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  • ASTM E 1396 : 1990 : R2011

    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    Standard Test Method for Sensory Evaluation of Oleoresin Capsicum

    Available format(s):  Hardcopy, PDF

    Superseded date:  09-04-2019

    Language(s):  English

    Published date:  01-03-2011

    Publisher:  American Society for Testing and Materials

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    Abstract - (Show below) - (Hide below)

    CONTAINED IN VOL. 15.08, 2017 Specifies standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100000 to 1000000 Scoville heat units (S.H.U.).

    Scope - (Show below) - (Hide below)

    1.1 This test method describes standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat units (S.H.U.).

    1.2 This test method is intended as an alternative to the Scoville heat test, but results can be expressed in Scoville heat units (see ASTA Method 21.0 and ISO 3513).

    1.3 This test method does not apply for ground red pepper, low heat chili peppers, or chili powder.

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

    1.5 This 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 precautionary statements are given in Section 8.

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

    Committee E 18
    Document Type Test Method
    Product Note Reconfirmed 2011
    Publisher American Society for Testing and Materials
    Status Superseded
    Superseded By
    Supersedes
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