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ASTM E1083-00
Standard Test Method for Sensory Evalution of Red Pepper Heat
Automaticky preložený názov:
Štandardná skúšobná metóda pre Zmyslová Zhodnotenie Red Pepper Heat
NORMA vydaná dňa 10.4.2000
Informácie o norme:
Označenie normy: ASTM E1083-00
Poznámka: NEPLATNÁ
Dátum vydania normy: 10.4.2000
Kód tovaru: NS-40378
Počet strán: 4
Približná hmotnosť: 12 g (0.03 libier)
Krajina: Americká technická norma
Kategória: Technické normy ASTM
Anotácia textu normy ASTM E1083-00 :
Keywords:
Ground red pepper, Red pepper, Scoville Heat Units (SHU), sensory evaluation of red pepper heat, test,, Sensory evaluation-foods and beverages, red pepper heat, test, ICS Number Code 67.220.10 (Spices and condiments), 67.240 (Sensory analysis)
Doplňujúce informácie
| 1. Scope | ||||
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1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10000 to 70000 scoville heat units. 1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU). 1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder. 1.4 This standard may involve hazardous materials, operations, and equipment. 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 hazards statements are given in Section 8. |
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| 2. Referenced Documents | ||||
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