ISO 11289:1993

ISO 11289:1993

September 1993
International standard Current

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

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.

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Main informations

Collections

International ISO standards

Publication date

September 1993

Number of pages

4 p.

Reference

ISO 11289:1993

ICS Codes

67.050   General methods of tests and analysis for food products

Print number

1
Sumary
Heat-processed foods in hermetically sealed containers — Determination of pH

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.

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