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ISO 11289:1993 (R2021)

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

Summary

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.

Notes

90.93 : Norme internationale confirmée

Technical characteristics

Publisher International Organization for Standardization (ISO)
Publication Date 09/02/1993
Confirmation Date 05/20/2021
Edition 1
Page Count 4
EAN ---
ISBN ---
Weight (in grams) ---
No products.