RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012)

Amended by

BS EN ISO 11747:2012+A1:2018

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2012

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
6 Reagents
7 Sampling
8 Procedure
9 Calculation and expression
   of results
10 Precision
11 Test report
Annex A (informative) - Example of rice
        extrusion for the determination of
        resistance to extrusion
Annex B (informative) - Results of
        inter laboratory test
Bibliography

Describes a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.

Committee	AW/4
DevelopmentNote	Supersedes 11/30196921 DC. (08/2012) Reviewed and confirmed by BSI, April 2018. (04/2018)
DocumentType	Standard
Pages	20
PublisherName	British Standards Institution
Status	Current
Supersedes	11/30196921 DC : 0

Standards	Relationship
ISO 11747:2012	Identical
EN ISO 11747:2012/A1:2018	Identical

ISO 712:2009	Cereals and cereal products — Determination of moisture content — Reference method
ISO 7301:2011	Rice Specification
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 24333:2009	Cereals and cereal products — Sampling

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BS EN ISO 11747 : 2012

RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012)

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory