NF ISO 11289

NF ISO 11289

December 1993
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

National standards and national normative documents

Publication date

December 1993

Number of pages

7 p.

Reference

NF ISO 11289

ICS Codes

07.100.30   Food microbiology

Classification index

V08-406

Print number

1 - 01/11/1993

International kinship

ISO 11289:1993
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.

Replaced standards (1)
NF V08-406
March 1988
Standard Cancelled
Microbiology of food products. Preserves. Determination of ph (reference method).

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