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Normas DIN – AENOR
DIN EN ISO 3960:2016-10

DIN EN ISO 3960:2016-10

Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO/FDIS 3960:2016); German and English version FprEN ISO 3960:2016 / Note: Date of issue 2016-09-23

Corps gras d'origines animale et végétale - Détermination de l'indice de peroxyde - Détermination avec point d'arrêt iodométrique (ISO/FDIS 3960:2016); Version allemande et anglaise FprEN ISO 3960:2016 / Attention: Date de parution 2016-09-23

Tierische und pflanzliche Fette und Öle - Bestimmung der Peroxidzahl - Iodometrische (visuelle) Endpunktbestimmung (ISO/FDIS 3960:2016); Deutsche und Englische Fassung FprEN ISO 3960:2016 / Achtung: Erscheinungsdatum 2016-09-23

Fecha Anulación:
2017-05 /Withdrawn
Equivalencias internacionales:

ISO/FDIS 3960 (2016-10)

prEN ISO 3960 (2016-10)

Relación con otras normas DIN:

Reemplazada por: DIN EN ISO 3960:2017-05

Resumen:
This document 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.
Keywords:
Agricultural products, Agriculture, Animal fats, Animal oils, Chemical analysis and testing, Cooking oils, Definitions, Determination of content, Edible fats, Equivalent measuring methods, Fats, Food products, Instruments, Inter-laboratory tests, Iodometry, Laboratory ware, Oils, Packages, Peroxide number, Quantitative analysis, Sampling methods, Vegetable fats, Vegetable oils, Visual
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