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Glavni meni

ISO 11036:2020

Sensory analysis — Methodology — Texture profile
29. 5. 2020.

Опште информације

90.20     15. 4. 2025.

ISO

ISO/TC 34/SC 12

Međunarodni standard

67.240  

engleski   francuski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

PRETHODNO

POVUČEN
ISO 11036:1994

TRENUTNO

OBJAVLJEN
ISO 11036:2020
90.20 Početak postupka preispitivanja standarda
15. 4. 2025.

Nacionalna preuzimanja

Senzorske analize – Metodologija – Profil teksture

90.20   Početak postupka preispitivanja standarda

E034-12 Saznaj više

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