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A proposed new ASTM International standard will help consumer goods developers and manufacturers in the evaluation of their products to ensure product quality, consumer satisfaction and marketing success. The proposed standard, ASTM WK29225 , Guide for Design and Execution of Sensory-Instrumental Correlation Studies, is being developed by a task group of Subcommittee E18.03 on Sensory Theory and…
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A proposed new ASTM International standard will assist users of cyanide analysis methods who want to work in compliance with the International Cyanide Management Code. The Code covers the proper handling of cyanide from production, transportation to processing sites and design of cyanide facilities, including detoxification, storage and release of excess cyanide processing waters. ASTM WK27288 ,…
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In an action effective on Nov. 10, 2009, 15 methods contained in 10 ASTM standards are among 25 analytical methods that the U.S. Environmental Protection Agency has approved for determining contaminant concentrations in samples collected under the Safe Drinking Water Act. The methods are under the jurisdiction of Subcommittee D19.05 on Inorganic Constituents in Water, part of ASTM Committee D19…, ASTM Committee D19 Next Meeting:, Jan. 17-21, Cocoa Beach, Fla., ASTM Staff Contact:, Brynn Murphy , Phone: 610-832-9640; bmurphy@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #84 52/Jan2010
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The U.S. Department of Defense, as well as architects, mechanical engineers and food service consultants who design commercial kitchens, will be the primary users of a proposed new standard, WK25126 , Specification for Recirculating Hood System for Cooking Appliances. WK25126 is being developed by Subcommittee F26.07 on Commercial Kitchen Ventilation, part of ASTM International Committee F26 on…, ASTM Committee F26 Next Meeting:, April 20-21 , April Committee Week, St. Louis, Mo., Technical Contact:, Richard Swierczyna, Architectural Energy Corp., Wood Dale, Ill., Phone: 630-860-1439, rswierczyna@archenergy.com, ASTM Staff Contact:, Christine DeJong, Phone: 610-832-9736, cdejong@astm.org, ASTM PR Contact:, Barbara Schindler, Phone: 610-832-9603; bschindl@astm.org Release #844 4/Dec2009
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ASTM International Committee F26 on Food Service Equipment will hold a free webinar on operating costs of food service equipment on Sept. 17 from 2 to 3:30 p.m. EST. Based on the ASTM standard F2687 , Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment, the webinar will focus on the two new free tools that have been developed by food industry experts to project the total…
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Many products can come in contact with drinking water during various stages of its treatment and delivery. This contact can have taste and odor implications that will be addressed in a proposed new ASTM International standard, WK21784 , Practice for Assessing Flavor of Drinking Water. Subcommittee E18.06 on Food and Beverage Evaluation, a part of ASTM International Committee E18 on Sensory…
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Requests from industry to develop a standard practice for determining the total cost of ownership for commercial food service equipment have led to the formation of F26.05 on Life Cycle Cost, a subcommittee of ASTM International Committee F26 on Food Service Equipment. “An industry standard for analyzing the life cost of commercial food service equipment is needed to help the industry address…
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Analysts in laboratories that use regression-based methods to determine uncertainty in data and customers that request such measurements will be the primary users of a new standard recently approved by ASTM International Committee D19 on Water. ASTM D7366 , Practice for Estimation of Measurement Uncertainty for Data from Regression-Based Methods was developed by Subcommittee D19.02 on Quality…
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ASTM International Committee E18 on Sensory Evaluation of Materials and Products is working on a proposed new standard that will provide sensory professionals with guidelines for developing, selecting and using scales in the context of sensory experiments and consumer research. WK19660 , Guide for Developing and Using Appropriate Scales, is being developed by Subcommittee E18.04 on Fundamentals…
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All interested parties are invited to participate in a new task group on instrument test results for sensory evaluation of consumer products, including food and cosmetics. The new task group will be part of ASTM International Committee E18 on Sensory Evaluation and will meet during the E18 meetings at April committee week in Anaheim, Calif. “Our goal at this meeting will be to recruit members,…