ISO 662-2016 pdf free.Animal and vegetable fats and oils – Determination of moisture and volatile matter content.
ISO 662 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.
2 Normative reference
The 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 edition of the referenced document (including any amendments) applies.
ISO 661, Animal and vegetable fats and oils — Preparation of test sample
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1 moisture and volatile matter content
loss in mass undergone by the product on heating at 103 °C ± 2 °C under the conditions specified in this International Standard
Note I to entry: it is expressed as a percentage by mass.
4 Principle
Heating a test portion at 103 °C ± 2 °C until moisture and volatile substances are completely eliminated, and determination of the loss in mass.
5 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling method is given in ISO 5555.
6 Preparation of test sample
Prepare the test sample in accordance with Iso 661.
7 Method A
7.1 Apparatus
Usual 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 or glass, 80 mm to 90 mm in diameter, about 30 mm deep, with a fiat 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 efficient desiccant.
7.2 Procedure
7.2.1 Test portion
Weigh, to the nearest 0,001 g, approximately 20 g of the test sample (Clause 6) into the dish (Z12) which has been previously dried and then weighed together with the thermometer (71.3).
7.2.2 Determination
Heat the dish containing the test portion (7.2.1) 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 rise 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.ISO 662 pdf download.