asciidoctor-iso 0.7.2 → 0.7.3
Sign up to get free protection for your applications and to get access to all the features.
- checksums.yaml +4 -4
- data/Gemfile.lock +9 -3
- data/README.adoc +14 -0
- data/asciidoctor-iso.gemspec +1 -0
- data/lib/asciidoctor/iso/base.rb +26 -4
- data/lib/asciidoctor/iso/biblio.rng +584 -0
- data/lib/asciidoctor/iso/cleanup.rb +23 -0
- data/lib/asciidoctor/iso/cleanup_block.rb +0 -83
- data/lib/asciidoctor/iso/cleanup_footnotes.rb +96 -0
- data/lib/asciidoctor/iso/front.rb +7 -0
- data/lib/asciidoctor/iso/html/header.html +3 -3
- data/lib/asciidoctor/iso/html/{htmlstyle.css → htmlstyle.scss} +2 -2
- data/lib/asciidoctor/iso/html/{isodoc.css → isodoc.scss} +69 -107
- data/lib/asciidoctor/iso/html/{wordstyle.css → wordstyle.scss} +123 -125
- data/lib/asciidoctor/iso/isodoc.rng +10 -562
- data/lib/asciidoctor/iso/isostandard.rng +133 -69
- data/lib/asciidoctor/iso/lists.rb +2 -2
- data/lib/asciidoctor/iso/section.rb +2 -2
- data/lib/asciidoctor/iso/validate_section.rb +10 -5
- data/lib/asciidoctor/iso/version.rb +1 -1
- data/spec/asciidoctor-iso/base_spec.rb +69 -1
- data/spec/asciidoctor-iso/section_spec.rb +23 -17
- data/spec/asciidoctor-iso/validate_spec.rb +1 -0
- data/spec/examples/rice.doc +4971 -4941
- data/spec/examples/rice.html +567 -858
- data/spec/examples/rice.xml +175 -175
- metadata +21 -5
data/spec/examples/rice.xml
CHANGED
|
@@ -56,139 +56,139 @@
|
|
|
56
56
|
</version>
|
|
57
57
|
<foreword obligation="informative"><title>Foreword</title><p id="foreword">ISO (the International Organization for Standardization)
|
|
58
58
|
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>
|
|
59
|
-
<p id="
|
|
60
|
-
<p id="
|
|
61
|
-
<p id="
|
|
62
|
-
<p id="
|
|
63
|
-
<p id="
|
|
64
|
-
<p id="
|
|
65
|
-
<p id="
|
|
66
|
-
<ul id="
|
|
59
|
+
<p id="_8c2aeb48-98b9-4916-863e-9656d0461066">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>
|
|
60
|
+
<p id="_9b0ffd79-90e7-4393-88b7-7a6bfc0a57e1">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>
|
|
61
|
+
<p id="_04acabbe-7c15-43d2-adbf-135a31342f77">Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.</p>
|
|
62
|
+
<p id="_9d8d9dca-1a7a-4393-8591-1477c9f8986e">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>
|
|
63
|
+
<p id="_75de7a74-34ca-48fb-828f-ad0499cdd33b">This document was prepared by Technical Committee ISO/TC 34, <em>Food products</em>, Subcommittee SC 4, <em>Cereals and pulses</em>.</p>
|
|
64
|
+
<p id="_48915f4a-2351-4ffb-a8f6-a85b9ffd8318">This second edition cancels and replaces the first edition (ISO 17301-1:2009), which has been technically revised.</p>
|
|
65
|
+
<p id="_f0934ca3-b488-4546-89c6-aa2fc477f3b5">The main changes compared to the previous edition are:</p>
|
|
66
|
+
<ul id="_27c7888f-66d4-4591-9cd5-0217bd2d329c">
|
|
67
67
|
<li>
|
|
68
|
-
<p id="
|
|
68
|
+
<p id="_beccaabf-77cf-4db1-858d-1b006d6590af">updated normative references;</p>
|
|
69
69
|
</li>
|
|
70
70
|
<li>
|
|
71
|
-
<p id="
|
|
71
|
+
<p id="_86d95bfc-9f61-4043-a38e-8f0c429cc5f9">deletion of 4.3.</p>
|
|
72
72
|
</li>
|
|
73
73
|
</ul>
|
|
74
|
-
<p id="
|
|
75
|
-
<review reviewer="ISO" id="
|
|
76
|
-
<p id="
|
|
77
|
-
<p id="
|
|
78
|
-
<p id="
|
|
79
|
-
<p id="
|
|
80
|
-
<p id="
|
|
81
|
-
<p id="
|
|
82
|
-
<p align="left" id="
|
|
74
|
+
<p id="_bd92c7e1-4480-40aa-b729-a38391a16881">A list of all parts in the ISO 17301 series can be found on the ISO website.</p>
|
|
75
|
+
<review reviewer="ISO" id="_bf654ae2-d754-4185-9ade-f7b582da4014" date="20170101T0000" from="foreword" to="foreword"><p id="_0b9fab87-5434-4bfd-90d6-13608fecdf48">A Foreword shall appear in each document. The generic text is shown here. It does not contain requirements, recommendations or permissions.</p>
|
|
76
|
+
<p id="_7c697130-e747-448e-a57d-4fa9c7e702a8">For further information on the Foreword, see <strong>ISO/IEC Directives, Part 2, 2016, Clause 12.</strong></p></review></foreword><introduction id="_introduction" obligation="informative"><title>Introduction</title><p id="_93121b5f-aa55-4d60-96e9-c4831af1a96f">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>
|
|
77
|
+
<p id="_d6e223f9-b21f-4d00-8f00-f67f15fe30c8">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>
|
|
78
|
+
<p id="_b7174dea-aeda-43e0-aa60-fc7b4a215e25">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>
|
|
79
|
+
<p id="_df590dd7-c1ea-4bfb-a2e7-5e6c404efc20">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 <xref target="AnnexA"/> and shown in <xref target="figureA-1"/>.</p>
|
|
80
|
+
<p id="_d132c9d1-414d-4ead-8cb0-fa3ed22e3103">ISO takes no position concerning the evidence, validity and scope of this patent right.</p>
|
|
81
|
+
<p id="_26ffdeff-0973-450b-958c-56749b84a57f">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>
|
|
82
|
+
<p align="left" id="_926b0d9e-e2f1-430c-b9fc-bc5a16b1edab">Vache Equipment<br/>
|
|
83
83
|
Fictitious<br/>
|
|
84
84
|
World<br/>
|
|
85
85
|
</p>
|
|
86
|
-
<p id="
|
|
86
|
+
<p id="_083b9725-29cd-4dfa-bc81-aec5738b7fe2">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></introduction><sections>
|
|
87
87
|
|
|
88
|
-
<clause id="_scope" obligation="normative"><title>Scope</title><p id="
|
|
89
|
-
<p id="
|
|
90
|
-
<p id="
|
|
88
|
+
<clause id="_scope" obligation="normative"><title>Scope</title><p id="_15b829ea-794a-47fe-9a7b-5b893e24e5e2">This document specifies minimum requirements and test methods for rice (<em>Oryza sativa L.</em>).</p>
|
|
89
|
+
<p id="_b7bded9d-b85c-44f5-ba63-242e6462c246">It is applicable to husked rice, husked parboiled rice, milled rice and milled parboiled rice, suitable for human consumption, directly or after reconditioning.</p>
|
|
90
|
+
<p id="_5991d5a7-f3ca-4703-a72f-fa05695c4663">It is not applicable to cooked rice products.</p></clause>
|
|
91
91
|
|
|
92
92
|
<terms id="_terms_and_definitions" obligation="normative"><title>Terms and Definitions</title>
|
|
93
93
|
|
|
94
94
|
|
|
95
95
|
<term id="paddy"><preferred>paddy</preferred><admitted>paddy rice</admitted>
|
|
96
96
|
<admitted>rough rice</admitted>
|
|
97
|
-
<definition><p id="
|
|
97
|
+
<definition><p id="_711b23f5-479d-4b3d-afb5-b7d3fbd95c8e">rice retaining its husk after threshing</p></definition>
|
|
98
98
|
<termsource status="identical">
|
|
99
99
|
<origin bibitemid="ISO7301" type="inline" citeas="ISO 7301: 2011"/>
|
|
100
100
|
</termsource></term>
|
|
101
101
|
<term id="husked_rice"><preferred>husked rice</preferred>
|
|
102
102
|
<deprecates>cargo rice</deprecates>
|
|
103
103
|
|
|
104
|
-
<definition><p id="
|
|
104
|
+
<definition><p id="_e2615e68-be05-4473-9cba-b86eed6e9ce0"><em>paddy</em> (<xref target="paddy"/>) from which the husk only has been removed</p></definition>
|
|
105
105
|
<termsource status="modified">
|
|
106
106
|
<origin bibitemid="ISO7301" type="inline" citeas="ISO 7301: 2011"/>
|
|
107
107
|
<modification>
|
|
108
|
-
<p id="
|
|
108
|
+
<p id="_87d7201d-e6f4-4eb3-9cba-a052b5f5392d">The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here</p>
|
|
109
109
|
</modification>
|
|
110
110
|
</termsource></term>
|
|
111
111
|
<term id="_milled_rice"><preferred>milled rice</preferred>
|
|
112
112
|
<admitted>white rice</admitted>
|
|
113
113
|
|
|
114
|
-
<definition><p id="
|
|
114
|
+
<definition><p id="_d7a66b3a-5066-4048-aebc-592d4b7af443"><em>husked rice</em> (<xref target="husked_rice"/>) from which almost all of the bran and embryo have been removed by milling</p></definition>
|
|
115
115
|
<termsource status="identical">
|
|
116
116
|
<origin bibitemid="ISO7301" type="inline" citeas="ISO 7301: 2011"/>
|
|
117
117
|
</termsource></term>
|
|
118
118
|
<term id="_parboiled_rice">
|
|
119
119
|
<preferred>parboiled rice</preferred>
|
|
120
|
-
<definition><p id="
|
|
120
|
+
<definition><p id="_ba91b26b-821e-483f-9f42-2ed70aca536a">rice whose starch has been fully gelatinized by soaking <em>paddy</em> (<xref target="paddy"/>) rice or <em>husked rice</em> (<xref target="husked_rice"/>) in water followed by a heat treatment and a drying process</p></definition>
|
|
121
121
|
</term>
|
|
122
|
-
<term id="_waxy_rice"><preferred>waxy rice</preferred><definition><p id="
|
|
123
|
-
<termnote id="
|
|
124
|
-
<p id="
|
|
122
|
+
<term id="_waxy_rice"><preferred>waxy rice</preferred><definition><p id="_02e20b9d-e234-4003-bea7-860f47459a44">variety of rice whose kernels have a white and opaque appearance</p></definition>
|
|
123
|
+
<termnote id="_e3dfed72-279e-4b94-ab06-cc29cf938ffb">
|
|
124
|
+
<p id="_779ffc1a-bc5d-4c7b-a8aa-30bca8483cbc">The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p>
|
|
125
125
|
</termnote></term>
|
|
126
126
|
<term id="_extraneous_matter"><preferred>extraneous matter</preferred><admitted>EM</admitted>
|
|
127
127
|
<domain>rice</domain>
|
|
128
|
-
<definition><p id="
|
|
129
|
-
<termexample id="
|
|
130
|
-
<p id="
|
|
128
|
+
<definition><p id="_bc7c78c7-c43a-41cc-8f41-c98c210ae685">organic and inorganic components other than whole or broken kernels</p></definition>
|
|
129
|
+
<termexample id="_08174c1d-466c-44b2-b2c8-9aadd3701ccb">
|
|
130
|
+
<p id="_7f4cb4ca-778e-4e0d-876e-c8db424c3e73">Foreign seeds, husks, bran, sand, dust.</p>
|
|
131
131
|
</termexample></term>
|
|
132
132
|
<term id="HDK"><preferred>HDK</preferred>
|
|
133
133
|
<admitted>heat-damaged kernel</admitted>
|
|
134
134
|
|
|
135
|
-
<definition><p id="
|
|
136
|
-
<termnote id="
|
|
137
|
-
<p id="
|
|
135
|
+
<definition><p id="_27a44e19-750a-4d9d-b3b5-08cb5fa77133">kernel, whole or broken, which has changed its normal colour as a result of heating</p></definition>
|
|
136
|
+
<termnote id="_2996db78-a0e9-44f0-8013-6d36743b03f7">
|
|
137
|
+
<p id="_42af23b4-28ae-42f5-ba09-dfeaa92d7ea4">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>
|
|
138
138
|
</termnote></term>
|
|
139
139
|
<term id="_damaged_kernel">
|
|
140
140
|
<preferred>damaged kernel</preferred>
|
|
141
|
-
<definition><p id="
|
|
141
|
+
<definition><p id="_7b3fcae2-6f90-4d24-89bb-85a7171b2b1a">kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes, but excluding <em>HDK</em> (<xref target="HDK"/>)</p></definition>
|
|
142
142
|
</term>
|
|
143
143
|
<term id="_immature_kernel"><preferred>immature kernel</preferred>
|
|
144
144
|
<admitted>unripe kernel</admitted>
|
|
145
145
|
|
|
146
|
-
<definition><p id="
|
|
147
|
-
<term id="_husked_rice_yield"><preferred>husked rice yield</preferred><definition><p id="
|
|
146
|
+
<definition><p id="_cee634f8-ebdd-41b5-ac78-810dfbc23a44">kernel, whole or broken, which is unripe and/or underdeveloped</p></definition></term>
|
|
147
|
+
<term id="_husked_rice_yield"><preferred>husked rice yield</preferred><definition><p id="_aadb1703-630d-494b-b373-74572f17819b">amount of husked rice obtained from paddy</p></definition>
|
|
148
148
|
<termsource status="identical">
|
|
149
149
|
<origin bibitemid="ISO6646" type="inline" citeas="ISO 6646"/>
|
|
150
150
|
</termsource></term>
|
|
151
|
-
<term id="_nitrogen_content"><preferred>nitrogen content</preferred><definition><p id="
|
|
152
|
-
<termnote id="
|
|
153
|
-
<p id="
|
|
151
|
+
<term id="_nitrogen_content"><preferred>nitrogen content</preferred><definition><p id="_8913eb33-0459-443e-949a-9d1f8db67c3c">quantity of nitrogen determined after application of the procedure described</p></definition>
|
|
152
|
+
<termnote id="_5b70ea29-485d-4364-83ed-6ef2e523e16d">
|
|
153
|
+
<p id="_0f47ffc1-e0a1-4885-897f-3f58f825015c">It is expressed as a mass fraction of dry product, as a percentage.</p>
|
|
154
154
|
</termnote>
|
|
155
155
|
<termsource status="identical">
|
|
156
156
|
<origin bibitemid="ISO20483" type="inline" citeas="ISO 20483: 2013"/>
|
|
157
157
|
</termsource></term>
|
|
158
|
-
<term id="_crude_protein_content"><preferred>crude protein content</preferred><definition><p id="
|
|
159
|
-
<termnote id="
|
|
160
|
-
<p id="
|
|
158
|
+
<term id="_crude_protein_content"><preferred>crude protein content</preferred><definition><p id="_7ffaf70c-d961-4c94-b47d-f41d4ed4cf21">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></definition>
|
|
159
|
+
<termnote id="_cb04ab3f-4f38-484a-a0d0-f859e3961e7f">
|
|
160
|
+
<p id="_45c0829c-2653-4d1a-9f96-7a0351f834b7">It is expressed as a mass fraction of dry product, as a percentage.</p>
|
|
161
161
|
</termnote>
|
|
162
162
|
<termsource status="identical">
|
|
163
163
|
<origin bibitemid="ISO20483" type="inline" citeas="ISO 20483: 2013"/>
|
|
164
164
|
</termsource></term>
|
|
165
|
-
<term id="gelatinization"><preferred>gelatinization</preferred><definition><p id="
|
|
166
|
-
<termnote id="
|
|
167
|
-
<p id="
|
|
165
|
+
<term id="gelatinization"><preferred>gelatinization</preferred><definition><p id="_93c39ca3-280a-4c23-bc34-a4259b7f1bd7">hydration process conferring the jelly-like state typical of the coagulated colloids, which are named gels, on kernels</p></definition>
|
|
166
|
+
<termnote id="_dc975c0f-cccc-4e7f-8468-57140c17d0c5">
|
|
167
|
+
<p id="_cc9795ed-e6a6-42eb-8353-ba3ffa95ec1b">See <xref target="figureC-1"/>.</p>
|
|
168
168
|
</termnote>
|
|
169
169
|
<termsource status="identical">
|
|
170
170
|
<origin bibitemid="ISO14864" type="inline" citeas="ISO 14864: 1998"/>
|
|
171
171
|
</termsource></term>
|
|
172
|
-
<term id="gel_state"><preferred>gel state</preferred><definition><p id="
|
|
172
|
+
<term id="gel_state"><preferred>gel state</preferred><definition><p id="_d8e776bd-8fc1-487c-a6fb-ea2b07e43e3a">condition reached as a consequence of <em>gelatinization</em> (<xref target="gelatinization"/>), when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets</p></definition>
|
|
173
173
|
<termsource status="identical">
|
|
174
174
|
<origin bibitemid="ISO14864" type="inline" citeas="ISO 14864: 1998"/>
|
|
175
175
|
</termsource></term>
|
|
176
176
|
<term id="_gelatinization_time"><preferred>gelatinization time</preferred><admitted><stem type="AsciiMath">t_90</stem></admitted>
|
|
177
|
-
<definition><p id="
|
|
177
|
+
<definition><p id="_3bb1747f-8ca7-4eec-b588-6cb0273a9d18">time necessary for 90 % of the kernels to pass from their natural state to the <em>gel state</em> (<xref target="gel_state"/>)</p></definition>
|
|
178
178
|
<termsource status="identical">
|
|
179
179
|
<origin bibitemid="ISO14864" type="inline" citeas="ISO 14864: 1998"/>
|
|
180
180
|
</termsource></term></terms>
|
|
181
|
-
<clause id="_specifications" inline-header="false" obligation="normative"><title>Specifications</title><subsection id="_general_organoleptic_and_health_characteristics" inline-header="false" obligation="normative"><title>General, organoleptic and health characteristics</title><p id="
|
|
182
|
-
<p id="
|
|
183
|
-
<p id="
|
|
184
|
-
<subsection id="_physical_and_chemical_characteristics" inline-header="false" obligation="normative"><title>Physical and chemical characteristics</title><subsection id="
|
|
185
|
-
<p id="
|
|
181
|
+
<clause id="_specifications" inline-header="false" obligation="normative"><title>Specifications</title><subsection id="_general_organoleptic_and_health_characteristics" inline-header="false" obligation="normative"><title>General, organoleptic and health characteristics</title><p id="_2e7154d7-e3eb-4af2-b428-a0f633576919">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>
|
|
182
|
+
<p id="_d6644685-86cc-49b3-801b-0f55b475af41">The levels of additives and pesticide residues and other contaminants shall not exceed the maximum limits permitted in the country of destination.</p>
|
|
183
|
+
<p id="_a3b0b554-8515-444f-a066-6b4c565bf07b">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></subsection>
|
|
184
|
+
<subsection id="_physical_and_chemical_characteristics" inline-header="false" obligation="normative"><title>Physical and chemical characteristics</title><subsection id="_5bda114e-b29e-4745-ba43-df2c4d101724" inline-header="false" obligation="normative"><p id="_23722e02-5bf9-4590-8c95-86493112fdd1">The mass fraction of moisture, determined in accordance with <eref type="inline" bibitemid="ISO712" citeas="ISO 712"/>, using an oven complying with the requirements of <eref type="inline" bibitemid="IEC61010-2" citeas="IEC 61010-2: 1998"/>, shall not be greater than 15 %.<fn reference="2">
|
|
185
|
+
<p id="_a37f21b0-30af-436a-9ff7-0c7960dafdc8">Formerly denoted as 15 % (m/m).</p>
|
|
186
186
|
</fn></p>
|
|
187
|
-
<p id="
|
|
188
|
-
<note id="
|
|
189
|
-
<p id="
|
|
187
|
+
<p id="_b22932d1-afbf-4a20-a547-bd96c47cd5d4">The mass fraction of extraneous matter and defective kernels in husked and milled rice, whether or not parboiled, determined in accordance with <xref target="AnnexA"/>, shall not be greater than the values specified in <xref target="table1"/>.</p>
|
|
188
|
+
<note id="_4742d419-1337-4eca-922f-85cb74b110e4">
|
|
189
|
+
<p id="_96399feb-c31a-42a1-8745-fbe71567d3d4">Lower mass fractions of moisture are sometimes needed for certain destinations depending on the climate, duration of transport and storage. For further details, see <eref type="inline" bibitemid="ISO6322-1" citeas="ISO 6322-1"/>, <eref type="inline" bibitemid="ISO6322-2" citeas="ISO 6322-2"/> and <eref type="inline" bibitemid="ISO6322-3" citeas="ISO 6322-3"/>.</p>
|
|
190
190
|
</note></subsection>
|
|
191
|
-
<subsection id="_2" inline-header="false" obligation="normative"><p id="
|
|
191
|
+
<subsection id="_2" inline-header="false" obligation="normative"><p id="_33fdb095-32f4-4f07-8b81-895d775d9d98">The defect tolerance for the categories considered, and determined in accordance with the method given in <xref target="AnnexA"/>, shall not exceed the limits given in <xref target="table1"/>.</p>
|
|
192
192
|
<table id="table1">
|
|
193
193
|
<name>Maximum permissible mass fraction of defects</name>
|
|
194
194
|
<thead>
|
|
@@ -207,7 +207,7 @@ World<br/>
|
|
|
207
207
|
|
|
208
208
|
<tr>
|
|
209
209
|
<td align="left">Extraneous matter: organic<fn reference="a">
|
|
210
|
-
<p id="
|
|
210
|
+
<p id="_85194334-e34d-4e9e-893d-b2a58424683c">Organic extraneous matter includes foreign seeds, husks, bran, parts of straw, etc.</p>
|
|
211
211
|
</fn></td>
|
|
212
212
|
<td align="center">1,0</td>
|
|
213
213
|
<td align="center">0,5</td>
|
|
@@ -216,7 +216,7 @@ World<br/>
|
|
|
216
216
|
</tr>
|
|
217
217
|
<tr>
|
|
218
218
|
<td align="left">Extraneous matter: inorganic<fn reference="b">
|
|
219
|
-
<p id="
|
|
219
|
+
<p id="_2a62e946-cd5f-4835-a35c-f33ef6698c29">Inorganic extraneous matter includes stones, sand, dust, etc.</p>
|
|
220
220
|
</fn></td>
|
|
221
221
|
<td align="center">0,5</td>
|
|
222
222
|
<td align="center">0,5</td>
|
|
@@ -268,11 +268,11 @@ World<br/>
|
|
|
268
268
|
<tr>
|
|
269
269
|
<td align="left">HDK</td>
|
|
270
270
|
<td align="center">2,0<fn reference="c">
|
|
271
|
-
<p id="
|
|
271
|
+
<p id="_81f00c5b-8b6a-4da9-b76a-64b3aaa0bb09">The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
|
|
272
272
|
</fn></td>
|
|
273
273
|
<td align="center">2,0</td>
|
|
274
274
|
<td align="center">2,0<fn reference="c">
|
|
275
|
-
<p id="
|
|
275
|
+
<p id="_a63e8d2c-cfea-4629-80a9-660e90a2a45d">The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
|
|
276
276
|
</fn></td>
|
|
277
277
|
<td align="center">2,0</td>
|
|
278
278
|
</tr>
|
|
@@ -293,7 +293,7 @@ World<br/>
|
|
|
293
293
|
<tr>
|
|
294
294
|
<td align="left">Chalky kernels</td>
|
|
295
295
|
<td align="center">5,0<fn reference="c">
|
|
296
|
-
<p id="
|
|
296
|
+
<p id="_35ce0071-3fb9-4e0e-81dc-bbb78437f473">The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
|
|
297
297
|
</fn></td>
|
|
298
298
|
<td align="center">5,0</td>
|
|
299
299
|
<td align="center">Not applicable</td>
|
|
@@ -304,7 +304,7 @@ World<br/>
|
|
|
304
304
|
<td align="center">12,0</td>
|
|
305
305
|
<td align="center">12,0</td>
|
|
306
306
|
<td align="center">12,0<fn reference="c">
|
|
307
|
-
<p id="
|
|
307
|
+
<p id="_c8128828-0539-4a12-b54c-1907a68731f0">The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
|
|
308
308
|
</fn></td>
|
|
309
309
|
<td align="center">12,0</td>
|
|
310
310
|
</tr>
|
|
@@ -313,7 +313,7 @@ World<br/>
|
|
|
313
313
|
<td align="center">Not applicable</td>
|
|
314
314
|
<td align="center">Not applicable</td>
|
|
315
315
|
<td align="center">11,0<fn reference="c">
|
|
316
|
-
<p id="
|
|
316
|
+
<p id="_075a460d-52dc-4971-8095-c38e2e33c27f">The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
|
|
317
317
|
</fn></td>
|
|
318
318
|
<td align="center">11,0</td>
|
|
319
319
|
</tr>
|
|
@@ -327,11 +327,11 @@ World<br/>
|
|
|
327
327
|
<tr>
|
|
328
328
|
<td align="left">Waxy rice</td>
|
|
329
329
|
<td align="center">1,0<fn reference="c">
|
|
330
|
-
<p id="
|
|
330
|
+
<p id="_4da8762f-1dc4-430c-b5f3-ca118c900794">The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
|
|
331
331
|
</fn></td>
|
|
332
332
|
<td align="center">1,0</td>
|
|
333
333
|
<td align="center">1,0<fn reference="c">
|
|
334
|
-
<p id="
|
|
334
|
+
<p id="_9f5e64bc-8f8b-4888-93e0-656377547510">The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
|
|
335
335
|
</fn></td>
|
|
336
336
|
<td align="center">1,0</td>
|
|
337
337
|
</tr>
|
|
@@ -339,102 +339,102 @@ World<br/>
|
|
|
339
339
|
<tfoot>
|
|
340
340
|
<tr>
|
|
341
341
|
<td colspan="5" align="left">
|
|
342
|
-
<p id="
|
|
342
|
+
<p id="_28d5c390-42a3-48a5-b391-5afe25c01b21">Live insects shall not be present. Dead insects shall be included in extraneous matter.</p>
|
|
343
343
|
</td>
|
|
344
344
|
</tr>
|
|
345
345
|
</tfoot>
|
|
346
|
-
<note id="
|
|
347
|
-
<p id="
|
|
348
|
-
</note><note id="
|
|
349
|
-
<p id="
|
|
350
|
-
</note><note id="
|
|
351
|
-
<p id="
|
|
346
|
+
<note id="_7bea14d1-f1cc-4c94-9f74-260b521ba75c">
|
|
347
|
+
<p id="_3c8c1022-436b-4ff7-842a-e2837f5c3597">This table is based on <eref type="inline" bibitemid="ISO7301" citeas="ISO 7301: 2011"/>.</p>
|
|
348
|
+
</note><note id="_bfa24b41-6768-4dc7-a580-843205bdea6d">
|
|
349
|
+
<p id="_3831bf25-e828-44bc-9dbb-49d878f3c947">Some commercial contracts require information in addition to that provided in this table.</p>
|
|
350
|
+
</note><note id="_39daea8d-62a2-4edf-9715-30457d735601">
|
|
351
|
+
<p id="_8198b127-028c-4914-9b77-ec5bf2fffa7e">Only full red husked (cargo) rice is considered in this table.</p>
|
|
352
352
|
</note></table>
|
|
353
353
|
|
|
354
354
|
|
|
355
355
|
</subsection></subsection></clause>
|
|
356
356
|
<clause id="clause5" inline-header="false" obligation="normative">
|
|
357
357
|
<title>Sampling</title>
|
|
358
|
-
<p id="
|
|
358
|
+
<p id="_e74ce874-0e3b-4b1d-9985-255c5857e79e">Sampling shall be carried out in accordance with <eref type="inline" bibitemid="ISO24333" citeas="ISO 24333: 2009"/></p>
|
|
359
359
|
</clause>
|
|
360
360
|
<clause id="_test_methods" inline-header="false" obligation="normative"><title>Test methods</title><subsection id="_moisture_content" inline-header="false" obligation="normative">
|
|
361
361
|
<title>Moisture content</title>
|
|
362
|
-
<p id="
|
|
362
|
+
<p id="_bbae7d2c-0879-437a-a92e-3170f23af522">Determine the mass fraction of moisture in accordance with the method specified in <eref type="inline" bibitemid="ISO712" citeas="ISO 712"/>.</p>
|
|
363
363
|
</subsection>
|
|
364
364
|
<subsection id="_waxy_rice_content" inline-header="false" obligation="normative">
|
|
365
365
|
<title>Waxy rice content</title>
|
|
366
|
-
<p id="
|
|
366
|
+
<p id="_c17f238a-930a-4459-8779-f5d02fa37e96">Determine the mass fraction of waxy rice. <xref target="AnnexB"/> gives an example of a suitable method.</p>
|
|
367
367
|
</subsection>
|
|
368
|
-
<subsection id="_nitrogen_content_and_crude_protein_content" inline-header="false" obligation="normative"><title>Nitrogen content and crude protein content</title><p id="
|
|
369
|
-
<p id="
|
|
370
|
-
<subsection id="_gelatinization_time_2" inline-header="false" obligation="normative"><title>Gelatinization time</title><p id="
|
|
371
|
-
<p id="
|
|
372
|
-
<subsection id="_husked_rice_yield_2" inline-header="false" obligation="normative"><title>Husked rice yield</title><subsection id="_determination" inline-header="false" obligation="normative"><title>Determination</title><admonition id="
|
|
373
|
-
<p id="
|
|
368
|
+
<subsection id="_nitrogen_content_and_crude_protein_content" inline-header="false" obligation="normative"><title>Nitrogen content and crude protein content</title><p id="_6b0f66a6-73ef-4e7c-8dd3-4c6239d1038f">Determine the nitrogen content and crude protein content in accordance with either <eref type="inline" bibitemid="ISO16634" citeas="ISO 16634: --"/>, or <eref type="inline" bibitemid="ISO20483" citeas="ISO 20483: 2013"/>. For details on the determination of protein content using the Kjeldahl method, see Reference <eref type="inline" bibitemid="ref12" citeas="[12]"/> in the Bibliography. For details concerning the use of the Dumas method, see References <eref type="inline" bibitemid="ref10" citeas="[10]"/> and <eref type="inline" bibitemid="ref16" citeas="[16]"/>.</p>
|
|
369
|
+
<p id="_7272ce04-00f8-4538-ba6a-04efeec1c075">Calculate the crude protein content of the dry product by multiplying the value of the nitrogen content by the conversion factor specified in <eref type="inline" bibitemid="ISO20483" citeas="ISO 20483: 2013"/> and Table C.1, that is adapted to the type of cereals or pulses <eref type="footnote" bibitemid="ref13" citeas="[13]"/><eref type="footnote" bibitemid="ref14" citeas="[14]"/> and to their use.</p></subsection>
|
|
370
|
+
<subsection id="_gelatinization_time_2" inline-header="false" obligation="normative"><title>Gelatinization time</title><p id="_5fca8d70-b341-446e-aab9-069a49107b56">Determine the gelatinization time, <stem type="AsciiMath">t_90</stem>, for rice kernels during cooking. An example of a typical curve is given in <xref target="figureC-1"/>. Three typical stages of gelatinization are shown in <xref target="figureC-2"/>.</p>
|
|
371
|
+
<p id="_1b5e8502-d8e7-4dcf-8d89-0ca0732d1510">Report the results as specified in <xref target="clause7"/>.</p></subsection>
|
|
372
|
+
<subsection id="_husked_rice_yield_2" inline-header="false" obligation="normative"><title>Husked rice yield</title><subsection id="_determination" inline-header="false" obligation="normative"><title>Determination</title><admonition id="_3d2498a5-4185-4d66-a8b0-0244cb5e3a39" type="caution">
|
|
373
|
+
<p id="_15718f0e-523a-4bf9-8510-1b7b18c2578a">Only use paddy or parboiled rice for the determination of husked rice yield.</p>
|
|
374
374
|
</admonition>
|
|
375
|
-
<p id="
|
|
375
|
+
<p id="_b8aa4b13-d397-4bcb-9f0b-a7d2e3acf0ae">Determine the husked rice yield in accordance with <eref type="inline" bibitemid="ISO6646" citeas="ISO 6646"/>.</p></subsection>
|
|
376
376
|
<subsection id="_precision" inline-header="false" obligation="normative"><title>Precision</title><subsection id="_interlaboratory_test" inline-header="false" obligation="normative">
|
|
377
377
|
<title>Interlaboratory test</title>
|
|
378
|
-
<p id="
|
|
378
|
+
<p id="_f0262446-43d4-4021-8b82-faf59a623010">The results of an interlaboratory test are given in <xref target="AnnexD"/> for information</p>
|
|
379
379
|
</subsection>
|
|
380
|
-
<subsection id="_repeatability" inline-header="false" obligation="normative"><title>Repeatability</title><p id="
|
|
381
|
-
<formula id="
|
|
380
|
+
<subsection id="_repeatability" inline-header="false" obligation="normative"><title>Repeatability</title><p id="_22f73e8d-a10b-4dd0-b024-1d07545e67ea">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 <stem type="AsciiMath">r</stem> obtained from the interlaboratory study for husked rice in more than 5 % of cases:</p>
|
|
381
|
+
<formula id="_897524c4-4040-4fc0-8a47-743923ed7072">
|
|
382
382
|
<stem type="AsciiMath">r = 1 %</stem>
|
|
383
|
-
<dl id="
|
|
383
|
+
<dl id="_4d661de5-d77c-4feb-b812-9cbd58d7a58f">
|
|
384
384
|
<dt>
|
|
385
385
|
<stem type="AsciiMath">r</stem>
|
|
386
386
|
</dt>
|
|
387
387
|
<dd>
|
|
388
|
-
<p id="
|
|
388
|
+
<p id="_85344eb0-98f3-48db-bccf-302232f64710">is the repeatability limit.</p>
|
|
389
389
|
</dd>
|
|
390
390
|
</dl></formula>
|
|
391
391
|
|
|
392
392
|
</subsection>
|
|
393
|
-
<subsection id="_reproducibility" inline-header="false" obligation="normative"><title>Reproducibility</title><p id="
|
|
394
|
-
<formula id="
|
|
393
|
+
<subsection id="_reproducibility" inline-header="false" obligation="normative"><title>Reproducibility</title><p id="_518af5a1-b21a-4a7f-9cbe-2fae0ea11eca">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 <stem type="AsciiMath">R</stem> obtained from the interlaboratory study in more than 5 % of cases:</p>
|
|
394
|
+
<formula id="_436fbe59-258f-4d77-b6b8-57c16b4b1b7b">
|
|
395
395
|
<stem type="AsciiMath">R = 3 %</stem>
|
|
396
|
-
<dl id="
|
|
396
|
+
<dl id="_4acc2a90-7c1d-40b5-b153-714ff4abf495">
|
|
397
397
|
<dt>
|
|
398
398
|
<stem type="AsciiMath">R</stem>
|
|
399
399
|
</dt>
|
|
400
400
|
<dd>
|
|
401
|
-
<p id="
|
|
401
|
+
<p id="_f0947179-37da-4c76-80e0-6b9e41dc38be">is the reproducibility limit.</p>
|
|
402
402
|
</dd>
|
|
403
403
|
</dl></formula>
|
|
404
404
|
|
|
405
405
|
</subsection></subsection></subsection></clause>
|
|
406
|
-
<clause id="clause7" inline-header="false" obligation="normative"><title>Test report</title><p id="
|
|
407
|
-
<ol id="
|
|
406
|
+
<clause id="clause7" inline-header="false" obligation="normative"><title>Test report</title><p id="_7b0e3297-c68a-42db-a2ca-f0ace6bfec64">For each test method, the test report shall specify the following:</p>
|
|
407
|
+
<ol id="_c6c0ad04-d6b4-4771-a339-7df81722a1b9" type="alphabet">
|
|
408
408
|
<li>
|
|
409
|
-
<p id="
|
|
409
|
+
<p id="_97b98650-f102-4b5c-96fa-9e6d018bad13">all information necessary for the complete identification of the sample;</p>
|
|
410
410
|
</li>
|
|
411
411
|
<li>
|
|
412
|
-
<p id="
|
|
412
|
+
<p id="_76125569-1024-4090-b202-12832b04e098">a reference to this document (i.e. ISO 17301-1);</p>
|
|
413
413
|
</li>
|
|
414
414
|
<li>
|
|
415
|
-
<p id="
|
|
415
|
+
<p id="_f19b3b48-f5a9-4f49-9270-382f8ecdd2d8">the sampling method used;</p>
|
|
416
416
|
</li>
|
|
417
417
|
<li>
|
|
418
|
-
<p id="
|
|
418
|
+
<p id="_d90e1977-361a-4fc4-89bf-1fc68fd20751">the test method used;</p>
|
|
419
419
|
</li>
|
|
420
420
|
<li>
|
|
421
|
-
<p id="
|
|
421
|
+
<p id="_f18d1209-c194-4992-814e-754cbd392c55">the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained;</p>
|
|
422
422
|
</li>
|
|
423
423
|
<li>
|
|
424
|
-
<p id="
|
|
424
|
+
<p id="_916c4e97-0573-48d0-a61c-5afdae450468">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>
|
|
425
425
|
</li>
|
|
426
426
|
<li>
|
|
427
|
-
<p id="
|
|
427
|
+
<p id="_03740c22-12f4-46c9-a715-be7f01d387be">any unusual features (anomalies) observed during the test;</p>
|
|
428
428
|
</li>
|
|
429
429
|
<li>
|
|
430
|
-
<p id="
|
|
430
|
+
<p id="_de2430a6-0ff2-40c4-9aa2-23d13d23ff7c">the date of the test.</p>
|
|
431
431
|
</li>
|
|
432
432
|
</ol></clause>
|
|
433
|
-
<clause id="_packaging" inline-header="false" obligation="normative"><title>Packaging</title><p id="
|
|
434
|
-
<p id="
|
|
433
|
+
<clause id="_packaging" inline-header="false" obligation="normative"><title>Packaging</title><p id="_ad1b903e-ade5-47d6-9cbb-83d0824715f3">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>
|
|
434
|
+
<p id="_8ba1b260-fa46-4d0e-b2ce-e9ff3aa3ed64">If bags are used, they shall comply with the requirements of <eref type="inline" bibitemid="ISO8351-1" citeas="ISO 8351-1: 1994"/>, or <eref type="inline" bibitemid="ISO8351-2" citeas="ISO 8351-2"/>, as appropriate.</p></clause>
|
|
435
435
|
<clause id="_marking" inline-header="false" obligation="normative">
|
|
436
436
|
<title>Marking</title>
|
|
437
|
-
<p id="
|
|
437
|
+
<p id="_ee45f046-c68b-456c-a592-586557adc793">The packages shall be marked or labelled as required by the country of destination.</p>
|
|
438
438
|
</clause>
|
|
439
439
|
|
|
440
440
|
|
|
@@ -443,16 +443,16 @@ World<br/>
|
|
|
443
443
|
|
|
444
444
|
</sections><annex id="AnnexA" inline-header="false" obligation="normative"><title>Determination of defects</title><subsection id="_principle" inline-header="false" obligation="normative">
|
|
445
445
|
<title>Principle</title>
|
|
446
|
-
<p id="
|
|
446
|
+
<p id="_5c92a9eb-6d46-4435-a585-ed85bd8eaf52">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>
|
|
447
447
|
</subsection>
|
|
448
|
-
<subsection id="_apparatus" inline-header="false" obligation="normative"><title>Apparatus</title><p id="
|
|
448
|
+
<subsection id="_apparatus" inline-header="false" obligation="normative"><title>Apparatus</title><p id="_1d4a2c92-93c9-47b7-9202-96160aa511a3">The usual laboratory apparatus and, in particular, the following.</p>
|
|
449
449
|
<subsection id="AnnexA-2-1" inline-header="true" obligation="normative">
|
|
450
450
|
<title>Sample divider,</title>
|
|
451
|
-
<p id="
|
|
451
|
+
<p id="_9b7e135a-8e29-42ec-b62a-07e8b5a8638c">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 <xref target="figureA-1"/>.</p>
|
|
452
452
|
</subsection>
|
|
453
453
|
<subsection id="_sieve" inline-header="true" obligation="normative">
|
|
454
454
|
<title>Sieve,</title>
|
|
455
|
-
<p id="
|
|
455
|
+
<p id="_681c1e5e-d1b2-4999-8760-2ecc539b267a">with round perforations of diameter 1,4 mm.</p>
|
|
456
456
|
</subsection>
|
|
457
457
|
<subsection id="_tweezers" inline-header="true" obligation="normative">
|
|
458
458
|
<title>Tweezers.</title>
|
|
@@ -465,75 +465,75 @@ World<br/>
|
|
|
465
465
|
</subsection>
|
|
466
466
|
<subsection id="AnnexA-2-6" inline-header="true" obligation="normative">
|
|
467
467
|
<title>Steel bowls,</title>
|
|
468
|
-
<p id="
|
|
468
|
+
<p id="_fe1285d6-340e-43b6-92a3-323f8b385ea5">of diameter 100 mm ± 5 mm; seven per test sample.</p>
|
|
469
469
|
</subsection>
|
|
470
470
|
<subsection id="_balance" inline-header="true" obligation="normative">
|
|
471
471
|
<title>Balance,</title>
|
|
472
|
-
<p id="
|
|
472
|
+
<p id="_53c169db-a173-43c8-a031-c9ef7c7acea6">which can be read to the nearest 0,01 g.</p>
|
|
473
473
|
</subsection></subsection>
|
|
474
474
|
<subsection id="_sampling" inline-header="false" obligation="normative">
|
|
475
475
|
<title>Sampling</title>
|
|
476
|
-
<p id="
|
|
476
|
+
<p id="_f7f7243b-f291-49fc-828e-dbbf666411ee">See <xref target="clause5"/>.</p>
|
|
477
477
|
</subsection>
|
|
478
478
|
<subsection id="_procedure" inline-header="false" obligation="normative">
|
|
479
479
|
<title>Procedure</title>
|
|
480
|
-
<subsection id="AnnexA-4-1" inline-header="false" obligation="normative"><title>Preparation of test sample</title><p id="
|
|
481
|
-
<p id="
|
|
480
|
+
<subsection id="AnnexA-4-1" inline-header="false" obligation="normative"><title>Preparation of test sample</title><p id="_73c8ba25-b895-47f0-b79c-677c4a157b30">Carefully mix the laboratory sample to make it as uniform as possible, then proceed to reduce it, using a divider (<xref target="AnnexA-2-1"/>), until a quantity of about 30 g is obtained.</p>
|
|
481
|
+
<p id="_2ae42067-ac99-4216-8c50-9da26776cee1">All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by the sieve.</p>
|
|
482
482
|
<figure id="figureA-1">
|
|
483
483
|
<name>Split-it-right sample divider</name>
|
|
484
|
-
<image src="rice_images/rice_image1.png" id="
|
|
484
|
+
<image src="rice_images/rice_image1.png" id="_5d63c853-eb47-4c40-a7a0-ff4511404c17" imagetype="PNG"/>
|
|
485
485
|
</figure></subsection>
|
|
486
486
|
</subsection>
|
|
487
|
-
<subsection id="_determination_2" inline-header="false" obligation="normative"><title>Determination</title><p id="
|
|
488
|
-
<p id="
|
|
489
|
-
<subsection id="_calculation" inline-header="false" obligation="normative"><title>Calculation</title><p id="
|
|
487
|
+
<subsection id="_determination_2" inline-header="false" obligation="normative"><title>Determination</title><p id="_c2da314a-0980-4342-8895-3ea10a4f2d7f">Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with <xref target="AnnexA-4-1"/> and separate the different defects into the bowls (<xref target="AnnexA-2-6"/>). When a kernel has several defects, classify it in the defect category for which the maximum permissible value is the lowest (see <xref target="table1"/>).</p>
|
|
488
|
+
<p id="_69e30a9d-4159-4671-8889-8528ff682f00">Weigh, to the nearest 0,01 g, the fractions so obtained.</p></subsection>
|
|
489
|
+
<subsection id="_calculation" inline-header="false" obligation="normative"><title>Calculation</title><p id="_68bbc7ab-5eb0-4627-87bc-05e8fa6736ad">Express the mass fraction of each defect using <xref target="formulaA-1"/>:</p>
|
|
490
490
|
<formula id="formulaA-1">
|
|
491
491
|
<stem type="AsciiMath">w = (m_D) / (m_s)</stem>
|
|
492
|
-
<dl id="
|
|
492
|
+
<dl id="_a550d7af-28bf-4ebb-82da-f2f9b193244b">
|
|
493
493
|
<dt>
|
|
494
494
|
<stem type="AsciiMath">w</stem>
|
|
495
495
|
</dt>
|
|
496
496
|
<dd>
|
|
497
|
-
<p id="
|
|
497
|
+
<p id="_19286810-80b1-4a5f-ad17-5a16e7dd60c7">is the mass fraction of grains with a particular defect in the test sample;</p>
|
|
498
498
|
</dd>
|
|
499
499
|
<dt>
|
|
500
500
|
<stem type="AsciiMath">m_D</stem>
|
|
501
501
|
</dt>
|
|
502
502
|
<dd>
|
|
503
|
-
<p id="
|
|
503
|
+
<p id="_cf724331-12d6-48ce-a08e-be1382ce54e6">is the mass, in grams, of grains with that defect;</p>
|
|
504
504
|
</dd>
|
|
505
505
|
<dt>
|
|
506
506
|
<stem type="AsciiMath">m_S</stem>
|
|
507
507
|
</dt>
|
|
508
508
|
<dd>
|
|
509
|
-
<p id="
|
|
509
|
+
<p id="_0b45c605-92b9-4143-84ee-d357b3b529ec">is the mass, in grams, of the test sample.</p>
|
|
510
510
|
</dd>
|
|
511
511
|
</dl></formula>
|
|
512
512
|
|
|
513
513
|
</subsection>
|
|
514
514
|
<subsection id="_test_report" inline-header="false" obligation="normative">
|
|
515
515
|
<title>Test report</title>
|
|
516
|
-
<p id="
|
|
516
|
+
<p id="_3923f3fc-741b-4119-b1e7-51e4dce0a325">Report the results as specified in <xref target="clause7"/>.</p>
|
|
517
517
|
</subsection></annex><annex id="AnnexB" inline-header="false" obligation="informative"><title>Determination of the waxy rice content of parboiled rice</title><subsection id="_principle_2" inline-header="false" obligation="informative">
|
|
518
518
|
<title>Principle</title>
|
|
519
|
-
<p id="
|
|
519
|
+
<p id="_2958e042-ddee-47cb-8044-a9c9f2c4767c">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>
|
|
520
520
|
</subsection>
|
|
521
|
-
<subsection id="_apparatus_2" inline-header="false" obligation="informative"><title>Apparatus</title><p id="
|
|
521
|
+
<subsection id="_apparatus_2" inline-header="false" obligation="informative"><title>Apparatus</title><p id="_182a2e94-a165-4cb9-b2e9-059a3236e170">The usual laboratory apparatus and, in particular, the following.</p>
|
|
522
522
|
<subsection id="AnnexB-2-1" inline-header="true" obligation="informative">
|
|
523
523
|
<title>Balance,</title>
|
|
524
|
-
<p id="
|
|
524
|
+
<p id="_f6a094bf-afe0-4cc2-b980-59bb8203cb31">capable of weighing to the nearest 0,01 g.</p>
|
|
525
525
|
</subsection>
|
|
526
526
|
<subsection id="AnnexB-2-2" inline-header="true" obligation="informative">
|
|
527
527
|
<title>Glass beaker,</title>
|
|
528
|
-
<p id="
|
|
528
|
+
<p id="_bec08b5b-e405-44c1-9fa4-a65ca51e3970">of capacity 250 ml.</p>
|
|
529
529
|
</subsection>
|
|
530
530
|
<subsection id="AnnexB-2-3" inline-header="true" obligation="informative">
|
|
531
531
|
<title>Small white colour bowls,</title>
|
|
532
|
-
<p id="
|
|
532
|
+
<p id="_13a49d14-8ac9-4765-8c93-b9c03525120d">or any white colour container of a suitable size.</p>
|
|
533
533
|
</subsection>
|
|
534
534
|
<subsection id="AnnexB-2-4" inline-header="true" obligation="informative">
|
|
535
535
|
<title>Wire sieve,</title>
|
|
536
|
-
<p id="
|
|
536
|
+
<p id="_b66f1537-85a5-4e31-84fc-e43f8cd330df">with long rounded apertures of (1 mm <stem type="AsciiMath">{:(+0.02),(0):}</stem> mm) × (20 mm <stem type="AsciiMath">{:(+2),(-1):}</stem> mm).</p>
|
|
537
537
|
</subsection>
|
|
538
538
|
<subsection id="AnnexB-2-5" inline-header="true" obligation="informative">
|
|
539
539
|
<title>Stirrer rod.</title>
|
|
@@ -544,115 +544,115 @@ World<br/>
|
|
|
544
544
|
<subsection id="AnnexB-2-7" inline-header="true" obligation="informative">
|
|
545
545
|
<title>Tissue paper.</title>
|
|
546
546
|
</subsection></subsection>
|
|
547
|
-
<subsection id="_reagents" inline-header="false" obligation="informative"><title>Reagents</title><admonition id="
|
|
548
|
-
<p id="
|
|
547
|
+
<subsection id="_reagents" inline-header="false" obligation="informative"><title>Reagents</title><admonition id="_a0d9504f-1486-4c19-9079-5e6bc2a2a492" type="warning">
|
|
548
|
+
<p id="_d46e4d82-c46c-4593-b05c-b08cd0bd95c5">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>
|
|
549
549
|
</admonition>
|
|
550
550
|
<subsection id="AnnexB-3-1" inline-header="true" obligation="informative">
|
|
551
551
|
<title>Deionized water,</title>
|
|
552
|
-
<p id="
|
|
552
|
+
<p id="_156b1bae-43a5-46a1-97a3-1939ad183699">Grade 3 quality as specified in <eref type="inline" bibitemid="ISO3696" citeas="ISO 3696"/>.</p>
|
|
553
553
|
</subsection>
|
|
554
554
|
<subsection id="AnnexB-3-2" inline-header="true" obligation="informative">
|
|
555
555
|
<title>Iodine stock solution,</title>
|
|
556
|
-
<p id="
|
|
557
|
-
<p id="
|
|
556
|
+
<p id="_e33c46c4-2075-4353-b91c-034fd796c610">containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in deionized water such as Lugols.<fn reference="12">
|
|
557
|
+
<p id="_ff9f029f-2f7e-4a97-aa9f-90126ee2c01a">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>
|
|
558
558
|
</fn></p>
|
|
559
559
|
</subsection>
|
|
560
|
-
<subsection id="AnnexB-3-3" inline-header="true" obligation="informative"><title>Iodine working solution,</title><p id="
|
|
561
|
-
<p id="
|
|
560
|
+
<subsection id="AnnexB-3-3" inline-header="true" obligation="informative"><title>Iodine working solution,</title><p id="_630d4b1e-ea5d-4c93-8f31-c2609678b19b">obtained by diluting the stock solution (<xref target="AnnexB-3-2"/>) two times (by volume) with deionized water (<xref target="AnnexB-3-1"/>).</p>
|
|
561
|
+
<p id="_e49906eb-b8bb-4c9b-ad2f-1e11dbb77e2e">Prepare fresh daily.</p></subsection></subsection>
|
|
562
562
|
<subsection id="_sampling_2" inline-header="false" obligation="informative">
|
|
563
563
|
<title>Sampling</title>
|
|
564
|
-
<p id="
|
|
564
|
+
<p id="_b3cbb554-5746-427a-ab8e-288a37405ced">Sampling shall be carried out in accordance with <xref target="clause5"/>.</p>
|
|
565
565
|
</subsection>
|
|
566
566
|
<subsection id="_determination_3" inline-header="false" obligation="informative"><title>Determination</title><subsection id="_3" inline-header="false" obligation="informative">
|
|
567
567
|
|
|
568
|
-
<p id="
|
|
568
|
+
<p id="_cf614089-5cf0-4a4a-ae40-d899d1b987cf">Weigh a portion of about 100 g of milled rice and put it into a glass beaker (<xref target="AnnexB-2-2"/>).</p>
|
|
569
569
|
</subsection>
|
|
570
570
|
<subsection id="_4" inline-header="false" obligation="informative">
|
|
571
571
|
|
|
572
|
-
<p id="
|
|
572
|
+
<p id="_925f999e-c136-477d-a021-04e23f3df40e">Add enough iodine working solution (<xref target="AnnexB-3-3"/>) to soak the kernels, and stir (<xref target="AnnexB-2-5"/>) until all the kernels are submerged under the solution. Let the kernels soak in the solution for 30 s.</p>
|
|
573
573
|
</subsection>
|
|
574
574
|
<subsection id="_5" inline-header="false" obligation="informative">
|
|
575
575
|
|
|
576
|
-
<p id="
|
|
576
|
+
<p id="_a7187e8e-ada8-482c-a747-8a585e414448">Pour the rice and solution into a wire sieve (<xref target="AnnexB-2-4"/>), and shake the basket slightly in order to drain out the solution. Then place the wire sieve on a piece of tissue paper (<xref target="AnnexB-2-7"/>) to absorb the excess liquid.</p>
|
|
577
577
|
</subsection>
|
|
578
578
|
<subsection id="_6" inline-header="false" obligation="informative">
|
|
579
579
|
|
|
580
|
-
<p id="
|
|
580
|
+
<p id="_05e27a9e-ad23-4f32-a8cc-cbcbf05614ba">Pour the stained kernels into a bowl (<xref target="AnnexB-2-3"/>). Using tweezers or forceps (<xref target="AnnexB-2-6"/>), separate the reddish brown kernels of waxy rice from the dark blue kernels of non-waxy rice.</p>
|
|
581
581
|
</subsection>
|
|
582
582
|
<subsection id="_7" inline-header="false" obligation="informative">
|
|
583
583
|
|
|
584
|
-
<p id="
|
|
584
|
+
<p id="_077fef89-0c8e-4fed-b492-8ee139053056">Weigh the waxy rice portion (<stem type="AsciiMath">m_1</stem>) and the non-waxy rice portion (<stem type="AsciiMath">m_2</stem>) to the nearest 0,1 g.</p>
|
|
585
585
|
</subsection></subsection>
|
|
586
|
-
<subsection id="_calculation_2" inline-header="false" obligation="informative"><title>Calculation</title><p id="
|
|
586
|
+
<subsection id="_calculation_2" inline-header="false" obligation="informative"><title>Calculation</title><p id="_dbc8ae69-072c-437e-9f2b-0c4199871219">Calculate the mass fraction, expressed as a percentage, of the waxy rice, <stem type="AsciiMath">w_(wax)</stem>, using <xref target="formulaB-1"/>:</p>
|
|
587
587
|
<formula id="formulaB-1">
|
|
588
588
|
<stem type="AsciiMath">w_(wax) = (m_1) / (m_1 + m_2) xx 100</stem>
|
|
589
|
-
<dl id="
|
|
589
|
+
<dl id="_4aa48e3e-4cb0-4734-8b28-0af4082dd6b4">
|
|
590
590
|
<dt>
|
|
591
591
|
<stem type="AsciiMath">m_1</stem>
|
|
592
592
|
</dt>
|
|
593
593
|
<dd>
|
|
594
|
-
<p id="
|
|
594
|
+
<p id="_7498b1b2-fbdb-4cdf-b8c8-ae2cae7dd155">is the mass, expressed in grams, of the waxy rice portion;</p>
|
|
595
595
|
</dd>
|
|
596
596
|
<dt>
|
|
597
597
|
<stem type="AsciiMath">m_2</stem>
|
|
598
598
|
</dt>
|
|
599
599
|
<dd>
|
|
600
|
-
<p id="
|
|
600
|
+
<p id="_841dc018-5675-45fe-8f85-531fc259ec8e">is the mass, expressed in grams, of the non-waxy rice portion.</p>
|
|
601
601
|
</dd>
|
|
602
602
|
</dl></formula>
|
|
603
603
|
|
|
604
604
|
</subsection>
|
|
605
605
|
<subsection id="_test_report_2" inline-header="false" obligation="informative">
|
|
606
606
|
<title>Test report</title>
|
|
607
|
-
<p id="
|
|
608
|
-
</subsection></annex><annex id="AnnexC" inline-header="false" obligation="informative"><title>Gelatinization</title><p id="
|
|
607
|
+
<p id="_3cd1f4ae-35cb-40e1-93be-0e936806c5b2">Report the results as specified in <xref target="clause7"/>, giving the results calculated using <xref target="formulaB-1"/>.</p>
|
|
608
|
+
</subsection></annex><annex id="AnnexC" inline-header="false" obligation="informative"><title>Gelatinization</title><p id="_fbbe8ca6-fcc3-4a0d-8ade-a742b6648ad8"><xref target="figureC-1"/> gives an example of a typical gelatinization curve. <xref target="figureC-2"/> shows the three stages of gelatinization.</p>
|
|
609
609
|
<figure id="figureC-1">
|
|
610
610
|
<name>Typical gelatinization curve</name>
|
|
611
|
-
<image src="rice_images/rice_image2.png" id="
|
|
611
|
+
<image src="rice_images/rice_image2.png" id="_bc8b9c6a-29a6-441d-923b-19861a25685a" imagetype="PNG"/>
|
|
612
612
|
<fn reference="a">
|
|
613
|
-
<p id="
|
|
614
|
-
</fn><dl id="
|
|
613
|
+
<p id="_b668d520-085a-4e32-993e-048ba5ac7fc7">The time <stem type="AsciiMath">t_90</stem> was estimated to be 18,2 min for this example.</p>
|
|
614
|
+
</fn><dl id="_44d79dcd-bce0-4fd9-970e-0c22817c1c75">
|
|
615
615
|
<dt>
|
|
616
616
|
<stem type="AsciiMath">w</stem>
|
|
617
617
|
</dt>
|
|
618
618
|
<dd>
|
|
619
|
-
<p id="
|
|
619
|
+
<p id="_1578dd68-0bc5-41f2-8545-e3b065b204d9">mass fraction of gelatinized kernels, expressed in per cent</p>
|
|
620
620
|
</dd>
|
|
621
621
|
<dt>
|
|
622
622
|
<stem type="AsciiMath">t</stem>
|
|
623
623
|
</dt>
|
|
624
624
|
<dd>
|
|
625
|
-
<p id="
|
|
625
|
+
<p id="_ad899f0b-330b-4dbc-8039-1fc5f59c2c11">cooking time, expressed in minutes</p>
|
|
626
626
|
</dd>
|
|
627
627
|
<dt>
|
|
628
628
|
<stem type="AsciiMath">t_90</stem>
|
|
629
629
|
</dt>
|
|
630
630
|
<dd>
|
|
631
|
-
<p id="
|
|
631
|
+
<p id="_7600fafe-933e-4a4d-9b3d-256afd4a09ff">time required to gelatinize 90 % of the kernels</p>
|
|
632
632
|
</dd>
|
|
633
633
|
<dt>P</dt>
|
|
634
634
|
<dd>
|
|
635
|
-
<p id="
|
|
635
|
+
<p id="_2cb20982-3ea9-4a8a-8335-f01d60b88e3b">point of the curve corresponding to a cooking time of <stem type="AsciiMath">t_90</stem></p>
|
|
636
636
|
</dd>
|
|
637
|
-
</dl><note id="
|
|
638
|
-
<p id="
|
|
637
|
+
</dl><note id="_4977a23b-ef38-4277-a213-6723960e4cbf">
|
|
638
|
+
<p id="_d87f601a-e9cd-4a12-b5b5-9e0e351f09e7">These results are based on a study carried out on three different types of kernel.</p>
|
|
639
639
|
</note></figure>
|
|
640
640
|
|
|
641
641
|
|
|
642
642
|
|
|
643
643
|
|
|
644
|
-
<figure id="figureC-2"><figure id="
|
|
644
|
+
<figure id="figureC-2"><figure id="_229500fc-1120-470f-8fe7-67bb3cdea3d0">
|
|
645
645
|
<name>Initial stages: No grains are fully gelatinized (ungelatinized starch granules are visible inside the kernels)</name>
|
|
646
|
-
<image src="rice_images/rice_image3_1.png" id="
|
|
646
|
+
<image src="rice_images/rice_image3_1.png" id="_e00f0126-9b88-447c-93ea-0ad184716d2a" imagetype="PNG"/>
|
|
647
647
|
</figure>
|
|
648
|
-
<figure id="
|
|
648
|
+
<figure id="_518ab173-41f7-4221-a2bb-29e812785f5a">
|
|
649
649
|
<name>Intermediate stages: Some fully gelatinized kernels are visible</name>
|
|
650
|
-
<image src="rice_images/rice_image3_2.png" id="
|
|
650
|
+
<image src="rice_images/rice_image3_2.png" id="_d5ec0cde-5873-4ad6-8e4c-91214d2d4ae7" imagetype="PNG"/>
|
|
651
651
|
</figure>
|
|
652
|
-
<figure id="
|
|
652
|
+
<figure id="_9275704e-5115-4928-96c5-dcd889b1d603">
|
|
653
653
|
<name>Final stages: All kernels are fully gelatinized</name>
|
|
654
|
-
<image src="rice_images/rice_image3_3.png" id="
|
|
655
|
-
</figure></figure></annex><annex id="AnnexD" inline-header="false" obligation="informative"><title>Results of interlaboratory test for husked rice yields</title><p id="
|
|
654
|
+
<image src="rice_images/rice_image3_3.png" id="_b18ac09c-906b-4895-8ffe-e23dd1a72f93" imagetype="PNG"/>
|
|
655
|
+
</figure></figure></annex><annex id="AnnexD" inline-header="false" obligation="informative"><title>Results of interlaboratory test for husked rice yields</title><p id="_59d88dc1-5407-45d8-b829-487fbc533fca">An interlaboratory test <eref type="inline" bibitemid="ref15" citeas="[15]"/> was carried out by the ENR [Rice Research Centre (Italy)] in accordance with <eref type="inline" bibitemid="ISO5725-1" citeas="ISO 5725-1"/> and <eref type="inline" bibitemid="ISO5725-2" citeas="ISO 5725-2"/>, with the participation of 15 laboratories. Each laboratory carried out three determinations on four different types of kernel. The statistical results are shown in <xref target="tableD-1"/>.</p>
|
|
656
656
|
<table id="tableD-1">
|
|
657
657
|
<name>Repeatability and reproducibility of husked rice yield</name><thead><tr>
|
|
658
658
|
<td rowspan="2" align="left">Description</td>
|
|
@@ -660,7 +660,7 @@ World<br/>
|
|
|
660
660
|
</tr><tr>
|
|
661
661
|
<td align="left">Arborio</td>
|
|
662
662
|
<td align="center">Drago<fn reference="a">
|
|
663
|
-
<p id="
|
|
663
|
+
<p id="_7dc9c36e-567a-49c3-94d6-0d2973852f4e">Parboiled rice.</p>
|
|
664
664
|
</fn></td>
|
|
665
665
|
<td align="center">Balilla</td>
|
|
666
666
|
<td align="center">Thaibonnet</td>
|
|
@@ -725,19 +725,19 @@ World<br/>
|
|
|
725
725
|
<td align="center">6,06</td>
|
|
726
726
|
</tr>
|
|
727
727
|
</tbody>
|
|
728
|
-
</table></annex><annex id="_extraneous_information" inline-header="false" obligation="informative"><title>Extraneous information</title><p id="
|
|
728
|
+
</table></annex><annex id="_extraneous_information" inline-header="false" obligation="informative"><title>Extraneous information</title><p id="_c9abf35f-d1c1-4094-a945-77179357571c">
|
|
729
729
|
<em>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.</em>
|
|
730
730
|
</p>
|
|
731
|
-
<quote id="
|
|
731
|
+
<quote id="_135c1173-3726-4202-adbc-0bca91c7381b">
|
|
732
732
|
<source type="inline" bibitemid="ISO7301" citeas="ISO 7301: 2011"/>
|
|
733
733
|
<author>ISO</author>
|
|
734
|
-
<p id="
|
|
734
|
+
<p id="_e51f7b38-10ea-420a-9cfe-97ccf21a6b9e">This International Standard gives the minimum specifications for rice (<em>Oryza sativa</em> 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>
|
|
735
735
|
</quote>
|
|
736
|
-
<example id="samplecode"><sourcecode id="
|
|
737
|
-
%w{a b c}.each do |x| <callout target="
|
|
736
|
+
<example id="samplecode"><sourcecode id="_7cb57399-72af-4294-968a-d66699b8ac89">puts "Hello, world."
|
|
737
|
+
%w{a b c}.each do |x| <callout target="_540003c3-d053-44a3-b3f1-7c6e26ce8be2">1</callout>
|
|
738
738
|
puts x
|
|
739
|
-
end<annotation id="
|
|
740
|
-
<p id="
|
|
739
|
+
end<annotation id="_540003c3-d053-44a3-b3f1-7c6e26ce8be2">
|
|
740
|
+
<p id="_fd482d9a-871c-4f59-868b-88d863cef4c0">This is an annotation</p>
|
|
741
741
|
</annotation></sourcecode>
|
|
742
742
|
</example></annex><references id="_normative_references" obligation="informative"><title>Normative References</title>
|
|
743
743
|
<bibitem id="ISO712" type="standard">
|