asciidoctor-iso 0.7.0 → 0.7.1
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- checksums.yaml +4 -4
- data/Gemfile.lock +12 -10
- data/asciidoctor-iso.gemspec +1 -1
- data/lib/asciidoctor/iso/base.rb +6 -3
- data/lib/asciidoctor/iso/blocks.rb +4 -18
- data/lib/asciidoctor/iso/cleanup.rb +20 -11
- data/lib/asciidoctor/iso/cleanup_block.rb +38 -21
- data/lib/asciidoctor/iso/cleanup_ref.rb +17 -4
- data/lib/asciidoctor/iso/converter.rb +0 -1
- data/lib/asciidoctor/iso/front.rb +23 -14
- data/lib/asciidoctor/iso/html/html_iso_intro.html +0 -36
- data/lib/asciidoctor/iso/html/isodoc.css +5 -0
- data/lib/asciidoctor/iso/inline.rb +14 -2
- data/lib/asciidoctor/iso/isodoc.rng +38 -6
- data/lib/asciidoctor/iso/isostandard.rng +16 -11
- data/lib/asciidoctor/iso/lists.rb +28 -23
- data/lib/asciidoctor/iso/section.rb +4 -14
- data/lib/asciidoctor/iso/table.rb +0 -3
- data/lib/asciidoctor/iso/utils.rb +2 -0
- data/lib/asciidoctor/iso/validate.rb +2 -2
- data/lib/asciidoctor/iso/validate_section.rb +62 -4
- data/lib/asciidoctor/iso/validate_style.rb +24 -15
- data/lib/asciidoctor/iso/version.rb +1 -1
- data/spec/asciidoctor-iso/base_spec.rb +32 -6
- data/spec/asciidoctor-iso/blocks_spec.rb +10 -0
- data/spec/asciidoctor-iso/cleanup_spec.rb +26 -18
- data/spec/asciidoctor-iso/inline_spec.rb +2 -0
- data/spec/asciidoctor-iso/lists_spec.rb +1 -0
- data/spec/asciidoctor-iso/refs_spec.rb +44 -11
- data/spec/asciidoctor-iso/validate_spec.rb +1 -0
- data/spec/examples/rice.doc +2751 -2732
- data/spec/examples/rice.html +184 -205
- data/spec/examples/rice.xml +244 -212
- data/spec/spec_helper.rb +6 -3
- metadata +6 -6
data/spec/examples/rice.html
CHANGED
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@@ -488,6 +488,11 @@ p.Formula, li.Formula, div.Formula
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mso-fareast-font-family:"Cambria";
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mso-bidi-font-family:"Cambria";
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mso-ansi-language:EN-GB;}
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table.dl
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{margin-top:0cm;
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margin-right:0cm;
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margin-bottom:11.0pt;
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margin-left:20.15pt;}
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.h2Annex
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{mso-style-priority:2;
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<body lang="EN-US" link="blue" vlink="#954F72" xml:lang="EN-US">
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<p class="coverpage_docnumber">International Organization for Standardization CD 17301-1:2016(E) </p>
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<p class="coverpage_techcommittee">
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<p class="coverpage_techcommittee">International Organization for Standardization TC 34/SC 4/WG 3</p>
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<p class="coverpage_techcommittee"><a name="CVP_Secretariat_Loca" id="CVP_Secretariat_Loca">Secretariat</a>: XXXX</p>
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©
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© International Organization for Standardization 2016, Published in Switzerland
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// http://tutorials.jenkov.com/jquery/generating-table-of-contents.html
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]]></script>
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<br clear="all" style="mso-special-character:line-break;page-break-before:always" />
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@@ -881,38 +851,38 @@ is a worldwide federation of national standards bodies (ISO member bodies). The
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<p id="_4af20318-ddf2-4ab5-93ac-3c5a5b44bc91">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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<p id="_ffffd532-a2c5-4d93-bf74-da4953135416">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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<p id="_0f5879fb-71f6-4d5a-a23c-f7db7a8de7fe">Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.</p>
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<p id="_ba0b1030-e309-4418-ba8a-fed88a3d7d3f">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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<p id="_00d6bec4-20a7-4c1f-b874-b80400144f8e">This document was prepared by Technical Committee ISO/TC 34, <i>Food products</i>, Subcommittee SC 4, <i>Cereals and pulses</i>.</p>
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<p id="_93466e1b-9296-4169-8364-f33cac70d8b8">This second edition cancels and replaces the first edition (ISO 17301-1:2009), which has been technically revised.</p>
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<p id="_1a644835-cc91-43d5-80c2-7b8aa9528953">The main changes compared to the previous edition are:</p>
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<ul>
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<li>
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<p id="
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<p id="_1de2af39-853f-4c30-bf3a-a9d987be5fe7">updated normative references;</p>
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</li>
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<p id="_2ad52ff3-193a-4602-95c2-9d8f3e31fd1b">deletion of 4.3.</p>
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</ul>
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<p id="_9a191ee3-d533-47b2-a9ce-e210927a8e54">A list of all parts in the ISO 17301 series can be found on the ISO website.</p>
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</div>
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<br clear="all" style="mso-special-character:line-break;page-break-before:always" />
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<div class="Section3" id="_introduction">
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<h1 class="IntroTitle">Introduction</h1>
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<p id="_0845a9b0-d458-4a8a-833a-6164b3790f29">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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+
<p id="_df1a27c3-479e-4734-b80f-90245457fed0">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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+
<p id="_28df162e-3c64-46e7-b9ea-2180fa02b4f1">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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+
<p id="_13375302-1055-4d79-bb9f-c7df1ea9baf7">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 A.1</a>.</p>
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<p id="_1a58094f-5ff5-4d3b-9321-0597cf86eeb4">ISO takes no position concerning the evidence, validity and scope of this patent right.</p>
|
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<p id="_03f91192-c499-46c5-9a65-40e219eda263">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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<p id="_2aa45d72-9324-4121-8d8a-1d55af522036" align="left" style="text-align:left">Vache Equipment<br />
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Fictitious<br />
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World<br />
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</p>
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<p id="_b5acd4b0-ccf0-47af-9a79-baa59563f15e">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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<p> </p>
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@@ -921,20 +891,28 @@ World<br />
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<p class="zzSTDTitle1">Cereals and pulses — Specifications and test methods — Part 1: Rice</p>
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<div id="_scope">
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<h1>1.<span style="mso-tab-count:1">  </span>Scope</h1>
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<p id="_ace718fe-351e-4413-8fb6-dedff8ec0301">This document specifies minimum requirements and test methods for rice (<i>Oryza sativa L.</i>).</p>
|
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<p id="_17f74906-e875-4ce1-babe-cf55f73a091a">It is applicable to husked rice, husked parboiled rice, milled rice and milled parboiled rice, suitable for human consumption, directly or after reconditioning.</p>
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<p id="_c675f57b-2759-4bb0-b04a-17a0757e95a6">It is not applicable to cooked rice products.</p>
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<div>
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<h1>2.<span style="mso-tab-count:1">  </span>Normative References</h1>
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<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>
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<p id="ISO712">ISO 712,
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<p id="ISO6646">ISO 6646,
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<p id="ISO8351-1">ISO 8351-1:
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<p id="ISO712" class="Biblio">ISO 712, </p>
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<p id="ISO6646" class="Biblio">ISO 6646, </p>
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<p id="ISO8351-1" class="Biblio">ISO 8351-1:
|
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1994
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, </p>
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<p id="ISO8351-2" class="Biblio">ISO 8351-2, </p>
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<p id="ISO16634" class="Biblio">ISO 16634:
|
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--
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, </p>
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<p id="ISO20483" class="Biblio">ISO 20483:
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2013
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, </p>
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<p id="ISO24333" class="Biblio">ISO 24333:
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2009
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, </p>
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</div>
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<div id="_terms_and_definitions"><h1>3.<span style="mso-tab-count:1">  </span>Terms and Definitions</h1><p>For the purposes of this document,
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the following terms and definitions apply.</p>
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@@ -949,61 +927,63 @@ standardization at the following addresses:</p>
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</p> </li> </ul>
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<p class="TermNum" id="paddy">3.1</p><p class="Terms">paddy</p><p class="AltTerms">paddy rice</p>
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<p class="AltTerms">rough rice</p>
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<p>[SOURCE: <a href="#ISO7301">ISO 7301: 2011
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<p id="_8cec3a22-2faa-4947-b0bb-7ece17f62c03">rice retaining its husk after threshing</p>
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<p>[SOURCE: <a href="#ISO7301">ISO 7301: 2011</a>]</p><p class="TermNum" id="husked_rice">3.2</p><p class="Terms">husked rice</p>
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<p class="DeprecatedTerms">DEPRECATED: cargo rice</p>
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<p>[SOURCE: <a href="#ISO7301">ISO 7301: 2011
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<p id="_f1e04a50-4bb1-4ce4-a304-99002eaed1b3"><i>paddy</i> (<a href="#paddy">3.1</a>) from which the husk only has been removed</p>
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<p>[SOURCE: <a href="#ISO7301">ISO 7301: 2011</a>, modified — The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here]</p><p class="TermNum" id="_milled_rice">3.3</p><p class="Terms">milled rice</p>
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<p class="AltTerms">white rice</p>
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<p>[SOURCE: <a href="#ISO7301">ISO 7301: 2011
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<p id="_6027344c-e7c1-42a3-becc-f8af6250ff2f"><i>husked rice</i> (<a href="#husked_rice">3.2</a>) from which almost all of the bran and embryo have been removed by milling</p>
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<p>[SOURCE: <a href="#ISO7301">ISO 7301: 2011</a>]</p><p class="TermNum" id="_parboiled_rice">3.4</p>
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<p class="TermNum" id="_waxy_rice">3.5</p><p class="Terms">waxy rice</p><p id="
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<p id="_21958e2b-8e0a-45ee-b076-c405964fa3a9">rice whose starch has been fully gelatinized by soaking <i>paddy</i> (<a href="#paddy">3.1</a>) rice or <i>husked rice</i> (<a href="#husked_rice">3.2</a>) in water followed by a heat treatment and a drying process</p>
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<p class="TermNum" id="_waxy_rice">3.5</p><p class="Terms">waxy rice</p><p id="_4dbbc425-8815-4a56-8cff-9875b561b428">variety of rice whose kernels have a white and opaque appearance</p>
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<div class="Note"><p class="Note">Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p></div><p class="TermNum" id="_extraneous_matter">3.6</p><p class="Terms">extraneous matter</p><p class="AltTerms">EM</p>
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<
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<p id="_6afbdb6e-f40f-4564-b519-32b356232973"><rice> organic and inorganic components other than whole or broken kernels</p>
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|
+
<table id="_18e8ff6d-b521-48d9-9d04-782426cb93d0" class="example"><tr><td width="110pt" valign="top" style="width:82.8pt;padding:.75pt .75pt .75pt .75pt">EXAMPLE 1</td><td valign="top">
|
|
947
|
+
<p id="_94618949-1823-44a2-8066-1de38b101580">Foreign seeds, husks, bran, sand, dust.</p>
|
|
948
|
+
</td></tr></table><p class="TermNum" id="HDK">3.7</p><p class="Terms">HDK</p>
|
|
969
949
|
<p class="AltTerms">heat-damaged kernel</p>
|
|
970
950
|
|
|
971
|
-
<p id="
|
|
951
|
+
<p id="_82652a9f-a720-4e40-a4d1-a12d652abb88">kernel, whole or broken, which has changed its normal colour as a result of heating</p>
|
|
972
952
|
<div class="Note"><p class="Note">Note 1 to entry: 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.</p></div><p class="TermNum" id="_damaged_kernel">3.8</p>
|
|
973
953
|
<p class="Terms">damaged kernel</p>
|
|
974
|
-
<p id="
|
|
954
|
+
<p id="_cb756b6f-a30e-4443-a7e9-ef1d8e47fd1b">kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes, but excluding <i>HDK</i> (<a href="#HDK">3.7</a>)</p>
|
|
975
955
|
<p class="TermNum" id="_immature_kernel">3.9</p><p class="Terms">immature kernel</p>
|
|
976
956
|
<p class="AltTerms">unripe kernel</p>
|
|
977
957
|
|
|
978
|
-
<p id="
|
|
979
|
-
<p>[SOURCE: <a href="#ISO6646">ISO 6646
|
|
958
|
+
<p id="_f3f05ffd-0300-4e06-af8b-1f0b281b399b">kernel, whole or broken, which is unripe and/or underdeveloped</p><p class="TermNum" id="_husked_rice_yield">3.10</p><p class="Terms">husked rice yield</p><p id="_88761004-c4ad-45e6-8fde-ea6aac9e1b7f">amount of husked rice obtained from paddy</p>
|
|
959
|
+
<p>[SOURCE: <a href="#ISO6646">ISO 6646</a>]</p><p class="TermNum" id="_nitrogen_content">3.11</p><p class="Terms">nitrogen content</p><p id="_398bf3ff-6903-4b71-b087-d770cf624811">quantity of nitrogen determined after application of the procedure described</p>
|
|
980
960
|
<div class="Note"><p class="Note">Note 1 to entry: It is expressed as a mass fraction of dry product, as a percentage.</p></div>
|
|
981
|
-
<p>[SOURCE: <a href="#ISO20483">ISO 20483: 2013
|
|
961
|
+
<p>[SOURCE: <a href="#ISO20483">ISO 20483: 2013</a>]</p><p class="TermNum" id="_crude_protein_content">3.12</p><p class="Terms">crude protein content</p><p id="_21a45e0a-a1da-4d04-b8e0-ae2b473008be">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>
|
|
982
962
|
<div class="Note"><p class="Note">Note 1 to entry: It is expressed as a mass fraction of dry product, as a percentage.</p></div>
|
|
983
|
-
<p>[SOURCE: <a href="#ISO20483">ISO 20483: 2013
|
|
963
|
+
<p>[SOURCE: <a href="#ISO20483">ISO 20483: 2013</a>]</p><p class="TermNum" id="gelatinization">3.13</p><p class="Terms">gelatinization</p><p id="_10c11794-3410-4c07-bf96-bef9c68133cc">hydration process conferring the jelly-like state typical of the coagulated colloids, which are named gels, on kernels</p>
|
|
984
964
|
<div class="Note"><p class="Note">Note 1 to entry: See <a href="#figureC-1">Figure C.1</a>.</p></div>
|
|
985
|
-
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998
|
|
986
|
-
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998
|
|
987
|
-
<p id="
|
|
988
|
-
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998
|
|
965
|
+
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998</a>]</p><p class="TermNum" id="gel_state">3.14</p><p class="Terms">gel state</p><p id="_67d30142-a636-4639-9928-fa132d9dd97d">condition reached as a consequence of <i>gelatinization</i> (<a href="#gelatinization">3.13</a>), when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets</p>
|
|
966
|
+
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998</a>]</p><p class="TermNum" id="_gelatinization_time">3.15</p><p class="Terms">gelatinization time</p><p class="AltTerms">t_90</p>
|
|
967
|
+
<p id="_b2bdef5c-bf15-4a64-8353-5b1a645a6c1e">time necessary for 90 % of the kernels to pass from their natural state to the <i>gel state</i> (<a href="#gel_state">3.14</a>)</p>
|
|
968
|
+
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998</a>]</p></div>
|
|
989
969
|
<div id="_specifications">
|
|
990
970
|
<h1>4.<span style="mso-tab-count:1">  </span>Specifications</h1>
|
|
991
|
-
<div id="_general_organoleptic_and_health_characteristics"><h2>4.1. General, organoleptic and health characteristics</h2><p id="
|
|
992
|
-
<p id="
|
|
993
|
-
<p id="
|
|
994
|
-
<div id="_physical_and_chemical_characteristics"><h2>4.2. Physical and chemical characteristics</h2><div id="
|
|
995
|
-
<p id="
|
|
996
|
-
<div id="
|
|
997
|
-
<div id="_2"><p id="
|
|
971
|
+
<div id="_general_organoleptic_and_health_characteristics"><h2>4.1. General, organoleptic and health characteristics</h2><p id="_1596488d-3bc8-4217-8082-997c41293e39">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>
|
|
972
|
+
<p id="_cd022b47-3024-4295-a617-9cb2ea7d6bb5">The levels of additives and pesticide residues and other contaminants shall not exceed the maximum limits permitted in the country of destination.</p>
|
|
973
|
+
<p id="_aa5817bf-cde4-47aa-95e7-92e78ce6fa59">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></div>
|
|
974
|
+
<div id="_physical_and_chemical_characteristics"><h2>4.2. Physical and chemical characteristics</h2><div id="_c52a05f4-130f-4c60-98b9-bff754c3a346"><p id="_d392c290-57a2-42fb-911f-bd29db128eaa">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</a>, shall not be greater than 15 %.<a href="#ftn2" epub:type="footnote" id="_footnote1"><sup>1</sup></a></p>
|
|
975
|
+
<p id="_5f6a16e3-ea2d-41d8-974c-d4e1b34277d5">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 <a href="#table1">Table 1</a>.</p>
|
|
976
|
+
<div id="_b86edad1-d9be-4ece-83f9-2158d6e53a8c" class="Note"><p class="Note">NOTE<span style="mso-tab-count:1">  </span>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>.</p></div></div>
|
|
977
|
+
<div id="_2"><p id="_02b4b10d-04a0-40e8-b6a7-37728bb117a2">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>
|
|
998
978
|
<p class="TableTitle" align="center"><b>Table 1 — Maximum permissible mass fraction of defects</b></p><table id="table1" class="MsoISOTable" border="1" cellspacing="0" cellpadding="0"><thead><tr><th rowspan="2" align="left" style="font-weight:bold;border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">Defect</th><th colspan="4" align="center" style="font-weight:bold;border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Maximum permissible mass fraction of defects in husked rice<br />
|
|
999
979
|
<span class="stem">(#(w_max)#)</span></th></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in husked rice</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in milled rice (non-glutinous)</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in husked parboiled rice</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in milled parboiled rice</td></tr></thead><tbody><tr><td align="left" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Extraneous matter: organic<a href="#table1a" class="TableFootnoteRef">a</a></td><td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Extraneous matter: inorganic<a href="#table1b" class="TableFootnoteRef">b</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Paddy</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,3</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,3</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Husked rice, non-parboiled</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Milled rice, non-parboiled</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Husked rice, parboiled</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Milled rice, parboiled</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Chips</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">HDK</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Damaged kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">4,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">3,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">4,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">3,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Immature and/or malformed kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">8,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">8,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Chalky kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">5,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">5,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Red kernels and red-streaked kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Partly gelatinized kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">11,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">11,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Pecks</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">4,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">Waxy rice</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0</td></tr></tbody><tfoot><tr><td colspan="5" align="left" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:0pt;mso-border-bottom-alt:0pt;">
|
|
1000
|
-
<p id="
|
|
1001
|
-
</td></tr><tr><td colspan="5" style="border-top:0pt;mso-border-top-alt:0pt; border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;"><div id="
|
|
1002
|
-
<p id="
|
|
980
|
+
<p id="_a2eb28f4-7681-452f-a444-4501185133d7">Live insects shall not be present. Dead insects shall be included in extraneous matter.</p>
|
|
981
|
+
</td></tr><tr><td colspan="5" style="border-top:0pt;mso-border-top-alt:0pt; border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;"><div id="_8ab1707a-48db-4133-958c-8bd80bca7791" class="Note"><p class="Note">NOTE 1<span style="mso-tab-count:1">  </span>This table is based on <a href="#ISO7301">ISO 7301: 2011</a>.</p></div><div id="_d6db149c-7faf-4719-b205-e0a147285150" class="Note"><p class="Note">NOTE 2<span style="mso-tab-count:1">  </span>Some commercial contracts require information in addition to that provided in this table.</p></div><div id="_2e251c39-3a2d-4f78-916b-3b9c961832f0" class="Note"><p class="Note">NOTE 3<span style="mso-tab-count:1">  </span>Only full red husked (cargo) rice is considered in this table.</p></div><div class="Note"><div id="ftntable1a">
|
|
982
|
+
<p id="_21fd38bd-1532-458f-ad77-1df81eca7c8b" class="Note"><a id="table1a" class="TableFootnoteRef">a<span style="mso-tab-count:1">  </span></a>Organic extraneous matter includes foreign seeds, husks, bran, parts of straw, etc.</p>
|
|
1003
983
|
</div></div><div class="Note"><div id="ftntable1b">
|
|
1004
|
-
<p id="
|
|
984
|
+
<p id="_a619cecd-e271-4e82-a252-d519ee1e2141" class="Note"><a id="table1b" class="TableFootnoteRef">b<span style="mso-tab-count:1">  </span></a>Inorganic extraneous matter includes stones, sand, dust, etc.</p>
|
|
1005
985
|
</div></div><div class="Note"><div id="ftntable1c">
|
|
1006
|
-
<p id="
|
|
986
|
+
<p id="_954b13b6-e856-4666-91aa-b270c6e2afa3" class="Note"><a id="table1c" class="TableFootnoteRef">c<span style="mso-tab-count:1">  </span></a>The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
|
|
1007
987
|
</div></div></td></tr></tfoot></table>
|
|
1008
988
|
|
|
1009
989
|
|
|
@@ -1011,101 +991,101 @@ standardization at the following addresses:</p>
|
|
|
1011
991
|
</div>
|
|
1012
992
|
<div id="clause5">
|
|
1013
993
|
<h1>5.<span style="mso-tab-count:1">  </span>Sampling</h1>
|
|
1014
|
-
<p id="
|
|
994
|
+
<p id="_ea5a8b40-1254-4220-886c-ffb90a15b75c">Sampling shall be carried out in accordance with <a href="#ISO24333">ISO 24333: 2009</a></p>
|
|
1015
995
|
</div>
|
|
1016
996
|
<div id="_test_methods">
|
|
1017
997
|
<h1>6.<span style="mso-tab-count:1">  </span>Test methods</h1>
|
|
1018
998
|
<div id="_moisture_content">
|
|
1019
999
|
<h2>6.1. Moisture content</h2>
|
|
1020
|
-
<p id="
|
|
1000
|
+
<p id="_fe6ca3ee-a0fb-47c8-accc-f681fe68b421">Determine the mass fraction of moisture in accordance with the method specified in <a href="#ISO712">ISO 712</a>.</p>
|
|
1021
1001
|
</div>
|
|
1022
1002
|
<div id="_waxy_rice_content">
|
|
1023
1003
|
<h2>6.2. Waxy rice content</h2>
|
|
1024
|
-
<p id="
|
|
1004
|
+
<p id="_6ae05dc7-434e-438e-98f8-32451b871221">Determine the mass fraction of waxy rice. <a href="#AnnexB">Annex B</a> gives an example of a suitable method.</p>
|
|
1025
1005
|
</div>
|
|
1026
|
-
<div id="_nitrogen_content_and_crude_protein_content"><h2>6.3. Nitrogen content and crude protein content</h2><p id="
|
|
1027
|
-
<p id="
|
|
1028
|
-
<div id="_gelatinization_time_2"><h2>6.4. Gelatinization time</h2><p id="
|
|
1029
|
-
<p id="
|
|
1006
|
+
<div id="_nitrogen_content_and_crude_protein_content"><h2>6.3. Nitrogen content and crude protein content</h2><p id="_7807d281-2a2c-43e9-a598-fa4d97b3e66b">Determine the nitrogen content and crude protein content in accordance with either <a href="#ISO16634">ISO 16634: --</a>, 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>
|
|
1007
|
+
<p id="_135d7b01-f0cd-4f04-8e76-99b45b789a7e">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> and Table C.1, that is adapted to the type of cereals or pulses <sup><a href="#ref13">[13]</a></sup><sup><a href="#ref14">[14]</a></sup> and to their use.</p></div>
|
|
1008
|
+
<div id="_gelatinization_time_2"><h2>6.4. Gelatinization time</h2><p id="_4c4a4a67-be67-428c-8c22-672ffd321776">Determine the gelatinization time, <span class="stem">(#(t_90)#)</span>, for rice kernels during cooking. An example of a typical curve is given in <a href="#figureC-1">Figure C.1</a>. Three typical stages of gelatinization are shown in <a href="#figureC-2">Figure C.2</a>.</p>
|
|
1009
|
+
<p id="_57f05d9f-7310-4ff0-91cd-69662d224155">Report the results as specified in <a href="#clause7">Clause 7</a>.</p></div>
|
|
1030
1010
|
<div id="_husked_rice_yield_2"><h2>6.5. Husked rice yield</h2><div id="_determination"><h3>6.5.1. Determination</h3><div class="Admonition"><title>CAUTION</title>
|
|
1031
|
-
<p id="
|
|
1011
|
+
<p id="_b670aee0-c6d2-4c9d-8acc-ebe53f75e96c">CAUTION—Only use paddy or parboiled rice for the determination of husked rice yield.</p>
|
|
1032
1012
|
</div>
|
|
1033
|
-
<p id="
|
|
1013
|
+
<p id="_79b9c318-e3f8-410e-a4b6-3f1e593f11f5">Determine the husked rice yield in accordance with <a href="#ISO6646">ISO 6646</a>.</p></div>
|
|
1034
1014
|
<div id="_precision"><h3>6.5.2. Precision</h3><div id="_interlaboratory_test">
|
|
1035
1015
|
<h4>6.5.2.1. Interlaboratory test</h4>
|
|
1036
|
-
<p id="
|
|
1016
|
+
<p id="_e9100a17-ff8d-43f9-a9e6-ac1fadca246f">The results of an interlaboratory test are given in <a href="#AnnexD">Annex D</a> for information</p>
|
|
1037
1017
|
</div>
|
|
1038
|
-
<div id="_repeatability"><h4>6.5.2.2. Repeatability</h4><p id="
|
|
1039
|
-
<div id="
|
|
1018
|
+
<div id="_repeatability"><h4>6.5.2.2. Repeatability</h4><p id="_104efdd3-6d57-4e2f-acee-36433da76494">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 <span class="stem">(#(r)#)</span> obtained from the interlaboratory study for husked rice in more than 5 % of cases:</p>
|
|
1019
|
+
<div id="_09ac573d-d878-4583-b325-175f990d280a" class="formula"><span class="stem">(#(r = 1 %)#)</span><span style="mso-tab-count:1">  </span>(1)</div><p>where</p><dl><dt>
|
|
1040
1020
|
<span class="stem">(#(r)#)</span>
|
|
1041
1021
|
</dt><dd>
|
|
1042
|
-
<p id="
|
|
1022
|
+
<p id="_95177307-4121-49ec-a48b-682861d72ef1">is the repeatability limit.</p>
|
|
1043
1023
|
</dd></dl>
|
|
1044
1024
|
|
|
1045
1025
|
</div>
|
|
1046
|
-
<div id="_reproducibility"><h4>6.5.2.3. Reproducibility</h4><p id="
|
|
1047
|
-
<div id="
|
|
1026
|
+
<div id="_reproducibility"><h4>6.5.2.3. Reproducibility</h4><p id="_109fe2fd-77bc-4c75-846d-4014290f9341">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 <span class="stem">(#(R)#)</span> obtained from the interlaboratory study in more than 5 % of cases:</p>
|
|
1027
|
+
<div id="_454fede7-fda5-40a1-907e-4062bd8adfd8" class="formula"><span class="stem">(#(R = 3 %)#)</span><span style="mso-tab-count:1">  </span>(2)</div><p>where</p><dl><dt>
|
|
1048
1028
|
<span class="stem">(#(R)#)</span>
|
|
1049
1029
|
</dt><dd>
|
|
1050
|
-
<p id="
|
|
1030
|
+
<p id="_406922be-ac4e-4c29-b53b-b83f0bd5e690">is the reproducibility limit.</p>
|
|
1051
1031
|
</dd></dl>
|
|
1052
1032
|
|
|
1053
1033
|
</div></div></div>
|
|
1054
1034
|
</div>
|
|
1055
1035
|
<div id="clause7">
|
|
1056
1036
|
<h1>7.<span style="mso-tab-count:1">  </span>Test report</h1>
|
|
1057
|
-
<p id="
|
|
1037
|
+
<p id="_d360de24-1d5b-4439-a738-111090bc69da">For each test method, the test report shall specify the following:</p>
|
|
1058
1038
|
<ol type="a">
|
|
1059
1039
|
<li>
|
|
1060
|
-
<p id="
|
|
1040
|
+
<p id="_0d0017e8-60ce-4e0b-aff9-1f134e83638e">all information necessary for the complete identification of the sample;</p>
|
|
1061
1041
|
</li>
|
|
1062
1042
|
<li>
|
|
1063
|
-
<p id="
|
|
1043
|
+
<p id="_0fdd59b2-9656-4f89-9427-52211aee5c3d">a reference to this document (i.e. ISO 17301-1);</p>
|
|
1064
1044
|
</li>
|
|
1065
1045
|
<li>
|
|
1066
|
-
<p id="
|
|
1046
|
+
<p id="_7f3ff8b8-48a0-4069-9b4a-1c01fd325df8">the sampling method used;</p>
|
|
1067
1047
|
</li>
|
|
1068
1048
|
<li>
|
|
1069
|
-
<p id="
|
|
1049
|
+
<p id="_8561a6b4-1c7d-44fb-bb83-fcd59673e424">the test method used;</p>
|
|
1070
1050
|
</li>
|
|
1071
1051
|
<li>
|
|
1072
|
-
<p id="
|
|
1052
|
+
<p id="_dc4ce576-972f-4aee-93b7-f039874da97b">the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained;</p>
|
|
1073
1053
|
</li>
|
|
1074
1054
|
<li>
|
|
1075
|
-
<p id="
|
|
1055
|
+
<p id="_6a2ed9fe-1af4-45a2-9e2a-71c175a982f3">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>
|
|
1076
1056
|
</li>
|
|
1077
1057
|
<li>
|
|
1078
|
-
<p id="
|
|
1058
|
+
<p id="_45827817-cec6-419d-a2d7-c673dd3e237e">any unusual features (anomalies) observed during the test;</p>
|
|
1079
1059
|
</li>
|
|
1080
1060
|
<li>
|
|
1081
|
-
<p id="
|
|
1061
|
+
<p id="_1d82bfb3-a165-4083-949e-e58a06dd98e5">the date of the test.</p>
|
|
1082
1062
|
</li>
|
|
1083
1063
|
</ol>
|
|
1084
1064
|
</div>
|
|
1085
1065
|
<div id="_packaging">
|
|
1086
1066
|
<h1>8.<span style="mso-tab-count:1">  </span>Packaging</h1>
|
|
1087
|
-
<p id="
|
|
1088
|
-
<p id="
|
|
1067
|
+
<p id="_ddedb138-cff6-4a34-a876-d4dd7ad54a56">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>
|
|
1068
|
+
<p id="_ae41008f-3a7e-44e9-a520-6a31e42736b8">If bags are used, they shall comply with the requirements of <a href="#ISO8351-1">ISO 8351-1: 1994</a>, or <a href="#ISO8351-2">ISO 8351-2</a>, as appropriate.</p>
|
|
1089
1069
|
</div>
|
|
1090
1070
|
<div id="_marking">
|
|
1091
1071
|
<h1>9.<span style="mso-tab-count:1">  </span>Marking</h1>
|
|
1092
|
-
<p id="
|
|
1072
|
+
<p id="_957e54c8-5a8b-4def-aa59-57ebbb38b7b2">The packages shall be marked or labelled as required by the country of destination.</p>
|
|
1093
1073
|
</div>
|
|
1094
1074
|
<br clear="all" style="mso-special-character:line-break;page-break-before:always" />
|
|
1095
1075
|
<div id="AnnexA" class="Section3">
|
|
1096
1076
|
<h1 class="Annex"><b>Annex A</b><br />(normative)<br /><br /><b>Determination of defects</b></h1>
|
|
1097
1077
|
<div id="_principle">
|
|
1098
1078
|
<h2>A.1. Principle</h2>
|
|
1099
|
-
<p id="
|
|
1079
|
+
<p id="_9104b18d-cfc0-4ee8-abb1-b8684f25be67">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>
|
|
1100
1080
|
</div>
|
|
1101
|
-
<div id="_apparatus"><h2>A.2. Apparatus</h2><p id="
|
|
1081
|
+
<div id="_apparatus"><h2>A.2. Apparatus</h2><p id="_32d11606-57aa-4200-9dac-cf58d569a1f0">The usual laboratory apparatus and, in particular, the following.</p>
|
|
1102
1082
|
<div id="AnnexA-2-1">
|
|
1103
1083
|
|
|
1104
|
-
<p id="
|
|
1084
|
+
<p id="_20fea859-24cd-4802-bac2-59160956d661"><span><b>A.2.1. Sample divider, </b></span>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 A.1</a>.</p>
|
|
1105
1085
|
</div>
|
|
1106
1086
|
<div id="_sieve">
|
|
1107
1087
|
|
|
1108
|
-
<p id="
|
|
1088
|
+
<p id="_a9a86d0d-31cd-40ce-8fe4-cdf3279213c8"><span><b>A.2.2. Sieve, </b></span>with round perforations of diameter 1,4 mm.</p>
|
|
1109
1089
|
</div>
|
|
1110
1090
|
<div id="_tweezers">
|
|
1111
1091
|
<p><b>A.2.3. Tweezers. </b></p>
|
|
@@ -1118,46 +1098,46 @@ standardization at the following addresses:</p>
|
|
|
1118
1098
|
</div>
|
|
1119
1099
|
<div id="AnnexA-2-6">
|
|
1120
1100
|
|
|
1121
|
-
<p id="
|
|
1101
|
+
<p id="_f7c977c5-315c-40fd-b78f-c1852cd9c541"><span><b>A.2.6. Steel bowls, </b></span>of diameter 100 mm ± 5 mm; seven per test sample.</p>
|
|
1122
1102
|
</div>
|
|
1123
1103
|
<div id="_balance">
|
|
1124
1104
|
|
|
1125
|
-
<p id="
|
|
1105
|
+
<p id="_5a5fb9d6-cc88-40fd-aa81-659b34c5d6f1"><span><b>A.2.7. Balance, </b></span>which can be read to the nearest 0,01 g.</p>
|
|
1126
1106
|
</div></div>
|
|
1127
1107
|
<div id="_sampling">
|
|
1128
1108
|
<h2>A.3. Sampling</h2>
|
|
1129
|
-
<p id="
|
|
1109
|
+
<p id="_cd7b5565-b696-45cc-9205-9033d5fdf230">See <a href="#clause5">Clause 5</a>.</p>
|
|
1130
1110
|
</div>
|
|
1131
1111
|
<div id="_procedure">
|
|
1132
1112
|
<h2>A.4. Procedure</h2>
|
|
1133
|
-
<div id="AnnexA-4-1"><h3>A.4.1. Preparation of test sample</h3><p id="
|
|
1134
|
-
<p id="
|
|
1113
|
+
<div id="AnnexA-4-1"><h3>A.4.1. Preparation of test sample</h3><p id="_6b9866a2-983d-4b77-95cf-0287af005f04">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">A.2.1</a>), until a quantity of about 30 g is obtained.</p>
|
|
1114
|
+
<p id="_fe4fc469-6563-45b4-836c-260e3fcfa87a">All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by the sieve.</p>
|
|
1135
1115
|
<div id="figureA-1" class="figure">
|
|
1136
1116
|
|
|
1137
|
-
<img src="_images/
|
|
1117
|
+
<img src="_images/ca61504c-4107-4478-9b5b-cbae109dcfb8.png" width="800" height="673" />
|
|
1138
1118
|
<p class="FigureTitle" align="center"><b>Figure A.1 — Split-it-right sample divider</b></p></div></div>
|
|
1139
1119
|
</div>
|
|
1140
|
-
<div id="_determination_2"><h2>A.5. Determination</h2><p id="
|
|
1141
|
-
<p id="
|
|
1142
|
-
<div id="_calculation"><h2>A.6. Calculation</h2><p id="
|
|
1120
|
+
<div id="_determination_2"><h2>A.5. Determination</h2><p id="_4f22b7f2-284d-4554-bd43-2651320955e1">Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with <a href="#AnnexA-4-1">A.4.1</a> and separate the different defects into the bowls (<a href="#AnnexA-2-6">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 <a href="#table1">Table 1</a>).</p>
|
|
1121
|
+
<p id="_b9bf18a9-a827-4591-88a7-1516adc6b732">Weigh, to the nearest 0,01 g, the fractions so obtained.</p></div>
|
|
1122
|
+
<div id="_calculation"><h2>A.6. Calculation</h2><p id="_37b63a37-9fa8-4c57-9b20-e95dcbf56341">Express the mass fraction of each defect using <a href="#formulaA-1">Formula (A.1)</a>:</p>
|
|
1143
1123
|
<div id="formulaA-1" class="formula"><span class="stem">(#(w = (m_D) / (m_s))#)</span><span style="mso-tab-count:1">  </span>(A.1)</div><p>where</p><dl><dt>
|
|
1144
1124
|
<span class="stem">(#(w)#)</span>
|
|
1145
1125
|
</dt><dd>
|
|
1146
|
-
<p id="
|
|
1126
|
+
<p id="_40981c38-bec5-42ee-be3d-4439eb4b9bbc">is the mass fraction of grains with a particular defect in the test sample;</p>
|
|
1147
1127
|
</dd><dt>
|
|
1148
1128
|
<span class="stem">(#(m_D)#)</span>
|
|
1149
1129
|
</dt><dd>
|
|
1150
|
-
<p id="
|
|
1130
|
+
<p id="_912f430d-b439-4d23-86f2-555598f0d7f6">is the mass, in grams, of grains with that defect;</p>
|
|
1151
1131
|
</dd><dt>
|
|
1152
1132
|
<span class="stem">(#(m_S)#)</span>
|
|
1153
1133
|
</dt><dd>
|
|
1154
|
-
<p id="
|
|
1134
|
+
<p id="_195900a4-214a-4024-b493-f750462bd7ee">is the mass, in grams, of the test sample.</p>
|
|
1155
1135
|
</dd></dl>
|
|
1156
1136
|
|
|
1157
1137
|
</div>
|
|
1158
1138
|
<div id="_test_report">
|
|
1159
1139
|
<h2>A.7. Test report</h2>
|
|
1160
|
-
<p id="
|
|
1140
|
+
<p id="_d618c748-ae82-48cc-95df-ef62a75e214e">Report the results as specified in <a href="#clause7">Clause 7</a>.</p>
|
|
1161
1141
|
</div>
|
|
1162
1142
|
</div>
|
|
1163
1143
|
<br clear="all" style="mso-special-character:line-break;page-break-before:always" />
|
|
@@ -1165,24 +1145,24 @@ standardization at the following addresses:</p>
|
|
|
1165
1145
|
<h1 class="Annex"><b>Annex B</b><br />(informative)<br /><br /><b>Determination of the waxy rice content of parboiled rice</b></h1>
|
|
1166
1146
|
<div id="_principle_2">
|
|
1167
1147
|
<h2>B.1. Principle</h2>
|
|
1168
|
-
<p id="
|
|
1148
|
+
<p id="_6aa20ea2-5cc0-4587-8536-7d6a0d4be8ba">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>
|
|
1169
1149
|
</div>
|
|
1170
|
-
<div id="_apparatus_2"><h2>B.2. Apparatus</h2><p id="
|
|
1150
|
+
<div id="_apparatus_2"><h2>B.2. Apparatus</h2><p id="_a5fb5576-c929-46e1-8500-f7df256cf5b3">The usual laboratory apparatus and, in particular, the following.</p>
|
|
1171
1151
|
<div id="AnnexB-2-1">
|
|
1172
1152
|
|
|
1173
|
-
<p id="
|
|
1153
|
+
<p id="_5c5c1eff-c922-4bbf-b9c7-405fad92324c"><span><b>B.2.1. Balance, </b></span>capable of weighing to the nearest 0,01 g.</p>
|
|
1174
1154
|
</div>
|
|
1175
1155
|
<div id="AnnexB-2-2">
|
|
1176
1156
|
|
|
1177
|
-
<p id="
|
|
1157
|
+
<p id="_ebdc4b25-c87e-473f-8c0a-42e0781550e1"><span><b>B.2.2. Glass beaker, </b></span>of capacity 250 ml.</p>
|
|
1178
1158
|
</div>
|
|
1179
1159
|
<div id="AnnexB-2-3">
|
|
1180
1160
|
|
|
1181
|
-
<p id="
|
|
1161
|
+
<p id="_8cea2a0e-2705-4dd0-b333-8fb8bff404ea"><span><b>B.2.3. Small white colour bowls, </b></span>or any white colour container of a suitable size.</p>
|
|
1182
1162
|
</div>
|
|
1183
1163
|
<div id="AnnexB-2-4">
|
|
1184
1164
|
|
|
1185
|
-
<p id="
|
|
1165
|
+
<p id="_f8ac26a7-f297-4fb2-a44d-fc3ea76136b0"><span><b>B.2.4. Wire sieve, </b></span>with long rounded apertures of (1 mm <span class="stem">(#({:(+0.02),(0):})#)</span> mm) × (20 mm <span class="stem">(#({:(+2),(-1):})#)</span> mm).</p>
|
|
1186
1166
|
</div>
|
|
1187
1167
|
<div id="AnnexB-2-5">
|
|
1188
1168
|
<p><b>B.2.5. Stirrer rod. </b></p>
|
|
@@ -1194,100 +1174,100 @@ standardization at the following addresses:</p>
|
|
|
1194
1174
|
<p><b>B.2.7. Tissue paper. </b></p>
|
|
1195
1175
|
</div></div>
|
|
1196
1176
|
<div id="_reagents"><h2>B.3. Reagents</h2><div class="Admonition"><title>WARNING</title>
|
|
1197
|
-
<p id="
|
|
1177
|
+
<p id="_59cb9da3-09bf-492a-9fd7-031564e40885">WARNING—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.</p>
|
|
1198
1178
|
</div>
|
|
1199
1179
|
<div id="AnnexB-3-1">
|
|
1200
1180
|
|
|
1201
|
-
<p id="
|
|
1181
|
+
<p id="_be561a83-06eb-42b7-80b1-468c17eb5ef2"><span><b>B.3.1. Deionized water, </b></span>Grade 3 quality as specified in <a href="#ISO3696">ISO 3696</a>.</p>
|
|
1202
1182
|
</div>
|
|
1203
1183
|
<div id="AnnexB-3-2">
|
|
1204
1184
|
|
|
1205
|
-
<p id="
|
|
1185
|
+
<p id="_73d5e3c2-b612-420b-ab3e-0126cfc6c01b"><span><b>B.3.2. Iodine stock solution, </b></span>containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in deionized water such as Lugols.<a href="#ftn12" epub:type="footnote" id="_footnote2"><sup>2</sup></a></p>
|
|
1206
1186
|
</div>
|
|
1207
|
-
<div id="AnnexB-3-3"><p id="
|
|
1208
|
-
<p id="
|
|
1187
|
+
<div id="AnnexB-3-3"><p id="_75553438-fe27-4ae5-a888-a11b9b844330"><span><b>B.3.3. Iodine working solution, </b></span>obtained by diluting the stock solution (<a href="#AnnexB-3-2">B.3.2</a>) two times (by volume) with deionized water (<a href="#AnnexB-3-1">B.3.1</a>).</p>
|
|
1188
|
+
<p id="_6654fba0-7f89-47b6-910f-7ed694b9906d">Prepare fresh daily.</p></div></div>
|
|
1209
1189
|
<div id="_sampling_2">
|
|
1210
1190
|
<h2>B.4. Sampling</h2>
|
|
1211
|
-
<p id="
|
|
1191
|
+
<p id="_0118fa3b-bb22-4915-8825-3ff946d92f6b">Sampling shall be carried out in accordance with <a href="#clause5">Clause 5</a>.</p>
|
|
1212
1192
|
</div>
|
|
1213
1193
|
<div id="_determination_3"><h2>B.5. Determination</h2><div id="_3">
|
|
1214
1194
|
|
|
1215
|
-
<p id="
|
|
1195
|
+
<p id="_57c3cc82-c297-4630-8948-6a7e03ee519d">Weigh a portion of about 100 g of milled rice and put it into a glass beaker (<a href="#AnnexB-2-2">B.2.2</a>).</p>
|
|
1216
1196
|
</div>
|
|
1217
1197
|
<div id="_4">
|
|
1218
1198
|
|
|
1219
|
-
<p id="
|
|
1199
|
+
<p id="_3d1fae40-be0e-4081-b02e-1c4e8093451e">Add enough iodine working solution (<a href="#AnnexB-3-3">B.3.3</a>) to soak the kernels, and stir (<a href="#AnnexB-2-5">B.2.5</a>) until all the kernels are submerged under the solution. Let the kernels soak in the solution for 30 s.</p>
|
|
1220
1200
|
</div>
|
|
1221
1201
|
<div id="_5">
|
|
1222
1202
|
|
|
1223
|
-
<p id="
|
|
1203
|
+
<p id="_0d775f30-06a5-423b-bf46-6b0437374168">Pour the rice and solution into a wire sieve (<a href="#AnnexB-2-4">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">B.2.7</a>) to absorb the excess liquid.</p>
|
|
1224
1204
|
</div>
|
|
1225
1205
|
<div id="_6">
|
|
1226
1206
|
|
|
1227
|
-
<p id="
|
|
1207
|
+
<p id="_c089b6f2-3d4d-4e01-ba8a-8f2feb1fda88">Pour the stained kernels into a bowl (<a href="#AnnexB-2-3">B.2.3</a>). Using tweezers or forceps (<a href="#AnnexB-2-6">B.2.6</a>), separate the reddish brown kernels of waxy rice from the dark blue kernels of non-waxy rice.</p>
|
|
1228
1208
|
</div>
|
|
1229
1209
|
<div id="_7">
|
|
1230
1210
|
|
|
1231
|
-
<p id="
|
|
1211
|
+
<p id="_3692acd8-6c24-48f9-83db-916452e8b664">Weigh the waxy rice portion (<span class="stem">(#(m_1)#)</span>) and the non-waxy rice portion (<span class="stem">(#(m_2)#)</span>) to the nearest 0,1 g.</p>
|
|
1232
1212
|
</div></div>
|
|
1233
|
-
<div id="_calculation_2"><h2>B.6. Calculation</h2><p id="
|
|
1213
|
+
<div id="_calculation_2"><h2>B.6. Calculation</h2><p id="_425d385b-ebd0-4a5e-bcc0-5f714862cf6e">Calculate the mass fraction, expressed as a percentage, of the waxy rice, <span class="stem">(#(w_(wax))#)</span>, using <a href="#formulaB-1">Formula (B.1)</a>:</p>
|
|
1234
1214
|
<div id="formulaB-1" class="formula"><span class="stem">(#(w_(wax) = (m_1) / (m_1 + m_2) xx 100)#)</span><span style="mso-tab-count:1">  </span>(B.1)</div><p>where</p><dl><dt>
|
|
1235
1215
|
<span class="stem">(#(m_1)#)</span>
|
|
1236
1216
|
</dt><dd>
|
|
1237
|
-
<p id="
|
|
1217
|
+
<p id="_9baaee1e-8bfe-438a-8d60-e26efd6e308d">is the mass, expressed in grams, of the waxy rice portion;</p>
|
|
1238
1218
|
</dd><dt>
|
|
1239
1219
|
<span class="stem">(#(m_2)#)</span>
|
|
1240
1220
|
</dt><dd>
|
|
1241
|
-
<p id="
|
|
1221
|
+
<p id="_23f9c2ba-01d5-46c2-a9d1-ccf71c43a58a">is the mass, expressed in grams, of the non-waxy rice portion.</p>
|
|
1242
1222
|
</dd></dl>
|
|
1243
1223
|
|
|
1244
1224
|
</div>
|
|
1245
1225
|
<div id="_test_report_2">
|
|
1246
1226
|
<h2>B.7. Test report</h2>
|
|
1247
|
-
<p id="
|
|
1227
|
+
<p id="_e5aa2f4b-b7c6-4ee7-92bd-1c911ab9db36">Report the results as specified in <a href="#clause7">Clause 7</a>, giving the results calculated using <a href="#formulaB-1">B.6, Formula (B.1)</a>.</p>
|
|
1248
1228
|
</div>
|
|
1249
1229
|
</div>
|
|
1250
1230
|
<br clear="all" style="mso-special-character:line-break;page-break-before:always" />
|
|
1251
1231
|
<div id="AnnexC" class="Section3">
|
|
1252
1232
|
<h1 class="Annex"><b>Annex C</b><br />(informative)<br /><br /><b>Gelatinization</b></h1>
|
|
1253
|
-
<p id="
|
|
1233
|
+
<p id="_5cbda36c-b985-4638-a125-2f70d0f501a1"><a href="#figureC-1">Figure C.1</a> gives an example of a typical gelatinization curve. <a href="#figureC-2">Figure C.2</a> shows the three stages of gelatinization.</p>
|
|
1254
1234
|
<div id="figureC-1" class="figure">
|
|
1255
1235
|
|
|
1256
|
-
<img src="_images/
|
|
1257
|
-
<aside><div id="
|
|
1236
|
+
<img src="_images/7a7c3a69-f262-4138-9122-605ef666dfd9.png" width="800" height="697" />
|
|
1237
|
+
<aside><div id="ftnf9d8c6ea-3f51-49c6-b1a1-6e3fd1ffd0f0a">
|
|
1258
1238
|
|
|
1259
1239
|
</div></aside><p><b>Key</b></p><dl><dt>
|
|
1260
1240
|
<span class="stem">(#(w)#)</span>
|
|
1261
1241
|
</dt><dd>
|
|
1262
|
-
<p id="
|
|
1242
|
+
<p id="_50f5be10-e5ca-4196-9dde-17b40f1991a5">mass fraction of gelatinized kernels, expressed in per cent</p>
|
|
1263
1243
|
</dd><dt>
|
|
1264
1244
|
<span class="stem">(#(t)#)</span>
|
|
1265
1245
|
</dt><dd>
|
|
1266
|
-
<p id="
|
|
1246
|
+
<p id="_df4ce2b5-f8b2-478c-a77c-f5daa226a568">cooking time, expressed in minutes</p>
|
|
1267
1247
|
</dd><dt>
|
|
1268
1248
|
<span class="stem">(#(t_90)#)</span>
|
|
1269
1249
|
</dt><dd>
|
|
1270
|
-
<p id="
|
|
1250
|
+
<p id="_ac949a33-493e-407a-afff-ca633b50283f">time required to gelatinize 90 % of the kernels</p>
|
|
1271
1251
|
</dd><dt><p>P</p></dt><dd>
|
|
1272
|
-
<p id="
|
|
1273
|
-
</dd><dt><a id="
|
|
1274
|
-
<div id="figureC-2" class="figure"><div id="
|
|
1252
|
+
<p id="_3dd2e8e3-f8f5-4f80-9c75-1f1d81689f6c">point of the curve corresponding to a cooking time of <span class="stem">(#(t_90)#)</span></p>
|
|
1253
|
+
</dd><dt><a id="f9d8c6ea-3f51-49c6-b1a1-6e3fd1ffd0f0a" class="TableFootnoteRef">a<span style="mso-tab-count:1">  </span></a></dt><dd><p id="_104db810-7cec-45a0-974d-0afdf2c96f7a">The time <span class="stem">(#(t_90)#)</span> was estimated to be 18,2 min for this example.</p></dd></dl><div id="_a2231546-6662-4082-8643-bb20a5496a50" class="Note"><p class="Note">NOTE<span style="mso-tab-count:1">  </span>These results are based on a study carried out on three different types of kernel.</p></div><p class="FigureTitle" align="center"><b>Figure C.1 — Typical gelatinization curve</b></p></div>
|
|
1254
|
+
<div id="figureC-2" class="figure"><div id="_c27dc7b5-eb9c-45ac-a43e-c59bdcd6d9ba" class="figure">
|
|
1275
1255
|
|
|
1276
|
-
<img src="_images/
|
|
1256
|
+
<img src="_images/97c3aed1-b55d-4c20-9162-d6956b59bafd.png" width="800" height="703" />
|
|
1277
1257
|
<p class="FigureTitle" align="center"><b>Figure C.2-1 — Initial stages: No grains are fully gelatinized (ungelatinized starch granules are visible inside the kernels)</b></p></div>
|
|
1278
|
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<div id="
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<img src="_images/fc43ea45-daa0-4fd5-acc5-aa19d7f8bc72.png" width="726" height="704" />
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<p class="FigureTitle" align="center"><b>Figure C.2-2 — Intermediate stages: Some fully gelatinized kernels are visible</b></p></div>
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<p class="FigureTitle" align="center"><b>Figure C.2-3 — Final stages: All kernels are fully gelatinized</b></p></div></div>
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<div id="AnnexD" class="Section3">
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<h1 class="Annex"><b>Annex D</b><br />(informative)<br /><br /><b>Results of interlaboratory test for husked rice yields</b></h1>
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<p id="_f3896f91-fce9-47c2-8a94-1b2f50c6faa4">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 D.1</a>.</p>
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<p class="TableTitle" align="center">
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<b>Table D.1 — Repeatability and reproducibility of husked rice yield</b>
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<tfoot><tr><td colspan="5" style="border-top:0pt;mso-border-top-alt:0pt; border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;"><div class="Note"><div id="ftntableD-1a">
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<p id="_5978b9e3-3044-4691-9ca0-721093e6554e" class="Note"><a id="tableD-1a" class="TableFootnoteRef">a<span style="mso-tab-count:1">  </span></a>Parboiled rice.</p>
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<h1 class="Annex"><b>Annex E</b><br />(informative)<br /><br /><b>Extraneous information</b></h1>
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<i>This appendix is not in the original Rice model document, and is inserted to illustrate elements absent fromthat document: block quotes, source code, and examples.</i>
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<p id="_1d3c0d12-356f-4877-b70e-f95eb3ac482b">This International Standard gives the minimum specifications for rice (<i>Oryza sativa</i> L.) which is subject to international trade. It is applicable to the following types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice).</p>
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<p class="QuoteAttribution">— ISO, <a href="#ISO7301">ISO 7301: 2011</a></p></div>
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<td width="110pt" valign="top" style="width:82.8pt;padding:.75pt .75pt .75pt .75pt">EXAMPLE</td>
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<td valign="top"><p id="_b9bb5e30-15e1-492b-9292-b1e102cae105" class="Sourcecode">puts "Hello, world."<br />%w{a b c}.each do |x|  <1><br />  puts x<br />end
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<p class="Sourcecode" id="_ebfab0f1-86f0-40fe-bf59-689c076168b6"><span><1> </span>This is an annotation</p>
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<h1 class="Section3">Bibliography</h1>
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<p id="IEC61010-2" class="Biblio">[1]<span style="mso-tab-count:1">  </span>IEC 61010-2:
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1998
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, <i> Safety requirements for electric equipment for measurement, control, and laboratory use — Part 2: Particular requirements for laboratory equipment for the heating of material</i></p>
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<p id="ISO3696" class="Biblio">[2]<span style="mso-tab-count:1">  </span>ISO 3696,</p>
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<p id="ISO6322-1" class="Biblio">[5]<span style="mso-tab-count:1">  </span>ISO 6322-1,</p>
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<p id="ISO6322-2" class="Biblio">[6]<span style="mso-tab-count:1">  </span>ISO 6322-2,</p>
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<p id="ISO14864" class="Biblio">[9]<span style="mso-tab-count:1">  </span>ISO 14864,</p>
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<p id="ref10" class="Biblio">[10]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Standard No I.C.C 167</span>. <i>Determination of the protein content in cereal and cereal products for food and animal feeding stuffs according to the Dumas combustion method</i> (see )</p>
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<p id="ref11" class="Biblio">[11]<span style="mso-tab-count:1">  </span>Nitrogen-ammonia-protein modified Kjeldahl method — Titanium oxide and copper sulfate catalyst. <i>Official Methods and Recommended Practices of the AOCS</i> (ed. Firestone, D.E.), AOCS Official Method Ba Ai 4-91, 1997, AOCS Press, Champaign, IL</p>
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<p id="ref12" class="Biblio">[12]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Berner D.L., & Brown J.</span> Protein nitrogen combustion method collaborative study I. Comparison with Smalley total Kjeldahl nitrogen and combustion results. <i>J. Am. Oil Chem. Soc.</i> 1994, <b>71</b> (11) pp 1291-1293</p>
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<p id="ref13" class="Biblio">[13]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Buckee G.K.</span> Determination of total nitrogen in barley, malt and beer by Kjeldahl procedures and the Dumas combustion method — Collaborative trial. <i>J. Inst. Brew.</i> 1994, <b>100</b> (2) pp 57-64</p>
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<p id="ref15" class="Biblio">[15]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Ranghino F.</span> Evaluation of rice resistance to cooking, based on the gelatinization time of kernels. <i>Il Riso</i>. 1966, <b>XV</b> pp 117-127</p>
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<p id="ref16" class="Biblio">[16]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Tkachuk R.</span> Nitrogen-to-protein conversion factors for cereals and oilseed meals. <i>Cereal Chem.</i> 1969, <b>46</b> (4) pp 419-423</p>
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<p><a href="#_footnote1">1) </a>Under preparation. (Stage at the time of publication ISO/DIS 16634)</p>
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<p id="_e6208fa0-f89c-45bc-9507-9f76e52093f5"><a href="#_footnote1">1) </a>Formerly denoted as 15 % (m/m).</p>
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<p id="_99aa4fc2-a8bc-41d2-937b-5d606d0e5a8f"><a href="#_footnote2">2) </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.</p>
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<p class="MsoCommentText" id="_f1a8b9da-ca75-458b-96fa-d4af7328975e">For further information on the Foreword, see <b>ISO/IEC Directives, Part 2, 2016, Clause 12.</b></p></div></div>
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