SIST EN ISO 662:2016 PDF
Animal and vegetable fats and oils - Determination of moisture and volatile matter content (ISO 662:2016)
Animal and vegetable fats and oils - Determination of moisture and volatile matter content (ISO 662:2016)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 14
- Дата публикации:
- 17 июня 2016 г.
- ICS:
- 67.200.10
- Технический комитет:
- KŽP - Agricultural food products
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
EN ISO 662:2016 - "Animal and vegetable fats and oils - Determination of moisture and volatile matter content (ISO 662:2016)" is a CEN-adopted international standard that specifies two standardized drying methods to measure moisture and volatile matter in animal and vegetable fats and oils. The standard defines sample preparation references, required apparatus and step-by-step procedures to determine the loss in mass on heating at 103 °C ± 2 °C, and how to report results as a percentage by mass. Milk and milk‑derived fats are explicitly excluded.
Key topics and technical requirements
- Two prescribed methods
- Method A: uses a sand bath or electric hotplate; applicable to all fats and oils. Test portion typically ~20 g, stirred with a thermometer while heating.
- Method B: uses a drying oven; applicable only to non‑drying fats and oils with **acid value
Технические детали
- SKU
- SIST EN ISO 662:2016
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