BS ISO 11056:2021 - Comprehensive Guide for Food Technology

The BS ISO 11056:2021 standard provides essential guidelines for measuring the physical properties and functional aspects of food materials. Implemented on June 2, 2021, this British Standard is pivotal for professionals engaged in food science and technology, offering a framework for enhancing product quality, safety, and consistency.

This standard outlines the methodologies for determining the thermal properties of food materials, which are critical in processes such as cooking, freezing, and drying. By establishing precise definitions and testing protocols, BS ISO 11056:2021 enables food technologists to evaluate the heat transfer characteristics of various food substances. Such evaluations are vital for optimizing cooking procedures, improving energy efficiency, and maintaining product integrity.

Key features of BS ISO 11056:2021 include:

• Identical to ISO 11056:2021: This standard follows the identical principles set by the international organization, ensuring global compliance and relevance.
• Technical Specifications: The document contains detailed technical specifications that aid in the experimental evaluation of food materials, focusing on reproducibility and accuracy.
• Format Availability: The standard is available in both PDF and hardcopy formats, providing flexibility for diverse operational requirements.

Industry professionals will find the rigorous methodology outlined in BS ISO 11056:2021 beneficial for performing quality control checks and verifying compliance with safety regulations. By adhering to this standard, businesses can develop consistent, high-quality food products while meeting consumer expectations and regulatory demands.

Investing in the BS ISO 11056:2021 standard (ISBN: 978 0 580 98358 0) for £362.00 not only equips food scientists with necessary tools for analysis but also supports broader initiatives aimed at food quality improvement and innovation. This reference document is indispensable for laboratories, research institutions, and food manufacturing entities committed to advancing food technology.

In summary, BS ISO 11056:2021 facilitates the systematic evaluation of food materials' thermal properties, positioning users at the forefront of food innovation and ensuring adherence to the highest safety and quality standards. Unlock the potential of your food products by integrating this pivotal standard into your quality assurance protocols.