ISO 662:2016 PDF
Animal and vegetable fats and oils — Determination of moisture and volatile matter content
Animal and vegetable fats and oils — Determination of moisture and volatile matter content
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 7
- Дата публикации:
- 15 апреля 2016 г.
- Издание:
- ISO IS 662 edition 3 version 1
- ICS:
- 67.200.10
ISO 662:2016 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; - 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 excluded from the Scope of this International Standard.
Abstract
Overview
ISO 662:2016 specifies standardized laboratory methods for determining the moisture and volatile matter content of animal and vegetable fats and oils by drying. The standard defines two drying procedures: Method A (sand bath or hotplate), applicable to all fats and oils, and Method B (drying oven), intended for non‑drying fats and oils with an **acid value
Технические детали
- Технический комитет
- ISO/TC 34/SC 11 - Animal and vegetable fats and oils
- SKU
- ISO 662:2016
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