EN ISO 6320:2017 PDF

Animal and vegetable fats and oils - Determination of refractive index (ISO 6320:2017)

Title (English):

EN ISO 6320:2017

Animal and vegetable fats and oils - Determination of refractive index (ISO 6320:2017)

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 13
Publication date:: March 15, 2017
Edition:: CEN EN 6320 edition 2 version 1
ICS:: 67.200.10

Document language:

enru

Delivery time:1–7 days

Price:60 €

Description (English):

ISO 6320:2017 specifies a method for the determination of the refractive index of animal and vegetable fats and oils. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

Technical details

Technical committee: CEN/TC 307 - Oilseeds, vegetables and animal fats and oils and their by-products - Methods of sampling and analys
SKU: EN ISO 6320:2017

Abstract

Overview

EN ISO 6320:2017 (ISO 6320:2017) specifies a standardized method for the determination of refractive index of animal and vegetable fats and oils. The procedure covers sample preparation, instrument calibration, measurement temperatures and calculation rules for reporting refractive index values. Milk and milk‑derived fats are excluded from the scope.

Key topics and technical requirements

Scope: Measurement of refractive index for animal and vegetable fats and oils (excludes milk fats).
Instruments: Abbé‑type refractometers or modern digital refractometers; instrument accuracy to ±0.0001 over n = 1.300–1.700.
Light source: Sodium vapour lamp (or white light with achromatic compensation).
Temperature control: Prism temperature must be maintained and monitored; water baths with thermostatic control (±0.1 °C) are used for temperature stability.
Calibration: Verify calibration using a glass plate of known refractive index or ethyl laurate of known refractive index.
Sample prep: Follow ISO 661 for preparation; determine refractive index on dried and filtered fats and oils. Solid samples must be fully melted and temperature‑stabilized before measurement.
Measurement temperatures: Typical reference temperatures are 20 °C, 40 °C, 50 °C, 60 °C, 80 °C or higher, chosen depending on melting behavior of the sample.
Cleaning reagents: Solvents such as hexane, light petroleum, acetone or toluene are recommended for prism cleaning.
Procedure & calculation:
- Take three independent readings and report the arithmetic mean to four decimal places.
- If measurement temperature differs from the reference by

Related standards

Mentioned in the description and other EN standards

Overview

Key topics and technical requirements

Scope: Measurement of refractive index for animal and vegetable fats and oils (excludes milk fats).
Instruments: Abbé‑type refractometers or modern digital refractometers; instrument accuracy to ±0.0001 over n = 1.300–1.700.
Light source: Sodium vapour lamp (or white light with achromatic compensation).
Temperature control: Prism temperature must be maintained and monitored; water baths with thermostatic control (±0.1 °C) are used for temperature stability.
Calibration: Verify calibration using a glass plate of known refractive index or ethyl laurate of known refractive index.
Sample prep: Follow ISO 661 for preparation; determine refractive index on dried and filtered fats and oils. Solid samples must be fully melted and temperature‑stabilized before measurement.
Measurement temperatures: Typical reference temperatures are 20 °C, 40 °C, 50 °C, 60 °C, 80 °C or higher, chosen depending on melting behavior of the sample.
Cleaning reagents: Solvents such as hexane, light petroleum, acetone or toluene are recommended for prism cleaning.
Procedure & calculation:
- Take three independent readings and report the arithmetic mean to four decimal places.
- If measurement temperature differs from the reference by

EN ISO 6320:2017 PDF

Technical details

Abstract

Overview

Key topics and technical requirements

Related standards

Abstract

Overview

Key topics and technical requirements

Related standards

Animal and vegetable fats and oils — Determination of refractive index

Animal and vegetable fats and oils. Preparation of test sample

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