EN ISO 662:2000
(Main)Animal and vegetable fats and oils - Determination of moisture and volatile matter content (ISO 662:1998)
Animal and vegetable fats and oils - Determination of moisture and volatile matter content (ISO 662:1998)
Tierische und pflanzliche Fette und Öle - Bestimmung des Gehaltes an Feuchtigkeit und flüchtigen Bestandteilen (ISO 662:1998)
Diese Internationale Norm legt zwei Trocknungsverfahren zur Bestimmung des Gehaltes an Feuchtigkeit und flüchtigen Bestandteilen in tierischen und pflanzlichen Fetten und Ölen fest: - Verfahren A unter Verwendung eines Sandbades oder einer Heizplatte, - Verfahren B unter Verwendung eines Trockenschranks. Verfahren A ist für alle Fette und Öle anwendbar. Verfahren B ist nur für nichttrocknende Fette und Öle mit einem Säuregrad unter 4 anwendbar. Keinesfalls sollten Laurinöle mit diesem Verfahren untersucht werden.
Corps gras d'origines animale et végétale - Détermination de la teneur en eau et en matières volatiles (ISO 662:1998)
La présente Norme internationale spécifie deux méthodes de détermination, par séchage, de la teneur en eau et en matières volatiles des corps gras d'origines animale et végétale: - méthode A, utilisant un bain de sable ou une plaque chauffante; - méthode B, utilisant une étuve. La méthode A est applicable à tous les corps gras. La méthode B est applicable seulement aux corps gras non siccatifs et ayant un indice d'acide inférieur à 4. En aucun cas les huiles lauriques ne doivent être analysées selon cette méthode.
Rastlinske in živalske maščobe in olja - Določevanje vlage in hlapnih snovi (ISO 662:1998)
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
01-februar-2001
5DVWOLQVNHLQåLYDOVNHPDãþREHLQROMD'RORþHYDQMHYODJHLQKODSQLKVQRYL ,62
Animal and vegetable fats and oils - Determination of moisture and volatile matter
content (ISO 662:1998)
Tierische und pflanzliche Fette und Öle - Bestimmung des Gehaltes an Feuchtigkeit und
flüchtigen Bestandteilen (ISO 662:1998)
Corps gras d'origines animale et végétale - Détermination de la teneur en eau et en
matieres volatiles (ISO 662:1998)
Ta slovenski standard je istoveten z: EN ISO 662:2000
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
INTERNATIONAL ISO
STANDARD 662
Second edition
1998-09-15
Animal and vegetable fats and oils —
Determination of moisture and volatile
matter content
Corps gras d'origines animale et végétale — Détermination de la teneur en
eau et en matières volatiles
A
Reference number
ISO 662:1998(E)
ISO 662:1998(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide
federation of national standards bodies (ISO member bodies). The work of
preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which
a technical committee has been established has the right to be represented
on that committee. International organizations, governmental and non-
governmental, in liaison with ISO, also take part in the work. ISO
collaborates closely with the International Electrotechnical Commission
(IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting
a vote.
International Standard ISO 662 was prepared by Technical Committee
ISO/TC 34, Agricultural food products, Subcommittee SC 11, Animal and
vegetable fats and oils.
This second edition cancels and replaces the first edition (ISO 662:1980),
which has been technically revised.
Annexes A and B of this International Standard are for information only.
© ISO 1998
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet iso@iso.ch
Printed in Switzerland
ii
©
INTERNATIONAL STANDARD ISO ISO 662:1998(E)
Animal and vegetable fats and oils — Determination of
moisture and volatile matter content
1 Scope
This International Standard specifies two methods for the determination, by drying, of the moisture and volatile
matter content of animal or vegetable fats and oils:
method A, using a sand bath or hotplate;
method B, using a drying oven.
Method A is applicable to all fats and oils.
Method B is applicable only to non-drying fats and oils with an acid value less than 4. Under no circumstances
should lauric oils be analysed by this method.
2 Normative reference
The following standard contains provisions which, through reference in this text, constitute provisions of this
International Standard. At the time of publication, the edition indicated was valid. All standards are subject ot
revision, and parties to agreements based on this International Standard are encouraged to investigate the
possibility of applying the most recent edition of the standard indicated below. Members of IEC and ISO maintain
registers of currently valid International Standards.
ISO 661:1989, Animal and vegetable fats and oils — Preparation of test sample.
3 Definition
For the purposes of this International Standard, the following definition applies.
3.1
moisture and volatile matter content
loss in mass undergone by the product on heating at 103 °C ± 2 °C under the conditions specified in this
International Standard
NOTE It is expressed as a percentage by mass.
4 Principle
Heating a test portion at 103 °C ± 2 °C until moisture and volatile substances are completely eliminated, and
determination of the loss in mass.
©
ISO
ISO 662:1998(E)
5 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling method is
given in ISO 5555.
It is important that laboratory receive a sample which is truly representative and has not been damaged or changed
during transport or storage.
6 Preparation of test sample
Prepare the test sample in accordance with ISO 661.
7 Method A
7.1 Apparatus
Usual laboratory apparatus and, in particular, the following.
7.1.1 Analytical balance, capable of weighing to the nearest 0,001 g.
7.1.2 Dish, made of porcelain or glass, 80 mm to 90 mm in diameter, about 30 mm deep, with a flat bottom.
7.1.3 Thermometer, graduated from about 80 °C to at least 110 °C, about 100 mm long, with a reinforced mercury
bulb and with an expansion chamber at its upper end.
7.1.4 Sand bath or electric hotplate.
7.1.5 Desiccator, containing an efficient desiccant.
7.2 Procedure
7.2.1 Test portion
Weigh, to the nearest 0,001 g, approximately 20 g of the test sample (clause 6) into the dish (7.1.2) which has been
previously dried and then weighed together with the thermometer (7.1.3).
7.2.2 Determination
Heat the dish containing the test portion (7.2.1) on the sand bath or electric hotplate (7.1.4), allowing the
temperature to rise at a rate of about 10 °C/min up to 90 °C, and stirring constantly with the thermometer.
Reduce the rate of heating, observing the rate at which bubbles rise from the bottom of the dish, and allow the
temperature to rise to 103 °C ± 2 °C. Do not heat above 105 °C. Continue to stir, scraping the bottom of the dish
until all evolution of bubbles has ceased.
To ensure the removal of all moisture, repeat the heating to 103 °C ± 2 °C several times, cooling to 95 °C between
the heating periods. Then allow the dish and thermometer to cool in the desiccator (7.1.5) to room temperature and
weigh to the nearest 0,001 g. Repeat this operation until the difference between the results of two successive
weighings does not exceed 2 mg.
7.2.3 Number of determinations
Carry out two determinations on te
...
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