GB/T 24853-2010 English PDFUS$229.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 24853-2010: General pasting method for wheat or rye flour or starch -- Using the rapid visco analyzer Status: Valid
Basic dataStandard ID: GB/T 24853-2010 (GB/T24853-2010)Description (Translated English): General pasting method for wheat or rye flour or starch -- Using the rapid visco analyzer Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X11 Classification of International Standard: 67.060 Word Count Estimation: 10,160 Date of Issue: 2010-06-30 Date of Implementation: 2011-01-01 Quoted Standard: GB 5491; GB/T 5497; GB/T 6682 Regulation (derived from): National Standard Approval Announcement 2010 No.2 (Total No.157) Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China Summary: This standard specifies the wheat, rapid viscosity and rye flour and starch pasting properties analyzer terminology and definitions, principle, instruments and reagents, for sampling, sample preparation, operating procedures and the results are expressed and so on. This standard applies to wheat, rye and flour and starch pasting properties measured. GB/T 24853-2010: General pasting method for wheat or rye flour or starch -- Using the rapid visco analyzer---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. General pasting method for wheat or rye flour or starch. Using the rapid visco analyzer ICS 67.060 X11 National Standards of People's Republic of China Wheat, rye and flour and starch pasting properties measurement Rapid viscometer method Issued on. 2010-06-30 2011-01-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released ForewordThe standard reference standard methods of the American Association of Cereal Chemists AACCMethod76-21.1999 "Wheat, rye and their flours Rapid Determination of starch pasting properties viscometer law. " For ease of use, this standard AACCMethod76-21 carried out the following modifications. --- Removed part of the original purpose of the standard; --- In the scope of the provisions of this part of the increase in the standard terms and definitions, principles, instruments and reagents for sampling, sample preparation, procedures, and Expression of results and so on; --- Increasing the terminology and definitions, including pasting temperature, peak viscosity, peak time, lowest viscosity, final viscosity, attenuation and Setback Value and so on; --- Increased the principles and pasting characteristic curve; --- Increase the results are shown; --- 1.1-2000 in accordance with section 6.5.1, "Notes and the provisions Examples" provisions of GB/T , for each chapter, the original serial number of each item of note for Delete or reorder numbers. Appendix A of this standard is a normative appendix. The standard proposed by the National Food Authority. This standard by the National Standardization Technical Committee OILS. This standard was drafted. State Administration of Grain Science Institute. The main drafters of this standard. Ray Ling, Sun Hui, Jiang Weili. Wheat, rye and flour and starch pasting properties measurement Rapid viscometer method1 ScopeThis standard specifies the wheat and rye flour and starch pasting properties of rapid viscosity analyzer terms and definitions, principles, instrument And reagents for sampling, sample preparation, procedures, and results are expressed and the like. This standard applies to wheat, rye and pasting properties of flour and starch determination.2 Normative referencesThe following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 5491 grain and oilseeds testing for sampling, and sample method GB/T 5497 grain and oilseeds - Determination of water test Laboratory use specifications and test methods GB/T 6682 Analysis3 Terms and DefinitionsThe following terms and definitions apply to this standard. 3.1 After the sample is heated, the temperature starts to increase when the viscosity of the sample. 3.2 Under specified conditions, heating the sample to begin pasting the maximum viscosity before cooling to achieve. 3.3 Under specified conditions, the sample test begins to reach peak viscosity time. 3.4 After under specified conditions, the sample peak viscosity, minimum viscosity value during cooling. 3.5 Under specified conditions, the viscosity of the test sample at the end of the value. 3.6 The difference between the peak viscosity and the minimum viscosity. 3.7 The difference between the final viscosity and the lowest viscosity. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 24853-2010_English be delivered?Answer: Upon your order, we will start to translate GB/T 24853-2010_English as soon as possible, and keep you informed of the progress. 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