SIST ISO 6883:2011
Animal and vegetable fats and oils -- Determination of conventional mass per volume (litre weight in air)
Animal and vegetable fats and oils -- Determination of conventional mass per volume (litre weight in air)
This International Standard specifies a method for the determination of the conventional mass per volume (“litre weight in air”) of animal and vegetable fats and oils (hereinafter referred to as fats) in order to convert volume to mass or mass to volume.
The procedure is applicable only to fats in a liquid state.
The temperature of determination applied for any fat should be such that the fat does not deposit crystals at that temperature.
Corps gras d'origines animale et végétale -- Détermination de la masse volumique conventionnelle (poids du litre dans l'air)
L'ISO 6883:2007 spécifie une méthode de détermination de la masse volumique conventionnelle (poids du litre dans l'air) des corps gras d'origines animale et végétale afin de convertir le volume en masse et inversement.
Živalske in rastlinske maščobe in olja - Določanje dogovorjene mase na enoto prostornine (masa litra v zraku)
Ta mednarodni standard določa metodo za določevanje dogovorjene mase na enoto prostornine (»masa litra v zraku«) živalskih in rastlinskih maščob (v nadaljevanju maščobe) za pretvorbo volumna v maso ali mase v volumen.
Postopek velja samo za maščobe v tekočem stanju.
Temperatura določevanja, ki velja za vse maščobe, mora biti taka, da maščoba ne odlaga kristalov pri tej temperaturi.
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МЕЖДУНАРОДНЫЙ ISO
СТАНДАРТ 6883
Четвертое издание
2007-05-01
Жиры и масла животные и
растительные. Определение условной
массы на объем (вес литра в воздухе)
Animal and vegetable fats and oils — Determination of conventional
mass per volume (litre weight in air)
Ответственность за подготовку русской версии несёт GOST R
(Российская Федерация) в соответствии со статьёй 18.1 Устава ISO
Ссылочный номер
ISO 6883:2007(R)
©
ISO 2007
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ISO 6883:2007(R)
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ISO 6883:2007(R)
Содержание Страница
Предисловие .iv
1 Область применения .1
2 Нормативные ссылки .1
3 Термины и определения .1
4 Принцип.1
5 Аппаратура.1
6 Отбор проб.2
7 Подготовка пробы для испытания .2
8 Методика .3
8.1 Калибровка пикнометра.3
8.2 Определение.3
9 Выражение результатов .4
9.1 Расчет объема пикнометра .4
9.2 Расчет условной массы на объем .6
10 Прецизионность.7
10.1 Межлабораторные испытания.7
10.2 Повторяемость .7
10.3 Воспроизводимость .7
11 Протокол испытания.7
Приложение А (информативное) Результаты межлабораторных испытаний.8
Библиография.9
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ISO 6883:2007(R)
Предисловие
Международная организация по стандартизации (ISO) является всемирной федерацией национальных
организаций по стандартизации (комитетов-членов ISO). Разработка международных стандартов
обычно осуществляется техническими комитетами ISO. Каждый комитет-член ISO, заинтересованный
в деятельности, для которой был создан технический комитет, имеет право быть представленным в
этом комитете. Международные организации, правительственные и неправительственные, имеющие
связи с ISO, также принимают участие в работах. ISO непосредственно сотрудничает с
Международной электротехнической комиссией (IEC) по всем вопросам электротехнической
стандартизации.
Международные стандарты разрабатываются в соответствии с правилами, приведенными в
Директивах ISO/IEC, Часть 2.
Основная задача технических комитетов состоит в подготовке международных стандартов. Проекты
международных стандартов, одобренные техническими комитетами, рассылаются комитетам-членам
на голосование. Их опубликование в качестве международных стандартов требует одобрения, по
меньшей мере, 75 % комитетов-членов, принимающих участие в голосовании.
Следует иметь в виду, что некоторые элементы настоящего документа могут быть объектом патентных
прав. ISO не должен нести ответственность за идентификацию какого-либо одного или всех патентных
прав.
ISO 6883 подготовлен Техническим комитетом ISO/TC 34, Пищевые продукты, Подкомитетом SC 11,
Жиры и масла животные и растительные.
Настоящее четвертое издание отменяет и заменяет третье издание (ISO 6883:2000), которое было
подвергнуто техническому пересмотру.
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МЕЖДУНАРОДНЫЙ СТАНДАРТ ISO 6883:2007(R)
Жиры и масла животные и растительные. Определение
условной массы на объем (вес литра в воздухе)
1 Область применения
Настоящий международный стандарт устанавливает метод определения условной массы на объем
(“вес литра в воздухе”) животных и растительных жиров и масел (в дальнейшем называемых жирами)
для преобразования объема в массу или массы в объем.
Методика применима только к жирам в жидком состоянии.
Используемая температура определения для любого жира должна быть такой, чтобы кристаллы не
осаждались из жира при этой температуре.
2 Нормативные ссылки
Следующие ссылочные нормативные документы являются обязательными при применении данного
документа. Для жестких ссылок применяется только цитированное издание документа. Для плавающих
ссылок необходимо использовать самое последнее издание нормативного ссылочного документа
(включая любые изменения).
ISO 661, Жиры и масла животные и растительные. Подготовка пробы для испытания
ISO 3507, Посуда лабораторная стеклянная. Пикнометры
3 Термины и определения
Применительно к данному документу используются следующие термины и определения.
3.1
условная масса на объем
conventional mass per volume
вес литра в воздухе
litre weight in air
отношение массы жира в воздухе к его объему при заданной температуре
ПРИМЕЧАНИЕ Она выражается в килограммах на литр (численно равняется граммам на миллилитр).
4 Принцип
Массу объема жидкого жира измеряют в калиброванном пикнометре при заданной температуре.
5 Аппаратура
Используют лабораторную аппаратуру и, в частности, следующее.
5.1 Водяная баня, пригодная для поддержания в пределах 0,1 °C температур, выбранных для
калибровки и определения.
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ISO 6883:2007(R)
Баню следует оборудовать калиброванным термометром с ценой деления 0,1 °C, охватывающим
соответствующий диапазон температур.
5.2 Пикнометр (Жолмеса), вместимостью 50 мл с боковым ответвлением.
Он должен быть оборудован с помощью конических шлифов калиброванным термометром с ценой
деления 0,1 °C и колпачком с отверстием сверху для бокового ответвления (см. Рисунок 1).
Предпочтителен пикнометр, изготовленный из боросиликатного стекла, но в случае его отсутствия
может использоваться пикнометр из натриевого стекла.
ПРИМЕЧАНИЕ Колпачок исключительно важен в том случае, если определение выполняют при температуре
ниже температуры окружающей среды.
Альтернативно может использоваться пикнометр типа 3 (Гей-Люссака) (см. Рисунок 2), указанный в
ISO 3507; однако предпочтительно использование пикнометра с термометром.
Рисунок 1 — Пикнометр Жолмеса Рисунок 2 — Пикнометр Гей-Люссака
6 Отбор проб
В лабораторию следует поставлять представительную пробу. Она не должна подвергаться порче или
изменению во время транспортировки или хранения.
Отбор проб не включен в метод, установленный в этом международном стандарте. Рекомендуемый
метод отбора проб приводится в ISO 5555.
7 Подготовка пробы для испытания
Готовят пробу для испытания в соответствии с ISO 661, но не фильтруют или не сушат ее.
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ISO 6883:2007(R)
Принимают меры предосторожности для предотвращения попадания пузырьков воздуха в жир.
8 Методика
8.1 Калибровка пикнометра
8.1.1 Калибруют пикнометр (5.2), по меньшей мере, один раз в год, выполняя методику калибровки
не менее двух раз, как указано в 8.1.2. Калибруют пикнометр из натриевого стекла, по меньшей мере,
один раз в 3 месяца, выполняя методику калибровки не менее двух раз.
ПРИМЕЧАНИЕ Описанная методика калибровки используется для определения объема пикнометра,
заполненного водой при температуре θ .
c
8.1.2 Калибруют пикнометр при следующих температурах:
a) при 40 °C, если средний коэффициент объемного расширения стекла пикнометра (γ) известен;
b) при 20 °C и 60 °C, если γ не известен.
8.1.3 Очищают и тщательно сушат пикнометр. Взвешивают с точностью до 0,1 мг пустой пикнометр с
термометром и колпачком или пробкой (м ).
1
Доводят недавно дистиллированную воду или воду эквивалентной чистоты, не содержащую воздух, до
температуры на 5 °C ниже температуры водяной бани. Вынимают термометр и колпачок (или пробку) и
заполняют пикнометр подготовленной водой. Вставляют термометр или пробку. Принимают меры
предосторожности для предотвращения попадания пузырьков воздуха при этих операциях. Помещают
заполненный пикнометр в водяную баню так, чтобы он погрузился до середины конической муфты, и
до тех пор, пока содержимое не достигнет устойчивой температуры (примерно 1 ч). Дают возможность
воде переливаться через выходное отверстие бокового ответвления или пробки. Записывают
температуру содержимого пикнометра, θ , с точностью до 0,1 °C. Осторожно удаляют воду, которая
c
растеклась по верхней или боковой поверхности бокового ответвления или пробки. Закрывают
колпачком боковое ответвление. Вынимают пикнометр из водяной бани, тщательно вытирая его
досуха безворсовым материалом. Дают возможность его температуре достигнуть температуры
окружающей среды.
Взвешив
...
SLOVENSKI STANDARD
SIST ISO 6883:2011
01-junij-2011
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SIST ISO 6883:2001
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SURVWRUQLQH PDVDOLWUDY]UDNX
Animal and vegetable fats and oils -- Determination of conventional mass per volume
(litre weight in air)
Corps gras d'origines animale et végétale -- Détermination de la masse volumique
conventionnelle (poids du litre dans l'air)
Ta slovenski standard je istoveten z: ISO 6883:2007
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST ISO 6883:2011 en,fr
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST ISO 6883:2011
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SIST ISO 6883:2011
INTERNATIONAL ISO
STANDARD 6883
Fourth edition
2007-05-01
Animal and vegetable fats and oils —
Determination of conventional mass per
volume (litre weight in air)
Corps gras d'origines animale et végétale — Détermination de la masse
volumique conventionnelle (poids du litre dans l'air)
Reference number
ISO 6883:2007(E)
©
ISO 2007
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SIST ISO 6883:2011
ISO 6883:2007(E)
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Published in Switzerland
ii © ISO 2007 – All rights reserved
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SIST ISO 6883:2011
ISO 6883:2007(E)
Contents Page
Foreword. iv
1 Scope . 1
2 Normative references . 1
3 Term and definition. 1
4 Principle. 1
5 Apparatus . 1
6 Sampling. 2
7 Preparation of test sample. 3
8 Procedure . 3
8.1 Calibration of pyknometer . 3
8.2 Determination. 3
9 Expression of results . 4
9.1 Calculation of the volume of the pyknometer. 4
9.2 Calculation of the conventional mass per volume. 6
10 Precision. 7
10.1 Interlaboratory tests . 7
10.2 Repeatability. 7
10.3 Reproducibility. 7
11 Test report . 7
Annex A (informative) Results of interlaboratory tests. 8
Bibliography . 9
© ISO 2007 – All rights reserved iii
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SIST ISO 6883:2011
ISO 6883:2007(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. 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.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 6883 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
This fourth edition cancels and replaces the third edition (ISO 6883:2000), which has been been technically
revised.
iv © ISO 2007 – All rights reserved
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SIST ISO 6883:2011
INTERNATIONAL STANDARD ISO 6883:2007(E)
Animal and vegetable fats and oils — Determination of
conventional mass per volume (litre weight in air)
1 Scope
This International Standard specifies a method for the determination of the conventional mass per volume
(“litre weight in air”) of animal and vegetable fats and oils (hereinafter referred to as fats) in order to convert
volume to mass or mass to volume.
The procedure is applicable only to fats in a liquid state.
The temperature of determination applied for any fat should be such that the fat does not deposit crystals at
that temperature.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 661, Animal and vegetable fats and oils — Preparation of test sample
ISO 3507, Laboratory glassware — Pyknometers
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
conventional mass per volume
litre weight in air
quotient of the mass in air of fat to its volume at a given temperature
NOTE It is expressed in kilograms per litre (numerically equal to grams per millilitre).
4 Principle
The mass of a volume of liquid fat in a calibrated pyknometer is measured at a specified temperature.
5 Apparatus
Usual laboratory apparatus and, in particular, the following.
5.1 Water bath, capable of being maintained to within 0,1 °C of the temperatures chosen for the calibration
and determination.
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SIST ISO 6883:2011
ISO 6883:2007(E)
It should be fitted with a calibrated thermometer, graduated in divisions of 0,1 °C covering the relevant
temperature range.
5.2 Pyknometer (Jaulmes), of capacity 50 ml, with side-arm.
It should be fitted by means of conical joints with a calibrated thermometer graduated in divisions of 0,1 °C
and with a cap perforated at the top for the side-arm (see Figure 1).
The pyknometer should preferably be made of borosilicate glass, but if this is not available then one made of
soda glass may be used.
NOTE The cap is only essential if the determination is carried out at a temperature below ambient.
Alternatively, the Type 3 (Gay-Lussac) pyknometer (see Figure 2) specified in ISO 3507 may be used;
however, the use of a pyknometer with thermometer is preferred.
Figure 1 — Jaulmes pyknometer Figure 2 — Gay-Lussac pyknometer
6 Sampling
A representative sample should have been sent to the laboratory. It should not have been damaged or
changed during transport or storage.
Sampling is not part of the method specified in this International Standard. A recommended sampling method
is given in ISO 5555.
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SIST ISO 6883:2011
ISO 6883:2007(E)
7 Preparation of test sample
Prepare the test sample in accordance with ISO 661, but do not filter or dry it.
Take care not to include air bubbles in the fat.
8 Procedure
8.1 Calibration of pyknometer
8.1.1 Calibrate the pyknometer (5.2) at least once a year, and at least in duplicate, by the procedure
described in 8.1.2. Calibrate a pyknometer made of soda glass at least once every 3 months, at least in
duplicate.
NOTE The calibration procedure described is used to determine the volume of the pyknometer when filled with water
at the temperature θ .
c
8.1.2 Calibrate the pyknometer at the following temperatures:
a) at 40 °C if the mean coefficient of cubic expansion (γ) of the pyknometer glass is known;
b) at 20 °C and 60 °C if γ is not known.
8.1.3 Clean and thoroughly dry the pyknometer. Weigh, to the nearest 0,1 mg, the empty pyknometer with
the thermometer and cap or with the stopper (m ).
1
Bring recently distilled water or water of equivalent purity, free from air, to a temperature approximately 5 °C
below the temperature of the water bath. Remove the thermometer and cap (or the stopper) and fill the
pyknometer with the prepared water. Replace the thermometer or stopper. Take care not to include air
bubbles during these operations. Place the filled pyknometer in the water bath, so that it is immersed up to the
middle of its conical socket, until the contents have reached a stable temperature (which takes about 1 h).
Allow the water to
...
INTERNATIONAL ISO
STANDARD 6883
Fourth edition
2007-05-01
Animal and vegetable fats and oils —
Determination of conventional mass per
volume (litre weight in air)
Corps gras d'origines animale et végétale — Détermination de la masse
volumique conventionnelle (poids du litre dans l'air)
Reference number
ISO 6883:2007(E)
©
ISO 2007
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ISO 6883:2007(E)
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© ISO 2007
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 either ISO at the address below or
ISO's member body in the country of the requester.
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Published in Switzerland
ii © ISO 2007 – All rights reserved
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ISO 6883:2007(E)
Contents Page
Foreword. iv
1 Scope . 1
2 Normative references . 1
3 Term and definition. 1
4 Principle. 1
5 Apparatus . 1
6 Sampling. 2
7 Preparation of test sample. 3
8 Procedure . 3
8.1 Calibration of pyknometer . 3
8.2 Determination. 3
9 Expression of results . 4
9.1 Calculation of the volume of the pyknometer. 4
9.2 Calculation of the conventional mass per volume. 6
10 Precision. 7
10.1 Interlaboratory tests . 7
10.2 Repeatability. 7
10.3 Reproducibility. 7
11 Test report . 7
Annex A (informative) Results of interlaboratory tests. 8
Bibliography . 9
© ISO 2007 – All rights reserved iii
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ISO 6883:2007(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. 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.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 6883 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
This fourth edition cancels and replaces the third edition (ISO 6883:2000), which has been been technically
revised.
iv © ISO 2007 – All rights reserved
---------------------- Page: 4 ----------------------
INTERNATIONAL STANDARD ISO 6883:2007(E)
Animal and vegetable fats and oils — Determination of
conventional mass per volume (litre weight in air)
1 Scope
This International Standard specifies a method for the determination of the conventional mass per volume
(“litre weight in air”) of animal and vegetable fats and oils (hereinafter referred to as fats) in order to convert
volume to mass or mass to volume.
The procedure is applicable only to fats in a liquid state.
The temperature of determination applied for any fat should be such that the fat does not deposit crystals at
that temperature.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 661, Animal and vegetable fats and oils — Preparation of test sample
ISO 3507, Laboratory glassware — Pyknometers
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
conventional mass per volume
litre weight in air
quotient of the mass in air of fat to its volume at a given temperature
NOTE It is expressed in kilograms per litre (numerically equal to grams per millilitre).
4 Principle
The mass of a volume of liquid fat in a calibrated pyknometer is measured at a specified temperature.
5 Apparatus
Usual laboratory apparatus and, in particular, the following.
5.1 Water bath, capable of being maintained to within 0,1 °C of the temperatures chosen for the calibration
and determination.
© ISO 2007 – All rights reserved 1
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ISO 6883:2007(E)
It should be fitted with a calibrated thermometer, graduated in divisions of 0,1 °C covering the relevant
temperature range.
5.2 Pyknometer (Jaulmes), of capacity 50 ml, with side-arm.
It should be fitted by means of conical joints with a calibrated thermometer graduated in divisions of 0,1 °C
and with a cap perforated at the top for the side-arm (see Figure 1).
The pyknometer should preferably be made of borosilicate glass, but if this is not available then one made of
soda glass may be used.
NOTE The cap is only essential if the determination is carried out at a temperature below ambient.
Alternatively, the Type 3 (Gay-Lussac) pyknometer (see Figure 2) specified in ISO 3507 may be used;
however, the use of a pyknometer with thermometer is preferred.
Figure 1 — Jaulmes pyknometer Figure 2 — Gay-Lussac pyknometer
6 Sampling
A representative sample should have been sent to the laboratory. It should not have been damaged or
changed during transport or storage.
Sampling is not part of the method specified in this International Standard. A recommended sampling method
is given in ISO 5555.
2 © ISO 2007 – All rights reserved
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ISO 6883:2007(E)
7 Preparation of test sample
Prepare the test sample in accordance with ISO 661, but do not filter or dry it.
Take care not to include air bubbles in the fat.
8 Procedure
8.1 Calibration of pyknometer
8.1.1 Calibrate the pyknometer (5.2) at least once a year, and at least in duplicate, by the procedure
described in 8.1.2. Calibrate a pyknometer made of soda glass at least once every 3 months, at least in
duplicate.
NOTE The calibration procedure described is used to determine the volume of the pyknometer when filled with water
at the temperature θ .
c
8.1.2 Calibrate the pyknometer at the following temperatures:
a) at 40 °C if the mean coefficient of cubic expansion (γ) of the pyknometer glass is known;
b) at 20 °C and 60 °C if γ is not known.
8.1.3 Clean and thoroughly dry the pyknometer. Weigh, to the nearest 0,1 mg, the empty pyknometer with
the thermometer and cap or with the stopper (m ).
1
Bring recently distilled water or water of equivalent purity, free from air, to a temperature approximately 5 °C
below the temperature of the water bath. Remove the thermometer and cap (or the stopper) and fill the
pyknometer with the prepared water. Replace the thermometer or stopper. Take care not to include air
bubbles during these operations. Place the filled pyknometer in the water bath, so that it is immersed up to the
middle of its conical socket, until the contents have reached a stable temperature (which takes about 1 h).
Allow the water to overflow from the side arm or stopper outlet. Record the temperature, θ , of the pyknometer
c
contents to the nearest 0,1 °C. Carefully remove any water that has overflowed from the top and side of the
side-arm or stopper. Place the cap on the side-arm. Remove the pyknometer from the water bath, wiping it
thoroughly with fluff-free material until dry. Allow its temperature to reach ambient.
Weigh the full pyknometer with the thermometer and cap, or with the stopper, to the nearest 0,1 mg (m ).
...
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Corps gras d'origines animale et végétale -- Détermination de la masse volumique conventionnelle (poids du litre dans l'air)Animal and vegetable fats and oils -- Determination of conventional mass per volume (litre weight in air)67.200.10Animal and vegetable fats and oilsICS:Ta slovenski standard je istoveten z:ISO 6883:2007oSIST ISO 6883:2011en,fr01-april-2011oSIST ISO 6883:2011SLOVENSKI
STANDARD
oSIST ISO 6883:2011
Reference numberISO 6883:2007(E)© ISO 2007
INTERNATIONAL STANDARD ISO6883Fourth edition2007-05-01Animal and vegetable fats and oils — Determination of conventional mass per volume (litre weight in air) Corps gras d'origines animale et végétale — Détermination de la masse volumique conventionnelle (poids du litre dans l'air)
oSIST ISO 6883:2011
ISO 6883:2007(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below.
COPYRIGHT PROTECTED DOCUMENT
©
ISO 2007 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 either ISO at the address below or ISO's member body in the country of the requester. ISO copyright office Case postale 56 • CH-1211 Geneva 20 Tel.
+ 41 22 749 01 11 Fax
+ 41 22 749 09 47 E-mail
copyright@iso.org Web
www.iso.org Published in Switzerland
ii
© ISO 2007 – All rights reserved
oSIST ISO 6883:2011
ISO 6883:2007(E) © ISO 2007 – All rights reserved
iiiContents Page Foreword.iv 1 Scope.1 2 Normative references.1 3 Term and definition.1 4 Principle.1 5 Apparatus.1 6 Sampling.2 7 Preparation of test sample.3 8 Procedure.3 8.1 Calibration of pyknometer.3 8.2 Determination.3 9 Expression of results.4 9.1 Calculation of the volume of the pyknometer.4 9.2 Calculation of the conventional mass per volume.6 10 Precision.7 10.1 Interlaboratory tests.7 10.2 Repeatability.7 10.3 Reproducibility.7 11 Test report.7 Annex A (informative)
Results of interlaboratory tests.8 Bibliography.9
oSIST ISO 6883:2011
ISO 6883:2007(E) iv
© ISO 2007 – All rights reserved 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. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. 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. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 6883 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal and vegetable fats and oils. This fourth edition cancels and replaces the third edition (ISO 6883:2000), which has been been technically revised.
oSIST ISO 6883:2011
INTERNATIONAL STANDARD ISO 6883:2007(E) © ISO 2007 – All rights reserved
1Animal and vegetable fats and oils — Determination of conventional mass per volume (litre weight in air) 1 Scope This International Standard specifies a method for the determination of the conventional mass per volume (“litre weight in air”) of animal and vegetable fats and oils (hereinafter referred to as fats) in order to convert volume to mass or mass to volume. The procedure is applicable only to fats in a liquid state. The temperature of determination applied for any fat should be such that the fat does not deposit crystals at that temperature. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 661, Animal and vegetable fats and oils — Preparation of test sample ISO 3507, Laboratory glassware — Pyknometers 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 conventional mass per volume litre weight in air quotient of the mass in air of fat to its volume at a given temperature NOTE It is expressed in kilograms per litre (numerically equal to grams per millilitre). 4 Principle The mass of a volume of liquid fat in a calibrated pyknometer is measured at a specified temperature. 5 Apparatus Usual laboratory apparatus and, in particular, the following. 5.1 Water bath, capable of being maintained to within 0,1 °C of the temperatures chosen for the calibration and determination. oSIST ISO 6883:2011
ISO 6883:2007(E) 2
© ISO 2007 – All rights reserved It should be fitted with a calibrated thermometer, graduated in divisions of 0,1 °C covering the relevant temperature range. 5.2 Pyknometer (Jaulmes), of capacity 50 ml, with side-arm. It should be fitted by means of conical joints with a calibrated thermometer graduated in divisions of 0,1 °C and with a cap perforated at the top for the side-arm (see Figure 1). The pyknometer should preferably be made of borosilicate glass, but if this is not available then one made of soda glass may be used. NOTE The cap is only essential if the determination is carried out at a temperature below ambient. Alternatively, the Type 3 (Gay-Lussac) pyknometer (see Figure 2) specified in ISO 3507 may be used; however, the use of a pyknometer with thermometer is preferred.
Figure 1 — Jaulmes pyknometer Figure 2 — Gay-Lussac pyknometer 6 Sampling A representative sample should have been sent to the laboratory. It should not have been damaged or changed during transport or storage. Sampling is not part of the method specified in this International Standard. A recommended sampling method is given in ISO 5555. oSIST ISO 6883:2011
ISO 6883:2007(E) © ISO 2007 – All rights reserved
37 Preparation of test sample Prepare the test sample in accordance with ISO 661, but do not filter or dry it. Take care not to include air bubbles in the fat. 8 Procedure 8.1 Calibration of pyknometer 8.1.1 Calibrate the pyknometer (5.2) at least once a year, and at least in duplicate, by the procedure described in 8.1.2. Calibrate a pyknometer made of soda glass at least once every 3 months, at least in duplicate. NOTE The calibration procedure described is used to determine the volume of the pyknometer when filled with water at the temperature θc. 8.1.2 Calibrate the pyknometer at the following temperatures: a) at 40 °C if the mean coefficient of cubic expansion (γ) of the pyknometer glass is known; b) at 20 °C and 60 °C if γ is not known. 8.1.3 Clean and thoroughly dry the pyknometer. Weigh, to the nearest 0,1 mg, the empty pyknometer with the thermometer and cap or with the stopper (m1). Bring recently distilled water or water of equivalent purity, free from air, to a temperature approximately 5 °C below the temperature of the water bath. Remove the thermometer and cap (or the stopper) and fill the pyknometer with the prepared water. Replace the thermometer or stopper. Take care not to include air bubbles during these operations. Place the filled pyknometer in the water bath, so that it is immersed up to the middle of its conical socket, until the contents have reached a stable temperature (which takes about 1 h). Allow the water to overflow from the side arm or stopper outlet.
...
NORME ISO
INTERNATIONALE 6883
Quatrième édition
2007-05-01
Corps gras d'origines animale et
végétale — Détermination de la masse
volumique conventionnelle (poids du litre
dans l'air)
Animal and vegetable fats and oils — Determination of conventional
mass per volume (litre weight in air)
Numéro de référence
ISO 6883:2007(F)
©
ISO 2007
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ISO 6883:2007(F)
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Publié en Suisse
ii © ISO 2007 – Tous droits réservés
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ISO 6883:2007(F)
Sommaire Page
Avant-propos. iv
1 Domaine d'application. 1
2 Références normatives . 1
3 Termes et définitions. 1
4 Principe. 1
5 Appareillage . 1
6 Échantillonnage . 2
7 Préparation de l'échantillon pour essai. 3
8 Mode opératoire . 3
8.1 Étalonnage du pycnomètre. 3
8.2 Détermination. 3
9 Expression des résultats . 4
9.1 Calcul du volume du pycnomètre . 4
9.2 Calcul de la masse volumique conventionnelle . 6
10 Fidélité . 7
10.1 Essais interlaboratoires . 7
10.2 Répétabilité. 7
10.3 Reproductibilité. 7
11 Rapport d'essai . 7
Annexe A (informative) Résultats des essais interlaboratoires . 8
Bibliographie . 9
© ISO 2007 – Tous droits réservés iii
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ISO 6883:2007(F)
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale d'organismes nationaux de
normalisation (comités membres de l'ISO). L'élaboration des Normes internationales est en général confiée
aux comités techniques de l'ISO. Chaque comité membre intéressé par une étude a le droit de faire partie du
comité technique créé à cet effet. Les organisations internationales, gouvernementales et non
gouvernementales, en liaison avec l'ISO participent également aux travaux. L'ISO collabore étroitement avec
la Commission électrotechnique internationale (CEI) en ce qui concerne la normalisation électrotechnique.
Les Normes internationales sont rédigées conformément aux règles données dans les Directives ISO/CEI,
Partie 2.
La tâche principale des comités techniques est d'élaborer les Normes internationales. Les projets de Normes
internationales adoptés par les comités techniques sont soumis aux comités membres pour vote. Leur
publication comme Normes internationales requiert l'approbation de 75 % au moins des comités membres
votants.
L'attention est appelée sur le fait que certains des éléments du présent document peuvent faire l'objet de
droits de propriété intellectuelle ou de droits analogues. L'ISO ne saurait être tenue pour responsable de ne
pas avoir identifié de tels droits de propriété et averti de leur existence.
L'ISO 6883 a été élaborée par le comité technique ISO/TC 34, Produits alimentaires, sous-comité SC 11,
Corps gras d'origines animale et végétale.
Cette quatrième édition annule et remplace la troisième édition (ISO 6883:2000), qui a fait l'objet d'une
révision technique.
iv © ISO 2007 – Tous droits réservés
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NORME INTERNATIONALE ISO 6883:2007(F)
Corps gras d'origines animale et végétale — Détermination de
la masse volumique conventionnelle (poids du litre dans l'air)
1 Domaine d'application
La présente Norme internationale spécifie une méthode de détermination de la masse volumique
conventionnelle (poids du litre dans l'air) des corps gras d'origines animale et végétale (appelés corps gras
dans la suite du texte) afin de convertir le volume en masse et inversement.
Le mode opératoire s'applique uniquement aux corps gras à l'état liquide.
La température de détermination prévue pour tous les corps gras doit les empêcher de donner des cristaux à
cette température.
2 Références normatives
Les documents de référence suivants sont indispensables pour l'application du présent document. Pour les
références datées, seule l'édition citée s'applique. Pour les références non datées, la dernière édition du
document de référence s'applique (y compris les éventuels amendements).
ISO 661, Corps gras d'origines animale et végétale — Préparation de l'échantillon pour essai
ISO 3507:1999, Verrerie de laboratoire — Pycnomètres
3 Termes et définitions
Pour les besoins du présent document, les termes et définitions suivants s'appliquent.
3.1
masse volumique conventionnelle
poids du litre dans l'air
rapport de la masse du corps gras à son volume dans l'air à une température donnée
NOTE Elle est exprimée en kilogrammes par litre (numériquement équivalent à des grammes par millilitre).
4 Principe
Mesurage de la masse d'un volume de corps gras liquide, à une température spécifiée, dans un pycnomètre
étalonné.
5 Appareillage
Matériel courant de laboratoire et, en particulier, ce qui suit:
5.1 Bain d'eau, pouvant être maintenu à 0,1 °C près, aux températures choisies pour l'étalonnage et pour
la détermination.
Il convient que le bain d’eau soit équipé d'un thermomètre étalonné, gradué en divisions de 0,1 °C, couvrant
la gamme de températures concernée.
© ISO 2007 – Tous droits réservés 1
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ISO 6883:2007(F)
5.2 Pycnomètre (de Jaulmes), d'une capacité de 50 ml, doté d'une tubulure latérale.
Il convient qu'il soit doté de joints coniques, d'un thermomètre étalonné, gradué en divisions de 0,1 °C et d'un
capuchon percé au sommet pour l'insertion de la tubulure latérale (voir Figure 1).
Il convient que le pycnomètre soit, de préférence, en verre borosilicaté mais, à défaut, un pycnomètre en
verre sodo-calcique peut être utilisé.
NOTE Le capuchon n'est nécessaire que si la détermination est effectuée à une température inférieure à la
température ambiante.
Il est également possible d'utiliser un pycnomètre (de Gay-Lussac) de Type 3 (voir Figure 2), spécifié dans
l'ISO 3507:1999; toutefois, il est préférable d'utiliser un pycnomètre doté d'un thermomètre.
Figure 1 — Pycnomètre de Jaulmes Figure 2 — Pycnomètre de Gay-Lussac
6 Échantillonnage
Il convient qu'un échantillon représentatif soit envoyé au laboratoire. Il convient qu'il n'ait été ni endommagé ni
modifié au cours du transport ou du stockage.
L'échantillonnage ne fait pas partie de la méthode indiquée dans la présente Norme internationale. Une
méthode d'échantillonnage recommandée est donnée dans l'ISO 5555.
2 © ISO 2007 – Tous droits réservés
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ISO 6883:2007(F)
7 Préparation de l'échantillon pour essai
Préparer l'échantillon pour essai conformément à l'ISO 661, mais sans le filtrer ni le sécher.
Veiller à ne pas enfermer de bulles d'air dans le corps gras.
8 Mode opératoire
8.1 Étalonnage du pycnomètre
8.1.1 Étalonner le pycnomètre (5.2) au moins une fois par an et au minimum en double, selon le mode
opératoire décrit en 8.1.2. Étalonner un pycnomètre en verre sodo-calcique au moins une fois tous les
trois mois et au minimum en double.
NOTE Le mode opératoire d'étalonnage est utilisé pour déterminer le volume du pycnomètre rempli d'eau à une
température θ .
c
8.1.2 Étalonner le pycnomètre aux températures suivantes:
a) à 40 °C, si le coefficient moyen de dilatation cubique, γ, du verre du pycnomètre est connu;
b) à 20 °C et 60 °C, si γ n'est pas connu.
8.1.3 Nettoyer et bien sécher le pycnomètre. Peser le pycnomètre vide, muni du thermomètre et du
capuchon ou du bouchon, m , à 0,1 mg près.
1
Porter de l'eau fraîchement distillée ou de pureté équivalente et exempte d'air à une température inférieure
d'environ 5 °C à la température du bain d'eau. Retirer le thermomètre et le capuchon (ou le bouchon) et
remplir le pycnomètre avec l'eau préparée. Remettre le thermomètre ou le bouchon. Veiller à ne pas enfermer
de bulles d'air au cours de ces opérations. Placer le pycnomètre rempli dans le bain d'eau de façon à
l'immerger jusqu'au milieu de son manchon conique et attendre que le contenu atteigne une température
stable (ce qui demande 1 h environ). Laisser l'eau déborder de la tubulure latérale ou de l'orifice du bouchon.
Noter la température du contenu du pycnomètre, θ , à 0,1 °C près. Retirer soigneusement toute l'eau qui a
c
débordé du sommet et du côté de la tubulure latérale ou du bouchon. Placer le capuchon sur la tubulure
latérale. Retirer le pycnomètre du bain d'eau et l'essuyer soigneusement avec une matière non pelucheuse
jusqu'à ce qu'il soit sec. Le laisser atteindre la température ambiante.
Peser le pycnomètre plein, muni du thermomètre et du capuchon ou du bouchon, m , à 0,1 mg près.
2
Si
...
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