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EVS-EN ISO 663:2017
Hind 7,38 EUR
Identne ISO 663:2017; EN ISO 663:2017
Animal and vegetable fats and oils - Determination of insoluble impurities content (ISO 663:2017)
ISO 663:2017 specifies a method for the determination of the insoluble impurities content of animal and vegetable fats and oils. If it is not desired to include soaps (particularly calcium soaps) or oxidized fatty acids in the insoluble impurities content, it is necessary to use a different solvent and procedure. In this case, an agreement is to be reached between the parties concerned. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

EVS-EN ISO 3960:2017
Hind 9,49 EUR
Identne ISO 3960:2017; EN ISO 3960:2017
Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2017)
ISO 3960:2017 specifies a method for the iodometric determination of the peroxide value of animal and vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides. The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also applicable to margarines and fat spreads with varying water content. The method is not suitable for milk fats and is not applicable to lecithins. It is to be noted that the peroxide value is a dynamic parameter, whose value is dependent upon the history of the sample. Furthermore, the determination of the peroxide value is a highly empirical procedure and the value obtained depends on the sample mass. It is stressed that, due to the prescribed sample mass, the peroxide values obtained can be slightly lower than those obtained with a lower sample mass. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document. NOTE 1 A preferred method for the iodometric determination of the peroxide value for milk fats is specified in ISO 3976. NOTE 2 A method for the potentiometric determination of the peroxide value is given in ISO 27107.

EVS-EN ISO 6883:2017
Hind 9,49 EUR
Identne ISO 6883:2017; EN ISO 6883:2017
Animal and vegetable fats and oils - Determination of conventional mass per volume (litre weight in air) (ISO 6883:2017)
ISO 6883:2017 specifies a method for the determination of the conventional mass per volume ("litre weight in air") of animal and vegetable fats and oils (hereinafter referred to as fats) in order to convert volume to mass or mass to volume. The procedure is applicable to fats only when they are in a liquid state. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document. NOTE The determination of conventional mass per volume (litre weight in air) using the oscillating U-tube method can be found in ISO 18301.

EVS-EN ISO 8534:2017
Hind 9,49 EUR
Identne ISO 8534:2017; EN ISO 8534:2017
Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free) (ISO 8534:2017)
ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

EVS-EN ISO 15774:2017
Hind 7,38 EUR
Identne ISO 15774:2017; EN ISO 15774:2017
Animal and vegetable fats and oils - Determination of cadmium content by direct graphite furnace atomic absorption spectrometry (ISO 15774:2017)
ISO 15774:2017 describes a method for the determination of trace amounts (micrograms per kilogram) of cadmium in all types of crude or refined edible oils and fats. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

ISO 8534:2017
Hind 54,15 EUR
Animal and vegetable fats and oils -- Determination of water content -- Karl Fischer method (pyridine free)
ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.
Asendab ISO 8534:2008

ISO 6883:2017
Hind 54,15 EUR
Animal and vegetable fats and oils -- Determination of conventional mass per volume (litre weight in air)
ISO 6883:2017 specifies a method for the determination of the conventional mass per volume ("litre weight in air") of animal and vegetable fats and oils (hereinafter referred to as fats) in order to convert volume to mass or mass to volume. The procedure is applicable to fats only when they are in a liquid state. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document. NOTE The determination of conventional mass per volume (litre weight in air) using the oscillating U-tube method can be found in ISO 18301.
Asendab ISO 6883:2007

ISO 3960:2017
Hind 54,15 EUR
Animal and vegetable fats and oils -- Determination of peroxide value -- Iodometric (visual) endpoint determination
ISO 3960:2017 specifies a method for the iodometric determination of the peroxide value of animal and vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides. The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also applicable to margarines and fat spreads with varying water content. The method is not suitable for milk fats and is not applicable to lecithins. It is to be noted that the peroxide value is a dynamic parameter, whose value is dependent upon the history of the sample. Furthermore, the determination of the peroxide value is a highly empirical procedure and the value obtained depends on the sample mass. It is stressed that, due to the prescribed sample mass, the peroxide values obtained can be slightly lower than those obtained with a lower sample mass. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document. NOTE 1 A preferred method for the iodometric determination of the peroxide value for milk fats is specified in ISO 3976. NOTE 2 A method for the potentiometric determination of the peroxide value is given in ISO 27107.
Asendab ISO 3960:2007

ISO 663:2017
Hind 35,48 EUR
Animal and vegetable fats and oils -- Determination of insoluble impurities content
ISO 663:2017 specifies a method for the determination of the insoluble impurities content of animal and vegetable fats and oils. If it is not desired to include soaps (particularly calcium soaps) or oxidized fatty acids in the insoluble impurities content, it is necessary to use a different solvent and procedure. In this case, an agreement is to be reached between the parties concerned. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.
Asendab ISO 663:2007

ISO 15774:2017
Hind 35,48 EUR
Animal and vegetable fats and oils -- Determination of cadmium content by direct graphite furnace atomic absorption spectrometry
ISO 15774:2017 describes a method for the determination of trace amounts (micrograms per kilogram) of cadmium in all types of crude or refined edible oils and fats. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.
Asendab ISO 15774:2000

Asendatud või tühistatud standardid


EVS 815:2003
Mais. Niiskusesisalduse määramine
Standard käsitleb inimtoiduks mõeldud maisis ja jahvatatud maisis niiskusesisalduse määramise meetodit.
Keel: Eesti

EVS-EN ISO 8534:2008
Identne ISO 8534:2008; EN ISO 8534:2008
Loomsed ja taimsed rasvad ja õlid. Veesisalduse määramine. Karl Fischeri meetod (püridiinivaba)
This International Standard specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.
Keel: Inglise

EVS-EN ISO 15774:2003
Identne ISO 15774:2000; EN ISO 15774:2002
Animal and vegetable fats and oils - Determination of cadmium content by direct graphite furnace atomic absorption spectrometry
This International Standard describes a method for the determination of trace amuonts 8micrograms per kilogram) of cadmium in all types of crude of refined edible oils and fats.
Keel: Inglise

EVS-EN ISO 663:2008
Identne ISO 663:2007; EN ISO 663:2008
Animal and vegetable fats and oils - Determination of insoluble impurities content
This International Standard specifies a method for the determination of the insoluble impurities content of animal and vegetable fats and oils. If it is not desired to include soaps (particularly calcium soaps) or oxidized fatty acids in the insoluble impurities content, it is necessary to use a different solvent and procedure. In this case, an agreement is to be reached between the parties concerned.
Keel: Inglise

EVS-EN ISO 3960:2010
Identne ISO 3960:2007; EN ISO 3960:2010
Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination
This International Standard specifies a method for the iodometric determination of the peroxide value of animal and vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides. The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also applicable to margarines and fat spreads with varying water content. The method is not suitable for milk fats and is not applicable to lecithins. It is to be noted that the peroxide value is a dynamic parameter, whose value is dependent upon the history of the sample. Furthermore, the determination of the peroxide value is a highly empirical procedure and the value obtained depends on the sample mass. It is stressed that, due to the prescribed sample mass, the peroxide values obtained can be slightly lower than those obtained with a lower sample mass.
Keel: Inglise

EVS-EN ISO 6883:2014
Identne ISO 6883:2007; EN ISO 6883:2014
Animal and vegetable fats and oils - Determination of conventional mass per volume (litre weight in air) (ISO 6883:2007)
ISO 6883:2007 specifies a method for the determination of the conventional mass per volume ("litre weight in air") of animal and vegetable fats and oils (hereinafter referred to as fats) in order to convert volume to mass or mass to volume.
Keel: Inglise

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