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1、BRITISH STANDARD BS EN ISO 1666:1998 Starch Determination of moisture content Oven-drying method The European Standard EN ISO 1666:1997 has the status of a British Standard ICS 67.180.20 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN
2、ISO 1666:1998 This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards Board and comes into effect on 15 January 1998 BSI 04-1999 ISBN 0 580 29098 0 National foreword This British Standard i
3、s the English language version of EN ISO 1666:1997. It is identical with ISO 1666:1997. It supersedes BS EN ISO 1666:1994 which is withdrawn. This British Standard has been produced to fulfil BSIs obligation to publish all approved European Standards but, because of the absence of interest in the UK
4、 in the subject concerned, there has been no UK participation in the preparation of EN ISO 1666. Any queries relating to the EN should be directed to BSI, quoting the reference “AW/100”. Cross-references Attention is drawn to the fact that CEN and CENELEC Standards normally include an annex which li
5、sts normative references to international publications with their corresponding European publications. The British Standards which implement these international or European publications may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Ind
6、ex”, or by using 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 c
7、onfer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, the EN ISO title page, page 2, the ISO title page, page ii, pages 1 to 3 and a back cover. This standard has been updated (see copyright date) and may have had amendm
8、ents incorporated. This will be indicated in the amendment table on the inside front cover. Amendments issued since publication Amd. No.DateComments Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN ISO 1666:1998 BSI 04-1999i Contents Pa
9、ge National forewordInside front cover Foreword2 Forewordii Text of EN ISO 16661 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ii blank Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c)
10、BSI EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 1666 November 1997 ICS 67.180.20Supersedes EN ISO 1666:1994 Descriptors: See ISO document English version Starch Determination of moisture content Oven-drying method (ISO 1666:1996) Amidon et fcule Dtermination de lhumidit Mthode par schag
11、e ltuve (ISO 1666:1996) Strke Bestimmung des Feuchtegehaltes Wrmeschrankverfahren (ISO 1666:1996) This European Standard was approved by CEN on 30 October 1997. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard
12、the 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 Central Secretariat or to any CEN member. This European Standard exists in three official versions (English, French, Germ
13、an). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Fi
14、nland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. CEN European Committee for Standardization Comit Europen de Normalisation Europisches Komitee fr Normung Central Secretariat: rue de Stassart 36, B-1050
15、Brussels 1997 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 1666:1997 E Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN ISO 1666:1997 BSI 04-1999 2 Foreword The te
16、xt of the International Standard from Technical Committee ISO/TC 93 “Starch (including derivatives and by-products)” of the International Organization for Standardization (ISO) has been taken over as an European Standard by Technical Committee CEN/CS. This European Standard replaces EN ISO 1666:1994
17、. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by May 1998, and conflicting national standards shall be withdrawn at the latest by May 1998. According to the CEN/CENELEC Internal Regulations, the
18、national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdo
19、m. Endorsement notice The text of the International Standard ISO 1666:1996 has been approved by CEN as a European Standard without any modification. Contents Page Foreword2 1Scope1 2Definition1 3Principal1 4Apparatus1 5Test sample1 6Procedure1 7Calculation1 8Precision2 9Test report2 Annex A (informa
20、tive) Results of interlaboratory test3 Table12 Table A.13 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN ISO 1666:1997 ii BSI 04-1
21、999 Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which
22、 a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all mat
23、ters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard ISO 1666
24、 was prepared by Technical Committee ISO/TC 93, Starch (including derivatives and by-products). This second edition cancels and replaces the first edition (ISO 1666:1973), which has been technically revised. Annex A of this International Standard is for information only. Descriptors: Carbohydrates,
25、starches, tests, determination of content, water, moisture content. Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN ISO 1666:1997 BSI 04-19991 1 Scope This International Standard specifies a method for the determination of the moisture co
26、ntent of starch using oven-drying at 130 C under atmospheric pressure. The method is applicable to native or modified starch in the dry form. In special circumstances, for example if the starch contains substances which are unstable at 130 C, the method is not applicable. 2 Definition For the purpos
27、es of this International Standard, the following definition applies. 2.1 moisture content of starch loss in mass of the material under the test conditions specified in this International Standard, expressed as a percentage by mass 3 Principle Dehydration of the test portion in an electrically heated
28、 drying oven at 130 C to 133 C, under atmospheric pressure, for a period of 1 h 30 min. 4 Apparatus Usual laboratory apparatus and, in particular, the following. 4.1 Analytical balance, capable of weighing to the nearest 0,001 g. 4.2 Dish, made of a metal unaffected by starch under the test conditio
29、ns (e.g. aluminium), with a suitable tight-fitting lid, the effective surface being such that the test portion when evenly distributed has a thickness corresponding to not more than 0,3 g/cm2. Suitable dimensions are 55 mm to 65 mm diameter, 15 mm to 30 mm height and 0,5 mm wall thickness. 4.3 Const
30、ant-temperature oven, electrically heated, with suitable air circulation, controlled in such a way that the temperature of the air surrounding the test portions and of the shelves carrying the test portions is within the range 130 C to 133 C under normal conditions. The heat capacity shall be such t
31、hat, when the oven is initially adjusted to 131 C, it can regain this temperature in less than 30 min after insertion of the maximum number of test portions that can be dried simultaneously. 4.4 Desiccator, provided with a thick perforated metal plate for rapid cooling of the dishes, and containing
32、an effective drying agent. 5 Test sample The test sample shall be free from any hard and lumpy material. It should be received in an airtight and moisture-tight container. After withdrawing the test portions, the remainder of the sample shall be stored in the same container for further tests if requ
33、ired. It shall be homogenized before use. 6 Procedure 6.1 Test portion Carry out weighings to the nearest 0,001 g. After drying at 130 C and cooling in the desiccatortor (4.4), weigh the dish (4.2) and its lid (m0). Using the balance (4.1), weigh 5 g 0,25 g of the well-mixed sample and transfer it t
34、o the dish with the minimum exposure to the atmosphere. Replace the lid and weigh immediately to determine the mass of the test portion and dish (m1). Distribute the test portion in a uniform layer over the bottom of the dish. 6.2 Determination Place the open dish containing the test portion in the
35、oven (4.3) preheated to 130 C, allowing the lid to lean against the dish, and dry at 130 C to 133 C for 1 h 30 min, calculated from the moment when the oven temperature again reaches 130 C. After this period, rapidly cover the dish and put it in the desiccator. Never superimpose dishes in the desicc
36、ator. Allow the test portion to cool to room temperature in the desiccator (4.4) for 30 min to 45 min. When the dish has cooled to room temperature, weigh it and the lid (m2) within 2 min of its removal from the desiccator. Carry out at least two determinations on the same test sample. 7 Calculation
37、 The moisture content, expressed as a percentage by mass, is given by the formula where m0is the mass, in grams, of the dried empty dish and lid; m1is the mass, in grams, of the dish with the test portion and lid before drying; m2is the mass, in grams, of the dish with the test portion and lid after
38、 drying. m1m2() 100 % m1m0 - - Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN ISO 1666:1997 2 BSI 04-1999 Take as the result the arithmetic mean of the two determinations, if their absolute difference does not exceed the value given for
39、the repeatability limit in 8.1. Report the result to the first decimal place. 8 Precision Details of an interlaboratory test on the precision of the method are summarized in Annex A. The values derived from the interlaboratory test may not be applicable to analyte concentration ranges and matrices o
40、ther than those given. 8.1 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 sample equipment within a short interval of time, should not be greater than t
41、he repeatability limit r given in Table 1, in more than 5 % of cases. 8.2 Reproducibility The absolute difference between two single test results, obtained using the same method on identical test material in different laboratories with different operators using different equipment, should not be gre
42、ater than the reproducibility limit R given in Table 1, in more than 5 % of cases. Table 1 9 Test report The test report shall specify: the method used; the test result obtained; and if the repeatability has been checked, the final quoted result obtained. It shall also mention all operating details
43、not specified in this International Standard, or regarded as optional, together with details of any incidents which may have influenced the test result. The test report shall include all information necessary for the complete identification of the sample. Starch type Repeatability limit, r % (m/m) R
44、eproducibility, R % (m/m) Wheat Maize High amylose content Modified waxy maize Cationic maize Pea Potato 0,3 0,2 0,2 0,2 0,1 0,3 0,1 0,4 0,4 0,4 0,4 0,5 0,5 0,3 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI EN ISO 1666:1997 BSI 04-19993 An
45、nex A (informative) Results of interlaboratory test An interlaboratory test was conducted in 1989, with seven laboratories participating on seven samples of starches, including two modified starches. The results are given in Table A.1. Table A.1 Parameter Type of starch WheatMaize High amylose conte
46、nt Modified waxy maize Cationic maize PeaPotato No. of laboratories retained after eliminating outliers No. of outliers (laboratories) No. of accepted results Mean value % (m/m) Repeatability standard deviation, sr % (m/m) Repeatability coefficient of variation (%) Repeatability limit, r = 2,8 sr %
47、(m/m) Reproducibility standard deviation, sR % (m/m) Reproducibility coefficient of variation (%) Reproducibility limit, R = 2,8 sR % (m/m) 7 0 14 11,9 0,97 0,812 0,274 0,134 1,12 0,379 7 0 14 13,3 0,049 6 0,373 0,140 0,133 1,00 0,376 7 0 14 12,4 0,059 4 0,480 0,168 0,114 0,928 0,324 7 0 14 13,4 0,0
48、67 8 0,506 0,192 0,123 0,916 0,348 7 0 14 11,9 0,035 2 0,296 0,099 5 0,157 1,32 0,443 7 0 14 8,64 0,087 9 1,02 0,249 0,172 1,99 0,486 6 1 12 18,1 0,028 9 0,159 0,081 7 0,087 9 0,486 0,249 Licensed Copy: sheffieldun sheffieldun, na, Sun Nov 19 13:59:54 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS EN
49、 ISO 1666:1998 BSI 389 Chiswick High Road London W4 4AL BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revisions British Standards are updated by amendment or revision. Users of British Standards should make sure that they possess the latest amendments or editions. It is the constant aim of BSI to imp