Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

Importancia y uso:

4.1 This practice is designed for use by the oil processor or research laboratory for evaluation by a trained sensory panel, or for use by quality control (QC) and quality assurance (QA) personnel for sampling from a tank truck, car, or any other bulk transportation container, or by both.

4.2 The consistent use of this practice will provide representative samples for all sensory, chemical and physical analyses and will protect the oil from oxidation.

4.3 The objective of this practice is to ensure that the sample is representative of the sample source from the time of sampling until the time of evaluation and to protect oil quality during that time.

4.4 This practice addresses neither evaluation and scaling techniques, nor the sampling, handling, and preparing of solid fats.

Subcomité:

E18.06

Referida por:

E1627-19

Volúmen:

14.03

Número ICS:

67.200.10 (Animal and vegetable fats and oils), 67.240 (Sensory analysis)