International Standard
ISO 11289:1993
Heat-processed foods in hermetically sealed containers — Determination of pH
Reference number
ISO 11289:1993
Edition 1
1993-09
International Standard
Read sample
ISO 11289:1993
19267
Published (Edition 1, 1993)
This standard was last reviewed and confirmed in 2021. Therefore this version remains current.

ISO 11289:1993

ISO 11289:1993
19267
Language
Format
CHF 42
Convert Swiss francs (CHF) to your currency

Abstract

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.

General information

  •  : Published
     : 1993-09
    : International Standard confirmed [90.93]
  •  : 1
     : 4
  • ISO/TC 34/SC 9
    67.050 
  • RSS updates

Life cycle

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