KS H ISO 6668-2012 Green coffee－Preparation of samples for use in sensory analysis《生咖啡 感官分析试样的制备》.pdf

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1、 KSKSKSKS KSKSKSK KSKSKS KSKSK KSKS KSK KS KS H ISO 6668 KS H ISO 6668:2012 2012 12 29 http:/www.kats.go.krKS H ISO 6668:2012 : ( ) ( ) () () () ( ) : (http:/www.standard.go.kr) ： ：2002 11 30 ：2012 12 29 2012-0834 ： ： ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS H ISO 6668:2012 i 2008 2 ISO 66

2、68, Green coffee Preparation of samples for use in sensory analysis , . KS H ISO 6668:2012 Green coffee Preparation of samples for use in sensory analysis 1 . , . , . , . 2 . . ( ) . KS H ISO 4072, KS M ISO 3696, ISO 565, Test sieves Metal wire cloth, perforated metal plate and electroformed sheet N

3、ominal sizes of openings 3 . 3.1 3.2 R&G KS H ISO 6668:2012 2 4 . . 5 5.1 , KS M ISO 3696 3 , . 2.5 mmol/L (CaCO3) . , . , . 6 , . 6.1 (batch roaster), , 500 g 12 . 6.2 (dial thermometer), (6.1) 240 C . 6.3 , 0.1 g . 6.4 , 100 g 1 1 . 1 % a 600 m . 70 75 60 425 m . 20 425 m . 10 15 5 a ISO 565, R 40

4、/3 . . . R&G . 6.5 , 150 mL 350 mL , . KS H ISO 6668:2012 3 ( ). 6.6 , . 6.7 , (scoop) . 7 . KS H ISO 4072 . 8 8.1 (6.2) (6.1) ( ). . (7.) 100 g 300 g . , 5 12 . (6.2) . 200 C 240 C . ( ). 8.2 . 5 30 C . 8.3 (6.4) (8.2) 50 g , . 90 . 8.4 (6.5 ) (5.1) , 0.1 g (6.3) 5 g 9 g . 100 mL 7.0 g . . KS H ISO

5、 6668:2012 4 . 8.5 (6.5) . . (6.6) (5.1) (6.7) . 3 . . . 55 C . 50 C 55 C . . 2 3 (8.3) . 9 . a) b) ( ) c) d) , . KS H ISO 6668:2012 5 KS H ISO 6668： 2012 , . 1 . 1 ( ) 2002.11.30 2002 1602 a) ： b) 2002.11.30 c) ISO 6668 1 . 2007.7.26 2007 0451 ISO 6668 1 . a) 2012.12.29 2012 0834 ISO 6668 1 2 . 200

6、8.8.25 a) b) 3. 3.1 3.2 4. 5. 5.1 6. 6.4 1 6.5 7. 8. 8.4 9. 153787 1 92 3(16) (02)26240114 (02)262401489 http:/ Korean Agency for Technology and Standards http:/www.kats.go.kr KS H ISO 6668:2012KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Green coffee Preparation of samples for use in sensory analysisICS 67.140.20； 67.240