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Position: Chinese Standard in English/GB 5009.236-2016
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
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.
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
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
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
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.
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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