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GB 31604.3-2016 (GB31604.3-2016)

GB 31604.3-2016_English: PDF (GB31604.3-2016)
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BASIC DATA
Standard ID GB 31604.3-2016 (GB31604.3-2016)
Description (Translated English) Method for analysis of hygienic standard of polyethylene resin for food packaging
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 4,476
Date of Issue 2016-08-31
Date of Implementation 2017-03-01
Older Standard (superseded by this standard) GB/T 5009.59-2003; GB/T 5009.58-2003
Regulation (derived from) Announcement of the State Administration of Public Health and Family Planning 2016 No.11

Standards related to: GB 31604.3-2016

GB 31604.3-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Food Contact Materials and Products –
Determination of Resin Drying Weight Loss
ISSUED ON. AUGUST 31, 2016
IMPLEMENTED ON. MARCH 1, 2017
Issued by. National Health and Family Planning Commission of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Principle ... 4
3 Apparatus ... 4
4 Analytical Procedures ... 4
5 Expression of Analytical Results ... 5
6 Precision ... 5
National Food Safety Standard –
Food Contact Materials and Products –
Determination of Resin Drying Weight Loss
1 Scope
This Standard specifies the determination of resin drying weight loss in food contact
materials and products.
This Standard is applicable to determination of polyethylene resin and polystyrene
resin drying weight loss in food contact materials and products.
2 Principle
The weight loss on drying polyethylene resin at 90°C~95°C, polystyrene resin at 100°C;
namely, the drying weight loss, it indicates the existence of volatile substances in this
condition.
3 Apparatus
3.1 Balance. sensibility is 0.1g.
3.2 Electrothermal constant temperature dry box.
3.3 Flat weighting bottle. diameter 40mm.
4 Analytical Procedures
4.1 Sampling method
Operate as per GB 5009.156.
4.2 Determination of specimen
4.2.1 Polyethylene resin
Weigh 5g~10g (accurate to 0.1mg) of particle specimen, put into the constant-weight
...