1、August 2016 English price group 10No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 67.200.10!%Ylb“2547363www.din.deD
2、IN EN ISO 662Animal and vegetable fats and oils Determination of moisture and volatile matter content (ISO 662:2016);English version EN ISO 662:2016,English translation of DIN EN ISO 662:2016-08Tierische und pflanzliche Fette und le Bestimmung des Feuchtegehaltes und des Gehaltes an flchtigen Bestan
3、dteilen (ISO 662:2016);Englische Fassung EN ISO 662:2016,Englische bersetzung von DIN EN ISO 662:2016-08Corps gras dorigines animale et vgtale Dtermination de la teneur en eau et en matires volatiles (ISO 662:2016);Version anglaise EN ISO 662:2016,Traduction anglaise de DIN EN ISO 662:2016-08Superse
4、desDIN EN ISO 662:2001-02www.beuth.deDocument comprises 15 pagesDTranslation by DIN-Sprachendienst.In case of doubt, the German-language original shall be considered authoritative.08.16 DIN EN ISO 662:2016-08 2 A comma is used as the decimal marker. National foreword This document (EN ISO 662:2016)
5、has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France) in collaboration with Technical Committee CEN/TC 307 “Oil seeds, vegetable and animal fats and oils and their by-products Methods of sampling and analysis” (Secretariat: AFNOR, France). The responsible Ge
6、rman bodies involved in its preparation were DIN-Normenausschuss Lebensmittel und landwirtschaftliche Produkte (DIN Standards Committee Food and Agricultural Products) and the Deutsche Gesellschaft fr Fettwissenschaft (German Fat Research Society), Joint Committee NA 057-05-05 AA Gemeinschaftsaussch
7、uss fr die Analytik von Fetten, len, Fettprodukten, verwandten Stoffen und Rohstoffen. The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 661 DIN EN ISO 661 ISO 5555 DIN EN ISO 5555 ISO 5725 DIN ISO 5725 ISO 5725-1 DIN ISO 5725-1 ISO 5725-
8、2 DIN ISO 5725-2 Amendments This standard differs from DIN EN ISO 662:2001-02 as follows: a) milk and milk products (or fat obtained from milk and milk products) have been excluded from the scope of the standard; b) informative Annex ZA “Normative references to international publications with their
9、relevant European publications has been deleted. c) the standard has been editorially revised and brought in line with the current rules of presentation. Previous editions DIN EN ISO 662: 2001-02 DIN EN ISO 662:2016-08 3 National Annex NA (informative) Bibliography DIN EN ISO 661, Animal and vegetab
10、le fats and oils Preparation of test sample DIN EN ISO 5555, Animal and vegetable fats and oils Sampling DIN ISO 5725, Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests*)DIN ISO 5725-1, Accuracy (trueness and precision)
11、of measurement methods and results Part 1: General principles and definitions DIN ISO 5725-2, Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method *)DIN ISO 5725:1988-04 w
12、as withdrawn in 1997-11 with a replacement. DIN EN ISO 662:2016-08 4 This page is intentionally blank EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 662 April 2016 ICS 67.200.10 Supersedes EN ISO 662:2000English Version Animal and vegetable fats and oils - Determination of moisture and vol
13、atile 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 flchtigen Bestandteilen (ISO 662:2016) This European Standa
14、rd 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-to-date lists and bibliographical references concerning suc
15、h 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 translation under the responsibility of a CEN member into its own
16、 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, Former Yugoslav Republic of Macedonia, France, Germany, G
17、reece, 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 COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMU
18、NG 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 EForeword . 41 Scope . 52 Normative reference . 53 Terms and definitions . 54 Principle 55 Sampli
19、ng 56 Preparation of test sample . 67 Method A . 67.1 Apparatus 67.2 Procedure 67.2.1 Test portion 67.2.2 Determination 67.2.3 Number of determinations 68 Method B . 68.1 Apparatus 68.2 Procedure 78.2.1 Test portion 78.2.2 Determination 78.2.3 Number of determinations 79 Expression of results 710 Pr
20、ecision . 810.1 Interlaboratory test. 810.2 Repeatability . 810.3 Reproducibility . 811 Test report . 8Annex A (informative) Results of interlaboratory tests 9Bibliography . 11Contents PageEN ISO 662:2016 (E)DIN EN ISO 662:2016-08 2European foreword . 3European foreword This document (EN ISO 662:201
21、6) 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 which is held by AFNOR. This European Standard shall b
22、e 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 possibility that some of the elements of this documen
23、t 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 organizations of the following countries are boun
24、d 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, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal
25、, 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. EN ISO 662:2016 (E)DIN EN ISO 662:2016-08 3 ForewordISO (the International Organization for Stan
26、dardization) 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
27、 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.The procedures u
28、sed 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. This document was drafted in accordance with the editorial rules
29、 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 any or all such patent rights. Details of any patent rights identifi
30、ed 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 the convenience of users and does not constitute an endorsement.For an explanation on t
31、he 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: Foreword - Supplementary informationThe committee responsible for this document is ISO/
32、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 statement for milk and milk products has been added to the Scope.Annex A of this Inter
33、national Standard is for information only.EN ISO 662:2016 (E)DIN EN ISO 662:2016-08 4 1 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;
34、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 are lauric oils be analysed by this method.Milk and milk products (or fat obtained from milk and milk products) are
35、 excluded from the Scope of this International Standard.2 Normative referenceThe following 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 e
36、dition of the referenced document (including any amendments) applies.ISO 661, Animal 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
37、 by the product on heating at 103 C 2 C under the conditions specified in this International 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
38、 in mass.5 SamplingSampling 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 receives a sample which is truly representative and has not been damaged or changed during transport or storage.EN IS
39、O 662:2016 (E)DIN EN ISO 662:2016-08 5 6 Preparation of test samplePrepare 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
40、 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 tip and with an expansion chamber at its upper end.7.1.4 Sand bath or electric hotplate.7.1.5 Desiccator, containing an eff
41、icient desiccant.7.2 Procedure7.2.1 Test portionWeigh, 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 DeterminationHeat the dish containing the test portion (7
42、.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 ri
43、se 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
44、 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 determinationsCarry out two determinations on test portions taken from the same tes
45、t sample (Clause 6).8 Method B8.1 ApparatusUsual laboratory apparatus and, in particular, the following.EN ISO 662:2016 (E)DIN EN ISO 662:2016-08 6 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 bot
46、tom.8.1.3 Electric drying oven, capable of being 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 c
47、ontent, into the vessel (8.1.2), which has been 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
48、. Repeat the operations of heating, cooling 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 fat or oil has occurred. In this case, take for calculation of the r
