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GB/T 5525-2008: Vegetable fats and oils -- Method for identification of transparency, odor and flavor Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB/T 5525: Historical versions
GB/T 5525-2008: Vegetable fats and oils -- Method for identification of transparency, odor and flavor---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/GBT5525-2008 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 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 ContentsForeword... 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... 5ForewordThis 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 Flavor1 ScopeThis 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 ReferencesThe 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 Sample3 Terms and Definitions3.1 Transparency The degree to which light can transmit.4 Preparation of Test SamplePrepare the test sample as per the GB/T 15687, and the sample needn’t filtering.5 Identification of Transparency5.1 Instrument and apparatus 5.2 Operating procedures 5.2.1 When the oil and fat sample is liquid at room temperature, weigh 100mL of sample and inject into the colorimetric tube; stand for 24h (castor oil stand for 48h) at 20°C; then transfer in front of the milky white bulb (or line with white paper behind the colorimetric tube); observe the degree of transparency, and record the observation results. 5.2.2 When the oil and fat sample is solid or semi-solid at room temperature; dissolve the sample according to the melting point of the oil and fat, however, the temperature shall be no greater than 5°C of the melting point.6 Identification of Odor and Flavor6.1 Instrument and apparatus 6.1.1 Beaker. 100mL. 6.2 Tasting personnel Oil and fat tasting depends on the human sensory organs; the purpose of tasting the odor and flavor of oil and fat is to appraise the quality of them; therefore, the tasting personnel is required to have more sensitive sensory organs and identification ability; before tasting, the personnel with higher sensory sensitivity shall be selected through the identification test. 6.4 Operating procedures Take a small amount of sample into the beaker, after uniformly heating to 50°C, keep away from the heat source, use glass bar to stir as smell the odor. Meanwhile, taste the sample. 6.5 Result expression 6.5.1 Odor expression If the sample has an odor inherent to the oil and fat, the result shall be expressed by “having inherent odor of certain oil and fat”. ......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/T 5525-2008 be delivered?Answer: The full copy PDF of English version of GB/T 5525-2008 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/T 5525-2008_English with my colleagues?Answer: Yes. 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