Texture profile method

ISO 4287, 1997, Corl, 1998. Geometrical product specification - Surface texture Profile method - Terms, definitions and surface texture parameters. 

International Standard ISO 4287. Geometrical Product Specifications (GPS) Surface Texture Profile Method - Terms, Definitions and Surface Texture Parameters. International Organization for Standardization, Geneva, Switzerland, 1997. 

ASME B46.1-1995 Surface Texture (Surface Roughness, Waviness, and Lay). ISO 1302 1994 Technical Drawings — Method of indicating surface texture. ISO 4288 1996 Geometrical Product Specifications (GPS) — Surface texture Profile method — Rules and procedures for the assessment of surface texture. ISO 12085 1996 Geometrical Product Specifications (GPS) — Surface texture Profile method — Motif parameters. 

ISO 3274 1996 Geometrical Product Specifications (GPS) — Surface texture Profile method — Nominal characteristics of contact stylus instruments. 

ISO 4288 (1996) Geometrical product specifications (GPS) - surface texture profile method - rules and procedures for the assessment of surface texture. Beuth, Berlin... 

ISO 12085 (1996) Geometrical product specifications (GPS) - surface texture profile method - motif parameters, ISO, Geneva. Beuth, Berlin ISO 13565-3 (1998) Geometrical product specifications (GPS) - surface texture profile method surfaces having stratified functional properties - part 3 height characterization using the material probability curve, ISO, Geneva. Beuth, Berlin... 

The primary focus of current method development, as described by Dairou and Sieffermann (2002), has been to avoid the long and costly process of nsing traditional methods. In the case of the Flavor and Texture Profile methods, both of which specified 14 weeks to select and train a panel, such a time frame is too long in today s business environment. One of the reasons for developing the QDA method was this unusually long time requirement to develop a panel. The QDA method reduced that time to 8 days (or sessions) and the data collection time depended on the number of products and replications. It was also developed as a quantitative method and incorporated the repeated trials to allow for the various analyses already described. A Flavor Profile test required a single session because no data are obtained only a consensus judgment, a summary of the subjects opinions reported by the PL who, by the way, also functioned as a subject. 

---