A-A-20100D
TABLE I. Analytical requirements.
Requirements |
Type I |
Type II |
Type III |
Free fatty acids as oleic acid (percent), maximum |
0.05 |
0.15 |
0.05 |
Peroxide value (meq of Peroxide/kg of fat), maximum |
1.0 |
1.0 |
1.0 |
Dropping point, range |
43.3°C to 54.4°C (110°F to 130°F) |
43.3°C to 54.4°C (110°F to 130°F) |
--- |
Smoke point, minimum |
--- |
--- |
218.3°C (425°F) |
Alpha-monoglycerides,(percent), range |
--- |
1.5 to 5.5 |
--- |
Moisture (percent), maximum |
0.10 |
0.104 |
0.10 |
Lovibond color (red), maximum |
3.5 |
3.5 |
2.5 |
TABLE II. Solid fat content (SFC).
Type |
Temperatures |
||
10oC (50°F) |
21.1°C (70°F) |
33.3°C (92°F) |
|
I |
26 to 64 |
21 to 38 |
8 to 20 |
II |
26 to 64 |
21 to 38 |
8 to 20 |
III |
--- |
--- |
--- |
7.2 Product verification sampling. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing must be performed on a composite sample. The composite sample must be 454 g (1 lb) prepared from five randomly
selected subsamples. Subsamples must be a minimum of one can/container and must contain the appropriate number of cans/containers to yield a 454 g (1 lb) sample when composited. Each subsample must contain equal amounts of product to yield at least a 454 g (1 lb) sample.
4 If shortening is packed in cans, the maximum moisture must not exceed 0.07 percent.
4
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