Full Description

1.1This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.

1.2This test method is intended as an alternative to the Scoville heat test (see ASTA Method21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).

1.3This test method does not apply for ground red pepper or oleoresin capsicums.

1.4The values stated in SI units are to be regarded as the 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 precautionary statements are given in Section 8.

Product Details

Published: 02/01/2017 Number of Pages: 4File Size: 1 file , 110 KB