Method for determination of water separation rate of jelly

Method for determination of water separation rate of jelly, Total:45 items.

The international standard classification for "Method for determination of water separation rate of jelly" includes: Fruits. Vegetables , Fruits. Vegetables and derived products in general , Water for industrial use , Chemical analysis , Boilers and heat exchangers .

The Chinese standard classification for "Method for determination of water separation rate of jelly" includes: Cash crop in general , Chemical reagent in general , Boiler and its auxiliary equipment , Basic standards and general methods for water treatment agent , Basic standard and general method on forestry .

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General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

• GB/T 6908-2008 Analysis of water used in boil and cooling system-Determination of electrical conductivity
• GB/T 10470-2008 Quick frozen fruits and vegetables - Determination of mineral impurities content
• GB/T 10471-2008 Quick frozen fruits and vegetables - Determination of net weight
• GB/T 10470-1989 Determination of mineral impurities in quick frozen fruits and vegetables
• GB/T 12147-1989 Analysis of water used in boiler and cooling system-Determination of electrical conductivity of pure water
• GB/T 36055-2018 Method for analysis of forestry biomass—Determination of moisture content
• GB/T 6908-1986 Methods for analysis of water for boiler and for cooling; The determination of electrical conductivity for water
• GB 10471-1989 Method for determination of net weight of quick-frozen fruits and vegetables
• GB/T 6908-2018 Analysis of water used in boiler and cooling system—Determination of electrical conductivity
• GB/T 6908-2005 Analysis of water used in boil and cooling system--The determination of electrical conductivity for water
• GB/T 10471-1989 Determination of net weight of quick frozen fruits and vegetables
• GB 10470-1989 Method for Determination of Mineral Impurities in Quick Frozen Fruits and Vegetables

Group Standards of the People's Republic of China

• T/HNSPXH 024-2024 Determination of thaw drip loss rate of frozen meat Thawing method of thermostatic circulating water bath
• T/HNSPXH 016-2022 Water bath thawing method to determine the water loss rate of frozen chicken breast meat

Professional Standard - Agriculture

• NY/T 3905-2021 Determination of thaw drip loss rate of frozen meat

Czech Standards Institute (UNMZ)

• CSN 56 0305-1997 Testing method of quick frozen products - Determination of net weight of quich frozen fruits and vegetables
• CSN 56 0303-1997 Testing method of quick frozen products - Standard procedu?e for thawing of quick frozen fruits and vegetables
• CSN 46 3205-1987 Fresh fruits. Table grapes. Metod of analytical determination of total sugar content
• CSN 56 0290-4-2001 Methods of testing for quick frozen products - Part 4: Determination of water
• CSN 56 8301-1982 Frozen purees and pastes ade from fruit and vegetables ommon regulations

The Directorate General of Specifications and Metrology (DGSM)

• OS GSO 1294:2002 Methods of test for jams, jellies and marmalades.

German Institute for Standardization

• DIN 52251-2:1987-04 Indirect methods of determining the frost resistance of roofing tiles; determination of water absorption
• DIN 52251-2:1987 Indirect methods of determining the frost resistance of roofing tiles; determination of water absorption
• DIN 10752:1992 Analysis of honey; determination of water content; refractometric method

GCC Standardization Organization

• GSO 1294:2002 Methods of test for jams, jellies and marmalades.

Polski Komitet Normalizacyjny (PKN)

• PN A75051-1990 Frozen fruits and vegetables Sampling and testing methods

British Standards Institution (BSI)

• BS 4288-7:1977 Methods for the analysis of fruit and vegetable products. Determination of copper
• BS 4288-10:1976 Methods for the analysis of fruit and vegetable products. Determination of tin
• BS 4288-6:1975 Methods for the analysis of fruit and vegetable products. Determination of pH
• BS 4288-9:1977 Methods for the analysis of fruit and vegetable products. Determination of ethanol
• BS 4288-1:1968 Methods for the analysis of fruit and vegetable products. Determination of titratable acidity
• BS 4288-2:1968 Methods for the analysis of fruit and vegetable products. Determination of water-insoluble solids
• BS 4288-5:1970 Methods for the analysis of fruit and vegetable products. Determination of total solids
• BS 4288-3:1968 Methods for the analysis of fruit and vegetable products. Determination of mineral impurities
• BS 4288-4:1968 Methods for the analysis of fruit and vegetable products. Determination of ash insoluble in hydrochloric acid

Gosstandart of Russia

• GOST 7025-1967 Wall and facing materials. Methods for determining water absorption and frost resistance
• GOST R 54497-2011 Canned fruits. Method for determination of food artificial colours mass fraction
• GOST R 59537-2021 Soils. Method for determination of unfrozen water content
• GOST 31082-2002 Fruit and vegetable juices. Method for determining L-malic acid
• GOST 34847-2022 Confectionery. Methods for determination of mass fraction of fruit raw materials. Part 3. Quantification of raw fruit
• GOST 8756.17-2017 Meat and meat-containing cans. Method for determination of jelly-melting temperature

National Standardisation Body (ASRO)

• STAS 1709/3-1990 Freezing-thawing effect on road works. Determination of frost susceptibility of subgrade. Determination method

COMMISSION FOR THE STANDARDS, METROLOGY AND QUALITY OF VIETNAM (STAMEQ)

• TCVN 7829-2013 Refrigerator, refrigerator-freezer.Method for dertermination energy efficiency

Ente Nazionale Italiano di Unificazione

• UNI ENV 12141:1997 Fruit and vegetable juices. Determination of the stable oxygen isotope ratio (18O/16O) of water from fruit juices. Method using isotope ratio mass spectrometry.

BELST

• STB GOST R 51940-2007 Fruit and vegetable juices. Method for determination of D-apple acid

Others: