รายละเอียดเอกสาร

The method determines whether a test sample of oil or fat at a specific temperature will flash when a test flame is applied to the test sample under the conditions (described in the method) of the test. Applicable to animal, vegetable, and marine fats and oils, to determine if a cargo of edible oil or fat is hazardous to the point of being explosive due to residual technical hexane or other solvents being present. The fats and oils may or may not contain small amounts of volatile inflammable solvents. When determining if a cargo of edible oil or fat is hazardous to the point of being explosive, this method should be used rather than AOCS Official Method Cc 9b-55. This revised flashpoint method is based on an international collaborative study carried out by the Federation of Oils, Seeds and Fats Associations Limited (FOSFA) International during 1995, and it is recommended for use in international trade.