BS EN ISO 662-2016 Animal and vegetable fats and oils Determination of moisture and volatile matter content《动植物脂肪和油 水份和挥发物含量的测定》.pdf

1、BSI Standards PublicationBS EN ISO 662:2016Animal and vegetable fatsand oils Determination ofmoisture and volatile mattercontent (ISO 662:2016)BS EN ISO 662:2016 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN ISO 662:2016. Itsupersedes BS EN ISO 662:2001 which

2、is withdrawn.The UK participation in its preparation was entrusted to TechnicalCommittee AW/307, Oilseeds, animal and vegetable fats and oils andtheir by-products.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to inc

3、lude all the necessaryprovisions of a contract. Users are responsible for its correctapplication. The British Standards Institution 2016. Published by BSI StandardsLimited 2016ISBN 978 0 580 91530 7ICS 67.200.10Compliance with a British Standard cannot confer immunity fromlegal obligations.This Brit

4、ish Standard was published under the authority of theStandards Policy and Strategy Committee on 31 May 2016.Amendments issued since publicationDate Text affectedEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 662 April 2016 ICS 67.200.10 Supersedes EN ISO 662:2000English Version Animal and

5、vegetable fats and oils - Determination of moisture and volatile matter content (ISO 662:2016) Corps gras dorigines animale et vgtale - Dtermination de la teneur en eau et en matires volatiles (ISO 662:2016) Tierische und pflanzliche Fette und le - Bestimmung des Feuchtegehaltes und des Gehaltes an

6、flchtigen Bestandteilen (ISO 662:2016) This European Standard was approved by CEN on 15 April 2016. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-

7、to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by transl

8、ation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland

9、, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION

10、COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2016 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 662:2016 EBS EN ISO 662:2016EN ISO 662:2016 (E)

11、 3 European foreword This document (EN ISO 662:2016) has been prepared by Technical Committee ISO/TC 34 “Food products” in collaboration with Technical Committee CEN/TC 307 “Oilseeds, vegetable and animal fats and oils and their by-products - Methods of sampling and analysis” the secretariat of whic

12、h is held by AFNOR. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by October 2016, and conflicting national standards shall be withdrawn at the latest by October 2016. Attention is drawn to the pos

13、sibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN ISO 662:2000. According to the CEN-CENELEC Internal Regulations, the national standards

14、 organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxemb

15、ourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 662:2016 has been approved by CEN as EN ISO 662:2016 without any modification. BS EN ISO 662:2016ISO 662:2016(E)Foreword iv1

16、Scope . 12 Normative reference . 13 Terms and definitions . 14 Principle 15 Sampling 16 Preparation of test sample . 27 Method A . 27.1 Apparatus 27.2 Procedure 27.2.1 Test portion 27.2.2 Determination 27.2.3 Number of determinations 28 Method B . 28.1 Apparatus 28.2 Procedure 38.2.1 Test portion 38

17、.2.2 Determination 38.2.3 Number of determinations 39 Expression of results 310 Precision . 410.1 Interlaboratory test. 410.2 Repeatability . 410.3 Reproducibility . 411 Test report . 4Annex A (informative) Results of interlaboratory tests 5Bibliography 7 ISO 2016 All rights reserved iiiContents Pag

18、eBS EN ISO 662:2016ISO 662:2016(E)ForewordISO (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 inte

19、rested 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 Electrotechnica

20、l Commission (IEC) on all matters of electrotechnical standardization.The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO docum

21、ents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).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 responsibl

22、e for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).Any trade name used in this document is information given for t

23、he convenience of users and does not constitute an endorsement.For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISOs adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: F

24、oreword - Supplementary informationThe committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 11, Animal and vegetable fats and oils.This third edition cancels and replaces the second edition (ISO 662:1998), of which it constitutes a minor revision. A non-applicability

25、statement for milk and milk products has been added to the Scope.Annex A of this International Standard is for information only.iv ISO 2016 All rights reservedBS EN ISO 662:2016INTERNATIONAL STANDARD ISO 662:2016(E)Animal and vegetable fats and oils Determination of moisture and volatile matter cont

26、ent1 ScopeThis 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

27、is applicable only to non-drying fats and oils with an acid value less than 4. Under no circumstances are lauric oils be analysed by this method.Milk and milk products (or fat obtained from milk and milk products) are excluded from the Scope of this International Standard.2 Normative referenceThe fo

28、llowing documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.ISO 661, Anima

29、l and vegetable fats and oils Preparation of test sample3 Terms and definitionsFor the purposes of this document, the following terms and definitions apply.3.1moisture and volatile matter contentloss in mass undergone by the product on heating at 103 C 2 C under the conditions specified in this Inte

30、rnational StandardNote 1 to entry: It is expressed as a percentage by mass.4 PrincipleHeating a test portion at 103 C 2 C until moisture and volatile substances are completely eliminated, and determination of the loss in mass.5 SamplingSampling is not part of the method specified in this Internation

31、al Standard. A recommended sampling method is given in ISO 5555.It is important that the laboratory receives a sample which is truly representative and has not been damaged or changed during transport or storage. ISO 2016 All rights reserved 1BS EN ISO 662:2016ISO 662:2016(E)6 Preparation of test sa

32、mplePrepare the test sample in accordance with ISO 661.7 Method A7.1 ApparatusUsual 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

33、 flat bottom.7.1.3 Thermometer, graduated from about 80 C to at least 110 C, about 100 mm long, with a reinforced tip 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 Procedure7.2.1 Test portionWeigh, to the n

34、earest 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 DeterminationHeat the dish containing the test portion (7.2.1) on the sand bath or electric hotplate (7.1.4), allowing t

35、he 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, scr

36、aping 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 weig

37、h 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 determinationsCarry out two determinations on test portions taken from the same test sample (Clause 6).8 Method B8.1 ApparatusUsual laboratory app

38、aratus and, in particular, the following.2 ISO 2016 All rights reservedBS EN ISO 662:2016ISO 662:2016(E)8.1.1 Analytical balance, capable of weighing to the nearest 0,001 g.8.1.2 Glass vessel, approximately 50 mm in diameter and 30 mm tall, with a flat bottom.8.1.3 Electric drying oven, capable of b

39、eing maintained at 103 C 2 C.8.1.4 Desiccator, containing an efficient desiccant.8.2 Procedure8.2.1 Test portionWeigh, to the nearest 0,001 g, approximately 5 g or 10 g of the test sample (Clause 6), according to the expected moisture and volatile matter content, into the vessel (8.1.2), which has b

40、een previously dried and then weighed.8.2.2 DeterminationKeep the vessel containing the test portion (8.2.1) for 1 h in the drying oven (8.1.3), set at 103 C. Allow to cool to room temperature in the desiccator (8.1.4) and then weigh to the nearest 0,001 g. Repeat the operations of heating, cooling

41、and weighing, but use successive periods in the oven of 30 min each, until the loss in mass between two successive weighings does not exceed 2 mg or 4 mg, according to the mass of the test portion.NOTE An increase of mass of the test portion after repeated heating indicates that autoxidation of the

42、fat or oil has occurred. In this case, take for calculation of the result the smallest mass recorded or, preferably, use method A.8.2.3 Number of determinationsCarry out two determinations on test portions taken from the same test sample (Clause 6).9 Expression of resultsThe moisture and volatile ma

43、tter content, w, expressed as a percentage by mass, is equal towmmmm=1210100% (1)wherem0is the mass, in grams, of the dish and the thermometer (7.2.1), or of the glass vessel (8.2.1);m1is the mass, in grams, of the dish, thermometer and test portion (7.2.1), or of the vessel and test portion (8.2.1)

44、 before heating;m2is the mass, in grams, of the dish, thermometer and residue (7.2.2), or of the vessel and resi-due (8.2.2) after heating.Take as the result the arithmetic mean of the two determinations, provided that the requirement for repeatability (see 10.2) is satisfied.Report the result to th

45、e second decimal place. ISO 2016 All rights reserved 3BS EN ISO 662:2016ISO 662:2016(E)10 Precision10.1 Interlaboratory testDetails of an interlaboratory test on the precision of the method are summarized in Annex A. The values derived from this interlaboratory test may not be applicable to concentr

46、ation ranges and matrices other than those given.10.2 RepeatabilityThe absolute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, will

47、 in not more than 5 % of cases be greater than 0,03 g of moisture and volatile matter per 100 g of sample for a moisture and volatile matter content of about 0,3 %.10.3 ReproducibilityThe absolute difference between two single test results, obtained using the same method on identical test material i

48、n different laboratories with different operators using different equipment, will in not more than 5 % of cases be greater than 0,15 g of moisture and volatile matter per 100 g of sample for a moisture and volatile matter content of about 0,3 %.11 Test reportThe test report shall specify the followi

49、ng: all information necessary for the complete identification of the sample; the sampling method used, if known; the test method used, with a reference to this International Standard, i.e. ISO 662; all operating details not specified in this International Standard, or regarded as optional, together with details of any incidents which may have influenced the test result(s); the test result(s) obtained; if the repeatability has been checked, the final quoted result obtained.4 ISO 2016 All rights reservedBS EN ISO