asciidoctor-iso 0.0.1
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- checksums.yaml +7 -0
- data/.oss-guides.rubocop.yml +1077 -0
- data/.rubocop.yml +15 -0
- data/Gemfile +4 -0
- data/README.adoc +96 -0
- data/asciidoctor-iso.gemspec +44 -0
- data/grammar1.gif +0 -0
- data/grammar2.gif +0 -0
- data/grammar3.gif +0 -0
- data/grammar4.gif +0 -0
- data/lib/asciidoctor-iso.rb +3 -0
- data/lib/asciidoctor/iso/base.rb +145 -0
- data/lib/asciidoctor/iso/blocks.rb +185 -0
- data/lib/asciidoctor/iso/converter.rb +53 -0
- data/lib/asciidoctor/iso/front.rb +80 -0
- data/lib/asciidoctor/iso/inline_anchor.rb +65 -0
- data/lib/asciidoctor/iso/lists.rb +158 -0
- data/lib/asciidoctor/iso/table.rb +53 -0
- data/lib/asciidoctor/iso/utils.rb +224 -0
- data/lib/asciidoctor/iso/validate.rb +37 -0
- data/lib/asciidoctor/iso/validate.rnc +444 -0
- data/lib/asciidoctor/iso/validate.rng +1001 -0
- data/lib/asciidoctor/iso/version.rb +5 -0
- data/spec/examples/rice.adoc +654 -0
- data/spec/examples/rice.html +1805 -0
- data/spec/examples/rice.xml +63 -0
- metadata +268 -0
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<!DOCTYPE html>
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<html lang="en">
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<head>
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<meta charset="UTF-8">
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<!--[if IE]><meta http-equiv="X-UA-Compatible" content="IE=edge"><![endif]-->
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<meta name="viewport" content="width=device-width, initial-scale=1.0">
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<meta name="generator" content="Asciidoctor 1.5.6.1">
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<title>Rice model</title>
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<link rel="stylesheet" href="https://fonts.googleapis.com/css?family=Open+Sans:300,300italic,400,400italic,600,600italic%7CNoto+Serif:400,400italic,700,700italic%7CDroid+Sans+Mono:400,700">
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<style>
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/* Asciidoctor default stylesheet | MIT License | http://asciidoctor.org */
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/* Remove comment around @import statement below when using as a custom stylesheet */
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/*@import "https://fonts.googleapis.com/css?family=Open+Sans:300,300italic,400,400italic,600,600italic%7CNoto+Serif:400,400italic,700,700italic%7CDroid+Sans+Mono:400,700";*/
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article,aside,details,figcaption,figure,footer,header,hgroup,main,nav,section,summary{display:block}
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audio,canvas,video{display:inline-block}
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audio:not([controls]){display:none;height:0}
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[hidden],template{display:none}
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script{display:none!important}
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html{font-family:sans-serif;-ms-text-size-adjust:100%;-webkit-text-size-adjust:100%}
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a{background:transparent}
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a:focus{outline:thin dotted}
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a:active,a:hover{outline:0}
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h1{font-size:2em;margin:.67em 0}
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abbr[title]{border-bottom:1px dotted}
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b,strong{font-weight:bold}
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dfn{font-style:italic}
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hr{-moz-box-sizing:content-box;box-sizing:content-box;height:0}
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mark{background:#ff0;color:#000}
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code,kbd,pre,samp{font-family:monospace;font-size:1em}
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pre{white-space:pre-wrap}
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q{quotes:"\201C" "\201D" "\2018" "\2019"}
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small{font-size:80%}
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sub,sup{font-size:75%;line-height:0;position:relative;vertical-align:baseline}
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sup{top:-.5em}
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sub{bottom:-.25em}
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img{border:0}
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svg:not(:root){overflow:hidden}
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figure{margin:0}
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fieldset{border:1px solid silver;margin:0 2px;padding:.35em .625em .75em}
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legend{border:0;padding:0}
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button,input,select,textarea{font-family:inherit;font-size:100%;margin:0}
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button,input{line-height:normal}
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button,select{text-transform:none}
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button,html input[type="button"],input[type="reset"],input[type="submit"]{-webkit-appearance:button;cursor:pointer}
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button[disabled],html input[disabled]{cursor:default}
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input[type="search"]::-webkit-search-cancel-button,input[type="search"]::-webkit-search-decoration{-webkit-appearance:none}
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button::-moz-focus-inner,input::-moz-focus-inner{border:0;padding:0}
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textarea{overflow:auto;vertical-align:top}
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*,*:before,*:after{-moz-box-sizing:border-box;-webkit-box-sizing:border-box;box-sizing:border-box}
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html,body{font-size:100%}
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body{background:#fff;color:rgba(0,0,0,.8);padding:0;margin:0;font-family:"Noto Serif","DejaVu Serif",serif;font-weight:400;font-style:normal;line-height:1;position:relative;cursor:auto;tab-size:4;-moz-osx-font-smoothing:grayscale;-webkit-font-smoothing:antialiased}
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a:hover{cursor:pointer}
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img,object,embed{max-width:100%;height:auto}
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object,embed{height:100%}
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img{-ms-interpolation-mode:bicubic}
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.left{float:left!important}
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.hide{display:none}
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img,object,svg{display:inline-block;vertical-align:middle}
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textarea{height:auto;min-height:50px}
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select{width:100%}
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.center{margin-left:auto;margin-right:auto}
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.spread{width:100%}
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p.lead,.paragraph.lead>p,#preamble>.sectionbody>.paragraph:first-of-type p{font-size:1.21875em;line-height:1.6}
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.subheader,.admonitionblock td.content>.title,.audioblock>.title,.exampleblock>.title,.imageblock>.title,.listingblock>.title,.literalblock>.title,.stemblock>.title,.openblock>.title,.paragraph>.title,.quoteblock>.title,table.tableblock>.title,.verseblock>.title,.videoblock>.title,.dlist>.title,.olist>.title,.ulist>.title,.qlist>.title,.hdlist>.title{line-height:1.45;color:#7a2518;font-weight:400;margin-top:0;margin-bottom:.25em}
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div,dl,dt,dd,ul,ol,li,h1,h2,h3,#toctitle,.sidebarblock>.content>.title,h4,h5,h6,pre,form,p,blockquote,th,td{margin:0;padding:0;direction:ltr}
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a{color:#2156a5;text-decoration:underline;line-height:inherit}
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a:hover,a:focus{color:#1d4b8f}
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a img{border:none}
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p{font-family:inherit;font-weight:400;font-size:1em;line-height:1.6;margin-bottom:1.25em;text-rendering:optimizeLegibility}
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p aside{font-size:.875em;line-height:1.35;font-style:italic}
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h1 small,h2 small,h3 small,#toctitle small,.sidebarblock>.content>.title small,h4 small,h5 small,h6 small{font-size:60%;color:#e99b8f;line-height:0}
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h1{font-size:2.125em}
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h2{font-size:1.6875em}
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h4,h5{font-size:1.125em}
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h6{font-size:1em}
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strong,b{font-weight:bold;line-height:inherit}
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small{font-size:60%;line-height:inherit}
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code{font-family:"Droid Sans Mono","DejaVu Sans Mono",monospace;font-weight:400;color:rgba(0,0,0,.9)}
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ul,ol,dl{font-size:1em;line-height:1.6;margin-bottom:1.25em;list-style-position:outside;font-family:inherit}
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ul,ol{margin-left:1.5em}
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ul li ul,ul li ol{margin-left:1.25em;margin-bottom:0;font-size:1em}
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ul.square li ul,ul.circle li ul,ul.disc li ul{list-style:inherit}
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ul.square{list-style-type:square}
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ul.circle{list-style-type:circle}
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ul.disc{list-style-type:disc}
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ol li ul,ol li ol{margin-left:1.25em;margin-bottom:0}
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dl dt{margin-bottom:.3125em;font-weight:bold}
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dl dd{margin-bottom:1.25em}
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abbr,acronym{text-transform:uppercase;font-size:90%;color:rgba(0,0,0,.8);border-bottom:1px dotted #ddd;cursor:help}
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abbr{text-transform:none}
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blockquote,blockquote p{line-height:1.6;color:rgba(0,0,0,.85)}
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h1{font-size:2.75em}
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h2{font-size:2.3125em}
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h3,#toctitle,.sidebarblock>.content>.title{font-size:1.6875em}
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table{background:#fff;margin-bottom:1.25em;border:solid 1px #dedede}
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table tr th,table tr td{padding:.5625em .625em;font-size:inherit;color:rgba(0,0,0,.8)}
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table tr.even,table tr.alt,table tr:nth-of-type(even){background:#f8f8f7}
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em em{font-style:normal}
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strong strong{font-weight:400}
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p a>code:hover{color:rgba(0,0,0,.9)}
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#toc{border-bottom:1px solid #efefed;padding-bottom:.5em}
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@media only screen and (min-width:768px){#toctitle{font-size:1.375em}
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</head>
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<body class="international-standard">
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<div id="header">
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<h1>Rice model</h1>
|
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431
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<div class="details">
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<span id="revdate">2016-05-01</span>
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</div>
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<div id="toc" class="toc">
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<div id="toctitle">Table of Contents</div>
|
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<ul class="sectlevel1">
|
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437
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+
<li><a href="#_introduction">Introduction</a>
|
|
438
|
+
<ul class="sectlevel2">
|
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439
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+
<li><a href="#_patent_notice">Patent Notice</a></li>
|
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440
|
+
</ul>
|
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441
|
+
</li>
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442
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+
<li><a href="#_scope">1. Scope</a></li>
|
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443
|
+
<li><a href="#_normative_references">Normative References</a></li>
|
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444
|
+
<li><a href="#_terms_and_definitions">2. Terms and Definitions</a>
|
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445
|
+
<ul class="sectlevel2">
|
|
446
|
+
<li><a href="#paddy">paddy</a></li>
|
|
447
|
+
<li><a href="#husked_rice">husked rice</a></li>
|
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448
|
+
<li><a href="#_milled_rice">milled rice</a></li>
|
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449
|
+
<li><a href="#_parboiled_rice">parboiled rice</a></li>
|
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450
|
+
<li><a href="#_waxy_rice">waxy rice</a></li>
|
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451
|
+
<li><a href="#_extraneous_matter">extraneous matter</a></li>
|
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452
|
+
<li><a href="#HDK">HDK</a></li>
|
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453
|
+
<li><a href="#_damaged_kernel">damaged kernel</a></li>
|
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454
|
+
<li><a href="#_immature_kernel">immature kernel</a></li>
|
|
455
|
+
<li><a href="#_husked_rice_yield">husked rice yield</a></li>
|
|
456
|
+
<li><a href="#_nitrogen_content">nitrogen content</a></li>
|
|
457
|
+
<li><a href="#_crude_protein_content">crude protein content</a></li>
|
|
458
|
+
<li><a href="#gelatinization">gelatinization</a></li>
|
|
459
|
+
<li><a href="#gel_state">gel state</a></li>
|
|
460
|
+
<li><a href="#_gelatinization_time">gelatinization time</a></li>
|
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461
|
+
</ul>
|
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462
|
+
</li>
|
|
463
|
+
<li><a href="#_specifications">3. Specifications</a>
|
|
464
|
+
<ul class="sectlevel2">
|
|
465
|
+
<li><a href="#_general_organoleptic_and_health_characteristics">3.1. General, organoleptic and health characteristics</a></li>
|
|
466
|
+
<li><a href="#_physical_and_chemical_characteristics">3.2. Physical and chemical characteristics</a></li>
|
|
467
|
+
</ul>
|
|
468
|
+
</li>
|
|
469
|
+
<li><a href="#clause5">4. Sampling</a></li>
|
|
470
|
+
<li><a href="#_test_methods">5. Test methods</a>
|
|
471
|
+
<ul class="sectlevel2">
|
|
472
|
+
<li><a href="#_moisture_content">5.1. Moisture content</a></li>
|
|
473
|
+
<li><a href="#_waxy_rice_content">5.2. Waxy rice content</a></li>
|
|
474
|
+
<li><a href="#_nitrogen_content_and_crude_protein_content">5.3. Nitrogen content and crude protein content</a></li>
|
|
475
|
+
<li><a href="#_gelatinization_time_2">5.4. Gelatinization time</a></li>
|
|
476
|
+
<li><a href="#_husked_rice_yield_2">5.5. Husked rice yield</a></li>
|
|
477
|
+
</ul>
|
|
478
|
+
</li>
|
|
479
|
+
<li><a href="#clause7">6. Test report</a></li>
|
|
480
|
+
<li><a href="#_packaging">7. Packaging</a></li>
|
|
481
|
+
<li><a href="#_marking">8. Marking</a></li>
|
|
482
|
+
<li><a href="#AnnexA">Annex A: Determination of defects (normative)</a>
|
|
483
|
+
<ul class="sectlevel2">
|
|
484
|
+
<li><a href="#_principle">A.1. Principle</a></li>
|
|
485
|
+
<li><a href="#_apparatus">A.2. Apparatus</a></li>
|
|
486
|
+
<li><a href="#_sampling">A.3. Sampling</a></li>
|
|
487
|
+
<li><a href="#_procedure">A.4. Procedure</a></li>
|
|
488
|
+
<li><a href="#_determination_2">A.5. Determination</a></li>
|
|
489
|
+
<li><a href="#_calculation">A.6. Calculation</a></li>
|
|
490
|
+
<li><a href="#_test_report">A.7. Test report</a></li>
|
|
491
|
+
</ul>
|
|
492
|
+
</li>
|
|
493
|
+
<li><a href="#AnnexB">Annex B: Determination of the waxy rice content of parboiled rice (informative)</a>
|
|
494
|
+
<ul class="sectlevel2">
|
|
495
|
+
<li><a href="#_principle_2">B.1. Principle</a></li>
|
|
496
|
+
<li><a href="#_apparatus_2">B.2. Apparatus</a></li>
|
|
497
|
+
<li><a href="#_reagents">B.3. Reagents</a></li>
|
|
498
|
+
<li><a href="#_sampling_2">B.4. Sampling</a></li>
|
|
499
|
+
<li><a href="#_determination_3">B.5. Determination</a></li>
|
|
500
|
+
<li><a href="#_calculation_2">B.6. Calculation</a></li>
|
|
501
|
+
<li><a href="#_test_report_2">B.7. Test report</a></li>
|
|
502
|
+
</ul>
|
|
503
|
+
</li>
|
|
504
|
+
<li><a href="#AnnexC">Annex C: Gelatinization (informative)</a></li>
|
|
505
|
+
<li><a href="#AnnexD">Annex D: Results of interlaboratory test for husked rice yields (informative)</a></li>
|
|
506
|
+
<li><a href="#_bibliography">Bibliography</a></li>
|
|
507
|
+
</ul>
|
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508
|
+
</div>
|
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509
|
+
</div>
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|
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<div id="content">
|
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511
|
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<div id="preamble">
|
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512
|
+
<div class="sectionbody">
|
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513
|
+
<div class="paragraph">
|
|
514
|
+
<div class="title">Foreword</div>
|
|
515
|
+
<p>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.</p>
|
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+
</div>
|
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517
|
+
<div class="paragraph">
|
|
518
|
+
<p>The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).</p>
|
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</div>
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|
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<div class="paragraph">
|
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521
|
+
<p>Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).</p>
|
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</div>
|
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+
<div class="paragraph">
|
|
524
|
+
<p>Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.</p>
|
|
525
|
+
</div>
|
|
526
|
+
<div class="paragraph">
|
|
527
|
+
<p>For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO’s adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following URL: www.iso.org/iso/foreword.html.</p>
|
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|
+
</div>
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|
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|
+
<div class="paragraph">
|
|
530
|
+
<p>This document was prepared by Technical Committee ISO/TC 34, <em>Food products</em>, Subcommittee SC 4, <em>Cereals and pulses</em>.</p>
|
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|
+
</div>
|
|
532
|
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<div class="paragraph">
|
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533
|
+
<p>This second edition cancels and replaces the first edition (ISO 17301-1:2009), which has been technically revised.</p>
|
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534
|
+
</div>
|
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535
|
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<div class="paragraph">
|
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536
|
+
<p>The main changes compared to the previous edition are:</p>
|
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|
+
</div>
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+
<div class="ulist">
|
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539
|
+
<ul>
|
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|
+
<li>
|
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541
|
+
<p>updated normative references;</p>
|
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|
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</li>
|
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<li>
|
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+
<p>deletion of 4.3.</p>
|
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</li>
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+
</ul>
|
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547
|
+
</div>
|
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548
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+
<div class="paragraph">
|
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549
|
+
<p>A list of all parts in the ISO 17301 series can be found on the ISO website.</p>
|
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550
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+
</div>
|
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551
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+
</div>
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+
</div>
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+
<div class="sect1">
|
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554
|
+
<h2 id="_introduction">Introduction</h2>
|
|
555
|
+
<div class="sectionbody">
|
|
556
|
+
<div class="paragraph">
|
|
557
|
+
<p>This document was developed in response to worldwide demand for minimum specifications for rice traded internationally, since most commercial bulks of grain, which have not been screened or aspirated, contain a proportion of other grains, weed seeds, chaff, straw, stones, sand, etc. The vegetable materials can have physical and biological properties which differ from those of the main constituent and can therefore affect the storage behaviour.</p>
|
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558
|
+
</div>
|
|
559
|
+
<div class="paragraph">
|
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560
|
+
<p>Rice is a permanent host to a considerable microflora; most of these microorganisms are cosmopolitan, the majority are innocuous, but some produce harmful by-products. Microflora communities present on freshly harvested rice include many types of bacteria, moulds and yeasts. While the rice is ripening and its moisture content is falling, the number of field microorganisms, mainly bacteria, diminishes. When the rice is harvested, it is invaded by storage microorganisms and the field microflora gradually dies out. If the mass fraction of moisture (formerly expressed as moisture content) is less than 18 %, the microflora does not multiply, whereas above 18 % it does so rapidly. Thus, at harvest, the qualitative and the quantitative composition of the microflora depends more upon ecological factors than upon the variety of the rice. During transport and storage, additions to the microfloral population occur. Microorganisms on the rice at harvest tend to die out during storage and are replaced by microorganisms adapted to storage conditions.</p>
|
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561
|
+
</div>
|
|
562
|
+
<div class="paragraph">
|
|
563
|
+
<p>Storage losses have been estimated as being an average of 5 %, and as much as 30 %, especially in countries with climates favourable to the rapid development of agents of deterioration and where storage techniques are poorly developed, such as developing countries in the damp tropics. The magnitude of these figures highlights the need to promote throughout the world a rapid improvement in techniques of conservation.</p>
|
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564
|
+
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|
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<div class="sect2">
|
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566
|
+
<h3 id="_patent_notice">Patent Notice</h3>
|
|
567
|
+
<div class="paragraph">
|
|
568
|
+
<p>The International Organization for Standardization (ISO) draws attention to the fact that it is claimed that compliance with this document may involve the use of a patent concerning sample dividers given in <a href="#AnnexA">Annex A</a> and shown in <a href="#figureA-1">Figure 1</a>.</p>
|
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569
|
+
</div>
|
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|
+
<div class="paragraph">
|
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571
|
+
<p>ISO takes no position concerning the evidence, validity and scope of this patent right.</p>
|
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572
|
+
</div>
|
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573
|
+
<div class="paragraph">
|
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574
|
+
<p>The holder of this patent right has assured ISO that he/she is willing to negotiate licences under reasonable and non-discriminatory terms and conditions with applicants throughout the world. In this respect, the statement of the holder of this patent right is registered with ISO. Information may be obtained from:</p>
|
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575
|
+
</div>
|
|
576
|
+
<div class="paragraph">
|
|
577
|
+
<p>Vache Equipment<br>
|
|
578
|
+
Fictitious<br>
|
|
579
|
+
World<br>
|
|
580
|
+
<a href="mailto:gehf@vacheequipment.fic">gehf@vacheequipment.fic</a></p>
|
|
581
|
+
</div>
|
|
582
|
+
<div class="paragraph">
|
|
583
|
+
<p>Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights other than those identified above. ISO shall not be held responsible for identifying any or all such patent rights.</p>
|
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</div>
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</div>
|
|
588
|
+
<div class="sect1">
|
|
589
|
+
<h2 id="_scope">1. Scope</h2>
|
|
590
|
+
<div class="sectionbody">
|
|
591
|
+
<div class="paragraph">
|
|
592
|
+
<p>This document specifies minimum requirements and test methods for rice (<em>Oryza sativa L.</em>).</p>
|
|
593
|
+
</div>
|
|
594
|
+
<div class="paragraph">
|
|
595
|
+
<p>It is applicable to husked rice, husked parboiled rice, milled rice and milled parboiled rice, suitable for human consumption, directly or after reconditioning.</p>
|
|
596
|
+
</div>
|
|
597
|
+
<div class="paragraph">
|
|
598
|
+
<p>It is not applicable to cooked rice products.</p>
|
|
599
|
+
</div>
|
|
600
|
+
</div>
|
|
601
|
+
</div>
|
|
602
|
+
<div class="sect1">
|
|
603
|
+
<h2 id="_normative_references">Normative References</h2>
|
|
604
|
+
<div class="sectionbody">
|
|
605
|
+
<div class="paragraph">
|
|
606
|
+
<p>The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.</p>
|
|
607
|
+
</div>
|
|
608
|
+
<div class="ulist bibliography">
|
|
609
|
+
<ul class="bibliography">
|
|
610
|
+
<li>
|
|
611
|
+
<p><a id="ISO712"></a>[ISO 712], <em>Cereals and cereal products — Determination of moisture content — Reference method</em></p>
|
|
612
|
+
</li>
|
|
613
|
+
<li>
|
|
614
|
+
<p><a id="ISO6646"></a>[ISO 6646], <em>Rice — Determination of the potential milling yield from paddy and from husked rice</em></p>
|
|
615
|
+
</li>
|
|
616
|
+
<li>
|
|
617
|
+
<p><a id="ISO8351-1"></a>[ISO 8351-1:1994], <em>Packaging — Method of specification for sacks — Part 1: Paper sacks</em></p>
|
|
618
|
+
</li>
|
|
619
|
+
<li>
|
|
620
|
+
<p><a id="ISO8351-2"></a>[ISO 8351-2], <em>Packaging — Method of specification for sacks — Part 2: Sacks made from thermoplastic flexible film</em></p>
|
|
621
|
+
</li>
|
|
622
|
+
<li>
|
|
623
|
+
<p><a id="ISO16634"></a>[ISO 16634:--] <sup class="footnote">[<a id="_footnoteref_1" class="footnote" href="#_footnote_1" title="View footnote.">1</a>]</sup>, <em>Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content</em></p>
|
|
624
|
+
</li>
|
|
625
|
+
<li>
|
|
626
|
+
<p><a id="ISO20483"></a>[ISO 20483:2013], <em>Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method</em></p>
|
|
627
|
+
</li>
|
|
628
|
+
<li>
|
|
629
|
+
<p><a id="ISO24333"></a>[ISO 24333:2009], <em>Cereals and cereal products — Sampling</em></p>
|
|
630
|
+
</li>
|
|
631
|
+
</ul>
|
|
632
|
+
</div>
|
|
633
|
+
</div>
|
|
634
|
+
</div>
|
|
635
|
+
<div class="sect1">
|
|
636
|
+
<h2 id="_terms_and_definitions">2. Terms and Definitions</h2>
|
|
637
|
+
<div class="sectionbody">
|
|
638
|
+
<div class="paragraph">
|
|
639
|
+
<p>For the purposes of this document, the following terms and definitions apply.</p>
|
|
640
|
+
</div>
|
|
641
|
+
<div class="paragraph">
|
|
642
|
+
<p>ISO and IEC maintain terminological databases for use in standardization at the following addresses:</p>
|
|
643
|
+
</div>
|
|
644
|
+
<div class="ulist">
|
|
645
|
+
<ul>
|
|
646
|
+
<li>
|
|
647
|
+
<p>ISO Online browsing platform: available at <a href="http://www.iso.org/obp" class="bare">http://www.iso.org/obp</a></p>
|
|
648
|
+
</li>
|
|
649
|
+
<li>
|
|
650
|
+
<p>IEC Electropedia: available at <a href="http://www.electropedia.org" class="bare">http://www.electropedia.org</a></p>
|
|
651
|
+
</li>
|
|
652
|
+
</ul>
|
|
653
|
+
</div>
|
|
654
|
+
<div class="sect2">
|
|
655
|
+
<h3 id="paddy">paddy</h3>
|
|
656
|
+
<div class="paragraph">
|
|
657
|
+
<p><span class="alt">paddy rice</span>
|
|
658
|
+
<span class="alt">rough rice</span></p>
|
|
659
|
+
</div>
|
|
660
|
+
<div class="paragraph">
|
|
661
|
+
<p>rice retaining its husk after threshing</p>
|
|
662
|
+
</div>
|
|
663
|
+
<div class="paragraph source">
|
|
664
|
+
<p><a href="#ISO7301">[ISO 7301:2011]</a>, 3.1</p>
|
|
665
|
+
</div>
|
|
666
|
+
</div>
|
|
667
|
+
<div class="sect2">
|
|
668
|
+
<h3 id="husked_rice">husked rice</h3>
|
|
669
|
+
<div class="paragraph">
|
|
670
|
+
<p><span class="deprecated">cargo rice</span></p>
|
|
671
|
+
</div>
|
|
672
|
+
<div class="paragraph">
|
|
673
|
+
<p><em>paddy</em> (<a href="#paddy">paddy</a>) from which the husk only has been removed</p>
|
|
674
|
+
</div>
|
|
675
|
+
<div class="paragraph source">
|
|
676
|
+
<p><a href="#ISO7301">[ISO 7301:2011]</a>, 3.2, modified The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here</p>
|
|
677
|
+
</div>
|
|
678
|
+
</div>
|
|
679
|
+
<div class="sect2">
|
|
680
|
+
<h3 id="_milled_rice">milled rice</h3>
|
|
681
|
+
<div class="paragraph">
|
|
682
|
+
<p><span class="alt">white rice</span></p>
|
|
683
|
+
</div>
|
|
684
|
+
<div class="paragraph">
|
|
685
|
+
<p><em>husked rice</em> (<a href="#husked_rice">husked rice</a>) from which almost all of the bran and embryo have been removed by milling</p>
|
|
686
|
+
</div>
|
|
687
|
+
<div class="paragraph source">
|
|
688
|
+
<p><a href="#ISO7301">[ISO 7301:2011]</a>, 3.3</p>
|
|
689
|
+
</div>
|
|
690
|
+
</div>
|
|
691
|
+
<div class="sect2">
|
|
692
|
+
<h3 id="_parboiled_rice">parboiled rice</h3>
|
|
693
|
+
<div class="paragraph">
|
|
694
|
+
<p>rice whose starch has been fully gelatinized by soaking <em>paddy</em> (<a href="#paddy">paddy</a>) rice or <em>husked rice</em> (<a href="#husked_rice">husked rice</a>) in water followed by a heat treatment and a drying process</p>
|
|
695
|
+
</div>
|
|
696
|
+
</div>
|
|
697
|
+
<div class="sect2">
|
|
698
|
+
<h3 id="_waxy_rice">waxy rice</h3>
|
|
699
|
+
<div class="paragraph">
|
|
700
|
+
<p>variety of rice whose kernels have a white and opaque appearance</p>
|
|
701
|
+
</div>
|
|
702
|
+
<div class="admonitionblock note">
|
|
703
|
+
<table>
|
|
704
|
+
<tr>
|
|
705
|
+
<td class="icon">
|
|
706
|
+
<div class="title">Note</div>
|
|
707
|
+
</td>
|
|
708
|
+
<td class="content">
|
|
709
|
+
The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
|
|
710
|
+
</td>
|
|
711
|
+
</tr>
|
|
712
|
+
</table>
|
|
713
|
+
</div>
|
|
714
|
+
</div>
|
|
715
|
+
<div class="sect2">
|
|
716
|
+
<h3 id="_extraneous_matter">extraneous matter</h3>
|
|
717
|
+
<div class="paragraph">
|
|
718
|
+
<p><span class="alt">EM</span>
|
|
719
|
+
<span class="domain">rice</span></p>
|
|
720
|
+
</div>
|
|
721
|
+
<div class="paragraph">
|
|
722
|
+
<p>organic and inorganic components other than whole or broken kernels</p>
|
|
723
|
+
</div>
|
|
724
|
+
<div class="exampleblock">
|
|
725
|
+
<div class="content">
|
|
726
|
+
Foreign seeds, husks, bran, sand, dust.
|
|
727
|
+
</div>
|
|
728
|
+
</div>
|
|
729
|
+
</div>
|
|
730
|
+
<div class="sect2">
|
|
731
|
+
<h3 id="HDK">HDK</h3>
|
|
732
|
+
<div class="paragraph">
|
|
733
|
+
<p><span class="alt">heat-damaged kernel</span></p>
|
|
734
|
+
</div>
|
|
735
|
+
<div class="paragraph">
|
|
736
|
+
<p>kernel, whole or broken, which has changed its normal colour as a result of heating</p>
|
|
737
|
+
</div>
|
|
738
|
+
<div class="admonitionblock note">
|
|
739
|
+
<table>
|
|
740
|
+
<tr>
|
|
741
|
+
<td class="icon">
|
|
742
|
+
<div class="title">Note</div>
|
|
743
|
+
</td>
|
|
744
|
+
<td class="content">
|
|
745
|
+
This category includes whole or broken kernels that are yellow due to alteration. Parboiled rice in a batch of non-parboiled rice is also included in this category.
|
|
746
|
+
</td>
|
|
747
|
+
</tr>
|
|
748
|
+
</table>
|
|
749
|
+
</div>
|
|
750
|
+
</div>
|
|
751
|
+
<div class="sect2">
|
|
752
|
+
<h3 id="_damaged_kernel">damaged kernel</h3>
|
|
753
|
+
<div class="paragraph">
|
|
754
|
+
<p>kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes, but excluding <em>HDK</em> (<a href="#HDK">HDK</a>)</p>
|
|
755
|
+
</div>
|
|
756
|
+
</div>
|
|
757
|
+
<div class="sect2">
|
|
758
|
+
<h3 id="_immature_kernel">immature kernel</h3>
|
|
759
|
+
<div class="paragraph">
|
|
760
|
+
<p><span class="alt">unripe kernel</span></p>
|
|
761
|
+
</div>
|
|
762
|
+
<div class="paragraph">
|
|
763
|
+
<p>kernel, whole or broken, which is unripe and/or underdeveloped</p>
|
|
764
|
+
</div>
|
|
765
|
+
</div>
|
|
766
|
+
<div class="sect2">
|
|
767
|
+
<h3 id="_husked_rice_yield">husked rice yield</h3>
|
|
768
|
+
<div class="paragraph">
|
|
769
|
+
<p>amount of husked rice obtained from paddy</p>
|
|
770
|
+
</div>
|
|
771
|
+
<div class="paragraph source">
|
|
772
|
+
<p><a href="#ISO6646">[ISO 6646]</a>, 3.1</p>
|
|
773
|
+
</div>
|
|
774
|
+
</div>
|
|
775
|
+
<div class="sect2">
|
|
776
|
+
<h3 id="_nitrogen_content">nitrogen content</h3>
|
|
777
|
+
<div class="paragraph">
|
|
778
|
+
<p>quantity of nitrogen determined after application of the procedure described</p>
|
|
779
|
+
</div>
|
|
780
|
+
<div class="admonitionblock note">
|
|
781
|
+
<table>
|
|
782
|
+
<tr>
|
|
783
|
+
<td class="icon">
|
|
784
|
+
<div class="title">Note</div>
|
|
785
|
+
</td>
|
|
786
|
+
<td class="content">
|
|
787
|
+
It is expressed as a mass fraction of dry product, as a percentage.
|
|
788
|
+
</td>
|
|
789
|
+
</tr>
|
|
790
|
+
</table>
|
|
791
|
+
</div>
|
|
792
|
+
<div class="paragraph source">
|
|
793
|
+
<p><a href="#ISO20483">[ISO 20483:2013]</a>, 3.1</p>
|
|
794
|
+
</div>
|
|
795
|
+
</div>
|
|
796
|
+
<div class="sect2">
|
|
797
|
+
<h3 id="_crude_protein_content">crude protein content</h3>
|
|
798
|
+
<div class="paragraph">
|
|
799
|
+
<p>quantity of crude protein obtained from the nitrogen content as determined by applying the specified method, calculated by multiplying this content by an appropriate factor depending on the type of cereal or pulse</p>
|
|
800
|
+
</div>
|
|
801
|
+
<div class="admonitionblock note">
|
|
802
|
+
<table>
|
|
803
|
+
<tr>
|
|
804
|
+
<td class="icon">
|
|
805
|
+
<div class="title">Note</div>
|
|
806
|
+
</td>
|
|
807
|
+
<td class="content">
|
|
808
|
+
It is expressed as a mass fraction of dry product, as a percentage.
|
|
809
|
+
</td>
|
|
810
|
+
</tr>
|
|
811
|
+
</table>
|
|
812
|
+
</div>
|
|
813
|
+
<div class="paragraph source">
|
|
814
|
+
<p><a href="#ISO20483">[ISO 20483:2013]</a>, 3.2</p>
|
|
815
|
+
</div>
|
|
816
|
+
</div>
|
|
817
|
+
<div class="sect2">
|
|
818
|
+
<h3 id="gelatinization">gelatinization</h3>
|
|
819
|
+
<div class="paragraph">
|
|
820
|
+
<p>hydration process conferring the jelly-like state typical of the coagulated colloids, which are named gels, on kernels</p>
|
|
821
|
+
</div>
|
|
822
|
+
<div class="admonitionblock note">
|
|
823
|
+
<table>
|
|
824
|
+
<tr>
|
|
825
|
+
<td class="icon">
|
|
826
|
+
<div class="title">Note</div>
|
|
827
|
+
</td>
|
|
828
|
+
<td class="content">
|
|
829
|
+
See <a href="#figureC-1">Figure 2</a>.
|
|
830
|
+
</td>
|
|
831
|
+
</tr>
|
|
832
|
+
</table>
|
|
833
|
+
</div>
|
|
834
|
+
<div class="paragraph source">
|
|
835
|
+
<p><a href="#ISO14864">[ISO 14864:1998]</a>, 3.1</p>
|
|
836
|
+
</div>
|
|
837
|
+
</div>
|
|
838
|
+
<div class="sect2">
|
|
839
|
+
<h3 id="gel_state">gel state</h3>
|
|
840
|
+
<div class="paragraph">
|
|
841
|
+
<p>condition reached as a consequence of <em>gelatinization</em> (<a href="#gelatinization">gelatinization</a>), when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets</p>
|
|
842
|
+
</div>
|
|
843
|
+
<div class="paragraph source">
|
|
844
|
+
<p><a href="#ISO14864">[ISO 14864:1998]</a>, 3.2</p>
|
|
845
|
+
</div>
|
|
846
|
+
</div>
|
|
847
|
+
<div class="sect2">
|
|
848
|
+
<h3 id="_gelatinization_time">gelatinization time</h3>
|
|
849
|
+
<div class="paragraph">
|
|
850
|
+
<p>\$t_90\$</p>
|
|
851
|
+
</div>
|
|
852
|
+
<div class="paragraph">
|
|
853
|
+
<p>time necessary for 90 % of the kernels to pass from their natural state to the <em>gel state</em> (<a href="#gel_state">gel state</a>)</p>
|
|
854
|
+
</div>
|
|
855
|
+
<div class="paragraph source">
|
|
856
|
+
<p><a href="#ISO14864">[ISO 14864:1998]</a>, 3.3</p>
|
|
857
|
+
</div>
|
|
858
|
+
</div>
|
|
859
|
+
</div>
|
|
860
|
+
</div>
|
|
861
|
+
<div class="sect1">
|
|
862
|
+
<h2 id="_specifications">3. Specifications</h2>
|
|
863
|
+
<div class="sectionbody">
|
|
864
|
+
<div class="sect2">
|
|
865
|
+
<h3 id="_general_organoleptic_and_health_characteristics">3.1. General, organoleptic and health characteristics</h3>
|
|
866
|
+
<div class="paragraph">
|
|
867
|
+
<p>Kernels of rice, whether parboiled, husked or milled, and whether whole or broken, shall be sound, clean and free from foreign odours or odour which indicates deterioration.</p>
|
|
868
|
+
</div>
|
|
869
|
+
<div class="paragraph">
|
|
870
|
+
<p>The levels of additives and pesticide residues and other contaminants shall not exceed the maximum limits permitted in the country of destination.</p>
|
|
871
|
+
</div>
|
|
872
|
+
<div class="paragraph">
|
|
873
|
+
<p>The presence of living insects which are visible to the naked eye is not permitted. This should be determined before separating the bulk sample into test samples.</p>
|
|
874
|
+
</div>
|
|
875
|
+
</div>
|
|
876
|
+
<div class="sect2">
|
|
877
|
+
<h3 id="_physical_and_chemical_characteristics">3.2. Physical and chemical characteristics</h3>
|
|
878
|
+
<div class="sect3">
|
|
879
|
+
<h4 id="">3.2.1. </h4>
|
|
880
|
+
<div class="paragraph">
|
|
881
|
+
<p>The mass fraction of moisture, determined in accordance with <a href="#ISO712">[ISO 712]</a>, using an oven complying with the requirements of <a href="#IEC61010-2">[IEC 61010-2:1998]</a>, shall not be greater than 15 %.<sup class="footnote">[<a id="_footnoteref_2" class="footnote" href="#_footnote_2" title="View footnote.">2</a>]</sup></p>
|
|
882
|
+
</div>
|
|
883
|
+
<div class="paragraph">
|
|
884
|
+
<p>The mass fraction of extraneous matter and defective kernels in husked and milled rice, whether or not parboiled, determined in accordance with <a href="#AnnexA">Annex A</a>, shall not be greater than the values specified in <<table1>.</p>
|
|
885
|
+
</div>
|
|
886
|
+
<div class="admonitionblock note">
|
|
887
|
+
<table>
|
|
888
|
+
<tr>
|
|
889
|
+
<td class="icon">
|
|
890
|
+
<div class="title">Note</div>
|
|
891
|
+
</td>
|
|
892
|
+
<td class="content">
|
|
893
|
+
Lower mass fractions of moisture are sometimes needed for certain destinations depending on the climate, duration of transport and storage. For further details, see <a href="#ISO6322-1">[ISO 6322-1]</a>, <a href="#ISO6322-2">[ISO 6322-2]</a> and <a href="#ISO6322-3">[ISO 6322-3]</a>.
|
|
894
|
+
</td>
|
|
895
|
+
</tr>
|
|
896
|
+
</table>
|
|
897
|
+
</div>
|
|
898
|
+
<div class="paragraph">
|
|
899
|
+
<p>The defect tolerance for the categories considered, and determined in accordance with the method given in <a href="#AnnexA">Annex A</a>, shall not exceed the limits given in <a href="#table1">Table 1</a>.</p>
|
|
900
|
+
</div>
|
|
901
|
+
<table id="table1" class="tableblock frame-all grid-all spread">
|
|
902
|
+
<caption class="title">Table 1. Maximum permissible mass fraction of defects</caption>
|
|
903
|
+
<colgroup>
|
|
904
|
+
<col style="width: 20%;">
|
|
905
|
+
<col style="width: 20%;">
|
|
906
|
+
<col style="width: 20%;">
|
|
907
|
+
<col style="width: 20%;">
|
|
908
|
+
<col style="width: 20%;">
|
|
909
|
+
</colgroup>
|
|
910
|
+
<tfoot>
|
|
911
|
+
<tr>
|
|
912
|
+
<td class="tableblock halign-left valign-top" colspan="5"><div><div class="paragraph">
|
|
913
|
+
<p>Live insects shall not be present. Dead insects shall be included in extraneous matter.</p>
|
|
914
|
+
</div>
|
|
915
|
+
<div class="admonitionblock note">
|
|
916
|
+
<table>
|
|
917
|
+
<tr>
|
|
918
|
+
<td class="icon">
|
|
919
|
+
<div class="title">Note</div>
|
|
920
|
+
</td>
|
|
921
|
+
<td class="content">
|
|
922
|
+
This table is based on <a href="#ISO7301">[ISO 7301:2011]</a>, Table 1.
|
|
923
|
+
</td>
|
|
924
|
+
</tr>
|
|
925
|
+
</table>
|
|
926
|
+
</div>
|
|
927
|
+
<div class="admonitionblock note">
|
|
928
|
+
<table>
|
|
929
|
+
<tr>
|
|
930
|
+
<td class="icon">
|
|
931
|
+
<div class="title">Note</div>
|
|
932
|
+
</td>
|
|
933
|
+
<td class="content">
|
|
934
|
+
Some commercial contracts require information in addition to that provided in this table.
|
|
935
|
+
</td>
|
|
936
|
+
</tr>
|
|
937
|
+
</table>
|
|
938
|
+
</div>
|
|
939
|
+
<div class="admonitionblock note">
|
|
940
|
+
<table>
|
|
941
|
+
<tr>
|
|
942
|
+
<td class="icon">
|
|
943
|
+
<div class="title">Note</div>
|
|
944
|
+
</td>
|
|
945
|
+
<td class="content">
|
|
946
|
+
Only full red husked (cargo) rice is considered in this table.
|
|
947
|
+
</td>
|
|
948
|
+
</tr>
|
|
949
|
+
</table>
|
|
950
|
+
</div></div></td>
|
|
951
|
+
</tr>
|
|
952
|
+
</tfoot>
|
|
953
|
+
<tbody>
|
|
954
|
+
<tr>
|
|
955
|
+
<td class="tableblock halign-left valign-top" rowspan="2"><p class="tableblock">Defect</p></td>
|
|
956
|
+
<td class="tableblock halign-center valign-top" colspan="4"><p class="tableblock">Maximum permissible mass fraction of defects in husked rice<br>
|
|
957
|
+
\$w_max\$</p></td>
|
|
958
|
+
</tr>
|
|
959
|
+
<tr>
|
|
960
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">in husked rice</p></td>
|
|
961
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">in milled rice (non-glutinous)</p></td>
|
|
962
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">in husked parboiled rice</p></td>
|
|
963
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">in milled parboiled rice</p></td>
|
|
964
|
+
</tr>
|
|
965
|
+
<tr>
|
|
966
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Extraneous matter: organic <sup class="footnote">[<a id="_footnoteref_3" class="footnote" href="#_footnote_3" title="View footnote.">3</a>]</sup></p></td>
|
|
967
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
968
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,5</p></td>
|
|
969
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
970
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,5</p></td>
|
|
971
|
+
</tr>
|
|
972
|
+
<tr>
|
|
973
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Extraneous matter: inorganic <sup class="footnote">[<a id="_footnoteref_4" class="footnote" href="#_footnote_4" title="View footnote.">4</a>]</sup></p></td>
|
|
974
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,5</p></td>
|
|
975
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,5</p></td>
|
|
976
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,5</p></td>
|
|
977
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,5</p></td>
|
|
978
|
+
</tr>
|
|
979
|
+
<tr>
|
|
980
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Paddy</p></td>
|
|
981
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,5</p></td>
|
|
982
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,3</p></td>
|
|
983
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,5</p></td>
|
|
984
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,3</p></td>
|
|
985
|
+
</tr>
|
|
986
|
+
<tr>
|
|
987
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Husked rice, non-parboiled</p></td>
|
|
988
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
989
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
990
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
991
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
992
|
+
</tr>
|
|
993
|
+
<tr>
|
|
994
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Milled rice, non-parboiled</p></td>
|
|
995
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
996
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
997
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
998
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
999
|
+
</tr>
|
|
1000
|
+
<tr>
|
|
1001
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Husked rice, parboiled</p></td>
|
|
1002
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
1003
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
1004
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
1005
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
1006
|
+
</tr>
|
|
1007
|
+
<tr>
|
|
1008
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Milled rice, parboiled</p></td>
|
|
1009
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
1010
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
1011
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
1012
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
1013
|
+
</tr>
|
|
1014
|
+
<tr>
|
|
1015
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Chips</p></td>
|
|
1016
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,1</p></td>
|
|
1017
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,1</p></td>
|
|
1018
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,1</p></td>
|
|
1019
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,1</p></td>
|
|
1020
|
+
</tr>
|
|
1021
|
+
<tr>
|
|
1022
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">HDK</p></td>
|
|
1023
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,0 <sup class="footnote" id="_footnote_defectsmass">[<a id="_footnoteref_5" class="footnote" href="#_footnote_5" title="View footnote.">5</a>]</sup></p></td>
|
|
1024
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,0</p></td>
|
|
1025
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,0 <sup class="footnoteref">[<a class="footnote" href="#_footnote_5" title="View footnote.">5</a>]</sup></p></td>
|
|
1026
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,0</p></td>
|
|
1027
|
+
</tr>
|
|
1028
|
+
<tr>
|
|
1029
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Damaged kernels</p></td>
|
|
1030
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">4,0</p></td>
|
|
1031
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">3,0</p></td>
|
|
1032
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">4,0</p></td>
|
|
1033
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">3,0</p></td>
|
|
1034
|
+
</tr>
|
|
1035
|
+
<tr>
|
|
1036
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Immature and/or malformed kernels</p></td>
|
|
1037
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">8,0</p></td>
|
|
1038
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,0</p></td>
|
|
1039
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">8,0</p></td>
|
|
1040
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,0</p></td>
|
|
1041
|
+
</tr>
|
|
1042
|
+
<tr>
|
|
1043
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Chalky kernels</p></td>
|
|
1044
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">5,0 <sup class="footnoteref">[<a class="footnote" href="#_footnote_5" title="View footnote.">5</a>]</sup></p></td>
|
|
1045
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">5,0</p></td>
|
|
1046
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
1047
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
1048
|
+
</tr>
|
|
1049
|
+
<tr>
|
|
1050
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Red kernels and red-streaked kernels</p></td>
|
|
1051
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">12,0</p></td>
|
|
1052
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">12,0</p></td>
|
|
1053
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">12,0 <sup class="footnoteref">[<a class="footnote" href="#_footnote_5" title="View footnote.">5</a>]</sup></p></td>
|
|
1054
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">12,0</p></td>
|
|
1055
|
+
</tr>
|
|
1056
|
+
<tr>
|
|
1057
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Partly gelatinized kernels</p></td>
|
|
1058
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
1059
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
1060
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">11,0 <sup class="footnoteref">[<a class="footnote" href="#_footnote_5" title="View footnote.">5</a>]</sup></p></td>
|
|
1061
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">11,0</p></td>
|
|
1062
|
+
</tr>
|
|
1063
|
+
<tr>
|
|
1064
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Pecks</p></td>
|
|
1065
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
1066
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Not applicable</p></td>
|
|
1067
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">4,0</p></td>
|
|
1068
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,0</p></td>
|
|
1069
|
+
</tr>
|
|
1070
|
+
<tr>
|
|
1071
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Waxy rice</p></td>
|
|
1072
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0 <sup class="footnoteref">[<a class="footnote" href="#_footnote_5" title="View footnote.">5</a>]</sup></p></td>
|
|
1073
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
1074
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0 <sup class="footnoteref">[<a class="footnote" href="#_footnote_5" title="View footnote.">5</a>]</sup></p></td>
|
|
1075
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
1076
|
+
</tr>
|
|
1077
|
+
</tbody>
|
|
1078
|
+
</table>
|
|
1079
|
+
</div>
|
|
1080
|
+
</div>
|
|
1081
|
+
</div>
|
|
1082
|
+
</div>
|
|
1083
|
+
<div class="sect1">
|
|
1084
|
+
<h2 id="clause5">4. Sampling</h2>
|
|
1085
|
+
<div class="sectionbody">
|
|
1086
|
+
<div class="paragraph">
|
|
1087
|
+
<p>Sampling shall be carried out in accordance with <a href="#ISO24333">[ISO 24333:2009]</a>, Clause 5.</p>
|
|
1088
|
+
</div>
|
|
1089
|
+
</div>
|
|
1090
|
+
</div>
|
|
1091
|
+
<div class="sect1">
|
|
1092
|
+
<h2 id="_test_methods">5. Test methods</h2>
|
|
1093
|
+
<div class="sectionbody">
|
|
1094
|
+
<div class="sect2">
|
|
1095
|
+
<h3 id="_moisture_content">5.1. Moisture content</h3>
|
|
1096
|
+
<div class="paragraph">
|
|
1097
|
+
<p>Determine the mass fraction of moisture in accordance with the method specified in <a href="#ISO712">[ISO 712]</a>.</p>
|
|
1098
|
+
</div>
|
|
1099
|
+
</div>
|
|
1100
|
+
<div class="sect2">
|
|
1101
|
+
<h3 id="_waxy_rice_content">5.2. Waxy rice content</h3>
|
|
1102
|
+
<div class="paragraph">
|
|
1103
|
+
<p>Determine the mass fraction of waxy rice. <a href="#AnnexB">Annex B</a> gives an example of a suitable method.</p>
|
|
1104
|
+
</div>
|
|
1105
|
+
</div>
|
|
1106
|
+
<div class="sect2">
|
|
1107
|
+
<h3 id="_nitrogen_content_and_crude_protein_content">5.3. Nitrogen content and crude protein content</h3>
|
|
1108
|
+
<div class="paragraph">
|
|
1109
|
+
<p>Determine the nitrogen content and crude protein content in accordance with either <a href="#ISO16634">[ISO 16634:--]</a>, Clause 9, or <a href="#ISO20483">[ISO 20483:2013]</a>. For details on the determination of protein content using the Kjeldahl method, see Reference <a href="#ref12">[12]</a> in the Bibliography. For details concerning the use of the Dumas method, see References <a href="#ref10">[10]</a> and <a href="#ref16">[16]</a>.</p>
|
|
1110
|
+
</div>
|
|
1111
|
+
<div class="paragraph">
|
|
1112
|
+
<p>Calculate the crude protein content of the dry product by multiplying the value of the nitrogen content by the conversion factor specified in <a href="#ISO20483">[ISO 20483:2013]</a>, Annex C and Table C.1, that is adapted to the type of cereals or pulses <a href="#ref13">fn</a><a href="#ref14">fn</a> and to their use.</p>
|
|
1113
|
+
</div>
|
|
1114
|
+
</div>
|
|
1115
|
+
<div class="sect2">
|
|
1116
|
+
<h3 id="_gelatinization_time_2">5.4. Gelatinization time</h3>
|
|
1117
|
+
<div class="paragraph">
|
|
1118
|
+
<p>Determine the gelatinization time, \$t_90\$, for rice kernels during cooking. An example of a typical curve is given in <a href="#figureC-1">Figure 2</a>. Three typical stages of gelatinization are shown in <a href="#figureC-2">Figure 1</a>.</p>
|
|
1119
|
+
</div>
|
|
1120
|
+
<div class="paragraph">
|
|
1121
|
+
<p>Report the results as specified in <a href="#clause7">Clause 6</a>.</p>
|
|
1122
|
+
</div>
|
|
1123
|
+
</div>
|
|
1124
|
+
<div class="sect2">
|
|
1125
|
+
<h3 id="_husked_rice_yield_2">5.5. Husked rice yield</h3>
|
|
1126
|
+
<div class="sect3">
|
|
1127
|
+
<h4 id="_determination">5.5.1. Determination</h4>
|
|
1128
|
+
<div class="admonitionblock caution">
|
|
1129
|
+
<table>
|
|
1130
|
+
<tr>
|
|
1131
|
+
<td class="icon">
|
|
1132
|
+
<div class="title">Caution</div>
|
|
1133
|
+
</td>
|
|
1134
|
+
<td class="content">
|
|
1135
|
+
Only use paddy or parboiled rice for the determination of husked rice yield.
|
|
1136
|
+
</td>
|
|
1137
|
+
</tr>
|
|
1138
|
+
</table>
|
|
1139
|
+
</div>
|
|
1140
|
+
<div class="paragraph">
|
|
1141
|
+
<p>Determine the husked rice yield in accordance with <a href="#ISO6646">[ISO 6646]</a>.</p>
|
|
1142
|
+
</div>
|
|
1143
|
+
</div>
|
|
1144
|
+
<div class="sect3">
|
|
1145
|
+
<h4 id="_precision">5.5.2. Precision</h4>
|
|
1146
|
+
<div class="sect4">
|
|
1147
|
+
<h5 id="_interlaboratory_test">5.5.2.1. Interlaboratory test</h5>
|
|
1148
|
+
<div class="paragraph">
|
|
1149
|
+
<p>The results of an interlaboratory test are given in <a href="#AnnexD">Annex D</a> for information</p>
|
|
1150
|
+
</div>
|
|
1151
|
+
</div>
|
|
1152
|
+
<div class="sect4">
|
|
1153
|
+
<h5 id="_repeatability">5.5.2.2. Repeatability</h5>
|
|
1154
|
+
<div class="paragraph">
|
|
1155
|
+
<p>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 same equipment within a short interval of time, shall not exceed the arithmetic mean of the values for \$r\$ obtained from the interlaboratory study for husked rice in more than 5 % of cases:</p>
|
|
1156
|
+
</div>
|
|
1157
|
+
<div class="stemblock">
|
|
1158
|
+
<div class="content">
|
|
1159
|
+
\$r = 1 %\$
|
|
1160
|
+
</div>
|
|
1161
|
+
</div>
|
|
1162
|
+
<div class="paragraph">
|
|
1163
|
+
<p>where</p>
|
|
1164
|
+
</div>
|
|
1165
|
+
<div class="dlist">
|
|
1166
|
+
<dl>
|
|
1167
|
+
<dt class="hdlist1">\$r\$</dt>
|
|
1168
|
+
<dd>
|
|
1169
|
+
<p>is the repeatability limit.</p>
|
|
1170
|
+
</dd>
|
|
1171
|
+
</dl>
|
|
1172
|
+
</div>
|
|
1173
|
+
</div>
|
|
1174
|
+
<div class="sect4">
|
|
1175
|
+
<h5 id="_reproducibility">5.5.2.3. Reproducibility</h5>
|
|
1176
|
+
<div class="paragraph">
|
|
1177
|
+
<p>The absolute difference between two single test results, obtained using the same method on identical test material in different laboratories by different operators using different equipment, shall not exceed the arithmetic mean of the values for \$R\$ obtained from the interlaboratory study in more than 5 % of cases:</p>
|
|
1178
|
+
</div>
|
|
1179
|
+
<div class="stemblock">
|
|
1180
|
+
<div class="content">
|
|
1181
|
+
\$R = 3 %\$
|
|
1182
|
+
</div>
|
|
1183
|
+
</div>
|
|
1184
|
+
<div class="paragraph">
|
|
1185
|
+
<p>where</p>
|
|
1186
|
+
</div>
|
|
1187
|
+
<div class="dlist">
|
|
1188
|
+
<dl>
|
|
1189
|
+
<dt class="hdlist1">\$R\$</dt>
|
|
1190
|
+
<dd>
|
|
1191
|
+
<p>is the reproducibility limit.</p>
|
|
1192
|
+
</dd>
|
|
1193
|
+
</dl>
|
|
1194
|
+
</div>
|
|
1195
|
+
</div>
|
|
1196
|
+
</div>
|
|
1197
|
+
</div>
|
|
1198
|
+
</div>
|
|
1199
|
+
</div>
|
|
1200
|
+
<div class="sect1">
|
|
1201
|
+
<h2 id="clause7">6. Test report</h2>
|
|
1202
|
+
<div class="sectionbody">
|
|
1203
|
+
<div class="paragraph">
|
|
1204
|
+
<p>For each test method, the test report shall specify the following:</p>
|
|
1205
|
+
</div>
|
|
1206
|
+
<div class="olist loweralpha">
|
|
1207
|
+
<ol class="loweralpha" type="a">
|
|
1208
|
+
<li>
|
|
1209
|
+
<p>all information necessary for the complete identification of the sample;</p>
|
|
1210
|
+
</li>
|
|
1211
|
+
<li>
|
|
1212
|
+
<p>a reference to this document (i.e. ISO 17301-1);</p>
|
|
1213
|
+
</li>
|
|
1214
|
+
<li>
|
|
1215
|
+
<p>the sampling method used;</p>
|
|
1216
|
+
</li>
|
|
1217
|
+
<li>
|
|
1218
|
+
<p>the test method used;</p>
|
|
1219
|
+
</li>
|
|
1220
|
+
<li>
|
|
1221
|
+
<p>the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained;</p>
|
|
1222
|
+
</li>
|
|
1223
|
+
<li>
|
|
1224
|
+
<p>all operating details not specified in this document, or regarded as optional, together with details of any incidents which may have influenced the test result(s);</p>
|
|
1225
|
+
</li>
|
|
1226
|
+
<li>
|
|
1227
|
+
<p>any unusual features (anomalies) observed during the test;</p>
|
|
1228
|
+
</li>
|
|
1229
|
+
<li>
|
|
1230
|
+
<p>the date of the test.</p>
|
|
1231
|
+
</li>
|
|
1232
|
+
</ol>
|
|
1233
|
+
</div>
|
|
1234
|
+
</div>
|
|
1235
|
+
</div>
|
|
1236
|
+
<div class="sect1">
|
|
1237
|
+
<h2 id="_packaging">7. Packaging</h2>
|
|
1238
|
+
<div class="sectionbody">
|
|
1239
|
+
<div class="paragraph">
|
|
1240
|
+
<p>The packaging shall not transmit any odour or flavour to the product and shall not contain substances which may damage the product or constitute a health risk.</p>
|
|
1241
|
+
</div>
|
|
1242
|
+
<div class="paragraph">
|
|
1243
|
+
<p>If bags are used, they shall comply with the requirements of <a href="#ISO8531-1">[ISO8531-1]</a>, Clause 9, or <<ISO8351-2>, as appropriate.</p>
|
|
1244
|
+
</div>
|
|
1245
|
+
</div>
|
|
1246
|
+
</div>
|
|
1247
|
+
<div class="sect1">
|
|
1248
|
+
<h2 id="_marking">8. Marking</h2>
|
|
1249
|
+
<div class="sectionbody">
|
|
1250
|
+
<div class="paragraph">
|
|
1251
|
+
<p>The packages shall be marked or labelled as required by the country of destination.</p>
|
|
1252
|
+
</div>
|
|
1253
|
+
</div>
|
|
1254
|
+
</div>
|
|
1255
|
+
<div class="sect1">
|
|
1256
|
+
<h2 id="AnnexA">Annex A: Determination of defects (normative)</h2>
|
|
1257
|
+
<div class="sectionbody">
|
|
1258
|
+
<div class="sect2">
|
|
1259
|
+
<h3 id="_principle">A.1. Principle</h3>
|
|
1260
|
+
<div class="paragraph">
|
|
1261
|
+
<p>Extraneous matter, broken kernels, damaged kernels and other kinds of rice are separated manually according to the following types: husked rice, milled rice, husked parboiled rice and milled parboiled rice. Each type is then weighed.</p>
|
|
1262
|
+
</div>
|
|
1263
|
+
</div>
|
|
1264
|
+
<div class="sect2">
|
|
1265
|
+
<h3 id="_apparatus">A.2. Apparatus</h3>
|
|
1266
|
+
<div class="paragraph">
|
|
1267
|
+
<p>The usual laboratory apparatus and, in particular, the following.</p>
|
|
1268
|
+
</div>
|
|
1269
|
+
<div class="sect3">
|
|
1270
|
+
<h4 id="AnnexA-2-1">A.2.1. Sample divider,</h4>
|
|
1271
|
+
<div class="paragraph">
|
|
1272
|
+
<p>consisting of a conical sample divider or multiple-slot sample divider with a distribution system, e.g. "Split-it-right" sample divider, such as that shown in <a href="#figureA-1">Figure 1</a>.</p>
|
|
1273
|
+
</div>
|
|
1274
|
+
</div>
|
|
1275
|
+
<div class="sect3">
|
|
1276
|
+
<h4 id="_sieve">A.2.2. Sieve,</h4>
|
|
1277
|
+
<div class="paragraph">
|
|
1278
|
+
<p>with round perforations of diameter 1,4 mm.</p>
|
|
1279
|
+
</div>
|
|
1280
|
+
</div>
|
|
1281
|
+
<div class="sect3">
|
|
1282
|
+
<h4 id="_tweezers">A.2.3. Tweezers.</h4>
|
|
1283
|
+
|
|
1284
|
+
</div>
|
|
1285
|
+
<div class="sect3">
|
|
1286
|
+
<h4 id="_scalpel">A.2.4. Scalpel.</h4>
|
|
1287
|
+
|
|
1288
|
+
</div>
|
|
1289
|
+
<div class="sect3">
|
|
1290
|
+
<h4 id="_paintbrush">A.2.5. Paintbrush.</h4>
|
|
1291
|
+
|
|
1292
|
+
</div>
|
|
1293
|
+
<div class="sect3">
|
|
1294
|
+
<h4 id="AnnexA-2-6">A.2.6. Steel bowls,</h4>
|
|
1295
|
+
<div class="paragraph">
|
|
1296
|
+
<p>of diameter 100 mm ± 5 mm; seven per test sample.</p>
|
|
1297
|
+
</div>
|
|
1298
|
+
</div>
|
|
1299
|
+
<div class="sect3">
|
|
1300
|
+
<h4 id="_balance">A.2.7. Balance,</h4>
|
|
1301
|
+
<div class="paragraph">
|
|
1302
|
+
<p>which can be read to the nearest 0,01 g.</p>
|
|
1303
|
+
</div>
|
|
1304
|
+
</div>
|
|
1305
|
+
</div>
|
|
1306
|
+
<div class="sect2">
|
|
1307
|
+
<h3 id="_sampling">A.3. Sampling</h3>
|
|
1308
|
+
<div class="paragraph">
|
|
1309
|
+
<p>See <a href="#clause5">Clause 4</a>.</p>
|
|
1310
|
+
</div>
|
|
1311
|
+
</div>
|
|
1312
|
+
<div class="sect2">
|
|
1313
|
+
<h3 id="_procedure">A.4. Procedure</h3>
|
|
1314
|
+
<div class="sect3">
|
|
1315
|
+
<h4 id="AnnexA-4-1">A.4.1. Preparation of test sample</h4>
|
|
1316
|
+
<div class="paragraph">
|
|
1317
|
+
<p>Carefully mix the laboratory sample to make it as uniform as possible, then proceed to reduce it, using a divider (<a href="#AnnexA-2-1">Clause A.2.1</a>), until a quantity of about 30 g is obtained.</p>
|
|
1318
|
+
</div>
|
|
1319
|
+
<div class="paragraph">
|
|
1320
|
+
<p>All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by the sieve.</p>
|
|
1321
|
+
</div>
|
|
1322
|
+
<div id="figureA-1" class="imageblock">
|
|
1323
|
+
<div class="content">
|
|
1324
|
+
<img src="splititright.gif" alt="splititright">
|
|
1325
|
+
</div>
|
|
1326
|
+
<div class="title">Figure 1. Split-it-right sample divider</div>
|
|
1327
|
+
</div>
|
|
1328
|
+
</div>
|
|
1329
|
+
</div>
|
|
1330
|
+
<div class="sect2">
|
|
1331
|
+
<h3 id="_determination_2">A.5. Determination</h3>
|
|
1332
|
+
<div class="paragraph">
|
|
1333
|
+
<p>Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with <a href="#AnnexA-4-1">Clause A.4.1</a> and separate the different defects into the bowls (<a href="#AnnexA-2-6">Clause A.2.6</a>). When a kernel has several defects, classify it in the defect category for which the maximum permissible value is the lowest (see <<table1>).</p>
|
|
1334
|
+
</div>
|
|
1335
|
+
<div class="paragraph">
|
|
1336
|
+
<p>Weigh, to the nearest 0,01 g, the fractions so obtained.</p>
|
|
1337
|
+
</div>
|
|
1338
|
+
</div>
|
|
1339
|
+
<div class="sect2">
|
|
1340
|
+
<h3 id="_calculation">A.6. Calculation</h3>
|
|
1341
|
+
<div class="paragraph">
|
|
1342
|
+
<p>Express the mass fraction of each defect using Formula (<a href="#formulaA-1">A.1</a>):</p>
|
|
1343
|
+
</div>
|
|
1344
|
+
<div id="formulaA-1" class="stemblock">
|
|
1345
|
+
<div class="content">
|
|
1346
|
+
\$w = m_D/m_s\$
|
|
1347
|
+
</div>
|
|
1348
|
+
</div>
|
|
1349
|
+
<div class="paragraph">
|
|
1350
|
+
<p>where</p>
|
|
1351
|
+
</div>
|
|
1352
|
+
<div class="dlist">
|
|
1353
|
+
<dl>
|
|
1354
|
+
<dt class="hdlist1">\$w\$</dt>
|
|
1355
|
+
<dd>
|
|
1356
|
+
<p>is the mass fraction of grains with a particular defect in the test sample;</p>
|
|
1357
|
+
</dd>
|
|
1358
|
+
<dt class="hdlist1">\$m_D\$</dt>
|
|
1359
|
+
<dd>
|
|
1360
|
+
<p>is the mass, in grams, of grains with that defect;</p>
|
|
1361
|
+
</dd>
|
|
1362
|
+
<dt class="hdlist1">\$m_S\$</dt>
|
|
1363
|
+
<dd>
|
|
1364
|
+
<p>is the mass, in grams, of the test sample.</p>
|
|
1365
|
+
</dd>
|
|
1366
|
+
</dl>
|
|
1367
|
+
</div>
|
|
1368
|
+
</div>
|
|
1369
|
+
<div class="sect2">
|
|
1370
|
+
<h3 id="_test_report">A.7. Test report</h3>
|
|
1371
|
+
<div class="paragraph">
|
|
1372
|
+
<p>Report the results as specified in <a href="#clause7">Clause 6</a>.</p>
|
|
1373
|
+
</div>
|
|
1374
|
+
</div>
|
|
1375
|
+
</div>
|
|
1376
|
+
</div>
|
|
1377
|
+
<div class="sect1">
|
|
1378
|
+
<h2 id="AnnexB">Annex B: Determination of the waxy rice content of parboiled rice (informative)</h2>
|
|
1379
|
+
<div class="sectionbody">
|
|
1380
|
+
<div class="sect2">
|
|
1381
|
+
<h3 id="_principle_2">B.1. Principle</h3>
|
|
1382
|
+
<div class="paragraph">
|
|
1383
|
+
<p>Waxy rice kernels have a reddish brown colour when stained in an iodine solution, while non-waxy rice kernels show a dark blue colour.</p>
|
|
1384
|
+
</div>
|
|
1385
|
+
</div>
|
|
1386
|
+
<div class="sect2">
|
|
1387
|
+
<h3 id="_apparatus_2">B.2. Apparatus</h3>
|
|
1388
|
+
<div class="paragraph">
|
|
1389
|
+
<p>The usual laboratory apparatus and, in particular, the following.</p>
|
|
1390
|
+
</div>
|
|
1391
|
+
<div class="sect3">
|
|
1392
|
+
<h4 id="AnnexB-2-1">B.2.1. Balance,</h4>
|
|
1393
|
+
<div class="paragraph">
|
|
1394
|
+
<p>capable of weighing to the nearest 0,01 g.</p>
|
|
1395
|
+
</div>
|
|
1396
|
+
</div>
|
|
1397
|
+
<div class="sect3">
|
|
1398
|
+
<h4 id="AnnexB-2-2">B.2.2. Glass beaker,</h4>
|
|
1399
|
+
<div class="paragraph">
|
|
1400
|
+
<p>of capacity 250 ml.</p>
|
|
1401
|
+
</div>
|
|
1402
|
+
</div>
|
|
1403
|
+
<div class="sect3">
|
|
1404
|
+
<h4 id="AnnexB-2-3">B.2.3. Small white colour bowls,</h4>
|
|
1405
|
+
<div class="paragraph">
|
|
1406
|
+
<p>or any white colour container of a suitable size.</p>
|
|
1407
|
+
</div>
|
|
1408
|
+
</div>
|
|
1409
|
+
<div class="sect3">
|
|
1410
|
+
<h4 id="AnnexB-2-4">B.2.4. Wire sieve,</h4>
|
|
1411
|
+
<div class="paragraph">
|
|
1412
|
+
<p>with long rounded apertures of (1 mm \${:(+0.02),(0):}\$ mm) × (20 mm \${:(+2),(-1):}\$ mm).</p>
|
|
1413
|
+
</div>
|
|
1414
|
+
</div>
|
|
1415
|
+
<div class="sect3">
|
|
1416
|
+
<h4 id="AnnexB-2-5">B.2.5. Stirrer rod.</h4>
|
|
1417
|
+
|
|
1418
|
+
</div>
|
|
1419
|
+
<div class="sect3">
|
|
1420
|
+
<h4 id="AnnexB-2-6">B.2.6. Tweezers or forceps.</h4>
|
|
1421
|
+
|
|
1422
|
+
</div>
|
|
1423
|
+
<div class="sect3">
|
|
1424
|
+
<h4 id="AnnexB-2-7">B.2.7. Tissue paper.</h4>
|
|
1425
|
+
|
|
1426
|
+
</div>
|
|
1427
|
+
</div>
|
|
1428
|
+
<div class="sect2">
|
|
1429
|
+
<h3 id="_reagents">B.3. Reagents</h3>
|
|
1430
|
+
<div class="admonitionblock warning">
|
|
1431
|
+
<table>
|
|
1432
|
+
<tr>
|
|
1433
|
+
<td class="icon">
|
|
1434
|
+
<div class="title">Warning</div>
|
|
1435
|
+
</td>
|
|
1436
|
+
<td class="content">
|
|
1437
|
+
Direct contact of iodine with skin can cause lesions so care should be taken in handling iodine. Iodine vapour is very irritating to eyes and mucous membranes.
|
|
1438
|
+
</td>
|
|
1439
|
+
</tr>
|
|
1440
|
+
</table>
|
|
1441
|
+
</div>
|
|
1442
|
+
<div class="sect3">
|
|
1443
|
+
<h4 id="AnnexB-3-1">B.3.1. Deionized water,</h4>
|
|
1444
|
+
<div class="paragraph">
|
|
1445
|
+
<p>Grade 3 quality as specified in <a href="#ISO3696">[ISO 3696]</a>.</p>
|
|
1446
|
+
</div>
|
|
1447
|
+
</div>
|
|
1448
|
+
<div class="sect3">
|
|
1449
|
+
<h4 id="AnnexB-3-2">B.3.2. Iodine stock solution,</h4>
|
|
1450
|
+
<div class="paragraph">
|
|
1451
|
+
<p>containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in deionized water such as Lugols.<sup class="footnote">[<a id="_footnoteref_6" class="footnote" href="#_footnote_6" title="View footnote.">6</a>]</sup></p>
|
|
1452
|
+
</div>
|
|
1453
|
+
</div>
|
|
1454
|
+
<div class="sect3">
|
|
1455
|
+
<h4 id="AnnexB-3-3">B.3.3. Iodine working solution,</h4>
|
|
1456
|
+
<div class="paragraph">
|
|
1457
|
+
<p>obtained by diluting the stock solution (<a href="#AnnexB-3-2">Clause B.3.2</a>) two times (by volume) with deionized water (<a href="#AnnexB-3-1">Clause B.3.1</a>).</p>
|
|
1458
|
+
</div>
|
|
1459
|
+
<div class="paragraph">
|
|
1460
|
+
<p>Prepare fresh daily.</p>
|
|
1461
|
+
</div>
|
|
1462
|
+
</div>
|
|
1463
|
+
</div>
|
|
1464
|
+
<div class="sect2">
|
|
1465
|
+
<h3 id="_sampling_2">B.4. Sampling</h3>
|
|
1466
|
+
<div class="paragraph">
|
|
1467
|
+
<p>Sampling shall be carried out in accordance with <a href="#clause5">Clause 4</a>.</p>
|
|
1468
|
+
</div>
|
|
1469
|
+
</div>
|
|
1470
|
+
<div class="sect2">
|
|
1471
|
+
<h3 id="_determination_3">B.5. Determination</h3>
|
|
1472
|
+
<div class="sect3">
|
|
1473
|
+
<h4 id="_2">B.5.1. </h4>
|
|
1474
|
+
<div class="paragraph">
|
|
1475
|
+
<p>Weigh a portion of about 100 g of milled rice and put it into a glass beaker (<a href="#AnnexB-2-2">Clause B.2.2</a>).</p>
|
|
1476
|
+
</div>
|
|
1477
|
+
</div>
|
|
1478
|
+
<div class="sect3">
|
|
1479
|
+
<h4 id="_3">B.5.2. </h4>
|
|
1480
|
+
<div class="paragraph">
|
|
1481
|
+
<p>Add enough iodine working solution (<a href="#AnnexB-3-3">Clause B.3.3</a>) to soak the kernels, and stir (<a href="#AnnexB-2-5">Clause B.2.5</a>) until all the kernels are submerged under the solution. Let the kernels soak in the solution for 30 s.</p>
|
|
1482
|
+
</div>
|
|
1483
|
+
</div>
|
|
1484
|
+
<div class="sect3">
|
|
1485
|
+
<h4 id="_4">B.5.3. </h4>
|
|
1486
|
+
<div class="paragraph">
|
|
1487
|
+
<p>Pour the rice and solution into a wire sieve (<a href="#AnnexB-2-4">Clause B.2.4</a>), and shake the basket slightly in order to drain out the solution. Then place the wire sieve on a piece of tissue paper (<a href="#AnnexB-2-7">Clause B.2.7</a>) to absorb the excess liquid.</p>
|
|
1488
|
+
</div>
|
|
1489
|
+
</div>
|
|
1490
|
+
<div class="sect3">
|
|
1491
|
+
<h4 id="_5">B.5.4. </h4>
|
|
1492
|
+
<div class="paragraph">
|
|
1493
|
+
<p>Pour the stained kernels into a bowl (<a href="#AnnexB-2-3">Clause B.2.3</a>). Using tweezers or forceps (<a href="#AnnexB-2-6">Clause B.2.6</a>), separate the reddish brown kernels of waxy rice from the dark blue kernels of non-waxy rice.</p>
|
|
1494
|
+
</div>
|
|
1495
|
+
</div>
|
|
1496
|
+
<div class="sect3">
|
|
1497
|
+
<h4 id="_6">B.5.5. </h4>
|
|
1498
|
+
<div class="paragraph">
|
|
1499
|
+
<p>Weigh the waxy rice portion (\$m_1\$) and the non-waxy rice portion (\$m_2\$) to the nearest 0,1 g.</p>
|
|
1500
|
+
</div>
|
|
1501
|
+
</div>
|
|
1502
|
+
</div>
|
|
1503
|
+
<div class="sect2">
|
|
1504
|
+
<h3 id="_calculation_2">B.6. Calculation</h3>
|
|
1505
|
+
<div class="paragraph">
|
|
1506
|
+
<p>Calculate the mass fraction, expressed as a percentage, of the waxy rice, \$w_(wax)\$, using Formula (<a href="#formulaB-1">B.1</a>):</p>
|
|
1507
|
+
</div>
|
|
1508
|
+
<div id="formulaB-1" class="stemblock">
|
|
1509
|
+
<div class="content">
|
|
1510
|
+
\$w_(wax) = m_1/(m_1 + m_2) xx 100\$
|
|
1511
|
+
</div>
|
|
1512
|
+
</div>
|
|
1513
|
+
<div class="paragraph">
|
|
1514
|
+
<p>where</p>
|
|
1515
|
+
</div>
|
|
1516
|
+
<div class="dlist">
|
|
1517
|
+
<dl>
|
|
1518
|
+
<dt class="hdlist1">\$m_1\$</dt>
|
|
1519
|
+
<dd>
|
|
1520
|
+
<p>is the mass, expressed in grams, of the waxy rice portion;</p>
|
|
1521
|
+
</dd>
|
|
1522
|
+
<dt class="hdlist1">\$m_2\$</dt>
|
|
1523
|
+
<dd>
|
|
1524
|
+
<p>is the mass, expressed in grams, of the non-waxy rice portion.</p>
|
|
1525
|
+
</dd>
|
|
1526
|
+
</dl>
|
|
1527
|
+
</div>
|
|
1528
|
+
</div>
|
|
1529
|
+
<div class="sect2">
|
|
1530
|
+
<h3 id="_test_report_2">B.7. Test report</h3>
|
|
1531
|
+
<div class="paragraph">
|
|
1532
|
+
<p>Report the results as specified in <a href="#clause7">Clause 6</a>, giving the results calculated using Formula (<a href="#formulaB-1">B.1</a>).</p>
|
|
1533
|
+
</div>
|
|
1534
|
+
</div>
|
|
1535
|
+
</div>
|
|
1536
|
+
</div>
|
|
1537
|
+
<div class="sect1">
|
|
1538
|
+
<h2 id="AnnexC">Annex C: Gelatinization (informative)</h2>
|
|
1539
|
+
<div class="sectionbody">
|
|
1540
|
+
<div class="paragraph">
|
|
1541
|
+
<p><a href="#figureC-1">Figure 2</a> gives an example of a typical gelatinization curve. <a href="#figureC-2">Figure 1</a> shows the three stages of gelatinization.</p>
|
|
1542
|
+
</div>
|
|
1543
|
+
<div id="figureC-1" class="imageblock">
|
|
1544
|
+
<div class="content">
|
|
1545
|
+
<img src="figc1.gif" alt="figc1">
|
|
1546
|
+
</div>
|
|
1547
|
+
<div class="title">Figure 2. Typical gelatinization curve</div>
|
|
1548
|
+
</div>
|
|
1549
|
+
<div class="paragraph">
|
|
1550
|
+
<p><sup class="footnote">[<a id="_footnoteref_7" class="footnote" href="#_footnote_7" title="View footnote.">7</a>]</sup></p>
|
|
1551
|
+
</div>
|
|
1552
|
+
<div class="paragraph">
|
|
1553
|
+
<p><strong>Key</strong></p>
|
|
1554
|
+
</div>
|
|
1555
|
+
<div class="dlist">
|
|
1556
|
+
<dl>
|
|
1557
|
+
<dt class="hdlist1">\$w\$</dt>
|
|
1558
|
+
<dd>
|
|
1559
|
+
<p>mass fraction of gelatinized kernels, expressed in per cent</p>
|
|
1560
|
+
</dd>
|
|
1561
|
+
<dt class="hdlist1">\$t\$</dt>
|
|
1562
|
+
<dd>
|
|
1563
|
+
<p>cooking time, expressed in minutes</p>
|
|
1564
|
+
</dd>
|
|
1565
|
+
<dt class="hdlist1">\$t_90\$</dt>
|
|
1566
|
+
<dd>
|
|
1567
|
+
<p>time required to gelatinize 90 % of the kernels</p>
|
|
1568
|
+
</dd>
|
|
1569
|
+
<dt class="hdlist1">P</dt>
|
|
1570
|
+
<dd>
|
|
1571
|
+
<p>point of the curve corresponding to a cooking time of \$t_90\$</p>
|
|
1572
|
+
</dd>
|
|
1573
|
+
</dl>
|
|
1574
|
+
</div>
|
|
1575
|
+
<div class="admonitionblock note">
|
|
1576
|
+
<table>
|
|
1577
|
+
<tr>
|
|
1578
|
+
<td class="icon">
|
|
1579
|
+
<div class="title">Note</div>
|
|
1580
|
+
</td>
|
|
1581
|
+
<td class="content">
|
|
1582
|
+
These results are based on a study carried out on three different types of kernel.
|
|
1583
|
+
</td>
|
|
1584
|
+
</tr>
|
|
1585
|
+
</table>
|
|
1586
|
+
</div>
|
|
1587
|
+
<div id="figureC-2" class="exampleblock">
|
|
1588
|
+
<div class="title">Figure 1. Stages of gelatinization</div>
|
|
1589
|
+
<div class="content">
|
|
1590
|
+
<div class="imageblock">
|
|
1591
|
+
<div class="content">
|
|
1592
|
+
<img src="figc2a.gif" alt="figc2a">
|
|
1593
|
+
</div>
|
|
1594
|
+
<div class="title">Figure 3. Initial stages: No grains are fully gelatinized (ungelatinized starch granules are visible inside the kernels)</div>
|
|
1595
|
+
</div>
|
|
1596
|
+
<div class="imageblock">
|
|
1597
|
+
<div class="content">
|
|
1598
|
+
<img src="figc2b.gif" alt="figc2b">
|
|
1599
|
+
</div>
|
|
1600
|
+
<div class="title">Figure 4. Intermediate stages: Some fully gelatinized kernels are visible</div>
|
|
1601
|
+
</div>
|
|
1602
|
+
<div class="imageblock">
|
|
1603
|
+
<div class="content">
|
|
1604
|
+
<img src="fig2c.gif" alt="fig2c">
|
|
1605
|
+
</div>
|
|
1606
|
+
<div class="title">Figure 5. Final stages: All kernels are fully gelatinized</div>
|
|
1607
|
+
</div>
|
|
1608
|
+
</div>
|
|
1609
|
+
</div>
|
|
1610
|
+
</div>
|
|
1611
|
+
</div>
|
|
1612
|
+
<div class="sect1">
|
|
1613
|
+
<h2 id="AnnexD">Annex D: Results of interlaboratory test for husked rice yields (informative)</h2>
|
|
1614
|
+
<div class="sectionbody">
|
|
1615
|
+
<div class="paragraph">
|
|
1616
|
+
<p>An interlaboratory test <a href="#ref15">[15]</a> was carried out by the ENR [Rice Research Centre (Italy)] in accordance with <a href="#ISO5725-1">[ISO 5725-1]</a> and <a href="#ISO5725-2">[ISO 5725-2]</a>, with the participation of 15 laboratories. Each laboratory carried out three determinations on four different types of kernel. The statistical results are shown in <a href="#tableD-1">Table 2</a>.</p>
|
|
1617
|
+
</div>
|
|
1618
|
+
<table id="tableD-1" class="tableblock frame-all grid-all spread">
|
|
1619
|
+
<caption class="title">Table 2. Repeatability and reproducibility of husked rice yield</caption>
|
|
1620
|
+
<colgroup>
|
|
1621
|
+
<col style="width: 20%;">
|
|
1622
|
+
<col style="width: 20%;">
|
|
1623
|
+
<col style="width: 20%;">
|
|
1624
|
+
<col style="width: 20%;">
|
|
1625
|
+
<col style="width: 20%;">
|
|
1626
|
+
</colgroup>
|
|
1627
|
+
<tbody>
|
|
1628
|
+
<tr>
|
|
1629
|
+
<td class="tableblock halign-left valign-top" rowspan="2"><p class="tableblock">Description</p></td>
|
|
1630
|
+
<td class="tableblock halign-center valign-top" colspan="4"><p class="tableblock">Rice sample</p></td>
|
|
1631
|
+
</tr>
|
|
1632
|
+
<tr>
|
|
1633
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Arborio</p></td>
|
|
1634
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Drago <sup class="footnote">[<a id="_footnoteref_8" class="footnote" href="#_footnote_8" title="View footnote.">8</a>]</sup></p></td>
|
|
1635
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Balilla</p></td>
|
|
1636
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">Thaibonnet</p></td>
|
|
1637
|
+
</tr>
|
|
1638
|
+
<tr>
|
|
1639
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Number of laboratories retained after eliminating outliers</p></td>
|
|
1640
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">13</p></td>
|
|
1641
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">11</p></td>
|
|
1642
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">13</p></td>
|
|
1643
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">13</p></td>
|
|
1644
|
+
</tr>
|
|
1645
|
+
<tr>
|
|
1646
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Mean value, g/100 g</p></td>
|
|
1647
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">81,2</p></td>
|
|
1648
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">82,0</p></td>
|
|
1649
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">81,8</p></td>
|
|
1650
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">77,7</p></td>
|
|
1651
|
+
</tr>
|
|
1652
|
+
<tr>
|
|
1653
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Standard deviation of repeatability, \$s_r\$, g/100 g</p></td>
|
|
1654
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,41</p></td>
|
|
1655
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,15</p></td>
|
|
1656
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,31</p></td>
|
|
1657
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,53</p></td>
|
|
1658
|
+
</tr>
|
|
1659
|
+
<tr>
|
|
1660
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Coefficient of variation of repeatability, %</p></td>
|
|
1661
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,5</p></td>
|
|
1662
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,2</p></td>
|
|
1663
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,4</p></td>
|
|
1664
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,7</p></td>
|
|
1665
|
+
</tr>
|
|
1666
|
+
<tr>
|
|
1667
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Repeatability limit, \$r\$ (= 2,83 \$s_r\$)</p></td>
|
|
1668
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,16</p></td>
|
|
1669
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,42</p></td>
|
|
1670
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,88</p></td>
|
|
1671
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,50</p></td>
|
|
1672
|
+
</tr>
|
|
1673
|
+
<tr>
|
|
1674
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Standard deviation of reproducibility, \$s_R\$, g/100 g</p></td>
|
|
1675
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,02</p></td>
|
|
1676
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,20</p></td>
|
|
1677
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,80</p></td>
|
|
1678
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,14</p></td>
|
|
1679
|
+
</tr>
|
|
1680
|
+
<tr>
|
|
1681
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Coefficient of variation of reproducibility, %</p></td>
|
|
1682
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,3</p></td>
|
|
1683
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,2</p></td>
|
|
1684
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">1,0</p></td>
|
|
1685
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,7</p></td>
|
|
1686
|
+
</tr>
|
|
1687
|
+
<tr>
|
|
1688
|
+
<td class="tableblock halign-left valign-top"><p class="tableblock">Reproducibility limit, \$R\$ (= 2,83 \$s_R\$)</p></td>
|
|
1689
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,89</p></td>
|
|
1690
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">0,57</p></td>
|
|
1691
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">2,26</p></td>
|
|
1692
|
+
<td class="tableblock halign-center valign-top"><p class="tableblock">6,06</p></td>
|
|
1693
|
+
</tr>
|
|
1694
|
+
</tbody>
|
|
1695
|
+
</table>
|
|
1696
|
+
</div>
|
|
1697
|
+
</div>
|
|
1698
|
+
<div class="sect1">
|
|
1699
|
+
<h2 id="_bibliography">Bibliography</h2>
|
|
1700
|
+
<div class="sectionbody">
|
|
1701
|
+
<div class="ulist bibliography">
|
|
1702
|
+
<ul class="bibliography">
|
|
1703
|
+
<li>
|
|
1704
|
+
<p><a id="ISO3696"></a>[ISO 3696], <em>Water for analytical laboratory use — Specification and test methods</em></p>
|
|
1705
|
+
</li>
|
|
1706
|
+
<li>
|
|
1707
|
+
<p><a id="ISO5725-1"></a>[ISO 5725-1], <em>Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions</em></p>
|
|
1708
|
+
</li>
|
|
1709
|
+
<li>
|
|
1710
|
+
<p><a id="ISO5725-2"></a>[ISO 5725-2], <em>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</em></p>
|
|
1711
|
+
</li>
|
|
1712
|
+
<li>
|
|
1713
|
+
<p><a id="ISO6322-1"></a>[ISO 6322-1], <em>Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals</em></p>
|
|
1714
|
+
</li>
|
|
1715
|
+
<li>
|
|
1716
|
+
<p><a id="ISO6322-2"></a>[ISO 6322-2], <em>Storage of cereals and pulses — Part 2: Practical recommendations</em></p>
|
|
1717
|
+
</li>
|
|
1718
|
+
<li>
|
|
1719
|
+
<p><a id="ISO6322-3"></a>[ISO 6322-3], <em>Storage of cereals and pulses — Part 3: Control of attack by pests</em></p>
|
|
1720
|
+
</li>
|
|
1721
|
+
<li>
|
|
1722
|
+
<p><a id="ISO7301"></a>[ISO 7301:2011], <em>Rice — Specification</em></p>
|
|
1723
|
+
</li>
|
|
1724
|
+
<li>
|
|
1725
|
+
<p><a id="ISO14864"></a>[ISO 14864:1998], <em>Rice — Evaluation of gelatinization time of kernels during cooking</em></p>
|
|
1726
|
+
</li>
|
|
1727
|
+
<li>
|
|
1728
|
+
<p><a id="IEC61010-2"></a>[IEC 61010-2:1998], <em>Safety requirements for electric equipment for measurement, control, and laboratory use — Part 2: Particular requirements for laboratory equipment for the heating of material</em></p>
|
|
1729
|
+
</li>
|
|
1730
|
+
<li>
|
|
1731
|
+
<p><a id="ref10"></a>[10] <span class="smallcap">Standard No I.C.C 167</span>. <em>Determination of the protein content in cereal and cereal products for food and animal feeding stuffs according to the Dumas combustion method</em> (see <a href="http://www.icc.or.at" class="bare">http://www.icc.or.at</a>)</p>
|
|
1732
|
+
</li>
|
|
1733
|
+
<li>
|
|
1734
|
+
<p><a id="ref11"></a>[11] Nitrogen-ammonia-protein modified Kjeldahl method — Titanium oxide and copper sulfate catalyst. <em>Official Methods and Recommended Practices of the AOCS</em> (ed. Firestone, D.E.), AOCS Official Method Ba Ai 4-91, 1997, AOCS Press, Champaign, IL</p>
|
|
1735
|
+
</li>
|
|
1736
|
+
<li>
|
|
1737
|
+
<p><a id="ref12"></a>[12] <span class="smallcap">Berner D.L., & Brown J.</span> Protein nitrogen combustion method collaborative study I. Comparison with Smalley total Kjeldahl nitrogen and combustion results. <em>J. Am. Oil Chem. Soc.</em> 1994, <strong>71</strong> (11) pp 1291-1293</p>
|
|
1738
|
+
</li>
|
|
1739
|
+
<li>
|
|
1740
|
+
<p><a id="ref13"></a>[13] <span class="smallcap">Buckee G.K.</span> Determination of total nitrogen in barley, malt and beer by Kjeldahl procedures and the Dumas combustion method — Collaborative trial. <em>J. Inst. Brew.</em> 1994, <strong>100</strong> (2) pp 57-64</p>
|
|
1741
|
+
</li>
|
|
1742
|
+
<li>
|
|
1743
|
+
<p><a id="ref14"></a>[14] <span class="smallcap">Frister H.</span> <em>Direct determination of nitrogen content by Dumas analysis; Interlaboratory study on precision characteristics</em>. AOAC International, Europe Section 4th International Symposium, Nyon, Switzerland, 1994, 33 pp</p>
|
|
1744
|
+
</li>
|
|
1745
|
+
<li>
|
|
1746
|
+
<p><a id="ref15"></a>[15] <span class="smallcap">Ranghino F.</span> Evaluation of rice resistance to cooking, based on the gelatinization time of kernels. <em>Il Riso</em>. 1966, <strong>XV</strong> pp 117-127</p>
|
|
1747
|
+
</li>
|
|
1748
|
+
<li>
|
|
1749
|
+
<p><a id="ref16"></a>[16] <span class="smallcap">Tkachuk R.</span> Nitrogen-to-protein conversion factors for cereals and oilseed meals. <em>Cereal Chem.</em> 1969, <strong>46</strong> (4) pp 419-423</p>
|
|
1750
|
+
</li>
|
|
1751
|
+
</ul>
|
|
1752
|
+
</div>
|
|
1753
|
+
</div>
|
|
1754
|
+
</div>
|
|
1755
|
+
</div>
|
|
1756
|
+
<div id="footnotes">
|
|
1757
|
+
<hr>
|
|
1758
|
+
<div class="footnote" id="_footnote_1">
|
|
1759
|
+
<a href="#_footnoteref_1">1</a>. Under preparation. (Stage at the time of publication ISO/DIS 16634)
|
|
1760
|
+
</div>
|
|
1761
|
+
<div class="footnote" id="_footnote_2">
|
|
1762
|
+
<a href="#_footnoteref_2">2</a>. Formerly denoted as 15 % (m/m).
|
|
1763
|
+
</div>
|
|
1764
|
+
<div class="footnote" id="_footnote_3">
|
|
1765
|
+
<a href="#_footnoteref_3">3</a>. Organic extraneous matter includes foreign seeds, husks, bran, parts of straw, etc.
|
|
1766
|
+
</div>
|
|
1767
|
+
<div class="footnote" id="_footnote_4">
|
|
1768
|
+
<a href="#_footnoteref_4">4</a>. Inorganic extraneous matter includes stones, sand, dust, etc.
|
|
1769
|
+
</div>
|
|
1770
|
+
<div class="footnote" id="_footnote_5">
|
|
1771
|
+
<a href="#_footnoteref_5">5</a>. The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.
|
|
1772
|
+
</div>
|
|
1773
|
+
<div class="footnote" id="_footnote_6">
|
|
1774
|
+
<a href="#_footnoteref_6">6</a>. Lugols is an example of a suitable product available commercially. This information is given for the convenience of users of this document and does not constitute an endorsement by ISO of this product.
|
|
1775
|
+
</div>
|
|
1776
|
+
<div class="footnote" id="_footnote_7">
|
|
1777
|
+
<a href="#_footnoteref_7">7</a>. The time \$t_90\$ was estimated to be 18,2 min for this example.
|
|
1778
|
+
</div>
|
|
1779
|
+
<div class="footnote" id="_footnote_8">
|
|
1780
|
+
<a href="#_footnoteref_8">8</a>. Parboiled rice.
|
|
1781
|
+
</div>
|
|
1782
|
+
</div>
|
|
1783
|
+
<div id="footer">
|
|
1784
|
+
<div id="footer-text">
|
|
1785
|
+
Last updated 2017-12-22 17:09:21 AEDT
|
|
1786
|
+
</div>
|
|
1787
|
+
</div>
|
|
1788
|
+
<script type="text/x-mathjax-config">
|
|
1789
|
+
MathJax.Hub.Config({
|
|
1790
|
+
messageStyle: "none",
|
|
1791
|
+
tex2jax: {
|
|
1792
|
+
inlineMath: [["\\(", "\\)"]],
|
|
1793
|
+
displayMath: [["\\[", "\\]"]],
|
|
1794
|
+
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|
|
1795
|
+
},
|
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1796
|
+
asciimath2jax: {
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1797
|
+
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1798
|
+
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|
|
1799
|
+
},
|
|
1800
|
+
TeX: { equationNumbers: { autoNumber: "none" } }
|
|
1801
|
+
});
|
|
1802
|
+
</script>
|
|
1803
|
+
<script src="https://cdnjs.cloudflare.com/ajax/libs/mathjax/2.6.0/MathJax.js?config=TeX-MML-AM_HTMLorMML"></script>
|
|
1804
|
+
</body>
|
|
1805
|
+
</html>
|