SIST EN ISO 5555:2002

SLOVENSKI STANDARD
SIST EN ISO 5555:2002
01-junij-2002
1DGRPHãþD
SIST EN ISO 5555:1996
5DVWOLQVNHLQåLYDOVNHPDãþREHLQROMD9]RUþHQMH,62
Animal and vegetable fats and oils - Sampling (ISO 5555:2001)
Tierische und pflanzliche Fette und Öle - Probenahme (ISO

5555:2001)
Corps gras d'origines animale et végétale - Echantillonnage (ISO 5555:2001)
Ta slovenski standard je istoveten z: EN ISO 5555:2001
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
SIST EN ISO 5555:2002 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 5555:2002

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SIST EN ISO 5555:2002
EUROPEAN STANDARD
EN ISO 5555
NORME EUROPÉENNE
EUROPÄISCHE NORM
December 2001
ICS 67.200.10 Supersedes EN ISO 5555:1995
English version
Animal and vegetable fats and oils - Sampling (ISO 5555:2001)
Corps gras d'origines animale et végétale - Echantillonnage Tierische und pflanzliche Fette und Öle - Probenahme (ISO
(ISO 5555:2001) 5555:2001)
This European Standard was approved by CEN on 14 December 2001.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard 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 Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). 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, France, Germany, Greece,
Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2001 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5555:2001 E
worldwide for CEN national Members.

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SIST EN ISO 5555:2002
EN ISO 5555:2001 (E)
CORRECTED  2002-01-30
Foreword
This document (ISO 5555:2001) has been prepared by Technical Committee ISO/TC 34
"Agricultural food products" in collaboration with Technical Committee CEN/TC 307 "Oilseeds,
vegetable and animal fats and oils and their by-products - Methods of sampling and analysis",
the secretariat of which is held by AFNOR.
This document supersedes EN ISO 5555:1995.
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 June 2002, and conflicting national
standards shall be withdrawn at the latest by June 2002.
According to the CEN/CENELEC Internal Regulations, the 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
Kingdom.
Endorsement notice
The text of the International Standard ISO 5555:2001 has been approved by CEN as a
European Standard without any modifications.
2

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SIST EN ISO 5555:2002
INTERNATIONAL ISO
STANDARD 5555
Third edition
2001-12-15
Animal and vegetable fats and oils —
Sampling
Corps gras d'origines animale et végétale — Échantillonnage

Reference number
ISO 5555:2001(E)
©
ISO 2001

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SIST EN ISO 5555:2002
ISO 5555:2001(E)
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©
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SIST EN ISO 5555:2002
ISO 5555:2001(E)
Contents Page
1 Scope . 1
2 Terms and definitions . 1
3 General principles . 1
4 Requirements for apparatus . 2
4.1 General . 2
4.2 Materials . 2
4.3 Examples of types of sampling instruments . 2
4.4 Ancillary apparatus . 3
4.5 Sample containers . 3
5 Sampling technique . 3
6 Methods of sampling . 4
6.1 General . 4
6.2 Sampling from vertical cylindrical land tanks . 4
6.3 Sampling from ships' tanks . 6
6.4 Sampling from tank wagons or cars and horizontal cylindrical tanks including tank containers . 6
6.5 Sampling from weigh tanks . 7
6.6 Sampling from pipelines during transfer . 8
6.7 Sampling from tanks for the determination of conventional mass per volume (“litre weight in air”) . 9
6.8 Sampling from packages (small packing units) including consumer packs . 9
6.9 Preparation of laboratory samples . 12
7 Packing and labelling of laboratory samples . 12
7.1 Packing . 12
7.2 Information concerning laboratory samples . 12
8 Dispatch of laboratory samples . 13
9 Sampling report . 13
Annexes
A Temperature limits . 14
B Examples of sampling instruments and ancillary apparatus. 16
Bibliography. 25
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SIST EN ISO 5555:2002
ISO 5555:2001(E)
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 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 matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
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.
Attention is drawn to the possibility that some of the elements of this International Standard may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
International Standard ISO 5555 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee
SC 11, Animal and vegetable fats and oils.
This third edition cancels and replaces the second edition (ISO 5555:1991), which has been technically revised.
Annexes A and B of this International Standard are for information only.
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SIST EN ISO 5555:2002
INTERNATIONAL STANDARD ISO 5555:2001(E)
Animal and vegetable fats and oils — Sampling
1 Scope
This International Standard describes methods of sampling crude or processed animal and vegetable fats and oils
(referred to as fats hereafter), whatever the origin and whether liquid or solid. It also describes the apparatus used for
this process.
NOTE Methods of sampling milk and milk products, including milk fats, are specified in ISO 707.
2 Terms and definitions
For the purposes of this International Standard, the following terms and definitions apply.
2.1
consignment
quantity of fat delivered at one time and covered by a particular contract or shipping document
NOTE It may be composed of one or more lots or parts of lots.
2.2
lot
identified quantity of fat, presumed to have uniform characteristics
2.3
increment
quantity of fat taken at one time from one place in a lot
2.4
bulk sample
quantity of fat obtained by combining the various increments from a lot in amounts proportional to the quantities they
represent
NOTE The bulk sample should be representative of the lot and should take account of any contractual requirements.
2.5
laboratory sample
quantity of fat, obtained from the bulk sample after suitable homogenization and reduction in size, which is
representative of the lot and intended for laboratory examination
2.6
conventional mass per volume sample
“litre weight in air” sample
quantity of fat taken for the mass of fat to be calculated from the volume
3 General principles
The object of sampling and of preparing samples is to obtain from a consignment (which may be in lots) a
manageable quantity of the fat, the properties of which correspond as closely as possible to the properties of the
consignment sampled.
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SIST EN ISO 5555:2002
ISO 5555:2001(E)
The methods of taking samples described below are intended for the guidance of experts and may be used for
a) consignments in bulk, e.g. in land tanks, ships' tanks, tank wagons, tank cars and tank containers, and
b) consignments consisting of a number of packages, e.g. barrels, drums, cases, tins, bags and bottles.
4 Requirements for apparatus
4.1 General
For a particular purpose, the choice of sampling instruments and their suitability depend on the skill of the sampler in
following the recommended procedures.
In all circumstances, it shall be borne in mind whether the sample is intended for preliminary inspection, for analysis,
or for the determination of conventional mass per volume (“litre weight in air”).
4.2 Materials
Sampling instruments, ancillary apparatus and sample containers shall be made of materials which are chemically
inert to the fat being sampled and they shall not catalyse chemical reactions.
For sampling instruments, stainless steel is the most suitable material. Aluminium may be used only when the acidity
is low but not for the storage of samples.
Only plastics which meet the requirements of the first paragraph above, at the operating temperature conditions, may
be used; polyethylene terephthalate (PET) satisfying food contact requirements is recommended.
Copper and copper alloys shall not be used nor any toxic material.
WARNING — If glass apparatus is used for a particular reason, great care shall be taken to avoid breakages.
Under no circumstances is glass permitted inside tanks containing oils and fats.
4.3 Examples of types of sampling instruments
4.3.1 General
Many forms and types of sampling instruments exist, and the instruments described in this International Standard are
only examples of those commonly used.
The instruments are all simple, robust and easily cleaned. They may be used for all the sampling operations
described in this International Standard with all types of fats commonly found in commerce.
Certain basic requirements are common to all sampling instruments; for example they shall be capable of taking a
representative sample from a required level or area, and of preserving the integrity of the sample until it can be
transferred to a sample container. Ease of cleaning, practical size and ability to withstand rough usage are other
essential characteristics.
Alternative designs of instruments to those described in this International Standard may be used, for example to
meet the needs of individual users.
The instruments may be of various sizes according to the quantity of sample required and the accessibility of the fat.
4.3.2 Sampling instruments
The following types may be used.
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SIST EN ISO 5555:2002
ISO 5555:2001(E)
a) Simple weighted sample can, see B.1 and Figure B.1.
b) Weighted cage for sample bottle, see B.2 and Figure B.2.
c) Valve sampling cylinder (sinker sampler), see B.3 and Figure B.3.
d) Bottom samplers, see B.4 and Figure B.4.
e) Sampling tubes, see B.5 and Figure B.5.
f) Sampling scoops, see B.6 and Figure B.6.
4.4 Ancillary apparatus
The following may also be required.
a) Water-finding rule, see B.7 and Figure B.7.
b) Ullage rule, see B.8 and Figure B.8.
c) Labels, adhesive or tie-on, and sealing apparatus; see also clause 7.
d) Thermometers, see B.9.
e) Measuring tape and weight, see B.10.
4.5 Sample containers
Sample containers shall be made of the materials specified in 4.2.
5 Sampling technique
5.1 All sampling operations shall be performed by an operator with clean hands or wearing gloves (clean plastics or
cotton gloves may be used).
5.2 The apparatus and sample containers shall be clean and dry prior to use.
5.3 Sampling shall be carried out in such a manner as to protect the samples, the fat being sampled, the sampling
instruments and the sample containers from adventitious contamination with rain, dust, etc.
5.4 All extraneous material shall be removed from the outside of the sampling instruments before the instruments
are emptied.
5.5 If heating is necessary to facilitate sampling, it is important that fats are not overheated. It is recommended, in
accordance with usual practice, that the temperature of a bulk of fat in a storage tank should not be raised by more
◦
than 5 C per day.
The area of heating coils should be large in relation to the volume of fat and their temperature should be kept as low
◦
as possible to avoid local overheating. Steam, at a maximum pressure of 150 kPa (1,5 bar) gauge reading (128 C)
or hot water (only if the heating coils are self-draining) should be used. Care is required to prevent contamination of
the fat by steam or water.
The temperature of the fat during sampling should be within the range indicated in annex A.
5.6 After samples have been taken as specified in 6.1 to 6.8, as appropriate, laboratory samples shall be prepared
as specified in 6.9.
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SIST EN ISO 5555:2002
ISO 5555:2001(E)
6 Methods of sampling
6.1 General
6.1.1 Containers for transport and storage of fats
A distinction is made between the following types of containers from which samples are taken and which might affect
the method of sampling to be used:
a) vertical cylindrical land tanks (see 6.2);
b) ships' tanks (see 6.3);
c) tank wagons or cars (see 6.4);
d) horizontal cylindrical tanks including tank containers (see 6.4);
e) weigh tanks (see 6.5);
f) pipelines during transfer (see 6.6);
g) packages, e.g. barrels, drums, cases, tins, bags and bottles (see 6.8).
The procedure is also given for sampling for the determination of conventional mass per volume (“litre weight in air”)
(see 6.7).
6.1.2 Water
Water may be present as free water at the bottom (i.e. separated water), as an emulsion layer or as water in
suspension in the fat in any of the containers described in 6.1.1. However, during usual operations the fat is unlikely
to remain static for sufficient time in weigh tanks and pipelines for the water to settle to the bottom.
Measurement of water is mostly conducted in vertical storage tanks (see 6.2), but the same principles apply to the
containers listed other than pipelines.
The presence of water may be detected with a bottom sampler (B.4) and free water may be measured with a water-
finding rule (B.7) and water-finding paste or paper, or by electronic means.
Whichever method is used, accurate determination of water content is often difficult because of the indistinct
separation of free water and the emulsion layer and water in suspension, in the lower layers of the fat.
It can also be useful to determine whether the water is fresh or sea water.
6.2 Sampling from vertical cylindrical land tanks
6.2.1 Preliminary operations
6.2.1.1 Sediment, emulsion and free water
Determine whether there is sediment or an emulsion layer or free water at the bottom of the tank by means of a
bottom sampler and/or water detectors as described in 6.1.2.
The careful application of heat followed by standing assists the water in suspension to settle out (see 5.5).
It is desirable, so far as possible, to run off free water before sampling, subject to contractual requirements and the
agreement of contract parties, and to measure the amount removed.
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SIST EN ISO 5555:2002
ISO 5555:2001(E)
6.2.1.2 Homogenizing
Before sampling begins, it is essential that the whole of the product is as homogeneous and as nearly liquid as
possible.
Check the fat in the tank for uniformity by examining increments taken from various levels using a simple weighted
sample can (B.1), a weighted cage for sample bottle (B.2) or a valve sampling cylinder (B.3), and from the bottom
using a bottom sampler (B.4).
If layers of different composition are present, homogeneity can, in most cases, be obtained by heating as described
in 5.5.
If heating is not permissible because of the nature of the fat, or if it is not necessary, or if heating has to be avoided
for any other reason, the fat may be made homogeneous by blowing nitrogen through it.
If a fat is known to be inhomogeneous and nitrogen is not available, the parties concerned may agree to blowing dry
air through the product, although this process is to be deprecated especially in the case of marine oils, because it
may cause deterioration of the fat by oxidation. Details of such operations should be included in the sampling report
sent to the laboratory.
6.2.2 Procedure
6.2.2.1 General
Sample each tank separately.
6.2.2.2 Inhomogeneous fats
If the contents of the tank are not and cannot be made homogeneous, a simple weighted sample can (B.1), a
weighted cage for sample bottle (B.2) or a valve sampling cylinder (B.3) is generally used for sampling, plus a bottom
sampler (B.4).
Take increments at depths of every 300 mm, from top to bottom, until the layer of different composition is reached. In
this layer, take more increments (for example at depths of every 100 mm). Also take a bottom sample.
Mix appropriate increments to give
a) a sample of the clear oil, and
b) a sample of the separated layer.
Prepare a bulk sample by mixing samples a) and b) in proportion to the respective sizes of the two layers, taking care
to ensure that the proportions are as exact as possible.
Prepare the number of bulk samples given in Table 1, preparing at least one bulk sample for each tank.
Table 1 — Number of bulk samples to be taken from each ship's tank or land tank
Mass of tank contents
Number of bulk samples for each tank
tonnes
� 500 1
> 500 and � 1 000 2
> 1 000 1 for every 500 t or part thereof
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SIST EN ISO 5555:2002
ISO 5555:2001(E)
6.2.2.3 Homogeneous fats
If the contents of the tank are homogeneous, use one of the same sampling instruments as in 6.2.2.2, but in this case
take at least three increments, “top”, “middle” and “bottom”.
The “top” increment should be taken at a level of one-tenth of the total depth from the surface, the “middle” increment
should be taken at a level of one-half of the total depth, and the “bottom” increment should be taken at a level of nine-
tenths of the total depth.
Prepare a bulk sample by mixing in the proportions of one part from each of the “top” and “bottom” increments and
three parts from the “middle”.
Prepare the number of bulk samples given in Table 1, preparing at least one bulk sample for each tank.
6.3 Sampling from ships' tanks
The shape and disposition of ships' tanks make sampling more difficult than in vertical cylindrical land tanks. Usually,
sampling is carried out during transfer as described in 6.6. If samples are to be taken from ships' tanks, use (as far
as possible) the procedure described in 6.2, including the preliminary operations such as heating.
Sample each tank separately. Prepare the number of bulk samples indicated in Table 1. In preparing the bulk sample
from increments taken from a tank, make allowance for the shape of the tank by mixing, as far as possible, the
increments in the corresponding proportions.
Barge tanks should preferably be sampled as soon as they have been filled.
6.4 Sampling from tank wagons or cars and horizontal cylindrical tanks including tank containers
Samples should preferably be taken as soon as the tanks have been filled; i.e. before settling occurs possibly leading
to fractionating or layering.
Take the increments by means of a simple weighted sample can (B.1), a weighted cage for sample bottle (B.2), or a
valve sampling cylinder (B.3), by the procedure described in 6.2.2.
If the increments cannot be taken immediately after the tanks have filled, perform a preliminary test for the presence
of free water as a bottom layer. If free water is present, and with the agreement of the parties concerned, remove it
by opening the bottom tap. Measure the amount of water removed and report this to the buyer and seller or to their
representatives.
1)
Then make the contents sufficiently homogeneous by blowing nitrogen through and/or by heating until they are
entirely liquid, provided that the particular fat being sampled will not suffer from such treatment.
If circumstances require that static liquid has to be sampled in a tank wagon or horizontal cylindrical tank, without
mixing as indicated above, the greatest care is necessary in taking the correct proportion of sample relative to the
liquid depth.
If a valve sampling cylinder is used to sample every 300 mm of depth of the tank wagon, reference should be make
to Figure 1 to determine the proportions of the increments, from each 300 mm level, that should be mixed to form the
bulk sample. This fairly simple method (of drawing to scale, on graph paper, the cross section of tanks of any shape
or size) may be used to indicate the proportions of increments for mixing.
Inclined tanks shall be sampled by the methods described in 6.3 for ships' tanks. The tank-shape corrections
described above are not applicable to inclined or irregular tanks.
Prepare bulk samples from the increments in proportion to the cross sections of the tanks.
1) See last paragraph 6.2.1.2.
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SIST EN ISO 5555:2002
ISO 5555:2001(E)
a) Elliptical cross section of horizontal tank
b) Cylindrical cross section of horizontal tank
Figure 1 — Cross sections of typical tanks
6.5 Sampling from weigh tanks
Weigh tanks should be sampled immediately after they have been filled, before settling occurs.
Take the sample by allowing a sampling instrument to sink to the middle and fill. If unavoidable delay occurs, which
may result in the settling of sediment to the bottom of the tank, agitate the contents before sampling, or carry out
sampling at depths of every 300 mm.
If the tank is closed, sample from a horizontal drip tap (as described in 6.6.2) immediately after filling.
Prepare bulk samples from the increments in proportion to the cross sections of the tanks.
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SIST EN ISO 5555:2002
ISO 5555:2001(E)
6.6 Sampling from pipelines during transfer
6.6.1 General
This method shall be used only if the fat is entirely liquid and contains no components which could block a tap or
dripcock. Any water-containing emulsion (e.g. fore-pump oil) shall be drawn off, stored, sampled and weighed
separately.
Samples from very large bulk quantities may be taken during transfer by means of frequent removal of increments
from the flow at regular intervals while the tank is being emptied. This method is particularly easy to apply if the oil is
transferred from a tank fitted with a weigh tank meter.
Alternatively, sampling may be carried out by means of a side or secondary stream tapped from the main stream, but
it is difficult to ensure accurate sampling by this method.
6.6.2 Taps or dripcocks
The tap or dripcock shall be fed from a nozzle of diameter not less than 9,5 mm, capable of being inserted in the
centre or at one-third diameter of the main discharge pipeline and facing the flow of liquid. Taps let into the side or
bottom of the pipeline are not acceptable. The tap or dripcock shall be introduced, if possible, into a horizontal section
of the main pipeline, as far from elbows and T-joints as possible, and preferably within 10 m to 50 m of the pressure
side of the pump. A petcock is not recommended. The sampling line shall be of diameter not less than 9,5 mm and
shall fall continuously to its outlet. The tap or dripcock shall be of such design as to be easily and quickly cleaned in
case of blockage.
To allow the clearing of a pipeline blockage and the pigging of the main flow line, a means of withdrawing the small
bore pipes should be provided.
Heating and insulation should be provided for fats of high viscosity or high melting point.
6.6.3 Procedure
Regulate the rate of flow in the main pipeline to ensure sufficient turbulence to mix completely the product in the
pipeline. Maintain the rate of flow as constant as possible.
A cover shall be fitted over the whole apparatus and the sample containers to prevent adventitious contamination.
Carefully and immediately mix all the sample taken from the dripcock, af
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