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GB/T 12087-2008: Starch -- Determination of moisture content -- Oven-drying method
Status: Obsolete GB/T 12087: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 12087-2008 | English | 239 |
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Starch -- Determination of moisture content -- Oven-drying method
| Obsolete |
GB/T 12087-2008
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| GB/T 12087-1989 | English | 199 |
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Method for determination of moisture content in starches
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GB/T 12087-1989
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PDF similar to GB/T 12087-2008
Basic data | Standard ID | GB/T 12087-2008 (GB/T12087-2008) | | Description (Translated English) | Starch -- Determination of moisture content -- Oven-drying method | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.200.20 | | Word Count Estimation | 6,611 | | Date of Issue | 2008-05-27 | | Date of Implementation | 2008-10-01 | | Older Standard (superseded by this standard) | GB/T 12087-1989 | | Adopted Standard | ISO 1666-1996, MOD | | Regulation (derived from) | National Standard Approval Announcement 2008 No.9 (Total No.122) | | 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 conditions under atmospheric pressure, the water was measured using the method of oven drying at 130��C starch. This standard applies to the determination of moisture in dry natural starch and modified starch. This standard does not apply to certain specific moisture starch. Starches such as those containing volatile substances at 130��C time. | GB/T 12087-2008: Starch -- Determination of moisture content -- Oven-drying method---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.
Starch. Determination of moisture content. Oven-drying method
ICS 67.200.20
X11
National Standards of People's Republic of China
Replacing GB/T 12087-1989
Starch Moisture oven method
(ISO 1666.1996, MOD)
Posted 2008-05-27
2008-10-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This revised standard adopts ISO 1666.1996 "Determination of moisture content of starch --- --- oven Law" (in English). And ISO 1666.
Differences 1996 as follows.
--- Constant increase the drying box qualitative content (see 6.1);
--- Original Appendix A measurement result of moisture in wheat starch repeatability standard deviation Sr = 0.97 in error, instead Sr = 0.097.
This standard also made the following editorial changes.
--- The "this International Standard" by "this standard";
--- English instead of using decimal notation decimal notation ",". ",";
--- Remove the preamble to international standards;
--- The standard name "starch --- --- Determination of moisture content - Oven method" with "starch Moisture oven method."
This standard is GB/T 12087-1989 "starch Determination of Water" amendments.
Compared with GB/T 12087-1989, this standard provides specific requirements on precision and test reports, seven types of common starch
Repeatability and reproducibility were clear requirements; and an increase in Appendix A.
Appendix A of this standard is an informative annex.
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. Tian Xiaohong, Huangxing Feng, OILS, Sun Hui, Jiang Weili.
The previous version of the standard published case.
--- GB/T 12087-1989.
Starch Moisture oven method
1 Scope
This standard specifies under atmospheric conditions, the method of determination of moisture in the oven at 130 ℃ drying starch.
This standard applies to dry moisture determination of native starch and modified starch.
Moisture This standard does not apply to certain special starches, such as those containing volatile substances at 130 ℃ when starch.
2 Terms and definitions
The following terms and definitions apply to this standard.
2.1
Under this standard test conditions, the loss of quality of the sample, in order to represent the mass fraction.
Principle 3
The sample was placed inside a temperature of 130 ℃ ~ 133 ℃ thermostatic oven, at atmospheric pressure drying 90min, measuring the mass loss of the sample.
4 Instrument
The following common laboratory instruments and equipment.
4.1 Analysis of balance. a sense of the amount of 0.001g.
4.2 drying box. with starch under the test conditions are not affected by metal (such as aluminum) production, and have the right size cover. The effective surface energy
The sample was evenly distributed when mass not exceeding 0.3g/cm2. Suitable dimensions for the diameter of 55mm ~ 65mm, height 15mm ~ 30mm, wall
Thickness of 0.5mm.
4.3 thermostatic oven. electric heater with proper air circulation device, capable of making the test sample ambient air temperature is maintained at a uniform
In the range of 130 ℃ ~ 133 ℃. The thermal power of the oven should be able to ensure that when the oven temperature to 131 ℃, put the maximum number of samples later,
Within 30min oven temperature rose to 131 ℃, in order to ensure that all samples were dried at the same time.
4.4 dryer. Built-efficient desiccant drying box and make a rapid cooling of the thick porous separator.
5 test sample
The test sample should not have any lumps, lumps, and should be mixed thoroughly after use. The sample should be placed in moisture-proof, airtight containers, the test sample
After removal, the remaining samples should be stored in the same container, and then prepare for the next test.
Step 6 Analysis
6.1 Honghehengzhi
Take a clean air drying box, placed in 130 ℃ oven (4.3) in the drying 30min ~ 60min, remove the baking box placed in a desiccator (4.4) to cool down within
Room temperature, remove the weighing; then bake 30min, repeated cooling to weigh no more than twice the difference between before and after the mass 0.005g, is constant quality (m1 0).
6.2 Samples and bake box weighing
Weigh 5g ± 0.25g sample and mix well, pour baking box constant quality after the sample is evenly distributed over the bottom surface of the box, the lid
On the cover, immediately weighed and the total mass of the sample drying box (m1). Throughout the process, should be minimized bake box in the air exposure time.
6.3 Determination
After weighing, the lid opens leans next to bake box, quickly filled with sample drying box cover and put in preheated to 130 ℃ thermostat
Oven (4.3), the oven when the temperature returns to the start time 130 ℃, 90min sample baked at 130 ℃ ~ 133 ℃ condition, and then take
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