BS EN ISO 6883-2017 Animal and vegetable fats and oils Determination of conventional mass per volume (litre weight in air)《动植物脂肪和油 容重(“一升重量”)的测定》.pdf

1、BS EN ISO 6883:2017Animal and vegetable fats and oils Determination of conventional mass per volume (litre weight in air)(ISO 6883:2017)BSI Standards PublicationWB11885_BSI_StandardCovs_2013_AW.indd 1 15/05/2013 15:06BS EN ISO 6883:2017 BRITISH STANDARDNational forewordThis British Standard is the U

2、K implementation of EN ISO 6883:2017. It supersedes BS EN ISO 6883:2014 which is withdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/307, Oilseeds, animal and vegetable fats and oils and their by-products.A list of organizations represented on this committee can

3、 be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. The British Standards Institution 2017.Published by BSI Standards Limited 2017ISBN 978 0 580 94411 6 ICS 67.200.10 Comp

4、liance with a British Standard cannot confer immunity from legal obligations.This British Standard was published under the authority of the Standards Policy and Strategy Committee on 28 February 2017.Amendments/corrigenda issued since publicationDate T e x t a f f e c t e dEUROPEAN STANDARD NORME EU

5、ROPENNE EUROPISCHE NORM EN ISO 6883 February 2017 ICS 67.200.10 Supersedes EN ISO 6883:2014English Version Animal and vegetable fats and oils - Determination of conventional mass per volume (litre weight in air) (ISO 6883:2017) Corps gras dorigines animale et vgtale - Dtermination de la masse volumi

6、que conventionnelle (poids du litre dans lair) (ISO 6883:2017) Tierische und pflanzliche Fette und le - Bestimmung der konventionellen volumenbezogenen Masse (Litergewicht in Luft) (ISO 6883:2017) This European Standard was approved by CEN on 8 February 2017. CEN members are bound to comply with the

7、 CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management

8、 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 translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status a

9、s the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Ne

10、therlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2017

11、CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 6883:2017 EBS EN ISO 6883:2017EN ISO 6883:2017 (E) 3 European foreword This document (EN ISO 6883:2017) has been prepared by Technical Committee ISO/TC 34 “Food products” in colla

12、boration 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 which is held by AFNOR. This European Standard shall be given the status of a national standard, either by publication of an identic

13、al text or by endorsement, at the latest by August 2017, and conflicting national standards shall be withdrawn at the latest by August 2017. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held resp

14、onsible for identifying any or all such patent rights. This document supersedes EN ISO 6883:2014. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyp

15、rus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and t

16、he United Kingdom. Endorsement notice The text of ISO 6883:2017 has been approved by CEN as EN ISO 6883:2017 without any modification. BS EN ISO 6883:2017ISO 6883:2017(E)Foreword iv1 Scope . 12 Normative references 13 Terms and definitions . 14 Principle 15 Apparatus . 16 Sampling 37 Preparation of

17、test sample . 38 Procedure. 38.1 Calibration of pyknometer 38.2 Determination . 38.2.1 General 38.2.2 Fats which are solid at ambient temperatures 48.2.3 Using the Jaulmes pyknometer 48.2.4 Using the Gay-Lussac pyknometer . 49 Expression of results 59.1 Calculation of the volume of the pyknometer 59

18、.2 Calculation of the conventional mass per volume 610 Precision . 710.1 Interlaboratory tests 710.2 Repeatability . 710.3 Reproducibility . 711 Test report . 7Annex A (informative) Results of interlaboratory tests 9Bibliography .11 ISO 2017 All rights reserved iiiContents PageBS EN ISO 6883:2017ISO

19、 6883:2017(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 interested in a subject f

20、or 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

21、 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 documents should be noted.

22、 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 responsible for identifying

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

24、f 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 World Trade Organization (WTO) principles in theTechnical Barriers to Trade (TBT) see the follow

25、ing URL: www .iso. org/iso/ foreword. html.This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal and vegetable fats and oils.This fifth edition cancels and replaces the fourth edition (ISO 6883:2007), of which it constitutes a minor revision to exclud

26、e its applicability for fat coming from milk and milk products and to include further precision data.iv ISO 2017 All rights reservedBS EN ISO 6883:2017INTERNATIONAL STANDARD ISO 6883:2017(E)Animal and vegetable fats and oils Determination of conventional mass per volume (litre weight in air)1 ScopeT

27、his document 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 to fats only when they are in a l

28、iquid state. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.NOTE The determination of conventional mass per volume (litre weight in air) using the oscillating U-tube method can be found in ISO 18301.2 Normative referencesThe following

29、documents are referred to in the text in such a way that some or all of their content constitutes requirements 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, Ani

30、mal and vegetable fats and oils Preparation of test sample3 Terms and definitionsFor the purposes of this document, the following terms and definitions apply.ISO and IEC maintain terminological databases for use in standardization at the following addresses: IEC Electropedia: available at h t t p :/

31、 www .electropedia .org/ ISO Online browsing platform: available at h t t p s :/ www .iso .org/ obp/ 3.1conventional mass per volumelitre weight in airquotient of the mass in air of fat to its volume at a given temperatureNote 1 to entry: It is expressed in kilograms per litre (numerically equal to

32、grams per millilitre).4 PrincipleThe mass of a volume of liquid fat in a calibrated pyknometer is measured at a specified temperature.5 ApparatusUsual 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

33、 calibration and determination.It should be fitted with a calibrated thermometer, graduated in divisions of 0,1 C covering the relevant temperature range. ISO 2017 All rights reserved 1BS EN ISO 6883:2017ISO 6883:2017(E)5.2 Pyknometer (Jaulmes), of capacity 50 ml, with side-arm.It should be fitted b

34、y 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

35、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 pyknometerFigure 2 Gay-Lussac p

36、yknometer2 ISO 2017 All rights reservedBS EN ISO 6883:2017ISO 6883:2017(E)6 SamplingA 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 document. A recommended sam

37、pling method is given in ISO 5555.7 Preparation of test samplePrepare 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 Procedure8.1 Calibration of pyknometer8.1.1 Calibrate the pyknometer (5.2) at least once a year, and at leas

38、t 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 c.8.1.2 Calibrate th

39、e pyknometer at the following temperatures:a) at 40 C if the mean coefficient of cubic expansion () of the pyknometer glass is known;b) at 20 C and 60 C if 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 w

40、ith 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 st

41、opper. 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-a

42、rm or stopper outlet. Record the temperature, c, of the pyknometer 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

43、-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 (m2).If the value of for the pyknometer glass is not known, adjust the water bath to the desired second calibration temperature and repe

44、at the calibration procedure.8.2 Determination8.2.1 GeneralThe temperature of determination applied for any fat should be such that the fat does not deposit crystals at that temperature. ISO 2017 All rights reserved 3BS EN ISO 6883:2017ISO 6883:2017(E)For a temperature of determination below ambient

45、 temperature, use a Jaulmes pyknometer.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.Adjust the water bath (5.1) to a temperature that does not vary by more than 1 C from the temperature required for the d

46、etermination, i.e. the temperature at the time of measurement of the fat in the bulk tank.Bring the prepared test sample (Clause 7) to a temperature of 3 C to 5 C below the temperature of the water bath. Mix carefully.8.2.2 Fats which are solid at ambient temperaturesHeat the test sample (Clause 7)

47、to approximately 5 C to 10 C above its melting point. Stir until all the crystals are seen to be dissolved completely. Follow the procedure given in 8.2.1, allowing the full pyknometer to cool before weighing it.8.2.3 Using the Jaulmes pyknometerWeigh, to the nearest 0,1 mg, the empty pyknometer wit

48、h the thermometer and cap.Remove the cap from the side-arm and replace it by a short piece of flexible plastic tubing (3 cm to 5 cm) to form a watertight joint. Fill the pyknometer with the test sample and replace the thermometer, taking care not to include air bubbles.NOTE Some of the sample rises

49、into the plastic tube and is then able to expand or contract, as appropriate.Immerse the filled pyknometer, up to the middle of its conical socket, for 2 h in the water bath (5.1) maintained at the temperature chosen for the determination, to allow the contents to reach this temperature. Remove the filled plastic tube with thumb and forefinger and wipe dry the surplus sample from the outlet. Replace the cap. Record the temperature, d, of the pyknometer to the nearest 0,1 C.Remove the pyknometer from the water bath, wipin