GB/T 5531-2018 Inspection of grain and oils - Heating test of vegetable fats and oils
1 Scope
This standard specifies the terms and definitions, principle, apparatus and appliances, preparation of test sample, operation procedure, calculation and expression of results for the heating test of vegetable fats and oils.
This standard is applicable to vegetable fats and oils.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 15687 Animal and vegetable fats and oils - Preparation of test sample
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
heating test
test of observing whether precipitates appear and whether the color of the fat and oil changes when the sample is heated to 280 ℃
4 Principle
Phospholipids in vegetable fats and oils decompose or precipitate at the high temperature of 280 ℃, making the oil color darker or black and producing precipitates or flocculent sediments; the quality of the vegetable fats and oils is judged accordingly. Generally, the darker or blacker the oil color and the more precipitates or flocculent sediments, the poorer the quality of the vegetable fats and oils.
GB/T 5531-2018 Inspection of grain and oils - Heating test of vegetable fats and oils
1 Scope
This standard specifies the terms and definitions, principle, apparatus and appliances, preparation of test sample, operation procedure, calculation and expression of results for the heating test of vegetable fats and oils.
This standard is applicable to vegetable fats and oils.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 15687 Animal and vegetable fats and oils - Preparation of test sample
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
heating test
test of observing whether precipitates appear and whether the color of the fat and oil changes when the sample is heated to 280 ℃
4 Principle
Phospholipids in vegetable fats and oils decompose or precipitate at the high temperature of 280 ℃, making the oil color darker or black and producing precipitates or flocculent sediments; the quality of the vegetable fats and oils is judged accordingly. Generally, the darker or blacker the oil color and the more precipitates or flocculent sediments, the poorer the quality of the vegetable fats and oils.
