Edible oil and fat testing

This standard specifies two methods for determining the moisture and volatile matter content in animal and plant fats. The first method of this standard [sand bath (electric heating plate) method] is applicable to all animal and vegetable fats; The second method (electric drying oven method) is only applicable to non dry fats with an acid value below 4 mg/g, and is not applicable to lauric acid type oils (palm nut oil and nut oil). Under the condition of 103 ℃± 2 ℃, the test sample is heated until the moisture and volatile matter have completely dissipated, and the mass loss of the sample is measured. 3 Instruments and equipment 3.1 Analytical balance; Sensitivity 0.001 g. 3.2 Dishes; A flat bottomed ceramic or glass dish with a diameter of 80 mm/90 mm and a depth of approximately 30 mm. 3.3 Thermometers; The scale range should be at least 80 ℃~110 ℃. The mercury ball should be reinforced with a length of about 100 mm and have an expansion chamber at the upper end. 3.4 Sand bath or electric heating plate (room temperature -150 ℃). 3.5 Desiccator; contains effective desiccant

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BAIJIAN testing process:

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