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IS0
I N T ERN AT I O N A L O R G A N I2 AT I ON FO R STAN DARD IZATl ON
I SO RECOMMENDATION
R 662
CRUDE VEGETABLE OILS AND FATS
DETERMINATION OF MOISTURE
AND VOLATILE MATTER
1 st EDITION
February 1968
COPYRIGHT RESERVED
The copyright of IS0 Recommendations and IS0 Standards
belongs to IS0 Membei Bodies. Reproduction of these
documents, in any country, may be authorized therefore only
by the national standards organization of that country, being
a member of ISO.
For each individual country the only valid standard is the national standard of that country.
Printed in Switzerland
Also issued in French and Russian. Copies to be obtained through the national standards organizations.
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BRIEF HISTORY
The IS0 Recommendation R 662, Crude vegetable oils and fats - Determination of moisture
and volatile matter, was drawn up by Technical Committee ISO/TC 34, Agricultural food products,
the Secretariat of which is held by the Magyar Szabvanyügyi Hivatal (MSZH).
Work on this question by the Technical Committee began in 1961 and led, in 1963, to the
adoption of a Draft IS0 Recommendation.
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In March 1966, this Draft IS0 Recommendation (No. 904) was circulated to ail the IS0
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Member Bodies for enquiry. It was approved, subject to a few modifications of an editorial nature, by
the following Member Bodies :
Poland
Australia Hungary
Romania
Belgium India
South Africa,
Bulgaria Iran
Ireland Rep. of
Chile
Turkey
Colombia Israel
Italy U.A.R.
Czechoslovakia
Finland Netherlands United Kingdom
France New Zealand U.S.S.R.
Germany Norway Yugoslavia
No Member Body opposed the approval of the Draft.
The Draft IS0 Recommendation was then submitted by correspondence to the IS0 Council
which decided, in February 1968, to accept it as an IS0 RECOMMENDATION.
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ISO/R 662-1968 (E
IS0 Recommendation R 662 February 1968
CRUDE VEGETABLE OILS AND FATS
DETERMINATION OF MOISTURE
AND VOLATILE MATTER
1. SCOPE
1.1 This IS0 Recommendation describes two methods for the determination of moisture and
volatile matter in crude vegetable oils and fats
- the sand-bath method,
the oven method.
1.2 Field of application
1.2.1 The sand-bath method is applicable to all oils and fats.
1.2.2 The oven method is applicable only to non-drying oils and fats with an acid value less than
4. Coconut oil and palm-kernel oil should not in any circumstances be analysed by this
method.
2. DEFINITION
By moisture and volatile matter is meant the loss in mass which the product to be analysed undergoes
on heating at 103 OC, under the operating conditions specified below.
3. PRINCIPLE
Heating the product at 103 "C until moisture and volatile substances are completely eliminated.
4. PREPARATION OF SAMPLE
The contract sample should be prepared according to IS0 Recommendation R 661 ,Crude vegetable
oils and fats - Preparation of contract sample for analysis.
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ISO/R 662-1968 (E
5. SAND-BATH METHOD
5.1 Apparatus
5.1.1 Dish of porcelain or glass, with flat bottom, of diameter 8 to 9 cm.
5.1.2 Thermometer, graduated in degrees from 80 to 120 "C and of length about 10 cm.
5.1.3 Desiccator containing an efficient desiccant such as phosphorus pentoxide, silica gel,
activated alumina, etc.
5.1.4 Sand-bath.
5.1.5 Analytical balance.
5.2 Procedure
5.2.1 Test portion
Weigh, to the nearest 0.01 g, about 20 g of the prepared sample (see section 4) into the dish
(5.1 .l) which has been previously dried and then weighed with the thermometer (5.1.2).
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