BS 684-1.11-1976
脂肪和油脂分析方法.第1部分:物理法.第11节:渗透值测定

Methods of analysis of fats and fatty oils. Physical methods. Determination of penetration value

BS 684-1.11-1976 发布历史

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 lubricating 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.

BS 684-1.11-1976由英国标准学会 GB-BSI 发布于 1976-10-29，并于 1976-10-29 实施。

BS 684-1.11-1976 在中国标准分类中归属于: X14 油脂加工与制品，在国际标准分类中归属于: 67.200.10 动物和植物的脂肪和油。

BS 684-1.11-1976的历代版本如下：

• 1976年10月29日 BS 684-1.11-1976 脂肪和油脂分析方法.第1部分:物理法.第11节:渗透值测定

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标准号

BS 684-1.11-1976

发布日期

1976年10月29日

实施日期

1976年10月29日

废止日期

无

中国标准分类号

X14

国际标准分类号

67.200.10

发布单位

GB-BSI

适用范围

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 lubricating 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.