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ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF OXIDATIVE STABILITY (ACCELERATED OXIDATION TEST) (ISO 6886:2016)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2016

Publisher

National Standards Authority of Ireland

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National Foreword
European foreword
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents and materials
6 Apparatus
7 Sampling
8 Preparation of test sample and apparatus
9 Procedure
10 Calculations
11 Precision
12 Test report
Annex A (informative) - Summary of the method and
examples of conductivity curves and the
determination of induction time
Annex B (informative) - Results of an interlaboratory test
Bibliography

Specifies a method for the determination of the oxidative stability of fats and oils under extreme conditions that induce rapid oxidation: high temperature and high air flow.

DocumentType	Standard
Pages	28
PublisherName	National Standards Authority of Ireland
Status	Current
Supersedes	I.S. EN ISO 6886:2008

Standards	Relationship
ISO 6886:2016	Identical
EN ISO 6886:2016	Identical

ISO 5555:2001	Animal and vegetable fats and oils — Sampling
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 661:2003	Animal and vegetable fats and oils Preparation of test sample

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I.S. EN ISO 6886:2016

Current

Table of Contents

Abstract

General Product Information

International Equivalents

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