raffinagegraad

Raffinagegraad is a Dutch term referring to the degree to which a substance has undergone refining in order to remove impurities. It is used as a quality descriptor in several industries to indicate how far a product has been processed toward a purer state. The concept is contextual and can vary by product and standard; what constitutes a high raffinagegraad for one material may be different for another.

In the petroleum and fuels sector, raffinagegraad describes how far crude oil has been refined to meet product specifications. A higher raffinagegraad generally implies lower levels of impurities such as sulfur compounds, metals, and other contaminants, resulting in lighter color, cleaner smell, and better performance characteristics in the finished products, though exact indicators depend on applicable standards.

In edible fats and oils, raffinagegraad reflects the extent of refining steps such as degumming, neutralization, bleaching, and deodorization. A higher degree typically yields a pale, neutral-tavored oil with longer shelf life, while partial refining might be preferred to preserve certain flavors or fatty profiles.

In other refined commodities, such as sugar or specialties, the raffinagegraad similarly indicates the removal of undesired components or color, with higher grades associated with purer, more uniform products.

Measurement and reporting of raffinagegraad are usually defined by industry standards or company specifications and may involve analytical tests for purity, color, acidity, odor, and other quality parameters. The term emphasizes quality control and the relationship between processing steps and the final product characteristics.