軟化点測定方法の検討 : 合同実験結果について

概要

論文の詳細を見る
The ring and ball method is not as popular as the capillary melting point method for analysis of fats but is more accurate. It allows for the determination of margarine and shortening without removing moisture and gas. However this method has yet to be standardized. To establish it as a standard method, the methods for filling rings with fat samples and the tempering conditions of the samples in the rings were studied at 10 different laboratories, using the instrument designated as K-2207 by the Japanese Industrial Standard.<BR>Under various conditions, tempering at 0°C for 60min gave the best results with standard deviation of less than 0.5 for various fats and fat products.
社団法人日本油化学会の論文