1、BRITISH STANDARD BS EN ISO 19219:2003 (renumbers the BS ISO as BS EN ISO 19219:2003) Animal and vegetable fats and oils Determination of visible foots in crude fats and oils The European Standard EN ISO 19219:2003 has the status of a British Standard ICS 67.200.10 BS EN ISO 19219:2003 This British S
2、tandard, having been prepared under the direction of the Consumer Products and Services Sector Policy and Strategy Committee, was published under the authority of the Standards Policy and Strategy Committee on 27 May 2002 BSI 21 January 2004 ISBN 0 580 39700 9 National foreword This British Standard
3、 is the official English language version of EN ISO 19219:2003. It is identical to ISO 19219:2002 The UK participation in its preparation was entrusted to Technical Committee AW/11, Animal and vegetable fats and oils, which has the responsibility to: A list of organizations represented on this commi
4、ttee can be obtained on request to its secretary. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “S
5、earch” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal
6、 obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. Sum
7、mary of pages This document comprises a front cover, an inside front cover, the EN ISO title page, the EN ISO foreword page, the ISO title page, pages ii and iii, a blank page, pages 1 to 7, the Annex ZA page, an inside back cover and a back cover. The BSI copyright notice displayed in this document
8、 indicates when the document was last issued. Amendments issued since publication Amd. No. Date Comments 14804 21 January 2004 Renumbers BS ISO 19219:2002 as BS EN ISO 19219:2003, which includes an Annex ZA pageEUROPEANSTANDARD NORMEEUROPENNE EUROPISCHENORM ENISO19219 November2003 ICS67.200.10 Engli
9、shversion AnimalandvegetablefatsandoilsDeterminationofvisible footsincrudefatsandoils(ISO19219:2002) CorpsgrasdoriginesanimaleetvgtaleDtermination delateneurensdimentsvisiblesdansdesgraisseset huilesbrutes(ISO19219:2002) TierischeundpflanzlicheFetteundleBestimmungvon sichtbaremBodensatzinrohenFetten
10、undlen(ISO 19219:2002) ThisEuropeanStandardwasapprovedbyCENon25September2003. CENmembersareboundtocomplywiththeCEN/CENELECInternalRegulationswhichstipulatetheconditionsforgivingthisEurope an Standardthestatusofanationalstandardwithoutanyalteration.Uptodatelistsandbibliographicalreferencesconcernings
11、 uchnational standardsmaybeobtainedonapplicationtotheManagementCentreortoanyCENmember. ThisEuropeanStandardexistsinthreeofficialversions(English,French,German).Aversioninanyotherlanguagemadebytra nslation undertheresponsibilityofaCENmemberintoitsownlanguageandnotifiedtotheManagementCentrehasthesames
12、tatusasthe official versions. CENmembersarethenationalstandardsbodiesofAustria,Belgium,CzechRepublic,Denmark,Finland,France,Germany,Greece, Hungary,Iceland,Ireland,Italy,Luxembourg,Malta,Netherlands,Norway,Portugal,Slovakia,Spain,Sweden,SwitzerlandandUn ited Kingdom. EUROPEANCOMMITTEEFORSTANDARDIZAT
13、ION COMITEUROPENDENORMALISATION EUROPISCHESKOMITEEFRNORMUNG ManagementCentre:ruedeStassart,36B1050Brussels 2003CEN Allrightsofexploitationinanyformandbyanymeansreserved worldwideforCENnationalMembers. Ref.No.ENISO19219:2003EINESO91:9122003(E) 2 Foreword ThetextofISO19219:2002hasbeenpreparedbyTechnic
14、alCommitteeISO/TC34“Agricultural foodproducts”oftheInternationalOrganizationforStandardization(ISO)andhasbeentaken overasENISO19219:2003byTechnicalCommitteeCEN/TC307“Oilseeds,vegetableand animalfatsandoilsandtheirbyproductsMethodsofsamplingandanalysis“,thesecretariatof whichisheldbyAFNOR. ThisEurope
15、anStandardshallbegiventhestatusofanationalstandard,eitherbypublicationof anidenticaltextorbyendorsement,atthelatestbyMay2004,andconflictingnationalstandards shallbewithdrawnatthelatestbyMay2004. AccordingtotheCEN/CENELECInternalRegulations,thenationalstandardsorganizationsof thefollowingcountriesare
16、boundtoimplementthisEuropeanStandard:Austria,Belgium,Czech Republic,Denmark,Finland,France,Germany,Greece,Hungary,Iceland,Ireland,Italy, Luxembourg,Malta,Netherlands,Norway,Portugal,Slovakia,Spain,Sweden,Switzerlandand theUnitedKingdom. Endorsementnotice ThetextofISO19219:2002hasbeenapprovedbyCENasE
17、NISO19219:2003withoutany modifications. NOTENormativereferencestoInternationalStandardsarelistedinAnnexZA(normative). ENISO19219:2002ENISO19219:2003 Reference number ISO 19219:2002(E)INTERNATIONAL STANDARD ISO 19219 First edition 2002-04-01 Animal and vegetable fats and oils Determination of visible
18、 foots in crude fats and oils Corps gras dorigines animale et vgtale Dtermination de la teneur en sdiments visibles dans des graisses et huiles brutes ENISO19219:2002ENISO19219:2003ISO 19219:2002(E) lcsid FDParemi ihTs PDF file mac ytnoaie nmt deddebyfepca.se In ccaocnadrw eith Aebods licsneilop gni
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22、deziliyna ni de fomr yb ro nam y,snae lecetrinoc m roecinahcal, inclidutohp gnocpoiym dna gnicrfoilm, wittuoh repmissii non writif gnrom ietreh ISa Ot tserdda ehs lebwo I roSOs membre ydob in teh ctnuoo yrf ttseuqer ehe.r ISO cirypothg fofice saCe tsopale 65 eneG 1121-HC02 av leT. 14 + 10 947 22 11
23、xaF 90 947 22 14 + 74 E-mail cirypothgiso.ch Web ww.wiso.ch ii I SO 2002 All irthgs ersedevrENISO19219:2002ENISO19219:2003ISO 19219:2002(E) iiiForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of pre
24、paring 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
25、 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 3. The main task
26、 of technical committees is to produce 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
27、 is drawn to the possibility that some of the elements of this International Standard may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 19219 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Anim
28、al and vegetable fats and oils. Annex A of this International Standard is for information only. ENISO19219:2002ENISO19219:2003ENISO19219:2002ENISO19219:2003INTENRATIONAL TSANDADR IS:91291 O2002(E)1Animal and vegetable fats and oils Determination of visible foots in crude fats and oils 1 Scope This I
29、nternational Standard specifies a method for the determination in crude fats or oils of visible matter which can be separated by gravity. 2 Normative reference The following normative document contains provisions which, through reference in this text, constitute provisions of this International Stan
30、dard. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent edition of the normative document indicated bel
31、ow. For undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC maintain registers of currently valid International Standards. ISO 661:1989, Animal and vegetable fats and oils Preparation of test sample 3 Terms and definitions For the purposes of
32、this International Standard, the following term and definition applies. 3.1 visible foots insoluble matter in fats and oils, together with occluded oil, which settles out from oil or fat within 96 h at the temperature specified in this International Standard NOTE 1 “Foots” is a term that was origina
33、lly used to describe those impurities that precipitate from raw linseed oil during storage and subsequently settle to the bottom (foot) of a storage tank. NOTE 2 Visible foots are quantified by storage of a sample of the homogenized fat or oil for a period of 96 h at 20 C or 10 C above the melting p
34、oint, whichever is the higher. 4 Principle A homogenized test portion of crude fat or oil is allowed to stand at a controlled temperature for a period of 96 h. The volume of separated material, called “visible foots”, is read off from the graduated vessel. ENISO19219:2002ENISO19219:2003ISO 19219:200
35、2(E) 2 5 Apparatus Usual laboratory equipment and, in particular, the following. 5.1 Sediment tube, pear-shaped, used when the sediment is u 1,5 ml per 100 ml. See Figure 1. 5.2 Sediment tube, cone-shaped, used when the sediment is 1,5 ml per 100 ml. See Figure 2. Dimensions in millimetres Dimension
36、s in millimetres Figure 1 Pear-shaped sediment tube Figure 2 Cone-shaped sediment tube 6 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 the laboratory receive a sample which is truly repre
37、sentative and has not been damaged or changed during transportation, sampling or storage. Samples shall be stored in glass or polyethylene terephthalate (PET) bottles. ENISO19219:2002ENISO19219:2003ISO 19219:2002(E) 37 Preparation of test sample Warm the fat or oil until it is fully liquid and mix (
38、i.e. shaking the sample by hand) until any sediment from the bottom of the sample is redispersed in the fat or oil to ensure a sufficient homogeneous and representative sample. See ISO 661. 8 Procedure 8.1 Number of determinations Carry out the test in duplicate. 8.2 Preparation of test portion Cool
39、 the prepared test sample (clause 7), with constant stirring, until the temperature is 20 C or 10 C above the melting point, whichever is the higher. 8.3 Determination Fill the sediment tube (5.1 or 5.2) to the 100 ml graduation mark, as quickly as possible, with the homogeneous fat or oil at the te
40、mperature of measurement. Allow it to stand in a vertical position for 96 h at 20 C or 10 C above the slip melting point, whichever is the higher. During the period of the test, the tube should remain undisturbed. Read the volume of the “foots” at the bottom of the tube after 96 h, to the nearest 0,
41、1 ml. 9 Expression of results Report the value of visible foots as a percentage by volume, at T C. (where T C is the temperature at which the test was carried out). State which sediment tube was used (5.1 or 5.2). Calculate the mean of the results of the two tubes and report the results to the neare
42、st 0,1 ml per 100 ml for results 3 ml per 100 ml. 10 Precision 10.1 Interlaboratory tests Details of international interlaboratory tests on the precision of the method are summarized in annex A. The values derived from this test may not be applicable to concentration ranges and matrices other than t
43、hose given. 10.2 Repeatability The 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 in not more than 5 % of cases be gr
44、eater than: level of foots found (ml per100 ml) 3 repeatability limit, r 0,1 0,3 to 0,5 1,0 ENISO19219:2002ENISO19219:2003ISO 19219:2002(E) 4 10.3 Reproducibility The absolute difference between two single test results, obtained using the same method on identical test material in different laborator
45、ies with different operators using different equipment, will in not more than 5 % of cases be greater than: level of foots found (ml per 100 ml) 3 reproducibility limit, R 1,0 3,0 5,0 11 Test report The test report shall specify: all information necessary for the complete identification of the sampl
46、e; the sampling method used, if known; the test method used, with reference to this International Standard; 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 resul
47、ts(s) obtained or, if the repeatability has been checked, the final quoted result obtained. ENISO19219:2002ENISO19219:2003ISO 19219:2002(E) 5Annex A (informative) Interlaboratory tests A.1 Results of interlaboratory tests Tables A.1 and A.2 give the precision data for tests carried out in 1996 and 1
48、997/1998. Table A.1 Visible foots (1996 study) Sample No. 1 2 3 4 5 6 No. of participating laboratories 12 13 12 13 13 13 No. of acceptable results 11 10 9 12 12 10 Mean value 1,39 2,49 0,42 3,96 5,72 6,73 Repeatability standard deviation, s r0,18 0,08 0,03 0,18 0,14 0,23 Coefficient of variation of r
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