ASTM-E1395 Standard Test Method for Sensory Evaluation of Low Heat Chilies

ASTM-E1395 - 1990 R17 EDITION - CURRENT
Show Complete Document History

Document Center Inc. is an authorized dealer of ASTM standards.
The following bibliographic material is provided to assist you with your purchasing decision:

Standard Test Method for Sensory Evaluation of Low Heat Chilies
ORDER

Price:

$42.00        

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 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.

Keywords

ICS Number Code 67.220.10 (Spices and condiments)

To find similar documents by ASTM Volume:

15.08 (Sensory Evaluation; Vacuum Cleaners; Security Systems and Equipment; Detention and Correctional Facilities; Homeland Security Applications)

To find similar documents by classification:

67.220.10 (Spices and condiments)

This document comes with our free Notification Service, good for the life of the document.

This document is available in either Paper or PDF format.

Document Number

ASTM-E1395-90(2017)

Revision Level

1990 R17 EDITION

Status

Current

Modification Type

Reapproval

Publication Date

Feb. 15, 2017

Document Type

Test Method

Page Count

4 pages

Committee Number

E18.06