International Standard
ISO 11036:2020
Sensory analysis — Methodology — Texture profile
Reference number
ISO 11036:2020
Edición 2
2020-05
International Standard
Vista previa
ISO 11036:2020
76668
No disponible en español
Publicado (Edición 2, 2020)

ISO 11036:2020

ISO 11036:2020
76668
Idioma
Formato
CHF 96
Convertir Franco suizo (CHF) a tu moneda

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

  •  : Publicado
     : 2020-05
    : Norma Internacional publicada [60.60]
  •  : 2
     : 17
  • ISO/TC 34/SC 12
    67.240 
  • RSS actualizaciones

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)