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BS EN ISO 11747:2012+A1:2018

BS EN ISO 11747:2012+A1:2018

$102.76

Rice. Determination of rice kernel resistance to extrusion after cooking

Published By Publication Date Number of Pages
BSI 2018 18
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This International Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.

PDF Catalog

PDF Pages PDF Title
2 National foreword
4 European foreword
Anchor 2
Foreword to amendment A1
6 Foreword
7 1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus
8 6 Reagents
9 7 Sampling
8 Procedure
8.1 Preparation of the test sample
8.2 Determination
8.2.1 Heating
8.2.2 Sample preparation for cooking
8.2.3 Cooking
8.2.4 Dynamometer adjustment
8.2.5 Dynamometer measurements
10 9 Calculation and expression of results
9.1 Calculation
9.2 Expression of results
10 Precision
10.1 Interlaboratory test
10.2 Repeatability
10.3 Reproducibility
11 Test report
12 Annex A (informative) Example of rice extrusion for the determination of resistance to extrusion
14 Annex B (informative) Results of interlaboratory test
16 Bibliography

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BS EN ISO 11747:2012+A1:2018
$102.76