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GB/T 5525-2008

Chinese Standard: 'GB/T 5525-2008'
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BASIC DATA
Standard ID GB/T 5525-2008 (GB/T5525-2008)
Description (Translated English) Vegetable fats and oils. Method for identification of transparency, odor and flavor
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X14
Classification of International Standard 67.200.10
Word Count Estimation 6,613
Date of Issue 2008-03-06
Date of Implementation 2008-08-01
Older Standard (superseded by this standard) GB/T 5525-1985
Quoted Standard GB/T 15687
Drafting Organization Academy of State Administration of Grain
Administrative Organization National Standardization Technical Committee Agri
Regulation (derived from) National Standard Approval Announcement 2008 No.3 (Total No.116)
Proposing organization National Food Authority
Issuing agency(ies) Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China
Summary This standard specifies the identification of plant oils transparency, odor, taste approach. This standard applies to vegetable oils transparency, odor, identification of taste.

GB/T 5525-2008
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
植物油脂 透明度, 气味, 滋味鉴定法
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

GB/T 5525-2008
Vegetable fats and oils.Method for identification of transparency, odor and flavor
ICS 67.200.10
X14
National Standards of People's Republic of China
Replacing GB/T 5525-1985
Vegetable fats transparency, smell, taste
Identification method
Posted 2008-03-06
2008-08-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard is GB/T 5525-1985 "Inspection of vegetable oils transparency, color, odor, taste Identification Law" amendment.
This standard and GB/T 5525-1985, representing an increase of the scope of application of the method, eliminating the color identification method.
Since the implementation of this standard replaces GB/T 5525-1985.
The standard proposed by the National Food Authority.
This standard by the National Standardization Technical Committee OILS.
This standard was drafted. Academy of State Grain Administration, the National Food Authority Xi'an Oil Food and Feed Quality Supervision and Testing
center.
Drafters of this standard. Xue Yalin, Rui Zhang Luan Xia.
Vegetable fats transparency, smell, taste
Identification method
1 Scope
This standard specifies the identification of vegetable fats transparency, smell, taste method.
This standard applies to vegetable oils identified transparency, smell, taste.
2 Normative references
The 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/T 15687 grease sample preparation
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Permeable degree light.
4 test sample preparation
According to GB/T 15687 test sample preparation and the sample does not require filtration.
5 Identification of transparency
5.1 apparatus and appliances
5.1.1 colorimetric tube. 100mL, diameter 25mm.
5.1.2 constant temperature water bath. 0 ℃ ~ 100 ℃.
5.1.3 milky white bulb.
5.2 Operation
5.2.1 When the oil sample at room temperature when the liquid amount of sample injection 100mL colorimetric tube was allowed to stand at 20 ℃ 24h (static castor oil
Set 48h), then moved to the front position lamp milky white (or in color than the rear tube lined with white paper). Observe the degree of transparency, record observations.
5.2.2 When the oil sample at room temperature is solid or semi-solid when, according to the melting point of the oil sample is dissolved, but the temperature not higher than the melting point of 5 ℃.
After the sample is dissolved, the amount of sample taken 100mL injection colorimetric tube, water bath temperature setting product standards "transparency" provisions Wen
Degree, will be filled with colorimetric sample tube into the water bath, allowed to stand for 24h, then displaced to the front milky white bulb (or later than the color tube lined with white
paper). Quickly observed degree of transparency, record observations.
5.3 The results are shown
Observation results were "transparent", "slightly turbid", "cloudy" shows.
6 odor and taste identification
6.1 apparatus and appliances
6.1.1 beaker. 100mL.
6.1.2 Thermometer. 0 ℃ ~ 100 ℃.
6.1.3 adjustable electric. voltage 220V, 50Hz, power is less than 1000W.
6.1.4 alcohol lamp.
6.2 tasting staff
6.2.1 tasting chooses
Oil tasting is to rely on human sense organs, grease smell, taste tasted to assess the merits of the quality of oil, thus requiring goods
Review staff with a more acute sense and the ability to identify, before you begin to taste assessment should be sensitive to the selection of the senses through identification test
High degree of staff.
According to the standard level prescribed grease samples produced four, including two copies of the same sample oil is made, at the same time product according to standards
Assessment, identification requirements tasting staff to find out the same two oil samples to record in Table 1.
The results in Table 1 tasting Registration Form
Tasting. Date.
Sample No. discrimination result
1 √
3 √
NOTE. In the same sample number 2 parts oil after the fight "√", such as No. 1 and No. 3 are the same sample, the recording above.
Identification test should be repeated twice, and the results registered in Table 2. For those who play "√", the wrong person to play "×", if two people are wrong, then show it
Tasting identification sensitivity is too low and should be eliminated.
Table 2 Results tasting staff Registration Form
Tasting personnel numbers
Identification Test Results
Achievement
P1 × √ good
P2 √ √ excellent
P3 √ × Liang
P4 × × difference
P5 √ √ excellent
P6 √ √ excellent
Personnel requirements of 6.2.2 tasting tasting
Tasting tasting staff not to smoke in front 1h, without food, but you can drink; during the tasting with a normal physiological state, not hunger
Or fullness; tasting during judge should not use cosmetics or other obvious odor of supplies.
Before tasting tasting staff apply warm water gargle, to the mouth of the residue to the net.
6.3 tasting laboratory and tasting time
Tasting test should be performed in a dedicated laboratory. Laboratory sample preparation chamber should be composed and tasting room, the two should be independent. Tasting room should be able to
Sufficient enough ventilation to avoid interference or residual odor smell, temperature 20 ℃ ~ 25 ℃, no strong noise, there is enough light intensity, the interior color
Soft, avoid strong color contrast.
Commentary should be kept indoors and quiet environment, without interference.
Tasting time should be carried out before meals or after meals 1h 2h.
6.4 Operation
After taking a small amount of oil sample into a beaker and even......
Related standard: GB/T 5527-2010    GB/T 5535.1-2008
Related PDF sample: GB 1536-2004    GB/T 1535-2017