ISO 11036:2020
2020-05
Resumen
This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.
This method is applicable to:
— screening and training assessors;
— orientating assessors through the development of definitions and evaluation techniques for textural characteristics;
— characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;
— improving old products and developing new products;
— studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions;
— comparing a product with another similar product to determine the nature and intensity of textural differences;
— correlating sensory and instrumental and/or physical measurements.
Informaciones generales
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Estado: PublicadoFecha de publicación: 2020-05Etapa: Norma Internacional publicada [60.60]
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Edición: 2Número de páginas: 17
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Comité Técnico :ISO/TC 34/SC 12ICS :67.240
- RSS actualizaciones
Ciclo de vida
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Anteriormente
RetiradaISO 11036:1994
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Ahora
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