................................................................................................... 4

9.2 Reproducibility limit (R) ................................................................................................................................................................ 4

9.2.1 L* ................................................................................................................................................................................................... 4

9.2.2 a* ................................................................................................................................................................................................... 4

9.2.3 b* ................................................................................................................................................................................................... 4

9.3 Critical difference.................................................................................................................................................................................. 4

9.3.1 Comparison of two groups of measurements in one laboratory ............................................ 4

9.3.2 Comparison of two groups of measurements in two laboratories ....................................... 4

9.4 Uncertainty (U) ....................................................................................................................................................................................... 5

Annex A (informative) Annex title e.g. Example of a figure and a table ........................................................................... 6

Bibliography .............................................................................................................................................................................................................................11

© ISO 2019 – All rights reserved iii
---------------------- Page: 5 ----------------------
oSIST prEN ISO 16624:2019
ISO/DIS 16624:2019(E)
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.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO's adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following

URL: www .iso .org/iso/foreword .html.

This document was prepared by Technical Committee [or Project Committee] ISO/TC 34, Food Products,

Subcommittee SC 4, Cereals and pulses.
iv © ISO 2019 – All rights reserved
---------------------- Page: 6 ----------------------
oSIST prEN ISO 16624:2019
DRAFT INTERNATIONAL STANDARD ISO/DIS 16624:2019(E)
Wheat flour and durum wheat semolina — Determination
of the colour by reflectance diffused colorimetry
1 Scope

This standard describes a method for the determination of the colour in durum wheat semolina and

soft wheat flour by reflectance diffused colorimetry. The standard is suitable for industrial semolina

and flour.
This method may be applicable to flours obtained from experimentally milled.
2 Normative references

No document is referred to in the text in such a way that some or all of its content constitutes

requirements of this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
colour metric space

expression of the colour of an object or of a light source by some parameters expressed by figures.

Among the different systems, two are considered:

1) the tri-stimulus values x, y, z which are at basis of existing space colour of CIE (Commission

Internationale de l’Eclairage). These values reproduce the theory of colour perception by human

eye based on three components;

2) the colour space CIELAB (1976); this system is the most used for measuring the colour of objects.

L* indicate the lightness and extend from 0 (black) to 100 (white);
a* and b* are chromaticity indexes, respectively;
a: red/green (a>0 red; a<0 green);
b: yellow/blue (a>0 yellow; a<0 blue)
3.2
illuminants

light source characterized by a spectral curve, whose energy relative distribution is defined in the field

of wavelengths which are able to influence the object colour visionThe illuminants normalized by the

CIE are the following:

1 — Illuminant A: representing the light emitted by the integral radiator at the absolute temperature

of 2856 K (approximately)

2 — Illuminant B: representing the direct light of sun of a proximal colour temperature similar to 4874 K

3 — Illuminant C: representing a medium day- light with a proximal colour temperature similar

to 6774 K

4 — Illuminant D65: representing one of the relative spectral distribution of the day- light energy which

correspond to a proximal colour temperature similar to 6504 K
© ISO 2019 – All rights reserved 1
---------------------- Page: 7 ----------------------
oSIST prEN ISO 16624:2019
ISO/DIS 16624:2019(E)

For the present application the colour space CIELAB (1976) and illuminant D are used.

4 Principles

The principle is based on the measurement of the colour directly on semolina and flour by a reflectance

colorimeter.

The colour of wheat milling product (semolina and flour) is due to the pigments naturally present in

wheat grains. These pigments (xanthophyll’s and carotenoids) are responsible of the colour visually

perceived in milling products.
5 Apparatus

5.1 Reflectance colorimeter with head of measure suitable to carry out measures of absolute

chromaticity, complete of a setting system and of a cell samples-driver.
The colorimeter must be characterized by the followings technical characteri
...

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