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  • ASTM E 1083 : 2000 : R2017

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    Standard Test Method for Sensory Evaluation of Red Pepper Heat

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  01-02-2017

    Publisher:  American Society for Testing and Materials

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    Abstract - (Show below) - (Hide below)

    CONTAINED IN VOL. 15.08, 2017 Explains standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10000 to 70000 scoville heat units.

    Scope - (Show below) - (Hide below)

    1.1This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper2 ranging from 10 000 to 70 000 scoville heat units.

    1.2This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU).

    1.3This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder.

    1.4The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

    1.5This 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 hazards statements are given in Section 8.

    General Product Information - (Show below) - (Hide below)

    Committee E 18
    Document Type Test Method
    Product Note Reconfirmed 2017
    Publisher American Society for Testing and Materials
    Status Current
    Supersedes

    Standards Referenced By This Book - (Show below) - (Hide below)

    ASTM E 1396 : 1990 : R2017 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
    ASTM E 1395 : 1990 : R2017 Standard Test Method for Sensory Evaluation of Low Heat Chilies
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