1、BRITISH STANDARD CONFIRMED APRIL1993 BS684-1.11: 1976 Methods of analysis of Fats and fatty oils Part1: Physical methods Section 1.11 Determination of penetration value IMPORTANT NOTE. It is essential that this Section be read in conjunction with the information in the “General introduction” to BS68
2、4, which is published separately. UDC665.1.014:543:539.533.083:620.178.15BS684-1.11:1976 This British Standard, having been prepared under the directionof the Oils and Fats Standards Committee, was published under the authorityofthe Executive Boardon 29October1976 BSI12-1999 The following BSI refere
3、nces relate to the work on this standard: Committee reference OFC/24 Draft for comment74/50396DC ISBN 0 580 09165 1 A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a B
4、ritish Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pagesi andii, pages1 to3 and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will
5、 be indicated in the amendment table on the inside front cover. Amendments issued since publication Amd. No. Date of issue CommentsBS684-1.11:1976 BSI 12-1999 i Contents Page 0 Scope 1 1 Method1. For fats such as margarine, butter and shortenings 1 1.1 Field of application 1 1.2 Reference 1 1.3 Defi
6、nition 1 1.4 Principle 1 1.5 Apparatus 1 1.6 Sampling and preparation of sample 1 1.7 Conditioning 1 1.8 Procedure 1 1.9 Expression of results 2 1.10 Test report 2 2 Method 2. For hard confectionery butters 2 2.1 Field of application 2 2.2 References 2 2.3 Definition 2 2.4 Principle 2 2.5 Apparatus
7、2 2.6 Sampling and preparation of sample 2 2.7 Conditioning 2 2.8 Procedure 3 2.9 Expression of results 3 2.10 Test report 3 Figure 1 Penetrometer cone 3 Figure 2 Penetration needle 3ii blankBS684-1.11:1976 BSI 12-1999 1 0 Scope This Section describes two methods for the determination of penetration
8、 value. The procedure described in method1 is based on the appropriate parts of ISO2137 and the corresponding appropriate parts of IP50/59 “Standard method of test for cone penetration of lubricating grease” and is suitable for fats such as margarine, butter and shortenings. The modified procedure d
9、escribed in method2, using a needle identical to that described in IP49/67 “Penetration of bitumen”, is suitable for hard confectionary butters, cocoa butter, chocolate,etc. 1 Method 1. For fats such as margarine, butter and shortenings 1.1 Field of application The method described is suitable for t
10、he determination of the penetration value of fats such as margarine, butter and shortenings. 1.2 Reference The following standards publication is referred to in this Section: ISO2137, Petroleum products Lubricating grease Determination of cone penetration. 1.3 Definition For the purposes of this met
11、hod the following definition applies. penetration value the distance, in tenths of a millimetre, that a standard cone penetrates vertically into the sample under specified conditions. It is a measure of the consistency, or hardness, of the sample 1.4 Principle A prepared sample is conditioned at a s
12、elected temperature and the depth of penetration of a conical plunger into the sample is measured under specified conditions. 1.5 Apparatus The following items of apparatus are required (seealso BS684: General introduction). 1.5.1 Penetrometer, an apparatus of any suitable pattern that permits a con
13、e(1.5.2) to move vertically into the sample without appreciable friction, and that indicates the depth of penetration of the cone to the nearest0.1mm. The base of the instrument shall be fitted with levelling screws. 1.5.2 Penetration cone, with a conical body of brass or corrosion-resistant steel,
14、and a detachable hardened steel or stainless steel tip. The outside dimensions shall conform to those shown in Figure 1 (the interior construction and dimensions, shown without tolerances, are intended merely as suggestions and may be modified as required). The outside surface of the cone and tip sh
15、all be given a very smooth finish. When fitted in the penetrometer, the cone is attached to a metal cone holder that moves with the cone. The total moving mass of the cone and cone holder shall be150g. 1.5.3 Constant temperature cabinet (fan circulation), thermostatically controlled to an accuracy o
16、f 0.2 C. NOTEThe temperatures normally used are5,10,20 and25 C. 1.5.4 Stopwatch 1.6 Sampling and preparation of sample See BS684: General introduction. 1.6.1 Small packages. Carry out the measurement directly on the sample in the container. 1.6.2 Large packages. Remove1kg to2kg portions of sample in
17、 the form of rectangular blocks or cylinders, not less than50mm thick, taking not less than4 portions for measurement. Wrap in greaseproof paper or place in a carton. It is essential that the portions of sample used are not deformed or distorted. Place soft samples in rigid containers such as sample
18、 rings. If the testing surface of a sample is irregular, cut it carefully to produce a smooth uniform surface. NOTEIt is important that the top and bottom surfaces of the block samples are flat and parallel to ensure that the blocks cannot wobble on the base plate and that the cone axes are perpendi
19、cular to the top surfaces. 1.7 Conditioning Keep the samples or portions of sample, prepared as described in1.6, in the constant temperature cabinet at the required temperature for not less than16h. NOTEFor certain fats exhibiting strong polymorphic behaviour, it may be necessary to extend the condi
20、tioning time to at least3 days to obtain a stable structure. 1.8 Procedure Place the penetrometer on a firm flat surface. Insert the cone and level the penetrometer by means of the levelling screws in the base. Set the pointer on the calibrated scale to the zero position. Ensure that the temperature
21、 of the penetrometer, and especially that of the cone and table, are approximately equal to that of the sample.BS684-1.11:1976 2 BSI 12-1999 NOTEIf the temperature of the cone and plate differs substantially from the temperature of the sample, unreliable results may be obtained. A warmer cone, for e
22、xample, will melt some of the sample and lead to inaccuracies. Remove the sample from the constant temperature cabinet and immediately place it on the penetrometer table. Make the measurements as soon as possible in order to minimize any change in the temperature of the sample. Lower the penetromete
23、r mechanism until the tip of the cone just touches the surface of the sample at a point not less than30mm from the edge. NOTEWatching the shadow of the tip can assist accurate setting. Alternatively, the sample may be moved laterally slightly as the cone is lowered; the correct adjustment is when th
24、e point just fails to leave a scratch mark on the surface of the sample. Operate the release mechanism rapidly to release the cone and cone holder and allow to fall for precisely5s. Record the depth of penetration in tenths of a millimetre. Repeat the penetration measurements on the same surface of
25、the sample at points at least30mm apart and at least30mm from the edge. Continue until three readings falling within a range of 0.5mm of their average are obtained. Immediately measure the temperature by inserting the bulb of a thermometer into the fat at a point close to where the measurements have
26、 been obtained. NOTEThis may not be possible with very hard samples, in which case alternative methods should be used, e.g.a probe type thermocouple. The temperature measured should be within 0.5 C of the temperature of the constant temperature cabinet. If this is not the case, the determination sha
27、ll be repeated. 1.9 Expression of results Express as the penetration value the average of the three readings falling within a range of 0.5mm of their average. 1.10 Test report See the general instructions and recommendations given in BS684: General introduction. 2 Method 2. For hard confectionery bu
28、tters 2.1 Field of application The method described is suitable for the determination of the penetration value of hard confectionery butters, cocoa butter, chocolate, etc. 2.2 References See1.2. 2.3 Definition For the purposes of this method the following definition applies. penetration value the di
29、stance, in tenths of a millimetre, that a standard needle penetrates vertically into the sample under specified conditions. It is a measure of the consistency, or hardness, of the sample 2.4 Principle A prepared sample is conditioned at a selected temperature and the depth of penetration of a standa
30、rd needle into the sample is measured under specified conditions. 2.5 Apparatus The following items of apparatus are required (see BS684: General introduction). 2.5.1 Penetrometer, an apparatus of any suitable pattern that permits a needle(2.5.2) to move vertically into the sample without appreciabl
31、e friction, and that indicates the depth of penetration of the needle to the nearest0.1mm. The base of the instrument shall be fitted with levelling screws. 2.5.2 Penetration needle, consisting of a fully hardened and tempered stainless steel needle, symmetrically tapered at one end by grinding to a
32、 cone with an apex angle between840 and940. The cone shall be coaxial with the straight body of the needle. The truncated tip of the cone shall be within the diameter limits of0.14mm and0.16mm and square to the needle axis within2 . The dimensions shall conform to those shown inFigure 2. The needle
33、shall be within the diameter limits of0.14mm and0.16mm and square to the needle axis within2 . The dimensions shall conform to those shown in Figure 2. The needle mounted in the ferrule so that the exposed portion is40mm to45mm in length. The total moving mass of the needle and furrule shall be100g.
34、 2.5.3 Constant temperature cabinet (fan circulated), thermostatically controlled to an accuracy of 0.2 C. NOTEThe temperatures normally used are5,10,20 and25 C. 2.5.4 Stopwatch 2.6 Sampling and preparation of sample See1.6. 2.7 Conditioning See1.7.BS684-1.11:1976 BSI 12-1999 3 2.8 Procedure See1.8
35、(in place of “cone” read “needle”). 2.9 Expression of results See1.9. 2.10 Test report See the general instructions and recommendations given in BS684: General introduction. Figure 1 Penetrometer cone Figure 2 Penetration needleBS684-1.11: 1976 BSI 389 Chiswick High Road London W4 4AL BSIBritishStan
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