GB/T 5525-2008 PDF English
US$70.00 · In stock · Download in 9 secondsGB/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 procedureStatus: Valid GB/T 5525: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 5525-2008 | English | 70 |
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Vegetable fats and oils -- Method for identification of transparency, odor and flavor
| Valid |
| GB/T 5525-1985 | English | 190 |
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Inspection of vegetable oils--Methods for identification of transparency, colour, odour and taste
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB/T 5525-2008 PDF Preview: GB/T 5525-1985
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 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
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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