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

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2012

Publisher

National Standards Authority of Ireland

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National Foreword
European foreword
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 interlaboratory test
Bibliography

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

DocumentType	Standard
Pages	38
PublisherName	National Standards Authority of Ireland
Status	Current

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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I.S. 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

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