GB/T 5525-2008 PDF English
US$70.00 · In stock · Download in 9 secondsGB/T 5525-2008: Vegetable fats and oils -- Method for identification of transparency, odor and flavor Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB/T 5525: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 5525-2008 | English | 70 |
Add to Cart
|
0-9 seconds. Auto-delivery
|
Vegetable fats and oils -- Method for identification of transparency, odor and flavor
| Valid |
| GB/T 5525-1985 | English | 190 |
Add to Cart
|
0-9 seconds. Auto-delivery
|
Inspection of vegetable oils--Methods for identification of transparency, colour, odour and taste
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB/T 5525-2008
GB/T 5525-2008: Vegetable fats and oils -- Method for identification of transparency, odor and flavor
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT5525-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.200.10
X 14
Replacing GB/T 5525-1985
Vegetable Fats and Oils – Method for
Identification of Transparency, Odor and Flavor
Issued on. MARCH 6, 2008
Implemented on. AUGUST 1, 2008
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of PRC.
Table of Contents
Foreword... 3
1 Scope... 4
2 Normative References... 4
3 Terms and Definitions... 4
4 Preparation of Test Sample... 4
5 Identification of Transparency... 4
6 Identification of Odor and Flavor... 5
Foreword
This Standard modifies GB/T 5525-1985 Inspection of Vegetable Oils; Methods for
Identification of Transparency, Colour, Odour and Taste.
Compared with GB/T 5525-1985, this Standard adds the applicable scope of method,
and deletes the methods for identification of colour.
This Standard replaces GB/T 5525-1985 since the date of implementation.
This Standard was proposed by the State Administration of Grain.
This Standard shall be under the jurisdiction of National Standardization Technical
Committees of Grain & Oil.
Drafting organizations of this Standard. Research Institute of the State Grain
Administration, and Xi’an Quality Supervision, Inspection and Test Center for Oil and
Fat Foods, and Fodder of the State Grain Administration.
Chief drafting staffs of this Standard. Xue Yalin, Zhang Rui, and Luan Xia.
Vegetable Fats and Oils – Method for
Identification of Transparency, Odor and Flavor
1 Scope
This Standard specifies the method for identification of the transparency, odor and
flavor of the vegetable fats and oils.
This Standard is only applicable for the identification of the transparency, odor and
flavor of the vegetable fats and oils.
2 Normative References
The following documents contain the provisions which, through reference in this
Standard, become the provisions of this Standard. For dated references, their
subsequent amendments (excluding corrigendum) or revisions do not apply to this
Standard. However, the parties who enter into agreement based on this Standard are
encouraged to investigate whether the latest versions of these documents are
applicable. For undated reference documents, the latest versions apply to this
Standard.
GB/T 15687 Oils and Fats - Preparation of Test Sample
3 Terms and Definitions
3.1 Transparency
The degree to which light can transmit.
4 Preparation of Test Sample
Prepare the test sample as per the GB/T 15687, and the sample needn’t filtering.
5 Identification of Transparency
5.1 Instrument and apparatus
5.2 Operating procedures
5.2.1 When the oil and fat sample is liquid at room temperature, weigh 100mL of
sample and inject into the colorimetric tube; stand for 24h (castor oil stand for 48h) at
20°C; then transfer in front of the milky white bulb (or line with white paper behind the
colorimetric tube); observe the degree of transparency, and record the observation
results.
5.2.2 When the oil and fat sample is solid or semi-solid at room temperature; dissolve
the sample according to the melting point of the oil and fat, however, the temperature
shall be no greater than 5°C of the melting point.
6 Identification of Odor and Flavor
6.1 Instrument and apparatus
6.1.1 Beaker. 100mL.
6.2 Tasting personnel
Oil and fat tasting depends on the human sensory organs; the purpose of tasting the
odor and flavor of oil and fat is to appraise the quality of them; therefore, the tasting
personnel is required to have more sensitive sensory organs and identification ability;
before tasting, the personnel with higher sensory sensitivity shall be selected through
the identification test.
6.4 Operating procedures
Take a small amount of sample into the beaker, after uniformly heating to 50°C, keep
away from the heat source, use glass bar to stir as smell the odor. Meanwhile, taste
the sample.
6.5 Result expression
6.5.1 Odor expression
If the sample has an odor inherent to the oil and fat, the result shall be expressed by
“having inherent odor of certain oil and fat”.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
Tips & Frequently Asked QuestionsQuestion 1: How long will the true-PDF of English version of GB/T 5525-2008 be delivered?Answer: The full copy PDF of English version of GB/T 5525-2008 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice. Question 2: Can I share the purchased PDF of GB/T 5525-2008_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 5525-2008_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet. Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. www.ChineseStandard.us -- GB/T 5525-2008 -- Click this link and select your country/currency to pay, the exact amount in your currency will be printed on the invoice. Full PDF will also be downloaded/emailed in 9 seconds. Question 5: Should I purchase the latest version GB/T 5525-2008?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 5525-2008 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. How to buy and download a true PDF of English version of GB/T 5525-2008?A step-by-step guide to download PDF of GB/T 5525-2008_EnglishStep 1: Visit website https://www.ChineseStandard.net (Pay in USD), or https://www.ChineseStandard.us (Pay in any currencies such as Euro, KRW, JPY, AUD).
Step 2: Search keyword "GB/T 5525-2008".
Step 3: Click "Add to Cart". If multiple PDFs are required, repeat steps 2 and 3 to add up to 12 PDFs to cart.
Step 4: Select payment option (Via payment agents Stripe or PayPal).
Step 5: Customize Tax Invoice -- Fill up your email etc.
Step 6: Click "Checkout".
Step 7: Make payment by credit card, PayPal, Google Pay etc. After the payment is completed and in 9 seconds, you will receive 2 emails attached with the purchased PDFs and PDF-invoice, respectively.
Step 8: Optional -- Go to download PDF.
Step 9: Optional -- Click Open/Download PDF to download PDFs and invoice.
See screenshots for above steps: Steps 1~3 Steps 4~6 Step 7 Step 8 Step 9
|