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Scope

1.1 This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation.

1.2 This practice is consistent with the background information presented in ASTM STP433, ASTM STP434, and ASTM STP758. These should be consulted for supplemental guidance.

1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Keywords

edible vegetable oils; food; material handling; oils-vegetable; sampling-meat/related products; sensory evaluation-foods and beverages; vegetable oils; ICS Number Code 67.200.10 (Animal and vegetable fats and oils); 67.240 (Sensory analysis)

To find similar documents by ASTM Volume:

14.03 (Temperature Measurement)

15.08 (Sensory Evaluation; Vacuum Cleaners; Security Systems and Equipment; Detention and Correctional Facilities; Homeland Security Applications)

To find similar documents by classification:

67.200.10 (Animal and vegetable fats and oils Butter, see 67.100.20)

67.240 (Sensory analysis)

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