BS-684-1.11-1976.pdf
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1、BRITISH STANDARD CONFIRMED APRIL 1993 BS 684-1.11: 1976 Methods of analysis of Fats and fatty oils Part 1: Physical methods Section 1.11 Determination of penetration value IMPORTANT NOTE. It is essential that this Section be read in conjunction with the information in the “General introduction” to B
2、S 684, which is published separately. UDC 665.1.014:543:539.533.083:620.178.15 Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:25:53 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 684-1.11:1976 This British Standard, having been prepared under the direction of the Oils and Fats Standards Co
3、mmittee, was published under the authority of the Executive Board on 29 October 1976 BSI 12-1999 The following BSI references relate to the work on this standard: Committee reference OFC/24 Draft for comment 74/50396 DC ISBN 0 580 09165 1 A British Standard does not purport to include all the necess
4、ary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1
5、 to 3 and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Amendments issued since publication Amd. No.Date of issueComments Licensed Copy: sheffieldun sheffieldun, na,
6、 Wed Dec 06 13:25:53 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 684-1.11:1976 BSI 12-1999i Contents Page 0Scope1 1Method 1. For fats such as margarine, butter and shortenings1 1.1Field of application1 1.2Reference1 1.3Definition1 1.4Principle1 1.5Apparatus1 1.6Sampling and preparation of sample1
7、1.7Conditioning1 1.8Procedure1 1.9Expression of results2 1.10 Test report2 2Method 2. For hard confectionery butters2 2.1Field of application2 2.2References2 2.3Definition2 2.4Principle2 2.5Apparatus2 2.6Sampling and preparation of sample2 2.7Conditioning2 2.8Procedure3 2.9Expression of results3 2.1
8、0 Test report3 Figure 1 Penetrometer cone3 Figure 2 Penetration needle3 Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:25:53 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ii blank Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:25:53 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 68
9、4-1.11:1976 BSI 12-19991 0 Scope This Section describes two methods for the determination of penetration value. The procedure described in method 1 is based on the appropriate parts of ISO 2137 and the corresponding appropriate parts of IP 50/59 “Standard method of test for cone penetration of lubri
10、cating grease” and is suitable for fats such as margarine, butter and shortenings. The modified procedure described in method 2, using a needle identical to that described in IP 49/67 “Penetration of bitumen”, is suitable for hard confectionary butters, cocoa butter, chocolate, etc. 1 Method 1. For
11、fats such as margarine, butter and shortenings 1.1 Field of application The method described is suitable for the determination of the penetration value of fats such as margarine, butter and shortenings. 1.2 Reference The following standards publication is referred to in this Section: ISO 2137, Petro
12、leum products Lubricating grease Determination of cone penetration. 1.3 Definition For the purposes of this method the following definition applies. penetration value the distance, in tenths of a millimetre, that a standard cone penetrates vertically into the sample under specified conditions. It is
13、 a measure of the consistency, or hardness, of the sample 1.4 Principle A prepared sample is conditioned at a selected temperature and the depth of penetration of a conical plunger into the sample is measured under specified conditions. 1.5 Apparatus The following items of apparatus are required (se
14、e also BS 684: General introduction). 1.5.1 Penetrometer, an apparatus of any suitable pattern that permits a cone (1.5.2) to move vertically into the sample without appreciable friction, and that indicates the depth of penetration of the cone to the nearest 0.1 mm. The base of the instrument shall
15、be fitted with levelling screws. 1.5.2 Penetration cone, with a conical body of brass or corrosion-resistant steel, and a detachable hardened steel or stainless steel tip. The outside dimensions shall conform to those shown in Figure 1 (the interior construction and dimensions, shown without toleran
16、ces, are intended merely as suggestions and may be modified as required). The outside surface of the cone and tip shall be given a very smooth finish. When fitted in the penetrometer, the cone is attached to a metal cone holder that moves with the cone. The total moving mass of the cone and cone hol
17、der shall be 150 g. 1.5.3 Constant temperature cabinet (fan circulation), thermostatically controlled to an accuracy of 0.2 C. NOTEThe temperatures normally used are 5, 10, 20 and 25 C. 1.5.4 Stopwatch 1.6 Sampling and preparation of sample See BS 684: General introduction. 1.6.1 Small packages. Car
18、ry out the measurement directly on the sample in the container. 1.6.2 Large packages. Remove 1 kg to 2 kg portions of sample in the form of rectangular blocks or cylinders, not less than 50 mm thick, taking not less than 4 portions for measurement. Wrap in greaseproof paper or place in a carton. It
19、is essential that the portions of sample used are not deformed or distorted. Place soft samples in rigid containers such as sample rings. If the testing surface of a sample is irregular, cut it carefully to produce a smooth uniform surface. NOTEIt is important that the top and bottom surfaces of the
20、 block samples are flat and parallel to ensure that the blocks cannot wobble on the base plate and that the cone axes are perpendicular to the top surfaces. 1.7 Conditioning Keep the samples or portions of sample, prepared as described in 1.6, in the constant temperature cabinet at the required temp
21、erature for not less than 16 h. NOTEFor certain fats exhibiting strong polymorphic behaviour, it may be necessary to extend the conditioning time to at least 3 days to obtain a stable structure. 1.8 Procedure Place the penetrometer on a firm flat surface. Insert the cone and level the penetrometer b
22、y means of the levelling screws in the base. Set the pointer on the calibrated scale to the zero position. Ensure that the temperature of the penetrometer, and especially that of the cone and table, are approximately equal to that of the sample. Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06
23、 13:25:53 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 684-1.11:1976 2 BSI 12-1999 NOTEIf the temperature of the cone and plate differs substantially from the temperature of the sample, unreliable results may be obtained. A warmer cone, for example, will melt some of the sample and lead to inaccura
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