ISO 7541:2020
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 7
- Дата публикации:
- 23 июля 2020 г.
- Издание:
- ISO IS 7541 edition 2 version 1
- ICS:
- 67.220.10
This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample. It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).
Abstract
Overview
ISO 7541:2020 - "Spices and condiments - Spectrophotometric determination of the extractable colour in paprika" defines a standardized laboratory method to measure the of ground paprika. The procedure measures the absorbance of an at using a spectrophotometer and expresses results in . It applies to all ground paprika presentations (sweet, hot, smoked, etc.) and is based on the ASTA Method 20.1.
Похожие стандарты
Упомянутые в описании и другие стандарты ISO