SIST ISO 662:1995

Animal and vegetable fats and oils -- Determination of moisture and volatile matter content

Corps gras d'origines animale et végétale -- Détermination de la teneur en eau et en matières volatiles

Rastlinske in živalske maščobe in olja - Določanje vlage in vsebnosti hlapnih snovi

General Information

• Status: Withdrawn
• Publication Date: 30-Nov-1995
• Withdrawal Date: 31-Jan-2001
• ICS: 67.200.10 - Animal and vegetable fats and oils
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 01-Feb-2001
• Due Date: 01-Feb-2001
• Completion Date: 01-Feb-2001
• Ref Project: ISO 662:1980 - Animal and vegetable fats and oils — Determination of moisture and volatile matter content

Relations

• Revised: ISO 662:1998 - Animal and vegetable fats and oils — Determination of moisture and volatile matter content
• Effective Date: 12-May-2008
• Revised: SIST ISO 662:1998 - Animal and vegetable fats and oils -- Determination of moisture and volatile matter content
• Effective Date: 12-May-2008

Standards Content (Sample)

International Standard 662
INTERNATIONAL ORGANIZATION FOR STANDARDIZATlONOMEXL1YHAPOJlHAR OPTAHHIAUMR no CTAHJlAF'TM3AUMM~RGANlSATlON INTERNATIONALE DE NORMALISATION
Animal and vegetable fats and oils - Determination of
moisture and volatile matter content
Corps gras d'origines animale et végétale - Détermination de la teneur en eau et en matières volatiles
First edition - 1980-09-01
- UDC 664.3 : 543.81 Ref. No. IS0 662-1980 (E)
w
I
Descriptors : fats, animal fats, vegetable fats, chemical analysis, determination of content, water, volatile matters.
8
c
Price based on 2 pages
s

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Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards institutes (IS0 member bodies). The work of developing Inter-
national Standards is carried out through IS0 technical committees. Every member
body interested in a subject for which a technical committee has been set up 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.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the IS0 Council.
International Standard IS0 662 was developed by Technical Committee ISO/TC 34,
Agricultural food products, and was circulated to the member bodies in January 1979.
It has been approved by the member bodies of the following countries :
Australia India Romania
South Africa, Rep. of
Bulgaria Kenya
Korea, Rep. of Spain
Canada
Cyprus Malaysia Thailand
Mexico Turkey
Czechoslovakia
United Kingdom
Ethiopia Netherlands
New Zealand Yugoslavia
France
Germany, F.R. Poland
Portugal
Hungary
The member body of the following country expressed disapproval of the document on
technical grounds :
Peru
This International Standard has also been approved by the International Union of Pure
and Applied Chemistry (IUPAC).
It cancels and replaces IS0 Recommandations ISO/ 968 and ISO/R 933-1969,
of which it constitutes a technical revision.
0 International Organization for Standardization, 1980 O
Printed in Switzerland

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INTERNATIONAL STANDARD IS0 662-1980 (E)
Animal and vegetable fats and oils - Determination of
moisture and volatile matter content
1 Scope and field of application 5.1.3 Thermometer, graduated from about 80 OC to at least
110 OC, about 100 mm long, with a reinforced mercury bulb
This International Standard specifies two methods for the and with an expansion chamber at its upper end.
determination, by drying, of the moisture and volatile matter
content of animal or vegetable fats or oils :
5.1.4 Sand bath or electric hot-plate.
L. - method A, using a sand bath or hot-plate;
5.1.5 Desiccator, containing an efficient desiccant.
-
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
5.2 Procedure
acid value less than 4. In no circumstances should lauric oils be
analysed by this method
5.2.1 Preparation of the test sample
Prepare the test sample in accordance with IS0 661
2 Reference
IS0 661, Animal and vegetable fats and oils - Preparation of 5.2.2 Test portion
test sample.
Weigh, to the nearest 0,001 g, approximately 20 g of the test
sample (5.2.1) into the dish (5.1.2) which has been previously
dried and then weighed together with the thermometer (5.1.3).
3 Definition
5.2.3 Determination
moisture and volatile matter content : The loss in mass
undergone by the product on heating at 103 f 2OC, under the
L-.
Heat the dish containing the test portion (5.2.2) on the sand
conditions specified in this International Standard, and ex-
bath or electric hot-plate (5.1.41, allowing the temperature to
pressed as a percentage by mass.
rise at a rate of about 10 OC/min up to 90 OC, and stirring con-
stantly with the thermometer.
4 Principle
Reduce the rate of heating, observing the rate at which bubbles
rise from the bottom of the dish, and allow the temperature to
Heating a test portion at 103 2 OC until moisture and volatile
rise to 103 f 2 OC. Do not heat above 105
...

SLOVENSKI STANDARD
SIST ISO 662:1995
01-december-1995
5DVWOLQVNHLQåLYDOVNHPDãþREHLQROMD'RORþDQMHYODJHLQYVHEQRVWLKODSQLKVQRYL
Animal and vegetable fats and oils -- Determination of moisture and volatile matter
content
Corps gras d'origines animale et végétale -- Détermination de la teneur en eau et en
matières volatiles
Ta slovenski standard je istoveten z: ISO 662:1980
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST ISO 662:1995 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST ISO 662:1995

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SIST ISO 662:1995
International Standard 662
INTERNATIONAL ORGANIZATION FOR STANDARDIZATlONOMEXL1YHAPOJlHAR OPTAHHIAUMR no CTAHJlAF'TM3AUMM~RGANlSATlON INTERNATIONALE DE NORMALISATION
Animal and vegetable fats and oils - Determination of
moisture and volatile matter content
Corps gras d'origines animale et végétale - Détermination de la teneur en eau et en matières volatiles
First edition - 1980-09-01
- UDC 664.3 : 543.81 Ref. No. IS0 662-1980 (E)
w
I
Descriptors : fats, animal fats, vegetable fats, chemical analysis, determination of content, water, volatile matters.
8
c
Price based on 2 pages
s

---------------------- Page: 3 ----------------------

SIST ISO 662:1995
Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards institutes (IS0 member bodies). The work of developing Inter-
national Standards is carried out through IS0 technical committees. Every member
body interested in a subject for which a technical committee has been set up 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.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the IS0 Council.
International Standard IS0 662 was developed by Technical Committee ISO/TC 34,
Agricultural food products, and was circulated to the member bodies in January 1979.
It has been approved by the member bodies of the following countries :
Australia India Romania
South Africa, Rep. of
Bulgaria Kenya
Korea, Rep. of Spain
Canada
Cyprus Malaysia Thailand
Mexico Turkey
Czechoslovakia
United Kingdom
Ethiopia Netherlands
New Zealand Yugoslavia
France
Germany, F.R. Poland
Portugal
Hungary
The member body of the following country expressed disapproval of the document on
technical grounds :
Peru
This International Standard has also been approved by the International Union of Pure
and Applied Chemistry (IUPAC).
It cancels and replaces IS0 Recommandations ISO/ 968 and ISO/R 933-1969,
of which it constitutes a technical revision.
0 International Organization for Standardization, 1980 O
Printed in Switzerland

---------------------- Page: 4 ----------------------

SIST ISO 662:1995
INTERNATIONAL STANDARD IS0 662-1980 (E)
Animal and vegetable fats and oils - Determination of
moisture and volatile matter content
1 Scope and field of application 5.1.3 Thermometer, graduated from about 80 OC to at least
110 OC, about 100 mm long, with a reinforced mercury bulb
This International Standard specifies two methods for the and with an expansion chamber at its upper end.
determination, by drying, of the moisture and volatile matter
content of animal or vegetable fats or oils :
5.1.4 Sand bath or electric hot-plate.
L. - method A, using a sand bath or hot-plate;
5.1.5 Desiccator, containing an efficient desiccant.
-
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
5.2 Procedure
acid value less than 4. In no circumstances should lauric oils be
analysed by this method
5.2.1 Preparation of the test sample
Prepare the test sample in accordance with IS0 661
2 Reference
IS0 661, Animal and vegetable fats and oils - Preparation of 5.2.2 Test portion
test sample.
Weigh, to the nearest 0,001 g, approximately 20 g of the test
sample (5.2.1) into the dish (5.1.2) which has been previously
dried and then weighed together with the thermometer (5.1.3).
3 Definition
5.2.3 Determination
moisture and volatile matter content : The loss in mass
undergone by the product on heating at 103 f 2OC, under the
L-.
Heat the dish containing the test portion (5.2.2) on the sand
conditions specified in this International Standard, and ex-
bath or electric hot-plate (5.1.41, allowing the temperature to
...

9. Norme internationale @ 662
91
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONDME~YHAPOnHAR OPrAHM3AUMR fl0 CTAHAAPTM3AUMM.ORGANlSATlON INTERNATIONALE DE NORMALISATION
Corps gras d'origines animale et végétale -
Détermination de la teneur en eau et en matières volatiles
L
Animal and vegetable fats and oils - Determination of moisture and volatile matter content
Première édition - 1980-09-01
L
CDU ô64.3 : 543.81 Réf. no : IS0 662-1980 (FI
LL
-
Descripteurs : corps gras, corps gras animal, corps gras végétal, analyse chimique, dosage, eau, matière volatile.
8 v-
i
s Prix bas6 sur 2 pages

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Avant-propos
L'ISO (organisation internationale de normalisation) est une fédération mondiale
d'organismes nationaux de normalisation (cornités membres de I'ISO). L'élaboration
des Normes internationales est confiée aux comités techniques de I'ISO. Chaque
comité membre intéressé par une étude a le droit de faire partie du comité technique
correspondant. Les organisations internationales, gouvernementales et non gouverne-
J
mentales, en liaison avec I'ISO, participent également aux travaux.
Les projets de Normes internationales adoptés par les comités techniques sont soumis
aux comités membres pour approbation, avant leur acceptation comme Normes inter-
nationales par le Conseil de I'ISO.
La Norme internationale IS0 662 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles alimentaires, et a été soumise aux comités membres en janvier 1979.
Les comités membres des pays suivants l'ont approuvée :
Afrique du Sud, Rép. ci'
France Portugal
Allemagne, R.F. Hongrie Roumanie
Australie Inde Royaume-U ni
Bulgarie
Kenya Tchécoslovaquie
Canada Malaisie Thaïlande
Chypre Mexique Turquie
Corée, Rép. de
Nouvelle-Zélande Yougoslavie
Espagne Pays-Bas
Éthiopie
Pologne
Le comité membre du pays suivant l'a désapprouvée pour des raisons techniques :
Pérou
Cette Norme internationale a également été approuvée par l'Union internationale de
chimie pure et appliquée (UICPA).
Elle annule et remplace les Recommandations ISO/R 662-1968 et ISO/R 933-1969,
dont elle constitue une révision technique.
O Organisation internationale de normalisation, 1980 O
Imprimé en Suisse

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IS0 662-1980 (FI
NORM E I NTE R NAT1 O NALE
Corps gras d’origines animale et végétale -
Détermination de la teneur en eau et en matières volatiles
1 Objet et domaine d’application 5.1.3 Thermomètre, gradué d’environ 80 OC à au moins
110 OC, d‘environ 100 mm de longueur et muni d’un réservoir à
La présente Norme internationale spécifie deux méthodes de mercure renforcé et d‘une chambre d‘expansion à la partie
détermination, .par séchage, de la teneur en eau et en matières supérieure.
volatiles des corps gras d‘origines animale et végétale :
5.1.4 Bain de sable, ou plaque chauffante.
-
méthode A, utilisant un bain de sable ou une plaque
LJ
chauffante;
5.1.5 Dessiccateur, garni d’un agent déshydratant efficace.
-
méthode B, utilisant une étuve.
La méthode A est applicable à tous les corps gras.
5.2 Mode opératoire
La méthode B est applicable seulement aux corps gras non sic-
catifs et ayant un indice d’acide inférieur à 4. En aucun cas, les
5.2.1 Préparation de l’échantillon pour essai
huiles lauriques ne doivent être analysées selon cette méthode.
Préparer l’échantillon pour essai conformément à I’ISO 661.
2 Référence
5.2.2 Prise d’essai
IS0 661, Corps gras d‘origines animale et végétale - Prépara-
Peser, à 0.001 g près, environ 20 g de l’échantillon pour essai
tion de l’échantillon pour essai.
(5.2.1) dans la capsule (5.1.2) préalablement séchée puis pesée
avec le thermomètre (5.1.3).
3 Définition
5.2.3 Détermination
teneur en eau et en matières volatiles : Perte de masse
Chauffer la capsule contenant la prise d’essai (5.2.2) au bain de
subie par le produit après chauffage à 103 f 2 OC, dans les
L
sable ou sur la plaque chauffante (5.1.41, en élevant la tempéra-
conditions spécifiées dans la présente Norme internationale, et
ture du produit d’environ 10 OC/min jusque vers 90 OC et en
exprimée en pourcentage en masse.
agitant constamment avec le thermomètre.
Réduire la vitesse d‘élévation de la température en observant la
4 P
...