1 dried apricots serkan Çakir product inspector t.r. ministry of economy regional directorate of...

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DRIED APRICOTS

Serkan ÇAKIRProduct Inspector

T.R. Ministry of EconomyRegional Directorate of Western Anatolia

Head Group of İzmir for Product Inspectors

Tajikistan Khujand 2011

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EXPLANATION OF TERMS Dried apricot: Dried apricot is dried version of fresh fruits in

Prunus Armeniaca.

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EXPLANATION OF TERMS

Defected (rotting) dried apricot: Defected (rotting) dried apricot is a type of

apricot that lost its special color, taste and smell.

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Damaged dried apricot: It is a type bitten by insects and other pests

and bruised visibly.

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EXPLANATION OF TERMS

Fermented dried apricot Fermented dried apricot is a type of dried apricot

which changed its taste, smell and characteristic features totally with fermentation.

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Mouldy dried apricot It is a type of dried apricot which has visible

candida micelle.

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Dried apricot with hail marks (Calluses etc.) This kind of apricot has steins high and low

other than speckles and hardness.

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Speckled Dried Apricot These dried apricots consist of Clasterosporium

carpophyllum (candida) and have more than 15 dark spackles bigger than 1mm

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EXPLANATION OF TERMS

Cutted (Slabs) Dried Apricot These are the dried apricots 1/10 of which are cut

and defected.

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Foreign Substance Foreign substance is all the substance except

the real substance in apricot.

Natural dried apricot Natural dried apricots are dried with sulfur

dioxide without any proceeding.

Suppurated Dried Apricot Suppurated dried apricot is fruit dried with

sulfur dioxide.

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Dirty Apricot These are the apricots which have visible silt and dirt

on surface.

Crop Year Crop year is the date of products/crops’ reaping.

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CLASSIFYING and FEATURES

Dried apricot standard in Turkey doesn’t include leaf dried apricot, wild apricot and the apricots cut into more than two pieces, dipped into flour and honey and apricots with sesame and almond.

CLASSIFYING and FEATURES *CLASSIFYING *Groups Dried apricots classified in two categories in terms of

their supplying to market: -Natural dried apricot -Suppurated Dried Apricot

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Natural Sulphured

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CLASSIFYING and FEATURES *Types According to preparing techniques dried apricots are

classified as -Whole unpitted -Whole pitted -Halves

*Classes According to features natural and suppurated apricots are

classified as: -Extra -1. class -2. class -Industrial

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CLASSIFYING and FEATURES *Sizes Dried apricots are split into eight sizes from 1 to 8 in

terms of count.

*FEATURES *General Features Dried apricots should be tough and clear and also

there shouldn’t be any foreign smell. (Sulfur smell is not accepted as a foreign smell.)

Dried apricots should be away from all kinds of worms.

Moisture content of dried apricot shouldn’t be more than 25%.

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CLASSIFYING and FEATURES *Features of Groups Features of groups are given in article 0.2 and ratio of

sulphur dioxide shouldn’t be more than 0,25%.

*Features of Types Wholeness of fruit is so important for the unpitted dried

apricots. If they are pitted, wholeness of the halves should be undamaged and there shouldn’t be any seed or seed pieces.

*Features of Classes *Extra In this class there are high quality apricots which are

harvested on drying mature, have nearly same color and have special smell and taste.

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CLASSIFYING and FEATURES

*1. Class In this class there are qualitative apricots which are

harvested on drying mature, have special smell and taste.

*2. Class In this class there are apricots which can not be listed

in 1 or 2. Classes but have general features. *Industrial dried apricots In this class there are apricots which are too defected

to be placed in other classes

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Features of Size Dried apricots are split into sizes in terms of fruit numbers in a

1kg package Table1 – Size Features of Dried Apricots

Fruit Numbers in a 1.kg packageSize Number Whole (unpitted) whole (pitted) Halves

1 to 80 to 100 to 200

2 81-100 101-120 201-240

3 101-120 121-140 241-280

4 121-140 141-160 281-320

5 141-160 161-180 321-360

6 161-180 181-200 361-400

7 181-200 201-220 401-440

8 more than200 more than220 more than 440

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TOLERANCES *Type Tolerance Total apricot percentage in other types which could be in each

of the types shouldn’t be more than 1% in terms of sizes. (NOT NECESSARY IN INDUSTRIAL CLASS)

Table2 – (Class tolerances of dried apricot)Classes Defecte

d max %

Fermented

Mouldy Hail marks

Speckled (1)

Foreign Substance **

Cutted (Slabs)

Damaged

Dirty

Extra 1 3 1 3 3 0,02 1 1 5

1.Class 2 4 1 5 5 0,04 4 2 7

2.Class (2) 3 5 1 10 20 0,06 6 3 10

industrial * Not necessary

Not necessary

Not necessary

Not necessary

Not necessary

Not necessary

Not necessary

Not necessary

Not necessary

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TOLERANCES

*Mixing tolerance of other classes’ apricots to this class is 20% in total.

**Metal, glass and other substances are not allowed in this tolerance.

Not (1): Ürgüp origin fruits have still more speckled tolerance.

Not (2): Second class of natural dried apricots have still more speckled, defected, bruised, hail marks, dirty and foreign substance tolerances.

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TOLERANCES

*Size Tolerance In a 1000 g sample, mass of the 10 heaviest dried

apricots can not be more than double of the mass of the lightest 10 dried apricots (size tolerance is not neccessary for 1st and 2nd class).

*Mass Tolerance Allowed mass tolerance is (+)%4 for small consumer

packages up to 500 g, (+)%2 for big packages including 1 kg and (+)%1 for packages bigger than 1 kg. For packages that are 1000 kg or smaller, missing mass tolerance cannot be more than %10 of the amount that is in the big packages. For those, missing mass tolerance should not exceed %5.

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SAMPLING, INSPECTION and TESTS

SAMPLING Dried apricots whose group, class, length, type, crop

year, country of origin and package are same and inspected in one go are regarded as a lot.

*Sampling from Big Packages In order to take samples of dried apricots (n) packages

which are shown next to the amounts stated in Table 4 according to package units constituting the lot are reserved. The samples necessary for inspection and test are taken from these packages. The packages from which samples are taken must be chosen randomly from the lot and the systematic method below must be applied in accordance with TS 27561:

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SAMPLING, INSPECTION and TESTS Unit packages constituting the lot are counted

starting from one like 1, 2, 3 …. (N/n=r). If it is not a whole number (r), it is rounded up to a

whole number and (r). package is taken as a sample. Counting and picking continues until the number of

packages indicated in Table 4 is reached. Here; N: the number of packages in the lot n: the number of packages which are separated for

sampling

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Table 4: The number of packages separated from the lot for sampling

From these separated packages, samples are taken from different parts of the package (bottom, centre, upper side) as shown in Table 5 and they are brought together and mixed properly and an aggregate sample is obtained. From this aggregate sample, 4 groups of samples weighing approximately 1000 gr each are taken. Inspection and tests are made with this representative sample

Packages separated from the lot for sampling

Number (N) Package number

8 – 15 2

16 – 50 3

51 - 150 5

151 - 500 8

501 - 3200 13

3201 - 35000 20

35001 – 50000 32

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Table 5: The Amounts of Samples Taken From Each of The Separated Packages

The number of the packages in the lot

(N)

First sample at

least, gr Aggregate sample at least, gr

Representative sample (four groups) gr

8 – 15

16-50

51-150

151-500

501-3200

3201-35000

35001-50000

2000

2000

1500

1000

700

500

400

4000

6000

7500

8000

9000

10000

12800

4 x 1000 = 4000

4 x 1000 = 4000

4 x 1000 = 4000

4 x 1000 = 4000

4 x 1000 = 4000

4 x 1000 = 4000

4 x 1000 = 4000

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*Taking samples from small packages For taking dried apricot samples from small packages,

the big packages these packages come in are separated as shown in Table 5. Samples are taken by regarding the number of small packages in the big packages as the party size (N) and in accordance to the amount shown next to them in Table 4. If the total amount of these small packages are not enough to build the four groups of 1000 g representative sample, the number of small packages separated as samples are increased to meet this amount. A mixed sample is formed by opening the separated packages and pooling together the dried apricots inside. 4 groups of 1000 g representative sample is separated from this mixed sample. Inspections and examinations are performed on these representative samples.

SAMPLING, INSPECTION and TESTS

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Example of Sample Identity Company Title: Lot number: Group: Class and Type: Size: Number of Package: Date of Check: Product Inspector: Name Surname

SAMPLING, INSPECTION and TESTS

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INSPECTIONS *Inspection of Package and package material Inspection of package and materials of the package

are made by measuring and analyzing by hand and eye. The results are screened out in terms of Article *Package and *Labelleing.

*Inspection of dried apricots Inspection of raisins is made by eye, hand, smelling,

tasting, counting and measuring and then the results are screened out in terms of Article *Features and *Tolerances (if necessary tests are applied.)

SAMPLING, INSPECTION and TESTS

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PLACING ON THE MARKET

*Package Dried apricots are placed on the market in new, clean, dry,

scentless packages which don’t change the features of products. Small packages are placed in bigger packages protecting them during the delivery process. Packages of natural and sulphured apricots shouldn’t be more than 25kg. Industrial dried apricots can be placed in new plastic bags or sacks which are not more than 100kg. Labels of wooden packages should be nailed with at least two nails and wrapped with wires or plastic plasters and include appropriate cover for take protection of dried apricots. For written packages, written parts should be outside of the of package and shouldn’t be touch to products. Glues and inks shouldn’t be harmful

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PLACING ON THE MARKET

*Labelling The information below must be written or

printed on the raisin package in a legible and indelible way.

The business name and address of the firm or its short name or registered trademark

Sign and number of this standard (like TS485)

Lot number

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PLACING ON THE MARKET

Name of the product (dried apricot) Size number. ( not necessary for industrial ones.) Group Class (I. Class: Faney, II.class: Choice ) Type Net mass Country of origin Crop year When necessary these info can be written in foreign languages.

Apart from these there can be different inscriptions and photos for advertisement but they must not be misleading. p.s. for small packages name of product and net mass are enough.

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PLACING ON THE MARKET

*Transportation and Preservation Packages with dried apricots should not be kept

together with malodorous or pollutant products in repositories and vehicles.

Packages should be kept in indoor, chilly and dry places.

*Several Rules Water used for lavation of dried apricots must be

clean and healthy. If dried apricot consists of more than 0,25 of sulphur

dioxide, demand of buyer should be documented.

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DRIED APRICOT ANALYSIS REPORT Lot No : 2- Group : Class : Type : Foreign Substance %

Size Tolerance:

Type Tolerance:

Weight Tolerance:

Remarks :

Analysis Report compatible with the related standard for the external terms. Inspection Info: Date Time Product Inspection Product Inspection

CLASS TOLERANCES : (Maximum) Defected: Fermented : Moldy: Foreign Substances: Speckled: Slabs : Hail Marks: Dirty :

SIZE (fruit numbers in a 1kg package) As the result of Analysis Size (Kg/Fruit Numbers) is ………… Sulfur Moisture Lot is suitable for the TS 485 Seedless Raisins Standard in the terms of results of the above analysis. Marked (X) is the analysis /testing must be made İzmir Directorate of Commercial Analysis and Standardization Laboratory. Analysis Info: Date Time Product Inspection

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ТАШАККУРТАШАККУР TEŞEKKÜRLERTEŞEKKÜRLERTHANKSTHANKS