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fat smoke point
fat smoke point, Total:103 items.
In the international standard classification, fat smoke point involves: Edible oils and fats. Oilseeds, Products of the chemical industry, Paint ingredients, Chocolate, Petroleum products in general, Paints and varnishes, Sugar. Sugar products. Starch, Cereals, pulses and derived products, Fuels.
AENOR, fat smoke point
HU-MSZT, fat smoke point
未注明发布机构, fat smoke point
- BS 684-1.8:1976(2009) Methods of analysis of Fats and fatty oils — Part 1 : Physical methods — Section 1.8 : Determination of smoke point
- BS 684-1.4:1976(1999) Methods of analysis of Fats and fatty oils — Part 1 : Physical methods — Section 1.4 : Determination of flow and drop points
- BS 684-1.5:1987(2011) Methods of analysis of Fats and fatty oils — Part 1 : Physical methods — Section 1.5 Determination of cloud point
British Standards Institution (BSI), fat smoke point
- BS 684 Sec.1.8:1976 Methods of analysis of fats and fatty oils. Physical methods. Determination of smoke point
- BS 684-1.8:1976 Methods of analysis of fats and fatty oils - Physical methods - Determination of smoke point
- BS 684 Sec.1.6:1988 Methods of analysis of fats and fatty oils. Physical methods. Determination of titre
- BS 684 Sec.1.5:1987 Methods of analysis of fats and fatty oils. Physical methods. Determination of cloud point
- BS 684 Sec.1.4:1976 Methods of analysis of fats and fatty oils. Physical methods. Determination of flow and drop points
- BS 684-1.5:1987 Methods of analysis of fats and fatty oils - Physical methods - Determination of cloud point
- BS EN ISO 6321:2002 Animal and vegetable fats and oils. Determination of melting point in open capillary tubes (slip point)
- BS EN ISO 6321:2021 Animal and vegetable fats and oils. Determination of melting point in open capillary tubes. Slip point
- BS EN ISO 16035:2003 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils
- 20/30424263 DC BS EN ISO 6321. Animal and vegetable fats and oils. Determination of melting point in open capillary tubes (slip point)
- BS 684-1.17:1998 Methods of analysis of fats and fatty oils - Physical methods - Flashpoint limit test using Pensky-Martens closed-cup flash tester
- BS EN ISO 3960:2009 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination
- BS EN ISO 3960:2010 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination
- BS EN ISO 16035:2005 Animal and vegetable fats and oils. Determination of low-boiling halogenated hydrocarbons in edible oils
- BS EN 16270:2012 Automotive fuels. Determination of high-boiling components including fatty acid methyl esters in petrol. Gas chromatographic method
- BS EN ISO 3960:2008 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination
- BS EN ISO 3960:2017 Tracked Changes. Animal and vegetable fats and oils. Determination of peroxide value. Iodometric (visual) endpoint determination
International Organization for Standardization (ISO), fat smoke point
- ISO/R 935:1969 Animal fats - Determination of solidification point of fatty acids (titre)
- ISO 935:1988 Animal and vegetable fats and oils; determination of titre
- ISO 6321:2002 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)
- ISO 6321:2021 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point
- ISO 6321:1991 Animal and vegetable fats and oils; determination of melting point in open capillary tubes (slip point)
- ISO 3960:2007 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination
- ISO 6321:1991/Amd 1:1998 Animal and vegetable fats and oils — Determination of melting point in open capillary tubes (slip point) — Amendment 1: Palm oil samples
Association Francaise de Normalisation, fat smoke point
- NF T60-226:1991 ANIMAL AND VEGETABLE FATS AND OILS. DETERMINATION OF MELTING POINT IN OPEN CAPILLARY TUBES (SLIP POINT).
- NF T60-226:2002 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point).
- NF T60-226*NF EN ISO 6321:2021 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point
- NF EN ISO 16035:2005 Corps gras d'origines animale et végétale - Dosage des hydrocarbures halogénés à bas point d'ébullition dans les huiles comestibles
- NF EN ISO 6321:2021 Corps gras d'origines animale et végétale - Détermination du point de fusion en tube capillaire ouvert
- NF T60-271*NF EN ISO 16035:2005 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils.
- NF T60-220:2010 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination.
- NF EN ISO 27107:2010 Corps gras d'origines animale et végétale - Détermination de l'indice de peroxyde - Détermination avec point d'arrêt potentiométrique
- NF T60-273:2009 Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination.
- NF T60-273*NF EN ISO 27107:2010 Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination
- NF EN ISO 3960:2017 Corps gras d'origines animale et végétale - Détermination de l'indice de peroxyde - Détermination avec point d'arrêt iodométrique
- NF ISO 15267:1998 Corps gras d'origines animale et végétale - Détermination du point d'éclair avec la méthode Pensky-Martens en vase clos
- NF T60-220:2009 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination.
- NF M07-150:2013 Automotive fuels - Determination of high-boiling components including fatty acid methyl esters in petrol - Gas chromatographic method
RO-ASRO, fat smoke point
Anhui Provincial Standard of the People's Republic of China, fat smoke point
- DB34/T 925-2009 Determination of Smoke Point of Vegetable Oils and Fats by Digital Smoke Point Apparatus
ZA-SANS, fat smoke point
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, fat smoke point
American Society for Testing and Materials (ASTM), fat smoke point
- ASTM D5565-95(2006) Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils
- ASTM D1982-85(2004) Standard Test Method for Titer of Fatty Acids
- ASTM D5440-93(2003) Standard Test Method for Determining the Melting Point of Fats and Oils
- ASTM D5565-95(2001) Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils
- ASTM D5565-95 Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils
- ASTM D5565-95(2011) Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils
- ASTM D5440-93(1997) Standard Test Method for Determining the Melting Point of Fats and Oils
- ASTM D5440-93(2009) Standard Test Method for Determining the Melting Point of Fats and Oils
- ASTM D5440-17(2021) Standard Test Method for Determining the Melting Point of Fats and Oils
- ASTM D5440-17 Standard Test Method for Determining the Melting Point of Fats and Oils
AR-IRAM, fat smoke point
Professional Standard - Commodity Inspection, fat smoke point
- SN/T 0801.17-2010 Animal fats and oils for import and export.Determination of the solidification point of fatty acids
- SN/T 0801.17-1999 Animal and vegetable oils and fats for import and export.Method for the determination of solidifying point of fatty acid
RU-GOST R, fat smoke point
- GOST 31902-2012 Confectionery. Methods of determination of fat weight fraction
- GOST R ISO 3679-2010 Methyl esters of fatty acids (FAME). Rapid equilibrium closed cup method of flash point determination
- GOST R 54686-2011 Sonfectionery. Method of determination of a mass fraction of the sated fatty acids
- GOST R 54686-2011(2019) Confectionery. Method of determination of a mass fraction of the sated fatty acids
- GOST R 54687-2011 Confectionery. Method for determination of transisomers of unsaturated fatty acids mass fraction
European Committee for Standardization (CEN), fat smoke point
- EN ISO 6321:2021 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021)
- EN ISO 6321:2002 Animal and Vegetable Fats and Oils - Determination of Melting Point in Open Capillary Tubes (Slip Point)
- EN ISO 27107:2008 Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination
- EN ISO 27107:2010 Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination (ISO 27107:2008, corrected version 2009-05-15)
- EN ISO 16035:2005 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003)
- EN ISO 3960:2010 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2007, corrected version 2009-05-15)
Korean Agency for Technology and Standards (KATS), fat smoke point
- KS H ISO 6321-2008(2018) Animal and vegetable fats and oils－Determination of melting point in open capillary tubes (slip point)
- KS H ISO 3960-2012(2021) Animal and vegetable fats and oils－Determination of peroxide value－Iodometric(visual) endpoint determination
Danish Standards Foundation, fat smoke point
- DS/ISO 6321:2021 Animal and vegetable fats and oils – Determination of melting point in open capillary tubes – Slip point
- DS/EN 16270:2012 Automotive fuels - Determination of high-boiling components including fatty acid methyl esters in petrol - Gas chromatographic method
ES-UNE, fat smoke point
- UNE-EN ISO 6321:2022 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021)
German Institute for Standardization, fat smoke point
- DIN EN ISO 6321:2021-09 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021); German version EN ISO 6321:2021
- DIN EN ISO 16035:2005 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003); English version of DIN EN ISO 16035:2005
- DIN EN ISO 6321:2002 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point) (ISO 6321:2002); German version EN ISO 6321:2002
- DIN EN ISO 27107:2010 Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination (ISO 27107:2008, corrected version 2009-05-15); German version EN ISO 27107:2010
- DIN 53175:1991 Binders for paints, varnishes and similar coating materials; determination of the solidification point (titer) of fatty acids (method according to Dalican)
ESDU - Engineering Sciences Data Unit, fat smoke point
- ESDU 97012-1997 Vapour pressures and critical points of liquids. Aliphatic and alicyclic amines. I: Primary amines.
- ESDU 93009-1993 Vapour pressures and critical points of liquids: Aliphatic and cyclic ketones.
- ESDU 95016-1995 Vapour pressures and critical points of liquids. Aliphatic and aromatic ethers.
- ESDU 97014-1997 Vapour pressures and critical points of liquids. Aliphatic and alicyclic amines. II: Secondary and tertiary amines.
- ESDU 79030 C-1984 Vapour pressures and critical points of liquids. XIV: aliphatic oxygen-nitrogen compounds.
- ESDU 80029-1980 Vapour pressures and critical points of liquids. XVII: aliphatic carboxylic acids and anhydrides.
- ESDU 80001 B-1984 Vapour pressures and critical points of liquids. XV: aliphatic nitrogen compounds.
- ESDU 81003-1981 Vapour pressures and critical points of liquids. XVIII: additional esters of aliphatic carboxylic acids.
CZ-CSN, fat smoke point
VN-TCVN, fat smoke point
- TCVN 6119-2007 Animal and vegetable fats and oils.Determination of melting point in open capillary tubes (slips point)
- TCVN 6121-2010 Animal and vegetable fats and oils.Determination of peroxide value-lodometric (visual) end point determination
- TCVN 2641-2008 Animal and vegetable fats and oils.Flashpoint limit test using Pensky-Martens closed cup flash tester
KR-KS, fat smoke point
- KS H ISO 3960-2022 Animal and vegetable fats and oils — Determination of peroxide value — Iodometric(visual) endpoint determination
Lithuanian Standards Office , fat smoke point
- LST EN 16270-2012 Automotive fuels - Determination of high-boiling components including fatty acid methyl esters in petrol - Gas chromatographic method
CEN - European Committee for Standardization, fat smoke point
- PREN 16270-2012 Automotive fuels - Determination of high-boiling components including fatty acid methyl esters in petrol - Gas chromatographic method
ES-AENOR, fat smoke point