EN ISO 3727-1-2001 en Butter - Determination of Moisture Non-Fat Solids and Fat Contents - Part 1 Determination of Moisture Content (Reference Method)《奶油 水分 非脂肪固体和脂肪含量的测定 第1部分 水分含量.pdf

《EN ISO 3727-1-2001 en Butter - Determination of Moisture Non-Fat Solids and Fat Contents - Part 1 Determination of Moisture Content (Reference Method)《奶油 水分 非脂肪固体和脂肪含量的测定 第1部分 水分含量.pdf》由会员分享，可在线阅读，更多相关《EN ISO 3727-1-2001 en Butter - Determination of Moisture Non-Fat Solids and Fat Contents - Part 1 Determination of Moisture Content (Reference Method)《奶油 水分 非脂肪固体和脂肪含量的测定 第1部分 水分含量.pdf（16页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD Butter Determination of moisture, non-fat solids and fat contents Part 1 : Determination of moisture content (Reference method) The European Standard EN IS0 3727-1:2001 has the status of a British Standard ICs 67.100.20 BS EN IS0 3727- 1 12002 Incorporating Corrigendum No. I Wk pres

2、ent to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. - A list of organizations represented on this committee can

3、 be obtained on request to its secretary. Cr oss-r e fer enc e s The British Standards which implement international or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, or by usin

4、g the “Find” facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity

5、from legal obligations. 15 March 2002 Correction to the EN IS0 foreword page Summary of pages This document comprises a front cover, an inside front cover, the EN IS0 title page, the EN IS0 foreword page, the IS0 title page, pages ii to iv, pages 1 to 6, an inside back cover and a back cover. This B

6、ritish Standard, having been prepared under the direction of the Consumer Products and Services Sector The BSI copyright date displayed in this document indicates when the document was last issued. Policy and Strategy Committee, was published under the authority of the Standards Policy and Strategy

7、Committee on 29 January 2002 O BSI 15 March 2002 ISBN O 580 38895 6 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN IS0 3727-1 December 2001 ICs 67.1 00.20 Supersedes EN IS0 3727:1995 English version Butter - Determination of moisture, non-fat solids and fat contents - Part 1 : Determination of

8、 moisture content (Reference method) (IS0 3727-1:2001) Beurre - Dtermination des teneurs en eau, en matire sche non grasse et en matire grasse - Partie 1: Dtermination de la teneur en eau (Mthode de rfrence) (IS0 3727-1 :2001) Butter - Bestimmung des Wassergehaltes, der fettfreien Trockenmasse und d

9、es Fettgehaltes - Teil 1: Bestimmung des Wassergehaltes (Referenzverfahren) (IS0 3727- 1 :2001) This European Standard was approved by CEN on 15 December 2001. CEN members are bound to comply with the CENKENELEC Internal Regulations which stipulate the conditions for giving this European Standard th

10、e status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the Management Centre or to any CEN member. This European Standard exists in three official versions (English, French, German).

11、 A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland,

12、 France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION EUROPISCHES KOMITEE FR NORMUNG COMIT EUROPEN DE NORMALISATION Management Centre: rue de Stassart, 36 B-1050 Brussels O 2

13、001 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN IS0 3727-1:2001 E EN IS0 3727-12001 I CORRECTED 2002-02-06 I Foreword This document (IS0 3727-1 :2001) has been prepared by Technical Committee ISO/TC 34 “Agricultural food produc

14、ts“ in collaboration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of sampling and analysis“, the secretariat of which is held by NEN. This document supersedes EN IS0 3727:1995. This European Standard shall be given the status of a national standard, either by publication of

15、an identical text or by endorsement, at the latest by June 2002, and conflicting national standards shall be withdrawn at the latest by June 2002. According to the CENKENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European St

16、andard: Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of the International Standard IS0 3727-1 :2001 has been approved by

17、CEN as a European Standard without any modifications. EN IS0 3727-12001 INTERNATIONAL IS0 STANDARD 3727-1 IDF 80- I First edition 2001-1 2-1 5 Butter - Determination of moisture, non- fat solids and fat contents - Part 1: Determination of moisture content (Reference method) Beurre - Dferminafion des

18、 feneurs en eau, en mafire sche non grasse ef en mafire grasse - Partie 1: Dferminafion de la feneur en eau (Mfhode de rfrence) Reference num bers IS0 3727-1:2001(E) IDF 80-1:2001(E) EN IS0 3727-12001 II EN IS0 3727-12001 Foreword IS0 (the International Organization for Standardization) is a worldwi

19、de federation of national standards bodies (IS0 member bodies). The work of preparing International Standards is normally carried out through IS0 technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on tha

20、t committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. IS0 collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in a

21、ccordance with the rules given in the ISOAEC Directives, Part 3 The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requ

22、ires approval by at least 75 % of member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this part of IS0 3727 IDF 80 may be the subject of patent rights. IS0 shall not be held responsible for identifying any or all such patent rights. International Standard

23、 IS0 3727-1 IDF 80-1 was prepared by Technical Committee ISO/TC 34, Food producfs, Subcommittee SC 5, Milk and milk producfs, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by IS0 and IDF and separately by AOAC International. Thi

24、s first edition of IS0 3727-1 IDF 80-1, together with IS0 3727-2 IDF 80-2 and IS0 3727-3 IDF 80-3, cancels and replaces IS0 3727:1977, which has been technically revised. IS0 3727 IDF 80 consists of the following parts, under the general title Buffer - Deferminafion of moisfure, non-faf solids and f

25、af confenfs: - Par 1: Deferminafion of moisfure confenf (Reference mefhod) - Par 2: Deferminafion of non-faf solids confenf (Reference mefhod) - Par 3: Calculafion of faf confenf Annex A of this part of IS0 3727 IDF 80 is for information only. . 111 EN IS0 3727-12001 Foreword IDF (the International

26、Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member country. Every National Committee has the right to be represented on the IDF Standing Committees carrying out the technical work. IDF collaborates with IS0 and AOAC International in the developm

27、ent of standard methods of analysis and sampling for milk and milk products. Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 50 % of National

28、 Committees casting a vote. International Standard IS0 3727-1 IDF 80-1 was prepared by Technical Committee ISO/TC 34, Food producfs, Subcommittee SC 5, Milk and milk producfs, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by IS0

29、 and IDF and separately by AOAC International. All work was carried out by the Joint ISO/IDF/AOAC Action Team, Wafer, of the Standing Committee on Main componenfs ofmilk, under the aegis of its project leader, Mr G. J. Beutick (NL). This first edition of IS0 3727-1 IDF 80-1, together with IS0 3727-2

30、 IDF 80-2 and IS0 3727-3 IDF 80-3, cancels and replaces IDF 80:1977, which has been technically revised. IS0 3727 IDF 80 consists of the following parts, under the general title Buffer - Deferminafion of moisfure, non-faf solids and faf confenfs: - Par 1: Deferminafion of moisfure confenf (Reference

31、 mefhod) - Par 2: Deferminafion of non-faf solids confenf (Reference mefhod) - Par 3: Calculafion of faf confenf Annex A of this part of IS0 3727 IDF 80 is for information only. iv EN IS0 3727-12001 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moistu

32、re content (Reference method) 1 Scope This part of IS0 3727 IDF 80 specifies the reference method for the determination of the moisture content of butter. 2 Term and definition For the purposes of this part of IS0 3727 IDF 80, the following term and definition applies. 2.1 moisture content mass frac

33、tion of substances determined by the procedure specified in this part of IS0 3727 IDF 80 NOTE The moisture content is expressed as a percentage by mass. 3 Principle A known mass of butter is dried in the presence of pumice stone at 102 “C 2 “C. The remaining dry mass is weighed to determine the loss

34、 in mass. 4 Apparatus Usual laboratory equipment and, in particular, the following. 4.1 Analytical balance, capable of weighing to the nearest 1 mg, with a readability of 0,l mg 4.2 throughout the entire working space. Drying oven, ventilated, thermostatically controlled, capable of maintaining a te

35、mperature of 102 “C 2 “C 4.3 Desiccator, containing a suitable drying agent, for example freshly dried silica gel with hygrometric indicator. 4.4 between 20 mm and 40 mm. and diameter between 50 mm and 70 mm. Dishes, made of glazed porcelain, or metal resistant to corrosion under the conditions of t

36、he test, with height 4.5 Pumice stone, granular, with diameter between 0,8 mm and 8 mm. 1 EN IS0 3727-12001 5 Sampling Sampling is not part of the method specified in this part of IS0 3727 IDF 80. A recommended sampling method is given in IS0 707. It is important that the laboratory receive a sample

37、 which is truly representative and has not been damaged or changed during transport or storage. The test sample shall be received in an airtight container closed with a lid to avoid loss of moisture. The capacity of the container shall be such that the test sample occupies one-half to two-thirds of

38、its volume. Until commencing the preparation of the test sample, store the sample in the airtight container at a temperature of between 2 OC and 14 OC. 6 Preparation of test sample 6.1 Warm the test sample in the unopened airtight container to a temperature not exceeding 35 OC. If fat separation may

39、 be expected (e.g. in low-hard-fraction test samples or through knowledge obtained from laboratory experience), warm such test samples in the unopened airtight container to a more typical homogenization temperature of between 24 OC and 30 OC. Mix the test sample in the unopened container to a homoge

40、neous state (either by a mechanical shaker or by hand) without getting any rupture of emulsion. Take precautions to avoid loss of moisture. 6.2 or spatula for no longer than 10 s. Before weighing, open the sample container and stir the test sample with a suitable device such as a spoon 7 Procedure 7

41、.1 Blank test Simultaneously with the determination of the test sample (6.2), carry out a blank test using the same procedure for the preparation of the dish (7.2) and the determination (7.3), but omitting the test sample (7.3.1). 7.2 Preparation of the dish 7.2.1 Put 10 g 0,5 g of pumice stone (4.5

42、) in the dish (4.4) 7.2.2 experimentally the time required for the drying oven to reach 102 OC. Heat the dish with the pumice stone for at least 1 h in the drying oven (4.2) set at 102 OC. Determine NOTE of the dish reaches 102 C ventilation and size of the oven. It also depends on the number, mass

43、and material of the dishes. The above-mentioned drying period of 1 h and that in 7.3.2 and 7.3.4 starts when the temperature of the contents 2 C. The time required to reach that temperature depends on the heating capacity, frequency of 7.2.3 (4.1) to weigh the dish to the nearest 1 mg. Cool the dish

44、 in the desiccator (4.3) to the temperature of the weighing room. Use the analytical balance 7.3 Determination 7.3.1 Weigh, to the nearest 1 mg, approximately 5 g of the test sample (6.2) into the prepared dish (7.2.3). 7.3.2 Heat the test portion and the dish (7.3.1) for 2 h in the drying oven (4.2

45、) set at 102 OC. 2 EN IS0 3727-12001 7.3.3 the dish and its contents to the nearest 1 mg. Cool the test portion and the dish in the desiccator (4.3) to the temperature of the weighing room. Weigh 7.3.4 Repeat the drying procedure in 7.3.2 for additional periods of half an hour (see note in 7.2.2), a

46、nd the cooling and weighing procedure in 7.3.3, until the difference in mass between two consecutive weighings of the dish does not exceed 1 mg or until the mass increases. Use the lowest mass for the calculation. 8 Calculation and expression of results 8.1 Calculation Calculate the moisture content

47、, w, using the following equation: where W, is the moisture content of the sample, expressed as a mass fraction in percent; mg is the mass, in grams, of the prepared dish (7.2.3); ml is the mass, in grams, of the prepared dish used in the blank test (7.1) before drying (7.2.3); m2 is the mass, in gr

48、ams, of the test portion and the dish before drying (7.3.1); m3 is the mass, in grams, of the dish used in the blank test (7.1) after drying (7.3.4); m4 is the mass, in grams, of the test portion and the dish after drying (7.3.4). 8.2 Expression of results Express the test results to two decimal pla

49、ces. 9 Precision 9.1 Interlaboratory test Details of an interlaboratory test on the precision of the method are summarized in annex A. The values derived from this interlaboratory test may not be applicable to concentration ranges and matrixes other than those given. 9.2 Repeatability The absolute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, will in not more than 5 % of cases be greater