| Designation of the index |
Values of the index |
| Appearance |
In the form of circles, rings, plates and their parts, small pieces and the powder |
| Consistency |
Friable and brittle |
| Flavor |
Characteristic of dry onion, it is odor without the outside aftertastes. |
| Colour |
White, light yellow, the accordingly taken sample |
| Form and sizes |
Plates , straws 2,5-3,5 mm |
| Moisture, %, not more |
7.0 |
| Rehydration (swelling) |
4,5-5,5/1 |
| Cooking period (min) |
20 |
| Mass fraction of plates and their parts of those fried, with the remainders of scale, neck, % not more |
0.5 |
| A mass fraction it threw admixtures (particles not more than 0,3 mm in the greatest linear measurement), % not more |
310-4 |
| Mass fraction of mineral admixtures (sand), % not more |
0.01 |
| quantity of the mesophilic aerobic and facultative- aerobic microorganisms, (a quantity of the colony-forming bacteria/ gm), not more |
5x105 |
| Bacterium of the group of the coliform bacteria, 0,01 g. |
Not allowed |
| The impurities |
Not allowed |
| Pathogenic microorganisms, including salmonellas, in 25 g. |
Not allowed |
| Moulds, (a quantity of the colony-forming bacteria/ gm), not more |
5,0x102 |
| Packing |
In the polypropylene bags, inside in the polyethylene cellophanes |
| Period of storage, months, not less |
12 |
2008 
