Skip to product information
1 of 4

PayPal, credit cards. Download editable-PDF & invoice in 1 second!

GB 5009.236-2016 English PDF (GB5009.236-2016)

GB 5009.236-2016 English PDF (GB5009.236-2016)

Regular price $70.00 USD
Regular price Sale price $70.00 USD
Sale Sold out
Shipping calculated at checkout.
Quotation: In 1-minute, 24-hr self-service. Click here GB 5009.236-2016 to get it for Purchase Approval, Bank TT...

GB 5009.236-2016: Animal and vegetable fats and oils -- Determination of moisture and volatile matter content

This Standard specifies two methods for the determination of moisture and volatile matter in animal and vegetable fats and oils. In this Standard, Method I [sand bath (electric heating plate) method] is applicable to all animal and vegetable fats and oils. Method II (electric drying oven method) is merely applicable to non-dry fats and oils whose acid value is lower than 4 mg/g; it is not applicable to lauric acid type of oils (palm kernel oil and coconut oil).
GB 5009.236-2016
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
National Food Safety Standard - Animal and Vegetable
Fats and Oils - Determination of Moisture and Volatile
Matter
ISSUED ON: AUGUST 31, 2016
IMPLEMENTED ON: MARCH 1, 2017
Issued by: National Health and Family Planning Commission of the
PEOPLE Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 4
Method I -- Sand Bath (electric heating plate) Method ... 4
2 Principle ... 4
3 Instruments and Equipment ... 4
4 Analytical Procedures ... 4
5 Expression of Analytical Result ... 5
6 Precision ... 6
Method II -- Electric Drying Oven Method ... 6
7 Principle ... 6
8 Instruments and Equipment ... 6
9 Analytical Procedures ... 6
10 Expression of Analytical Result ... 7
11 Precision ... 7
National Food Safety Standard - Animal and Vegetable
Fats and Oils - Determination of Moisture and Volatile
Matter
1 Scope
This Standard specifies two methods for the determination of moisture and volatile matter in animal and vegetable fats and oils.
In this Standard, Method I [sand bath (electric heating plate) method] is applicable to all animal and vegetable fats and oils. Method II (electric drying oven method) is merely applicable to non-dry fats and oils whose acid value is lower than 4 mg/g; it is not applicable to lauric acid type of oils (palm kernel oil and coconut oil). Method I -- Sand Bath (electric heating plate) Method
2 Principle
Under the condition of 103 ??C ?? 2 ??C, heat up the test sample, till moisture and volatile matter completely dissipate. Then, determine the mass that the sample loses. 3 Instruments and Equipment
3.1 Analytical balance: division value: 0.001 g.
3.2 Plate: flat ceramic or glass plate; diameter: 80 mm/90 mm; depth: around 30 mm. 3.3 Thermometer: scale range shall at least be 80 ??C ~ 110 ??C; length: around 100 mm; fastened mercury ball; with an expansion chamber on the top.
3.4 Sand bath or electric heating plate (room temperature ~ 150 ??C).
3.5 Dryer: contain effective desiccant.
4 Analytical Procedures
4.1 Sample Preparation
m0---the mass of the plate and the thermometer, expressed in (g);
100---unit conversion.
The calculation result shall retain two decimal places.
6 Precision
The absolute difference of two independent determination results obtained under repeatability condition shall not exceed 10% of the arithmetic mean value. Method II -- Electric Drying Oven Method
7 Principle
Same as Chapter 2.
8 Instruments and Equipment
8.1 Analytical balance: division value: 0.001 g.
8.2 Glass container: flat-bottom; diameter: around 50 m; height: around 30 mm. 8.3 Electric drying oven: master control temperature: 103 ??C ?? 2 ??C.
8.4 Dryer: contain effective desiccant.
9 Analytical Procedures
9.1 Sample Preparation
In a pre-dried and pre-weighed glass container, in accordance with the predicted content of moisture and volatile matter in the sample, weigh-take 5 g or 10 g of sample, accurate to 0.001 g.
9.2 Sample Determination
Place the glass container, which holds the sample, into an electric drying oven at 103 ??C ?? 2 ??C for 1 h. Then, transfer it into a dryer; cool it down to room temperature. Weigh it, accurate to 0.001 g. Repeat the steps of heating, cooling down and weighing. The duration of every re-drying shall be 30 min, till the difference between two consecutive weighing (in accordance with the difference in the mass of the test

View full details