GB/T 22510-2008Cereals, pulses and by-products -- Determination of ash yield by incineration (English PDF)

Foreword

This standard is identical with ISO 2171:2007 "cereals, legumes and determination of ash content of by-products" (in English).

For ease of use, the standard ISO 2171:2007 made the following editorial changes.

--- "This International Standard" be replaced by "this standard";

"." --- With a decimal point instead of a comma as the decimal point, "";

--- Delete foreword international standards;

--- With "quality score" instead of "m/m", with the "volume fraction" instead of "v/v";

--- The original reference to ISO 6540 standard GB/T 10362;

--- The original reference to the standard ISO 712 GB/T 21305.

The Standard Appendix A, Appendix B is an informative annex.

The standard proposed by the National Food Authority.

This standard by the National Standardization Technical Committee OILS.

This standard was drafted. Beijing National Food Quality Monitoring Center.

1 Scope

This standard specifies the cereals, pulses and measuring method of pulverized ash content of edible products.

This standard applies to cereal grains, wheat flour and semolina, pulverized products (bran and high bran content products, semolina), mixed Cereal flour (mixture), a by-product of other cereals, pulses and by-products in addition to pulverized ash content of products outside the determination.

This standard does not apply to starch and starch derivatives (see ISO 3593), feed (see ISO 5984), determination of ash content of seeds.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.

GB/T 10362 Inspection of grain and corn determination of moisture content (GB/T 10362-2008, ISO 6540. 1980, MOD) GB/T 21305 Cereals and cereal products - Determination of moisture conventional method (GB/T 21305-2007, ISO 712:1998, IDT) ISO 24557 Determination of moisture content of beans oven method

3 Terms and Definitions

The following terms and definitions apply to this standard.

The samples were standard method after burning the remaining residue.

Principle 4

The sample was hot ash organic matter after burning to fully weighed residue. 550 °C post-ash residue flaky, 900 °C after ashing residues Stay was glassy.

Typically, salt (such as sodium pyrophosphate) the product should be used (550 ± 10) °C ashing.

Ashing temperature using different product types are shown in Table 1.

Table 1 Product type and ashing temperature

Product Type ashing temperature/°C Flour 550 ± 10 900 ± 25 Wheat semolina 550 ± 10 900 ± 25 Cereal grains 550 ± 10 900 ± 25 Other pulverized products (bran, wheat bran content products, semolina) 550 ± 10 -Mixed cereal products (mixture) 550 ± 10 -Other cereals by-products in addition to pulverized product outside 550 ± 10 -Beans and their by-products 550 ± 10 -GB/T 22510-2008/ISO 2171:2007