SAE AMS5393 Alloy Iron Castings, Sand, Moderate Corrosion and Heat Resistant, 2.0Cr - 20Ni (2.4 - 2.8C), Stress Relieved

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Product Code:SAE AMS5393
Title:Alloy Iron Castings, Sand, Moderate Corrosion and Heat Resistant, 2.0Cr - 20Ni (2.4 - 2.8C), Stress Relieved (Cancelled Apr 2007, Superseded by ASTM A 439)
Issuing Committee:Ams F Corrosion Heat Resistant Alloys Committee
Scope:This specification covers a moderate corrosion and heat resistant alloy iron in the form of sand castings.

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【英文标准名称】:Sensoryanalysis-In/outtest
【原文标准名称】:感官分析(食品).进/出试验
【标准号】:DIN10973-2006
【标准状态】:现行
【国别】:德国
【发布日期】:2006-04
【实施或试行日期】:
【发布单位】:德国标准化学会(DIN)
【起草单位】:
【标准类型】:()
【标准水平】:()
【中文主题词】:农产品;外观;空白格式;特征;定义;测定;专家;食品;食品检验;形式;气味;特性;质量;试样;抽样方法;感官分析;感官分析(食品);专业知识;味觉;试验样品;试验;检验人员;组织
【英文主题词】:
【摘要】:Thisstandardspecifiesasensorytestmethodinwhichatestpaneldecideswhetheratestsampleunderinvestigationiswithinthepreviouslydefinedsensoryspecificationforitsproduct-relevantpropertiesornot,i.e.whetheritis'in'or'out',respectively.Thisin/outtestisusedtotestthoseproductsthathaveaneffectontheendproduct(e.g.rawproducts,semiprocessedproductsandpackagingmaterials)aswellastheendproductsthemselves.Itcanalsobeusedtotestendproductspriortocommercialrelease,todetermineandcheckshelflifeandtodetectchangesinqualityduetoprocessinganddistribution.Furtherapplicationsareinassessingtheirmarketability,testingtheirconformityanddealingwithconsumercomplaints.Formorecomprehensiveinvestigations,thedescriptiveanalysisinDIN10964,forexample,maybeused.Examplesofapplicationsofthemethodincludethefollowing.a)Goodsinwardsandoutwardstests,forexample:-testingofrawproductswhosequalityisaffectedbyonlyoneattribute(e.g.colorofcarrots,rancidnessofnuts,sizeofpeas);-testingofcomplexraworendproductswhosequalitycanbeadverselyaffectedonlybyacombinationofattributes(e.g.colourandgranulesizeofmixedspices,degreeofoxidationandcolourofessentialoils);-testingofcomplexraworendproductsinwhichonlyexcessivedeparturesofindividualattributesfromtheidealhaveanadverseeffect(amountoftoppingonpizzas,extenttowhichindividualingredientsofreadymealsarecooked).b)Variationinrecipethroughreplacingrawproducts.c)Effectsofchangesinproductionprocess(e.g.replacementofproductionequipment).d)Comparisonofdifferentproductionlinesandproductionsites.e)Qualityfluctuationsduetoprocessing(e.g.comparisonofpilotplantandmassproductionproducts).f)Selectionofprocessingparameters,(e.g.degreeofhomogenizationorofmilling).g)Choiceofpackagingmaterials.h)Determinationandcheckingofshelflife.i)Changesinqualityduetostorage,in-progressstorageanddistribution.j)Customer/consumercomplaints.
【中国标准分类号】:X04
【国际标准分类号】:67_240
【页数】:20P.;A4
【正文语种】:英语