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ASTM-E1395:2011 Edition

ASTM-E1395:2011 Edition

$35.75

E1395-90(2011) Standard Test Method for Sensory Evaluation of Low Heat Chilies

Published By Publication Date Number of Pages
ASTM 2011 4
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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 concerns, if any, 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.

PDF Catalog

PDF Pages PDF Title
1 Scope
Referenced Documents
Terminology
Summary of Test Method
2 Significance and Use
Apparatus
Reagents and Materials
Precautions
Calibration and Standardization of Panelists
FIG. 1
3 Procedure
Interpretation of Results
4 Precision and Bias (Low Heat Chilies)
X1. PROCEDURE SUMMARY FOR SAMPLE PREPARATION OF LOW HEAT CHILIES
X1.1
X1.2
X1.3
X1.4
X1.5
X1.6
X1.7
X1.8
X1.9
FIG. 2

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