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Standard Test Method for Sensory Evaluation of Low Heat Chilies (Includes all amendments And changes 8/16/2017).
Automatically translated name:
Standard Test Method for Sensory Evaluation of Low Heat Chilies
STANDARD published on 10.9.1997
Designation standards: ASTM E1395-90(1997)e1
Note: WITHDRAWN
Publication date standards: 10.9.1997
SKU: NS-41606
The number of pages: 4
Approximate weight : 12 g (0.03 lbs)
Country: American technical standard
Category: Technical standards ASTM
Keywords:
low heat chilies, ICS Number Code 67.220.10 (Spices and condiments)
1. Scope | ||||||
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units. 1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.). 1.3 This test method does not apply for ground red pepper or oleoresin capsicums. 1.4 The values stated in SI units are to be regarded as the standard. 1.5 This standard does not purport to address all of the safety problems associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section 8. |
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2. Referenced Documents | ||||||
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Latest update: 2024-05-17 (Number of items: 2 902 148)
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