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GB 5009.236-2016   National Food Safety Standard - Animal and Vegetable Fats and Oils - Determination of Moisture and Volatile Matter (English Version)
Standard No.: GB 5009.236-2016 Status:valid remind me the status change

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Language:English File Format:PDF
Word Count: 1000 words Price(USD):60.0 remind me the price change

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Implemented on:2017-3-1 Delivery: via email in 1 business day
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Standard No.: GB 5009.236-2016
English Name: National Food Safety Standard - Animal and Vegetable Fats and Oils - Determination of Moisture and Volatile Matter
Chinese Name: 食品安全国家标准 动植物油脂水分及挥发物的测定
Professional Classification: GB    National Standard
Issued by: NHFPC
Issued on: 2016-08-31
Implemented on: 2017-3-1
Status: valid
Superseding:GB/T 5528-2008 Animal and vegetable fats and oils - Determination of moisture and volatile matter content
GB/T 9696-2008 Animal and vegetable fats and oils—Determination of moisture and volatile matter content
Language: English
File Format: PDF
Word Count: 1000 words
Price(USD): 60.0
Delivery: via email in 1 business day
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard replaces GB/T 9696-2008 Animal and Vegetable Fats and Oils—Determination of Moisture and Volatile Matter Content and GB/T 5528-2008 Animal and Vegetable Fats and Oils—Determination of Moisture and Volatile Matter Content. This standard has the following main changes with regards to GB/T 9696-2008 and GB/T 5528-2008: ——The standard name was changed to “National Food Safety Standard—Animal and Vegetable Fats and Oils—Determination of Moisture and Volatile Matter"; ——This standard combines methods in GB/T 9696-2008 and GB/T 5528-2008. National Food Safety Standard Animal and Vegetable Fats and Oils Determination of Moisture and Volatile Matter 1 Scope This standard specifies two methods for determination of moisture and volatile matter in animal and vegetable fats and oils. The first method of this standard [Sand Bath (Electric Heating Plate) Method] applies to all animal and vegetable fats and oils; the second method (Electrically Heated Drying Oven Method) is only applicable to non-dry fats and oils with acid value less than 4mg/g, not applicable to lauric acid type oil (palm kernel oil and coconut oil). Method I Sand Bath (Electric Heating Plate) Method 2 Principle Under the conditions of 103 ± 2℃, the test sample is heated until moisture and volatile matter are completely dispersed and then determine the mass loss of the sample. 3 Apparatus 3.1 Analytical balance: sensitivity of 0.001g. 3.2 Dish: made of ceramic or glass flat bottom dish, in diameter of 80mm/90mm, with depth of about 30mm. 3.3 Thermometer: graduated range is at least 80°C~110°C, with length of about 100mm, mercury ball reinforced and expansion chamber at the upper end. 3.4 Sand bath or electric hot plate (room temperature~150°C). 3.5 Dryer: contains an effective desiccant. 4 Analytical Procedures 4.1 Preparation of samples Weigh about 20g of sample in the pre-dried dish which is weighed together with a thermometer, accurate to 0.001g. Liquid samples: For liquid sample which is clear and has no precipitate, shake it in a closed vessel to make it uniform. For liquid sample with a turbidity or a precipitate, shake it in a closed vessel until the precipitate is completely separated from the vessel wall, and evenly distributed in the oils. Check whether the precipitates is on the walls of the vessel. If it is, remove them completely (open the vessel if necessary) so that they are mixed thoroughly with the oil. Solid sample: Heat the sample until it just becomes liquid, operate as a liquid sample and mix it thoroughly. 4.2 Sample determination The dish containing the test sample is heated to 90℃ in a sand bath or electric hot plate, with temperature rise rate controlled at about 10℃/min and stir with a thermometer while heating. Reduce the heating rate, observe the rise of the bubble at the bottom of the dish. Control the temperature rise to 103℃±2℃ and ensure that it does not exceed 105℃. Continue to stir until the bottom of the dish is free of air bubbles. To ensure the water is fully dispersed, repeat several times of the step, i.e. heating to 103℃±2℃ and cooling to 90℃, put the dishes and the thermometer placed in a desiccator, cool it down to room temperature and weigh it, to the nearest 0.001g. Repeat the above operations until two continuous results do not exceed 2mg. 5 Expression of Analysis Results Moisture and volatile matter content (X) are expressed by a mass fraction and calculated using Equation (1): (1) Where, X——the moisture and volatile matter content, %; m1——the mass of the dish, thermometer and test sample before heating, (g); m2——the mass of the dish, thermometer and test sample after heating, (g); m0——the mass of the dish and thermometer, (g); 100——the unit conversion. The calculation result is accurate to two decimal places. 6 Precision The absolute difference between two independent determination results under repeatability conditions shall not exceed 10% of their arithmetic mean. Method II Electrically Heated Drying Oven Method 7 Principle Same as Chapter 2. 8 Apparatus 8.1 Analytical balance: sensitivity of 0.001g. 8.2 Glass container: flat bottom, in diameter of about 50m, with height of about 30mm. 8.3 Electrically heated drying oven: the main control temperature is 103℃±2℃. 8.4 Dryer: contains an effective desiccant. 9 Analytical Procedures 9.1 Preparation of sample According to an expected moisture and volatile matter content of sample, weigh 10g or 5g of sample (to the nearest 0.001g) in a pre-dried and weighed glass container. 9.2 Sample determination Place a glass container containing the sample into a 103℃±2℃ electrically heated drying oven for 1h, and then transfer it in a drier, cool it down to room temperature and weigh it, accurate to 0.001g. Repeat the steps of heating, cooling and weighing. Keep each re-drying 30min until the difference between two successive weighings is not more than 2mg (5g sample) or 4mg (10g sample) respectively depending on the sample mass. Note: After repeated heating for multiple times, if the grease sample is auto-oxidized and the mass is increased, the minimum value of the previous measurements can be taken.
Foreword i 1 Scope 2 Principle 3 Apparatus 4 Analytical Procedures 5 Expression of Analysis Results 6 Precision 7 Principle 8 Apparatus 9 Analytical Procedures 10 Expression of Analysis Results 11 Precision
Referred in GB 5009.236-2016:
*GB 5009.181-2016 National Food Safety Standard - Determination of malondialdehyde in food
*GB 5009.228-2016 National Food Safety Standard - Determination of Volatile Basic Nitrogen in Food
*GB 31604.6-2016 National Food Safety Standard - Food Contact Materials and Articles -Determination of Ignition Residue in Resin
*GB 1886.26-2016 National Food Safety Standard - Food Additives - Paraffin
*GB 1886.187-2016 National Food Safety Standard - Food Additives - Sorbitol and Sorbitol Solution
*GB 1886.169-2016/XG1-2021 National food safety standard - Food additive - Carrageenan,includes Amendment 1
*GB 5413.38-2016 National Food Safety Standard - Determination of freezing point in raw milk in food
*GB 51173-2016 Code for design of dewatering and draining in opne pit mine of coal industry
*GB 50243-2016 Code of Acceptance for Construction Quality of Ventilation and Air
*GB 51199-2016 Code for acceptance of construction engineering of telecommunication power supply facility
*GB 51205-2016 Code for design of PTA plant
*GB/T 33014.3-2016 Road vehicles-Component test methods for electrical/electronic disturbances from narrowband radiated electromagnetic energy- Part 3:Transverse electromagnetic(TEM)cell
*GB/T 19466.4-2016 Plastics一Differential scanning calorimetry(DSC)一 Part 4:Determination of specific heat capacity
GB 5009.236-2016 is referred in:
*GB/T 10464-2017 Sunflowerseed oil
*GB/T 1535-2017/XG1-2019 Soya bean oil, includes Amendment 1
*GB/T 10464-2017/XG1-2019 Sunflowerseed oil, inckudes Amendment 1
*GB/T 8235-2019 Fiaxseed oil
*GB/T 1536-2021 Rapeseed oil
*GB/T 1536-2021/XG1-2023 Rapeseed oil, includes Amendment 1
*GB 5009.4-2016 National Food Safety Standard- Determination of Ash in Foods
*JT/T 1078-2016 GNSS system for operating vehicles - Video communication protocol
*YB 384-1991 Siliceous Refractory Mortar
*YB 384-1991(2002) Siliceous Refractory Mortar
*CB/T 3197-1995 Cast Steel Flanged Seawater Stop Check Valves
*CB/T 3196-1995 Flange Cast Steel Sea Water Stop Valve
*GB/T 33012.4-2016 Road vehicles-Vehicle test methods for electrical disturbances from narrowband radiated electromagnetic energy-Part4:Bulk current injection(BCI)
*GB/T 1232.1-2016 Rubber,unvulcanized―Determinations using a shearing-disc viscometer―Part 1:Determination of Mooney viscosity
Code of China
Standard
GB 5009.236-2016  National Food Safety Standard - Animal and Vegetable Fats and Oils - Determination of Moisture and Volatile Matter (English Version)
Standard No.GB 5009.236-2016
Statusvalid
LanguageEnglish
File FormatPDF
Word Count1000 words
Price(USD)60.0
Implemented on2017-3-1
Deliveryvia email in 1 business day
Detail of GB 5009.236-2016
Standard No.
GB 5009.236-2016
English Name
National Food Safety Standard - Animal and Vegetable Fats and Oils - Determination of Moisture and Volatile Matter
Chinese Name
食品安全国家标准 动植物油脂水分及挥发物的测定
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
NHFPC
Issued on
2016-08-31
Implemented on
2017-3-1
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
GB/T 5528-2008 Animal and vegetable fats and oils - Determination of moisture and volatile matter content
GB/T 9696-2008 Animal and vegetable fats and oils—Determination of moisture and volatile matter content
Language
English
File Format
PDF
Word Count
1000 words
Price(USD)
60.0
Keywords
GB 5009.236-2016, GB/T 5009.236-2016, GBT 5009.236-2016, GB5009.236-2016, GB 5009.236, GB5009.236, GB/T5009.236-2016, GB/T 5009.236, GB/T5009.236, GBT5009.236-2016, GBT 5009.236, GBT5009.236
Introduction of GB 5009.236-2016
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard replaces GB/T 9696-2008 Animal and Vegetable Fats and Oils—Determination of Moisture and Volatile Matter Content and GB/T 5528-2008 Animal and Vegetable Fats and Oils—Determination of Moisture and Volatile Matter Content. This standard has the following main changes with regards to GB/T 9696-2008 and GB/T 5528-2008: ——The standard name was changed to “National Food Safety Standard—Animal and Vegetable Fats and Oils—Determination of Moisture and Volatile Matter"; ——This standard combines methods in GB/T 9696-2008 and GB/T 5528-2008. National Food Safety Standard Animal and Vegetable Fats and Oils Determination of Moisture and Volatile Matter 1 Scope This standard specifies two methods for determination of moisture and volatile matter in animal and vegetable fats and oils. The first method of this standard [Sand Bath (Electric Heating Plate) Method] applies to all animal and vegetable fats and oils; the second method (Electrically Heated Drying Oven Method) is only applicable to non-dry fats and oils with acid value less than 4mg/g, not applicable to lauric acid type oil (palm kernel oil and coconut oil). Method I Sand Bath (Electric Heating Plate) Method 2 Principle Under the conditions of 103 ± 2℃, the test sample is heated until moisture and volatile matter are completely dispersed and then determine the mass loss of the sample. 3 Apparatus 3.1 Analytical balance: sensitivity of 0.001g. 3.2 Dish: made of ceramic or glass flat bottom dish, in diameter of 80mm/90mm, with depth of about 30mm. 3.3 Thermometer: graduated range is at least 80°C~110°C, with length of about 100mm, mercury ball reinforced and expansion chamber at the upper end. 3.4 Sand bath or electric hot plate (room temperature~150°C). 3.5 Dryer: contains an effective desiccant. 4 Analytical Procedures 4.1 Preparation of samples Weigh about 20g of sample in the pre-dried dish which is weighed together with a thermometer, accurate to 0.001g. Liquid samples: For liquid sample which is clear and has no precipitate, shake it in a closed vessel to make it uniform. For liquid sample with a turbidity or a precipitate, shake it in a closed vessel until the precipitate is completely separated from the vessel wall, and evenly distributed in the oils. Check whether the precipitates is on the walls of the vessel. If it is, remove them completely (open the vessel if necessary) so that they are mixed thoroughly with the oil. Solid sample: Heat the sample until it just becomes liquid, operate as a liquid sample and mix it thoroughly. 4.2 Sample determination The dish containing the test sample is heated to 90℃ in a sand bath or electric hot plate, with temperature rise rate controlled at about 10℃/min and stir with a thermometer while heating. Reduce the heating rate, observe the rise of the bubble at the bottom of the dish. Control the temperature rise to 103℃±2℃ and ensure that it does not exceed 105℃. Continue to stir until the bottom of the dish is free of air bubbles. To ensure the water is fully dispersed, repeat several times of the step, i.e. heating to 103℃±2℃ and cooling to 90℃, put the dishes and the thermometer placed in a desiccator, cool it down to room temperature and weigh it, to the nearest 0.001g. Repeat the above operations until two continuous results do not exceed 2mg. 5 Expression of Analysis Results Moisture and volatile matter content (X) are expressed by a mass fraction and calculated using Equation (1): (1) Where, X——the moisture and volatile matter content, %; m1——the mass of the dish, thermometer and test sample before heating, (g); m2——the mass of the dish, thermometer and test sample after heating, (g); m0——the mass of the dish and thermometer, (g); 100——the unit conversion. The calculation result is accurate to two decimal places. 6 Precision The absolute difference between two independent determination results under repeatability conditions shall not exceed 10% of their arithmetic mean. Method II Electrically Heated Drying Oven Method 7 Principle Same as Chapter 2. 8 Apparatus 8.1 Analytical balance: sensitivity of 0.001g. 8.2 Glass container: flat bottom, in diameter of about 50m, with height of about 30mm. 8.3 Electrically heated drying oven: the main control temperature is 103℃±2℃. 8.4 Dryer: contains an effective desiccant. 9 Analytical Procedures 9.1 Preparation of sample According to an expected moisture and volatile matter content of sample, weigh 10g or 5g of sample (to the nearest 0.001g) in a pre-dried and weighed glass container. 9.2 Sample determination Place a glass container containing the sample into a 103℃±2℃ electrically heated drying oven for 1h, and then transfer it in a drier, cool it down to room temperature and weigh it, accurate to 0.001g. Repeat the steps of heating, cooling and weighing. Keep each re-drying 30min until the difference between two successive weighings is not more than 2mg (5g sample) or 4mg (10g sample) respectively depending on the sample mass. Note: After repeated heating for multiple times, if the grease sample is auto-oxidized and the mass is increased, the minimum value of the previous measurements can be taken.
Contents of GB 5009.236-2016
Foreword i 1 Scope 2 Principle 3 Apparatus 4 Analytical Procedures 5 Expression of Analysis Results 6 Precision 7 Principle 8 Apparatus 9 Analytical Procedures 10 Expression of Analysis Results 11 Precision
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