DIN EN ISO 8589-2014 Sensory analysis - General guidance for the design of test rooms (ISO 8589 2007 + Amd 1 2014) German version EN ISO 8589 2010 + A1 2014《感官分析 试验室设计的一般指南(ISO 858.pdf

1、October 2014 Translation by DIN-Sprachendienst.English price group 12No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).IC

2、S 67.240!%;)“2242406www.din.deDDIN EN ISO 8589Sensory analysis General guidance for the design of test rooms (ISO 8589:2007 + Amd 1:2014);English version EN ISO 8589:2010 + A1:2014,English translation of DIN EN ISO 8589:2014-10Sensorische Analyse Allgemeiner Leitfaden fr die Gestaltung von Prfrumen(

3、ISO 8589:2007 + Amd 1:2014);Englische Fassung EN ISO 8589:2010 + A1:2014,Englische bersetzung von DIN EN ISO 8589:2014-10Analyse sensorielle Directives gnrales pour la conception de locaux destins lanalyse (ISO 8589:2007 + Amd 1:2014);Version anglaise EN ISO 8589:2010 + A1:2014,Traduction anglaise d

4、e DIN EN ISO 8589:2014-10SupersedesDIN EN ISO 8589:2010-06www.beuth.deDocument comprises 22 pagesIn case of doubt, the German-language original shall be considered authoritative.09.14 DIN EN ISO 8589:2014-10 2 A comma is used as the decimal marker. National foreword This document (EN ISO 8589:2010 +

5、 A1:2014) has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 12 Sensory analysis (Secretariat: IRAM, Argentina). Based on the results of parallel voting, ISO 8589:2007 Amendment 1:2014 has been approved by CEN/SS C01 Food Products as Euro

6、pean Standard EN ISO 8589:2010/A1:2014 without any modification. The responsible German body involved in its preparation was the DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (DIN Standards Committee Food and Agricultural Products), Working Committee NA 057-01-01 AA Sensorik. DIN

7、 EN ISO 8589 does not specify precise values for the ambient temperature and the relative humidity in test rooms. Experts of the Working Committee recommend an ambient temperature of (20 3) C and a relative humidity of 40 % to 70 %. This standard includes EN ISO 8589:2010 and Amendment 1 approved by

8、 CEN on 24 April 2014. The start and finish of text introduced or altered by amendment is indicated in the text by tags !“. The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 5492 DIN EN ISO 5492 ISO 6658 DIN 10950 Amendments This standard

9、 differs from DIN EN ISO 8589:2010-06 as follows: a) in Subclause 6.2.5 Colour , the requirement for the colour of the booths has been changed; b) the standard has been editorially revised and brought in line with the current rules of presentation. Previous editions DIN 10962: 1981-08, 1997-10 DIN E

10、N ISO 8589: 2010-06 National Annex NA (informative) Bibliography DIN EN ISO 5492, Sensory analysis Vocabulary DIN 10950, Sensory analysis Basic principles “ ”“ ”“EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 8589 February 2010 + A1 June 2014 ICS 67.240 English Version Sensory analysis - G

11、eneral guidance for the design of test rooms (ISO 8589:2007 + Amd 1:2014) Analyse sensorielle - Directives gnrales pour la conception de locaux destins lanalyse (ISO 8589:2007 + Amd 1:2014) Sensorische Analyse - Allgemeiner Leitfaden fr die Gestaltung von Prfrumen (ISO 8589:2007 + Amd 1:2014) EN ISO

12、 8589:2010 was approved by CEN on 2010-01-31 and Amendment A1:2014 on 2014-04-24. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and

13、bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the re

14、sponsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav

15、Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE N

16、ORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 8589:2010 + A1:2014 E Contents Page Foreword 3 1Scope 52 Normative references

17、 53 Terms and definitions 54 Principle 55 Creation of test rooms. 66 Testing area 66.1 General requirements 66.2 Testing booths . 86.3 Area for group work. 97 Preparation area. 107.1 General requirements 107.2 Equipment 108 Office. 118.1 General requirements 118.2 Size 118.3 Fittings 119 Additional

18、areas . 1110 Additional information. 11Annex A (informative) Examples of test room layouts 12Bibliography 20DIN EN ISO 8589:2014-10 EN ISO 8589:2010/A1:2014 2!Foreword toENISO 8589:2010/A1:2014 “ nullnullnullnullnullnullnullnull nullnull. nullnullnullnull nullnull4null.DIN EN ISO 8589:2014-10 EN ISO

19、 8589:2010/A1:2014 3Foreword to EN ISO 8589:2010 The text of ISO 8589:2007 has been prepared by Technical Committee ISO/TC 34 “Food products” of the International Organization for Standardization (ISO) and has been taken over as EN ISO 8589:2010 by Technical Committee CEN/SS C01 “Food products” (Sec

20、retariat: CMC). This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by August 2010, and conflicting national standards shall be withdrawn at the latest by August 2010. Attention is drawn to the possibili

21、ty 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 Internal Regulations, the national standards organizations of the following countries are bo

22、und to implement this European Standard: 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,

23、 Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 8589:2007 has been approved by CEN as EN ISO 8589:2010 without any modification. !Foreword to EN ISO 8589:2010/A1:2014 This document (EN ISO 8589:2010/A1:2014) has been prepared by Technical Committee ISO/TC 34 “Food Pro

24、ducts in collaboration with Technical Committee CEN/SS C01 “Food products” (Secretariat: CCMC). 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

25、 conflicting national standards shall 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. Acc

26、ording to the CEN-CENELEC Internal 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, German

27、y, Greece, Hungary, Iceland, Ireland, 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

28、 8589:2010/A1:2014 without any modification. “ DIN EN ISO 8589:2014-10 EN ISO 8589:2010/A1:2014 4”1 Scope This International Standard provides general guidance for the design of test rooms intended for the sensory analysis of products. It describes the requirements to set up a test room comprising a

29、 testing area, a preparation area, and an office, specifying those that are essential or those that are merely desirable. This International Standard is not specific for any product or test type. NOTE The test space can be similar for food and non-food products that are evaluated using sensory metho

30、ds. However, the test rooms might need to be adapted for each specialized use. Modifications to the design are often needed for specific products and for specific types of testing. This is particularly true if the test rooms are to be used for the evaluation of non-food products. Although many of th

31、e general principles are similar, this International Standard does not address test facilities for the specialized examination of products in inspection or in-plant quality-control applications. 2 Normative references The following referenced documents are indispensable for the application of this d

32、ocument. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 5492, Sensory analysis Vocabulary 3 Terms and definitions For the purposes of this document, the terms and definitions given in

33、 ISO 5492 apply. 4 Principle The test rooms are designed to conduct sensory evaluations under known and controlled conditions with a minimum of distractions, and to reduce the effects that psychological factors and physical conditions can have on human judgement. DIN EN ISO 8589:2014-10 EN ISO 8589:

34、2010/A1:2014 5 5 Creation of test rooms The creation of test rooms intended for sensory analysis differs, depending on whether a new building or an existing facility is used. A typical test facility comprises the following: a testing area in which work may be carried out individually in testing boot

35、hs or in groups; a preparation area; an office; a cloakroom and toilets; a storage room for supplies; a storage room for samples; a waiting room for assessors. The minimum requirements are a testing area in which work may be carried out individually in testing booths or in groups, and a preparation

36、area. The test room should be easily accessible to the assessors and should not be located in an area where there is a heavy traffic flow (for example, near a cafeteria), unless arrangements have been made to reduce noise and distraction. Reasonable arrangements should also be made for accessibility

37、 to the area by those with physical disabilities. An area for assessors to gather or wait prior to entering the panel room is desirable. The organization of the areas should be easily accessible for cleaning and should allow for good conditions of hygiene. See the examples of test room layouts given

38、 in Annex A. 6 Testing area 6.1 General requirements 6.1.1 Location The 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 as from odour and noise. (

39、See also 7.1.) The assessors shall not enter or leave the testing area through the preparation area, as this could result in bias in the test results. DIN EN ISO 8589:2014-10 EN ISO 8589:2010/A1:2014 6 6.1.2 Temperature and relative humidity The temperature in the testing area shall be controlled. R

40、elative humidity should be controllable if it can affect the product during evaluation. Generally, the levels should be comfortable for the assessors, unless the product test requires unusual conditions. 6.1.3 Noise The noise level shall be kept to a minimum during the tests. Therefore, it is desira

41、ble for the room to be sound-resistant, with floors that can minimize noises associated with walking or when moving objects. 6.1.4 Odours The testing area shall be kept reasonably free from odours. One way to achieve this is by installing an air system with activated carbon filters. If necessary, a

42、slight positive pressure may be created in the testing area to reduce the inflow of air from other areas. The testing area shall be constructed from materials which are easy to clean and can be kept odour free. Furnishings and equipment, such as carpets, chairs, etc., shall not emit odours that can

43、interfere with the evaluation. Depending on the use of the laboratory, the use of fabric surfaces may need to be limited because of odour absorption and difficulties in cleaning. Cleaning agents that are used should not leave odours in the testing area. 6.1.5 Decoration The colour of the walls and f

44、urnishings of the testing area shall be neutral so that the colour of samples is not modified. Matt off-white or light neutral grey are recommended colours (dark grey may be appropriate for floors and chairs). 6.1.6 Lighting The source, type of lighting and lighting levels are very important in all

45、sensory testing. Attention shall be given to general lighting 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, lights may be chosen that attempt to reproduce a spec

46、ific lighting condition. EXAMPLE Lights with a correlated colour temperature of 6 500 K provide a good, neutral light similar to “northern daylight” and lights of 5 000 K to 5 500 K with a high colour-rendering index may simulate “noon” daylight. Special lighting may be especially important in the c

47、ase of colour assessment of products or materials. Special lighting devices may also be needed to mask colour or visual differences that are unwanted, non-test variables in the product. Devices that may be used include a dimmer device, coloured light sources, coloured filters, black light, or monoch

48、romatic light sources such as sodium vapour lamps. In consumer testing, lighting that is typical of lighting found in the place where the product will be used often may be chosen. Thus, the type of lighting needed depends on the type of test that is conducted. DIN EN ISO 8589:2014-10 EN ISO 8589:2010/A1:2014 7