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ISO 11289:1993

Heat-processed foods in hermetically sealed containers — Determination of pH

Sep 2, 1993

General information

90.20     Apr 15, 2026

ISO

ISO/TC 34/SC 9

International Standard

67.050  

French   English  

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Scope

The principle of the method specified is preparing the test sample according to the class to which the product to be examined belongs, and measuring the potential difference between a glass electrode and a reference electrode immersed in the test sample. Applies to four classes of product: 1. homogeneous products with a liquid or thick texture, or products exhibiting a large liquid or thick phase; 2. homogeneous pastes or heterogeneous products for which homogenization is necessary; 3. heterogeneous products with large solid components; 4. products whose liquid phase mainly consists of oil or a water/oil emulsion.

Life cycle

NOW

PUBLISHED
ISO 11289:1993
90.20 Standard under periodical review
Apr 15, 2026

National adoptions

SRPS ISO 11289:1998  
ISS

Heat-processed foods in hermetically sealed containers — Determination of pH

90.20   Standard under periodical review

E034-6 more

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