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है”ह”ह

IS 15316 (2003): Sensory Analysis - General Guidance forthe Design of Test Rooms [FAD 16: Foodgrains, Starches andReady to Eat Foods]

IS 15316:2003ISO 8589:1988

n‘i’cl14 VII*

* Fidvl”( – m?rm meiia RAJll<ti

a ray WlwFT RNIMW

Indian Standard

SENSORY ANALYSIS — GENERAL GUIDANCE FORTHE DESIGN OF TEST ROOMS

ICS 67.240

.

@ BIS 2003

BUREAU OF INDIAN STANDARDSMANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

February 2003 Price Group 5

Food Analysis and Nutrition Sectional Committee, FAD 58\

NATIONAL FOREWORD

This Indian Standard which is identical with ISO 8589:1988 ‘Sensory analysis — General guidance forthe design of test rooms’ issued by the International Organization for Standardization ( ISO ) will beadopted by the Bureau of Indian Standards on the recommendation of the Food Analysis and NutritionSectional Committee and approval of the Food and Agriculture Division Council.

In the adopted standard, certain terminology and conventions are not identical to those used in theIndian Standards. Attention is drawn especially to the following:

a) Wherever the words ‘International Standard’ appear referring to this standard, they should beread as ‘Indian Standard’.

b) Comma ( , ) has been used as a decimal marker while in Indian Standards the current practiceis to use a point ( . ) as the decimal marker.

For the purpose of deciding whether a particular requirement of this standard is complied with thefinal value, observed or calculated, expressing the result of a test or analysis, shall be rounded off inaccordance with IS 2 : 1960 ‘Rules for rounding of numerical values ( revised )’. The number ofsignificant places retained in the rounded off value, should be the same as that of the specified value inthis standard.

IS 15316:2003

ISO 8589:1988

Indian Standard

SENSORY ANALYSIS — GENERAL GUIDANCE FORTHE DESIGN OF TEST ROOMS

1 Scope

This International Standard gives general guidance for the

design of test rooms intended for the sensory analysis of food

products.

It describes the requirements to set up a test room comprising a

testing area, a preparation area and an office, specifying those

that are essential or those that are merely desirable.

2 Principle

Design of test rooms used to conduct sensory evaluations

under constant, controlled conditions with a minimum of

distractions, to reduce the effects that psychological factors

and physical conditions can have on human judgement.

3 Creation of test rooms

The creation of test rooms intended for sensory analysis differs

depending on whether a new building or whether an existing

facility is &ed.

A typical test room comprises

— a testing area in which work may be carriedindividually in testing booths and in groups,

— a preparation area,

— an office,

— a cloak-room,

— a rest-room, and

— toilets.

The minimum requirements are

— a testing area in which work may be carriedindividually in testing booths and in groups, and

. a preparation area.

out

out

The test room shall be easily accessible to the assessors and

shall not be located in an area where there is heavy traffic flow,

in order to avoid noise and distraction (for example, near a

cafeteria).

See the examples given in figures 1 to 4.

4 Testing area

4.1 General requirements

4.1.1 Location

The testing area shall be located in the immediate vicinity of the

preparation area. It is convenient if these two areas are adja-

cent, but they shall be separated.

The assessors shall not enter or leave the testing area through

the preparation area as this could result in bias in the testresults.

4.1.2 Temperature and reletive humidity

The temperature and relative humidity in the testing area shall

be constant, controllable and shall be perceived as comfortable

by the assessors.

4.1.3 Noise

The noise level shall be kept to a minimum during the tests.

Therefore, it is desirable for the room to be sound-proof.

4.1.4 Odoura

The testing area shall be kept free from odours. This can be

achieved by installing an air conditioner with activated carbonfilters. If necessary, a slight positive pressure maybe created in

the testing area to reduce the inflow of air from other areas.The testing area shall be constructed from material which is

easy to clean and is both odour free and impervious to odours.Furnishings and equipment such as carpets, chairs, etc. shall

not emit odours.

It is also necessa~ to ensure that the cleaning agents used do

not leave odours in the testing area.

4.1.5 Decoration

The colour of the walls and furnishings 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 coiours.

4.1.6 Lighting

Lighting is very important in all sensory testing. It is especially

important in the case of colour assessment. The ambient

1

IS 15316:2003

ISO 8589:1988

lighting irr the testing area shall be uniform, shadow free and — the expectoration cups or a sink,

controllable. In most cases, lights having a correlated colour

temperature of 6500K are recommended. In consumer test-— the rinsing agents, and

ing, lighting which most closely resembles lighting found in the — the answer forms and pens,

home should be considered.and shall provide adequate space to enable the completion ofthe answer forms or to accommodate comt)uterized eaui~ment

4.2 Testing boothsfor the transmission of the responses. “

. .

4.2.1 General requirementsIt is recommended that the working area be 0,9 m wide and

0,6 m deep. The working surface of the testing booths shall be

In most cases, assessors are required to make independentof an appropriate height to allow sample evaluation to be cw-

personal judgments. To limit distractions and to avoid com-ried out in comfort,

munication between the assessors, they are located in in-

dividual testing booths.The lateral dividers between the testing booths should extend

beyond the counter surface, so as to screen partially the

assessors. An extension of 0,3 m beyond the counter is recom-4.2.2 Number mended.

The number of booths that can be installed depends on the. If the assessors are to be seated, comfortable seats of a heightspace available and the tests usually carried out in the testing

area. The minimum number of booths is three, but normallycompatible with the working surface shall be provided. A

there will be between five and ten. This number shall be chosendistance of 0,35 m between the seat and the working surface is

to allow for sufficient space for movement and for the servingrecommended. If the seats are not fixed in place, it shall be

of samples from the serving area.possible to move them quietly.

The testing booths may be equipped with sinks. In this case,

4.2.3 Set-up the quality and temperature of the water shall be controlled and

Although permanent testing booths are recommended, the usethere shall be provision for sanitation and odour control.

Suction-type sinks ensure waste disposal but they areof temporary, portable, testing booths may be necessary. (See somewhat noisy.figures 5 and 6.)

If the testing booths are constructed along a wall dividing the

testing area from the preparation area, it is recommended that

there be openings to allow samples to be passed from thepreparation area to the testing booths (see figures 7 and 8). The

openings should be flush with the countertop to allow the easy

sliding of materials into and out of the booths. These openingsshall be covered by sliding doors or hatches which close quietly

(see figure 9). The openings shall be sufficiently wide for easypassage of samples, the size of tha opening depending on thematerial being assessed. A counter on the serving area side of

the wall is convenient.

See the dimensional layout of a testing booth given in figure 11.

4.2.5 Lighting

The lighting in or above the testing booths shall be uniform,

shadow free, controllable and of sufficient intensity to permiteffective evaluation of the appearance characteristics of the

samples. Lights having a correlated colour temperature of

6500 K are recommended. In order to mask differences in

colour and other appearance characteristics, special lighting

devices may be provided. These may be

It is recommended that a system be devised for the aaaesaor to— a dimmer device,

signal to the operator when he is ready for a sample. This isespecially necessary when a wall separates the preparation area

— coloured light sources,

from the testing area. A switch to turn on a light on the — coloured filters, orpreparation side, movement of the hatch itself, or a system in

which a card is simply slipped under the serving door may be — monochromatic light sources such as sodium vapour

used. lamps.

The booths shall have a number or a sign to permit their iden- Red and green are the colours most commonly used to masktification and the location of the assessors. colour differences. In consumer testing, lighting which most

In some situations, a panel chairman may wish to oversee theclosely resembles lighting found in the home should be con-

sidered.panel. If this is required, an arrangement such as that shown infigure 10 may be usad.

4.3 Area for group work

4.2.4 Layout and siza4.3.1 General requirements

The working area in each tasting booth shall be sufficiently

large to be able to accommodate easily An area for group work shall be provided to allow discussion

– the samples,among the assessors and the operator. This area would be used

during the initial training sessions and at any time when discus-

— the utensils, sion among the assessor.4 is required.

2

IS 15316:2003

ISO 8589:1988

The area shall be large enough to contain a table that can ac-

commodate comfortable chairs for five to ten assessors. (Seefigures 1, 2, 3, 4 and 6.)

The table shall be large enough to hold a tray for each assessor

and extra materials such as reference samples. Amovablecen-

tre in the table is helpful for passing samples. The table mayalso be equipped with removable panels which separate the

assessors for individual work. (See figures 5and 6.)

It is recommended that achaikboard or flip-chart be available

for recording discussion points.

4.3.2 Lighting

See 4.1.6 if the area intended for group work is located inside

the testing area. If itislocated inaseparate room, the ambientlighting shall be uniform, shadow free, controllable and of suffi-

cient intensity to per.nit effective evaluation of the appearance

characteristics of samples. Lights having a correlated colour

temperature of 6500 K are recommended, In order to mask dif-

ferences in colour and other appearance characteristics, special

lighting devices identical to those described in 4.2.5 may be

provided.

The principal elements are

— a working surface,

— a sink,

— equipment necessary for the preparation and presen-

tation of samples (containers, dishes, balance, etc.),

— electrical kitchen equipment necessary for cooking,

control of the cooking and the conservation of samples

(e.g. cooker, oven, stove, thermostat,refrigerator,freezer),and for cleaning (dishwasher,waste disposalequipment),and

. storage facilities.

Additional equipment may also be necessary.

Containers for sample preparation shall be manufactured frominert materials. Utensils and cutlery used in sample preparation

shall be manufactured from materials which will not impart any

odour or taste to the product.

Containers for sample storage shall be made of materials whichprevent adulteration and/or contamination of samples during

storage.

6 Office5 Preparation area

5.1 General requirements

A laboratory (or kitchen) for the preparation of samples shall be

located in the immediate vicinity of the testing area.

Its location shall be such that the assessors do not have to pass

through the preparation area to gain access to the testing area.

Efficient work-flow arrangements in and between these func-

tional areas are essential.

The area shall be well ventilated so that food preparation

odours and foreign odours are removed.

The materials selected for the floors, walls, ceilings and fur-

nishings shall be easy to maintain and be both odour free and

impervious to odours.

It is necessary to provide for a certain amount of flexibility in

the plumbing and gas and electricity services during the con-

struction of this area to allow for future changes in the location

of equipment.

6.1 General requirements

The office is a working area where paperwork involved with

sensory analysis is carried out. It is essential that the office be

separate from but adjacent to the testing area.

6.2 Size

Adequate space is required for planning tests, devising answer

forms, sorting and decoding answer forms, statistical analysis

of data, writing reports, and, if necessary, for meeting” with

clients to discuss tests and results.

6.3 Fittings

It is recommended that the office contain the following equip-

ment: desk or work table, filing cabinet, bookshelf, chairs,

telephone, calculator and computer facilities to carry out

statistical analysis of data. The computer shall be equippedwith a screen and printer.

Typing and photocopying services shall be available but they

do not need to be in this office.

5.2 Equipment 7 Additional areas

The type of eq~ipment required in the preparation area When possible, and particularly in the case where test rooms

depends on the range of products which will be processed for sensory analysis are being constructed, it is useful to pro-

there. vide a rest-room, a cloak-room and toilets near the testing area.

3

)Meetingroom u

pn

Office

1

{

J7’

vOffice

I J

Area for 1 I I 1

group work Testing booths/

=4 w ‘re= ElI Distribution area mm

IBZIEZI— — —

\

.0 .0

Testina boaths

i

1

Store-room

II II II I

Figure 1 – Example of e floor plen for a test room

Preparation area

J

7Meeting room

and area for

group wark 1 J. 1 A A J. 1. 1 1 1

I 1’ I 1’ 1’ I I IId

~ w Testing booths

1

Figura 2 — Example of a floor plan for a tast room

IS 15316:2003

ISO 8589:1988

.

elL

Office

Tasting booths

=

Distribution area

Preparation area

I

Figure 3 – Exampla of a floor plan for a test room

Tasting booths

o 0 0 0 0

r

10

0

0

0

preparation area

\

\

o 0

00 0

0 0

0 0Meeting room and area for group work

Figura 4 – Exampla of a floor plan for e teat room

5

IS 15316:2003

ISO 8589: 1988

Figure5 – Table equipped with removable dividers

t 1

—

I@4Removable dividers

o 0

0 0

0 0

I o 0

Figura 6 – Exampla of a floor plan for a testing area for working in testing booths or in groups

IS 15316:2003

ISO 8589:1988

Serving counter-. -- -- -- = =-- - --- - = --- - - ---

u u u u w Y’ u u u u~ I 1 Wall with openings

f for passing samples

Individual testing booth J 1- Hatch

~ Divider&tweenb~ot&

Figure 7 – Plan for testing booths and serving counter separated by a wall

El c1 •1 n Sinko 0 0

Serving counter Hatch

Figure 8 – Herring-bone layout of testing booths

IS 15316:2003

ISO 8589:1988

.\

Figure 9 – Various types of sliding doora and hatches

IS 15316:2003

ISO 8589:1988

Lateral layout of testing booths

Distribution area

0.

Desk of panel chairman

Figure 10 – Testing eree with e facility for supervision by the penel chairman

Lateral

divider

Dimensions in metrea

Figure 11 – Dimensional layout of a testing booth

9

7–

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This Indian Standard has been developed from Doc : No. FAD 58 ( 1126).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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