GB 1886.228-2016 PDF EnglishUS$225.00 · In stock · Download in 9 seconds
GB 1886.228-2016: National food safety standard - Food additives - Liquid carbon dioxide Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid
Similar standardsGB 1886.228-2016: National food safety standard - Food additives - Liquid carbon dioxide---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB1886.228-2016GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard – Food Additives – Carbon Dioxide Issued on. AUGUST 31, 2016 Implemented on. JANUARY 01, 2017 Issued by. National Health and Family Planning Commission of PRC Table of ContentsForeword... 3 1 Scope... 4 2 Molecular Formula and Relative Molecular Mass... 4 3 Technical Requirements... 4 Appendix A Test Method... 7 Appendix B Relative Retention Values of Corresponding Components in Carbon Dioxide on Different Chromatographic Columns... 23ForewordThis Standard replaced GB 10621-2006 Food Additive – Liquid Carbon Dioxide. Compared with GB 10621-2006, the major changes of this Standard are as follows. --- Change the name of the standard into "National Food Safety Standard - Food Additives - Carbon Dioxide"; --- Increase the indicator requirements for solid carbon dioxide and gaseous carbon dioxide; --- Delete the indicator requirements for acidity, ethanol, other oxygen-containing organic matter, and phosphine; --- Increase the indicator requirements of ethylene oxide; --- Modify the item name of hydrocarbons into total volatile hydrocarbons; --- Modify the inspection methods for sulfur dioxide, total sulfur, benzene, methanol, acetaldehyde, vinyl chloride, grease, and evaporation residue; --- Add the capacitance method test method for moisture. National Food Safety Standard – Food Additives – Carbon Dioxide1 ScopeThis Standard is applicable to the food additive of carbon dioxide that takes the carbon dioxide gas as the raw material produced by produced alcohol fermentation, carbonate calcination, synthetic ammonia, ethylene catalytic oxidation and coal gasification processes, and then produced through the processes of extraction, purification, drying, cooling, pressurization, etc.2 Molecular Formula and Relative Molecular Mass2.1 Molecular formula CO2 2.2 Relative molecular mass3 Technical Requirements3.1 Sensory requirements Sensory requirements shall comply with the provisions of Table 1.Appendix ATest Method A.1 Warning Some reagents used in the test methods of this standard are toxic or corrosive, and appropriate safety and protective measures should be taken during operation. A.2 General provisions The reagents and water used in this standard refer to analytical reagents and the Class-III water specified in GB/T 6682 when other requirements are not specified. The used solution refers to an aqueous solution when it is not specified which solvent is used for preparation. A.3 Identification test A.4 Determination of carbon dioxide (CO2) content A.5 Determination of moisture A.5.1 Method-I - Capacitance Method A.5.1.2 Apparatus Moisture analyser. Humidity sensitive capacitance sensor with acid resistance, gas circuit, data conversion and display system, the detection limit shall be no greater than 2μL/L. A.5.1.3 Analysis procedures A.5.2 Method-II - dew point method The calibration of the instrument and the correction of the readings are the same as those in A.5.1, and determined according to the test method given in GB/T 5832.2. A.6 Determination of oxygen (O2) Use an acid fuel cell or an applicable oxygen sensor to determine in accordance with the method specified in GB/T 6285.Liquid carbon dioxide shall be sampled and determined after gasification. A.7 Determination of carbon monoxide (CO) Determine according to the method specified in GB/T 8984; and the liquid carbon dioxide shall be sampled and determined after gasification. A.8 Determination of grease A.8.1 Summary of method Use glacial acetic acid to dissolve the remaining grease after the carbon dioxide is evaporated. After adding water, the acetic acid solution becomes turbid; and the turbidity is analysed and quantified with the standard turbidity stage tube. A.8.2 Reagents and materials A.8.3 Apparatus A.8.4 Analysis proceduresAppendix BRelative Retention Values of Corresponding Components in Carbon Dioxide on Different Chromatographic Columns B.1 Relative retention value of corresponding components in carbon dioxide on chromatographic column 1 B.2 Relative retention value of corresponding components in carbon dioxide on chromatographic column 2 ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of English version of GB 1886.228-2016 be delivered?Answer: The full copy PDF of English version of GB 1886.228-2016 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice.Question 2: Can I share the purchased PDF of GB 1886.228-2016_English with my colleagues?Answer: Yes. 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