Determination of heat damaged kernel of soybean
1 Scope
This standard specifies the determination method of heat damaged kernel of soybean.
This standard is applicable to the determination of heat damaged kernel of soybean.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections) to, or revisions, of any of these publications do not apply to this standard. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition applies.
GB 5491 Inspection of grain and oilseeds - Methods for sampling and sample reduction
GB/T 13868-1992 Sensory analysis - General guidance for the design of test rooms
3 Terms and definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
heat damaged kernel
kernel that has changed its normal color and shape due to the heat generated by microorganisms or other causes
3.2
heat damage rate
proportion of the mass of heat damaged kernels to the total mass of the sample, expressed in mass fraction (%)
4 Instruments and apparatus
4.1 Analytical balance, with an accuracy of 0.01 g.
4.2 Sample splitter and splitter plate.
4.3 Separating plate, tweezers, etc.
4.4 Sensory test bench
5 Specimen preparation
Take soybean samples in accordance with the requirements of GB 5491.
6 Analysis procedures
6.1 Test portion
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Instruments and apparatus
5 Specimen preparation
6 Analysis procedures
7 Result calculation
8 Precision
Annex A (Normative) Standard color card
