GB/T 20795-2006

Abolished

Determination of smoking point for vegetable fats and oils

植物油脂烟点测定

Standard Type

GBT

ICS

67.200.10

CCS

X14

Status

Abolished

Issue Date

2006-11-28

Implementation

2007-03-01

Centralized Committee

国家粮食和储备局

Issuing Authority

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Application Summary AI generated

GB/T 20795-2006 specifies the method for determining the smoking point of vegetable fats and oils, which is the temperature at which visible smoke is first emitted under controlled heating conditions. This standard is applied in the food industry for quality control of edible oils, particularly during refining and frying processes, to assess thermal stability and suitability for high-temperature cooking. It is also used by testing laboratories and regulatory bodies to ensure compliance with food safety and processing standards.

Related Standards

NY/T 1273--2007 Low Erucic Acid Rapeseed Salad Oil NY/T 601-2002 Sunflower seed for oil processing GB/T 1535-2003 Soya bean oil GB/T 1534-2003 Peanut oil GB/T 1536-2004 Rapeseed oil GB/T 19112-2003 Rice bran oil GB/T 19111-2003 Maize oil GB/T 1537-2003 Cottonseed oil

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.