EN ISO 8589-2010 en Sensory analysis - General guidance for the design of test rooms (Incorporates Amendment A1 2014)《感官分析 感官分析实验室建立的一般导则》.pdf

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1、BS EN ISO 8589:2010ICS 67.240NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDSensory analysis General guidance for the design of test roomsIncorporating corrigendum April 2010BS EN ISO +A1:2014Incorporating corrigendum April 2010BS EN ISO 8589:2010+A1:2014ISBN 9

2、78 0 580 77901 5Amendments/corrigenda issued since publicationDate Comments30 April 2010 This corrigendum renumbers BS ISO 8589:2007 as BS EN ISO 8589:201031 December 2014 Implementation of ISO amendment 1:2014 with CEN endorsement A1:2014: Subclause 6.2.5 updatedThis British Standard was published

3、under the authority of the Standards Policy and Strategy Committee on 31 May 2009 The British Standards Institution 2014. Published by BSI Standards Limited 2014National forewordThis British Standard is the UK implementation of EN ISO 8589:2010+A1:2014. It is identical to ISO 8589:2007, incorporatin

4、g amendment 1:2014. It supersedes BS ISO 8589:2010, which is withdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/12, Sensory analysis.A list of organizations represented on this committee can be obtained on request to its secretary.The publication does not purpo

5、rt to include all the necessary provisions of a contract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immunity from legal obligations.EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORMEN ISO 8589 February2010 ICS 67.240English Version Sensory ana

6、lysis - General guidance for the design of test rooms (ISO 8589:2007) Analyse sensorielle - Directivesgnrales pour la conception de locaux destins lanalyse (ISO 8589:2007)Sensorische Analyse - Allgemeiner Leitfaden fr die Gestaltung von Prfrumen (ISO 8589:2007) ThisEuropean Standard wasapproved by C

7、EN on 31 January 2010.CEN members are bound to complywith the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the statusofa national standard without any alteration. Up-to-date lists and bibliographicalreferences concerning such nationalstandards may

8、be obtained on application to the CEN Management Centre or to any CEN member.ThisEuropean Standard exists in three official versions (English, French, German). Aversion in any other language made by translation under the responsibilityofa CEN member into itsown language and notified to the CEN Manag

9、ement Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia,Cyprus,Czech Republic,Denmark,Estonia,Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,Latvia, Lithuania, Luxembourg, Malta, Netherlands,Nor

10、way, Poland,Portugal,Romania, Slovakia,Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FORSTANDARDIZATION COMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FRNORMUNGManagement Centre: Avenue Marnix17, B-1000 Brussels 2010 CEN All rightsofexploitation in any form and by any

11、 means reserved worldwide for CEN national Members.Ref.No. EN ISO 8589:2010: EEN ISO 8589:2010+A1June 2014Foreword The textofISO 8589:2007has been prepared byTechnical Committee ISO/TC 34 “Food products”ofthe International Organization forStandardization (ISO)and has been taken over as EN ISO 8589:2

12、010.This European Standard shall be given the status of a national standard, either by publication of an identical textorbyendorsement, at the latestbyAugust 2010, and conflicting national standards shall be withdrawn at the latestbyAugust 2010.Attention is drawn to the possibilitythat some ofthe el

13、ements of this document maybethe subject of patent rights.CEN and/or CENELEC shallnot be held responsible foridentifying anyorall such patent rights. According to the CEN/CENELEC InternalRegulations, the national standards organizations of the followingcountriesare bound to implement this European S

14、tandard: Austria,Belgium,Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,Lithuania, Luxembourg, Malta,Netherlands, Norway,Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United K

15、ingdom. Endorsement noticeThe textofISO 8589:2007 has been approved by CEN as a EN ISO8589:2010 without anymodification.BS EN ISO 8589:2010EN ISO 8589:2010 (E)BS EN ISO 8589:2010+A1:2014EN ISO 8589:2010+A1:2014 (E)EN ISO 8589:2010/A1:2014 (E) 3 Foreword This document (EN ISO 8589:2010/A1:2014) has b

16、een prepared by Technical Committee ISO/TC 34 “Food Products“. This Amendment to the European Standard EN ISO 8589:2010 shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by December 2014, and conflicting national standards s

17、hall be withdrawn at the latest by December 2014. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN-CENELEC Interna

18、l Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Irel

19、and, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 8589:2007/Amd 1:2014 has been approved by CEN as EN ISO 8589:2010/A1:2014 without any mo

20、dification. Foreword to amendment A1 ISO 2010 iiiContents Page1Scope. 12Normative references. 13Terms and definitions. 14Principle. 15Creation of test rooms 26Testing area. 26.1 General requirements. 26.2 Testing booths 46.3 Area forgroup work 57Preparation area 67.1 General requirements. 67.2 Equip

21、ment . 68Office 78.1 General requirements. 78.2 Size. 78.3 Fittings. 79Additional areas 710 Additional information 7AnnexA(informative) Examples of test room layouts. 8Bibliography. 16BS EN ISO 8589:2010EN ISO 8589:2010 (E)BS EN ISO 8589:2010+A1:2014EN ISO 8589:2010+A1:2014 (E)This page deliberately

22、 set blankINTERNATIONAL STANDARD1Sensory analysis G eneral guidance for the design of test rooms 1 Scope This International Standardprovides general guidancefor the design oftestroomsintended forthe sensoryanalysisofproducts. It describes the requirements to set up a testroomcomprising a testing are

23、a, a preparation area, and an office, specifying those that are essential or those that are merely desirable. This International Standardisnot specific forany product or testtype. NOTE The test space can be similar for food and non-food products thatare evaluated using sensory methods.However, the t

24、estrooms mightneedtobeadapted for eachspecialized use. Modificationstothe designare often needed for specificproductsand for specifictypes of testing. This is particularly true if thetestroomsare to be used fortheevaluation of non-food products. Although many of the general principlesare similar,thi

25、s International Standarddoesnot addresstestfacilitiesforthe specialized examination of products in inspection or in-plant quality-control applications. 2 NormativereferencesThe following referenced documents are indispensable forthe application of this document. Fordatedreferences, onlythe edition c

26、ited applies.For undated references, the latestedition of the referenceddocument (including any amendments)applies.ISO 5492, Sensoryanalysis Vocabulary3 Terms and definitions Forthe purposes of this document, the terms and definitions given in ISO 5492 apply.4 Principle The testroomsare designed to

27、conduct sensoryevaluations under known and controlledconditions with a minimumofdistractions, and to reducethe effectsthat psychological factors and physical conditions can have on human judgement. EN ISO 8589:2010 (E)BS EN ISO 8589:2010 BSI 2010BS EN ISO 8589:2010+A1:2014EN ISO 8589:2010+A1:2014 (E

28、)2 5 Creation of test rooms The creation of testroomsintended forsensoryanalysisdiffers, depending on whether a new building or anexistingfacility is used. A typical testfacility comprisesthe following: a testing area in which workmay be carried out individually in testing booths or in groups; a pre

29、paration area; an office; a cloakroom and toilets; a storage room forsupplies; a storage room forsamples; a waiting room forassessors. The minimum requirements are a testing area in which workmay be carried out individually in testing booths or in groups, and a preparation area. The testroom should

30、be easilyaccessible to the assessors and should not be located in an area where thereis a heavy trafficflow(forexample, near a cafeteria), unlessarrangements have been made to reducenoiseand distraction. Reasonable arrangements should also bemade foraccessibilitytothe area by those with physical dis

31、abilities. An area forassessors to gather or wait prior to entering thepanel roomisdesirable. The organizationofthe areasshould be easily accessible forcleaning and should allow forgood conditionsofhygiene. See the examples of testroom layouts given in Annex A. 6 Testing area6.1General requirements6

32、.1.1 LocationThe testing area should be located near the preparation area. The areas should be close enough to each other to facilitate sample presentation, but the areas should be separate to reduce interference, such asfromodour and noise. (See also 7.1.)The assessors shall not enter or leave the

33、testing area through the preparationarea, as this could result in bias in the test results.BS EN ISO 8589:2010EN ISO 8589:2010 (E) BSI 2010BS EN ISO 8589:2010+A1:2014EN ISO 8589:2010+A1:2014 (E)36.1.2 Temperature andrelativehumidityThe temperature in the testing area shallbecontrolled. Relativehumid

34、ityshould be controllable if it canaffectthe product during evaluation. Generally, thelevelsshould be comfortable forthe assessors, unlessthe product testrequires unusual conditions.6.1.3 Noise The noiselevel shall be kept to a minimum during the tests. Therefore, it is desirable forthe room to be s

35、ound-resistant, with floorsthat can minimizenoisesassociated with walking or when moving objects.6.1.4OdoursThe testing area shall be kept reasonablyfree from odours. One wayto achieve this is by installing an airsystem with activated carbon filters. If necessary, a slight positive pressure may be c

36、reated in the testing area to reducethe inflowofair fromother areas. The testing area shall be constructed from materials which are easy to clean and can be kept odour free. Furnishings and equipment, such ascarpets,chairs, etc., shall not emit odoursthat can interfere with the evaluation. Depending

37、 on the useofthe laboratory, the use of fabric surfaces mayneed to be limited becauseof odour absorption and difficulties in cleaning. Cleaning agents that are used should not leave odoursin the testing area. 6.1.5 DecorationThe colour of the walls and furnishings of the testing area shallbe neutral

38、 so that the colour of samples is notmodified. Matt off-white or light neutral greyare recommended colours(darkgreymay be appropriate forfloorsand chairs).6.1.6Lighting The source, type of lighting and lighting levels are very important in allsensorytesting. Attention shall begiven to general lighti

39、ng in all rooms, and to lighting in each panel booth when applicable. The lighting in the testing area shall be uniform, free from strong shadows, and controllable. Although not required, lightsmay be chosen that attempt to reproduce aspecific lighting condition. EXAMPLE Lights with a correlated col

40、our temperature of 6 500 K provide agood, neutral light similar to “northerndaylight” and lights of 5 000 K to 5 500 K with a high colour-rendering index may simulate “noon” daylight. Special lighting maybe especially important in the case ofcolour assessment of products or materials.Special lightin

41、g devicesmay also be needed to mask colour or visual differences that are unwanted, non-testvariables in the product. Devices that maybeused include a dimmerdevice, coloured light sources, coloured filters, blacklight, or monochromatic lightsourcessuch as sodium vapour lamps.In consumer testing, lig

42、hting that is typicaloflighting found in the placewhere the product will be used often maybe chosen. Thus, the type of lighting needed depends on the type of testthatisconducted. BS EN ISO 8589:2010EN ISO 8589:2010 (E) BSI 2010BS EN ISO 8589:2010+A1:2014EN ISO 8589:2010+A1:2014 (E)4 6.1.7 Safetycons

43、iderations Anyspecial safety considerations appropriate forthe type of laboratoryshouldbe considered, such as special ventilation hoods forodoursamples,chemical wash stations if working with chemicals,and special fireconsiderations if working with cooking equipment. Regardless of the type oflaborato

44、ry, exit signsshould be placed appropriately. 6.2Testing booths 6.2.1General requirementsIn many sensorytests,assessors are required to make independent personal judgements.Assessors oftenuse individual testing booths to limit distractionsand to avoid communication during evaluations where individua

45、l assessment is necessary.6.2.2 Number The number of booths that can be installed depends on thespace available and the tests usually carried out inthe testing area. This number shall be chosen to allowsufficient space formovement and forthe serving ofsamples from the serving area. 6.2.3 Set-upAltho

46、ugh permanent testing booths are recommended, the use of temporary, portable,testing booths maybe necessary. If the testing booths are constructed along a walldividing the testing area from the preparation area, it isrecommended that there be openings to allow samplesto be passedfromthe preparation

47、area to the testingbooth. The openings shallbe designed foreasypassage of samples and covered by sliding doorsorhatches which close quietly. A counter on the serving-area side of the wall is convenient. It is recommended that theopenings be designed so that assessors cannot see samples being prepare

48、d or coded. Electrical outlets,ifneeded, should be convenientlylocatedtoaccommodate electrical equipment that mayberequired for specific testing situations. If a computer system is used by assessors fordata input, the necessary computer components shallbeconfigured so astoallow the assessortoconcent

49、rate on thesensorytask. For example, the screen should beat a comfortable height forviewing and should be configured so that thereisminimal glare, and screen saversshould generally not be used. The keyboard or other input device should be at a comfortable level and placed so that it is not in the wayofthe evaluation of samples.Unlessthe panel is served at specific timeintervals,it is recommended that a system be devised forthe assessorto signal to the operator when he/she is ready fora sample. This is especially important when a wal