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GB/T 22427.7-2023 English PDF

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US$269.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 22427.7-2023: Determination of starch viscosity
Status: Valid

GB/T 22427.7: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 22427.7-2023	269	Add to Cart	3 days	Determination of starch viscosity	Valid
GB/T 22427.7-2008	239	Add to Cart	2 days	Starch -- Determination of viscosity	Obsolete

Similar standards

GB/T 20373 GB/T 31323 GB/T 29343 GB/T 22427.8 GB/T 22427.13 GB/T 22427.2

Basic data

Standard ID: GB/T 22427.7-2023 (GB/T22427.7-2023)
Description (Translated English): Determination of starch viscosity
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X11
Classification of International Standard: 67.180.20
Word Count Estimation: 14,180
Date of Issue: 2023-08-06
Date of Implementation: 2024-03-01
Older Standard (superseded by this standard): GB/T 22427.7-2008
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 22427.7-2023: Determination of starch viscosity

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS 67.180.20 CCSX11 National Standards of People's Republic of China Replace GB/T 22427.7-2008 Starch viscosity determination Published on 2023-08-06 2024-03-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration Committee

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents" Drafting. This document stipulates technical requirements related to food quality. Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 22427.7-2008 "Starch Viscosity Determination". Compared with GB/T 22427.7-2008, except for structural adjustment and compilation In addition to editorial changes, the main technical changes are as follows. a) The scope of application of the standard has been changed (see Chapter 1, Chapter 1 of the.2008 edition); b) Added "paste formation temperature", "Brabender peak viscosity", "Brabender heating end viscosity" and "Brabender cooling starting point viscosity" "Brabender cooling end viscosity", "Brabender viscosity drop value", "Brabender viscosity regeneration value" and "RVA peak viscosity" "RVA valley viscosity", "RVA final viscosity", "RVA viscosity drop value" and "RVA viscosity recovery value" 12 terms (see 3.1~3.12); deleted the term "starch viscosity" (see 2.1 of the.2008 edition); c) Changed the test method of samples in the rotational viscometer method (see 5.4.1, 3.3.1, 3.3.2 of the.2008 edition); d) Delete “plotting” in the rotational viscometer method (see 3.3.4 of the.2008 edition); e) Changed the rotational viscometer test temperature in the rotational viscometer method (see 5.4.1.1, 5.4.3.1, 3.3.3 of the.2008 edition); f) Added the "modified starch that swells completely with cold water into paste" sample slurrying and "the transformation that swells with cold water into paste" in the rotational viscometer method. Determination method of “starch” (see 5.4.1.2, 5.4.3.2); g) Added the rapid viscometer (RVA) method (see Chapter 6). Please note that some content in this document may be subject to patents. The publisher of this document assumes no responsibility for identifying patents. This document is proposed by the China Chamber of Commerce. This document is under the jurisdiction of the National Edible Starch and Starch Derivatives Standardization Technical Committee (SAC/TC552). This document was drafted by. Jiangnan University, Hangzhou Zhiyou Technology Co., Ltd., Hangzhou Proxing Starch Co., Ltd., Roquette (China) Nutrition Food Co., Ltd., Henan Feitian Biotechnology Co., Ltd., China Chamber of Commerce. The main drafters of this document. Gu Zhengbiao, Hong Yan, Zheng Liping, Wen Xing, Wang Zilong, Dong Deping, Cheng Li, Ban Xiaofeng, Sun Shenglin, Li Zhaofeng, Li Caiming, Lu Zhen. The previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 12098-1989 in 1989, first revised in.2008; ---This is the second revision. Starch viscosity determination

1 Scope

This document describes methods for the determination of starch viscosity using rotational viscometers, Brabender viscometers and rapid viscoanalyzers (RVA). This document applies to native starch and modified starch.

2 Normative reference documents

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the dated quotations For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to this document. GB/T 6682 Specifications and test methods for water used in analytical laboratories GB/T 12104 Terminology for starch and its derivatives

3 Terms and definitions

The terms and definitions defined in GB/T 12104 and the following apply to this document. 3.1 Pasting temperature pastingtemperature Use Brabender viscometer and rapid viscometer (RVA) to determine the corresponding viscosity of starch milk when the viscosity begins to increase during the gelatinization process. temperature. 3.2 The highest viscosity value reached by the starch milk during the gelatinization process was measured using a Brabender viscometer. 3.3 Use a Brabender viscometer to measure the viscosity value of starch milk when it is heated to the set maximum temperature during the gelatinization process. 3.4 A Brabender viscometer was used to measure the viscosity value of the starch milk at the end of the gelatinization process when it was heated to the set maximum temperature. 3.5 Use a Brabender viscometer to measure the viscosity of the starch milk when it is cooled to the set minimum temperature after gelatinization. 3.6 The difference between the Brabender peak viscosity and the Brabender cooling starting viscosity. 3.7 The difference between the viscosity at the end of Brabender cooling and the viscosity at the starting point of Brabender cooling. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 22427.7-2023_English be delivered?

Answer: Upon your order, we will start to translate GB/T 22427.7-2023_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 22427.7-2023_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 22427.7-2023_English will be deemed to be sold to your employer/organization who actually pays 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+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.

Question 5: Should I purchase the latest version GB/T 22427.7-2023?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 22427.7-2023 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.