1、May 2017 English price group 11No 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!%dx“2659685www.din.deDIN E
2、N ISO 6883Animal and vegetable fats and oils Determination of conventional mass per volume (litre weight in air) (ISO 6883:2017);English version EN ISO 6883:2017,English translation of DIN EN ISO 6883:2017-05Tierische und pflanzliche Fette und le Bestimmung der konventionellen volumenbezogenen Masse
3、 (Litergewicht in Luft) (ISO 6883:2017);Englische Fassung EN ISO 6883:2017,Englische bersetzung von DIN EN ISO 6883:2017-05Corps gras dorigines animale et vgtale Dtermination de la masse volumique conventionnelle (poids du litre dans lair) (ISO 6883:2017);Version anglaise EN ISO 6883:2017,Traduction
4、 anglaise de DIN EN ISO 6883:2017-05SupersedesDIN EN ISO 6883:201407www.beuth.deDocument comprises 19 pagesDTranslation by DIN-Sprachendienst.In case of doubt, the German-language original shall be considered authoritative.05.17 DIN EN ISO 6883:2017-05 2 A comma is used as the decimal marker. Nation
5、al foreword This document (EN ISO 6883:2017) 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” (Se
6、cretariat: AFNOR, France). The responsible German 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
7、Working Committee NA 057-05-05 AA “Joint committee of DIN and DGF for the analysis of fats, oils and products thereof, related and primary products”. The DIN Standards corresponding to the International Standards referred to in this document are follows: ISO 661 DIN EN ISO 661 ISO 3507 DIN ISO 3507
8、ISO 5555 DIN EN ISO 5555 ISO 5725-1 DIN ISO 5725-1 ISO 5725-2 DIN ISO 5725-2 Amendments This standard differs from DIN EN ISO 6883:2014-07 as follows: a) milk and milk products (or fat coming from milk and milk products) are now excluded from the scope of the standard; b) a note with reference to IS
9、O 18301 (determination of conventional mass per volume (litre weight in air) using the oscillating U-tube) has been included in the Scope; c) in Annex A, results of interlaboratory tests for the validation of ISO 18301 (comparison with interlaboratory tests of ISO 6883) have been included; d) the st
10、andard has been editorially revised and brought in line with the current rules of presentation. Previous editions DIN EN ISO 6883: 2014-07 DIN EN ISO 6883:2017-05 3 National Annex NA (informative) Bibliography DIN EN ISO 661, Animal and vegetable fats and oils Preparation of test sample DIN EN ISO 5
11、555, Animal and vegetable fats and oils Sampling DIN ISO 3507, Laboratory glassware Pyknometers DIN ISO 5725-1, Accuracy (trueness and precision) of measurement methods and results Part 1: General principles and definitions DIN ISO 5725-2, Accuracy (trueness and precision) of measurement methods and
12、 results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method DIN EN ISO 6883:2017-05 4 Page intentionally left blank EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6883 February 2017 ICS 67.200.10 Supersedes EN ISO 6883:2014Engli
13、sh 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 volumique conventionnelle (poids du litre dans lair) (ISO 6883:2017) Tierische und pflanzliche Fette u
14、nd 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 CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standa
15、rd 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 Centre or to any CEN member. This European Standard exists in three official versions (English,
16、 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 as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulg
17、aria, 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, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzer
18、land, 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 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national
19、Members. Ref. No. EN ISO 6883:2017 EEN ISO 6883:2017 (E) 2 Contents Page European foreword . 3 Foreword 4 1 Scope 5 2 Normative references 5 3 Terms and definitions . 5 4 Principle . 5 5 Apparatus . 5 6 Sampling . 7 7 Preparation of test sample 7 8 Procedure. 7 8.1 Calibration of pyknometer 7 8.2 De
20、termination 7 8.2.1 General 7 8.2.2 Fats which are solid at ambient temperatures . 8 8.2.3 Using the Jaulmes pyknometer 8 8.2.4 Using the Gay-Lussac pyknometer 8 9 Expression of results 9 9.1 Calculation of the volume of the pyknometer . 9 9.2 Calculation of the conventional mass per volume . 10 10
21、Precision 11 10.1 Interlaboratory tests . 11 10.2 Repeatability 11 10.3 Reproducibility . 11 11 Test report 11 Annex A (informative) Results of interlaboratory tests 13 Bibliography . 15 DIN EN ISO 6883:2017-05 European foreword This document (EN ISO 6883:2017) has been prepared by Technical Committ
22、ee 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 be given the status of a national standard
23、, either by publication of an identical 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
24、and/or CENELEC shall not be held responsible 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: Aus
25、tria, 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, Romania, Serbia, Slovakia, Slovenia, Spa
26、in, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 6883:2017 has been approved by CEN as EN ISO 6883:2017 without any modification. EN ISO 6883:2017 (E)DIN EN ISO 6883:2017-05 3 ForewordISO (the International Organization for Standardization) is a worldwide fe
27、deration 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 com
28、mittee. 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 used to develop this document a
29、nd 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 of the ISO/IEC Directives, Pa
30、rt 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 identified during the development o
31、f 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 the meaning of ISO specif
32、ic terms and expressions related to conformity assessment, as well as information about ISOs adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following URL: www .iso. org/ iso/ foreword. html.This document was prepared by Technical Committee
33、 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 exclude its applicability for fat coming from milk and milk products and to include further precis
34、ion data.EN ISO 6883:2017 (E)DIN EN ISO 6883:2017-05 41 ScopeThis 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
35、.The procedure is applicable to fats only when they are in a liquid 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
36、can be found in ISO 18301.2 Normative referencesThe following 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 refer
37、enced 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.ISO and IEC maintain terminological databases for use in standardization at the
38、following addresses: IEC Electropedia: available at h t t p :/ 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:
39、 It is expressed in kilograms per litre (numerically equal to 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
40、 maintained to within 0,1 C of the temperatures chosen for the calibration and determination.It should be fitted with a calibrated thermometer, graduated in divisions of 0,1 C covering the relevant temperature range.EN ISO 6883:2017 (E)DIN EN ISO 6883:2017-05 5 5.2 Pyknometer (Jaulmes), of capacity
41、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 on
42、e 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
43、 1 Jaulmes pyknometerFigure 2 Gay-Lussac pyknometerEN ISO 6883:2017 (E)DIN EN ISO 6883:2017-05 66 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 docum
44、ent. A recommended sampling 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 on
45、ce 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 temperatur
46、e c.8.1.2 Calibrate the 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 th
47、ermometer 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
48、 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 ov
49、erflow from the side-arm 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-free material until dry. Allow its temperature to reach ambient.Weigh the full pyknometer with the thermometer and cap, or wi
