EN ISO 11747:2012/A1:2018
(Amendment)Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
2017-12-18 - TC decision is missing to skip Formal Vote.
20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).
Reis - Bestimmung des Extrusionswiderstands von Reiskörnern nach dem Kochen - Änderung 1 (ISO 11747:2012/Amd 1:2017)
N/A
Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson - Amendement 1 (ISO 11747:2012/Amd 1:2017)
Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju - Dopolnilo A1 (ISO 11747:2012/Amd 1:2017)
General Information
- Status
- Published
- Publication Date
- 06-Mar-2018
- Withdrawal Date
- 29-Sep-2018
- Technical Committee
- CEN/TC 338 - Cereal and cereal products
- Drafting Committee
- CEN/TC 338 - Cereal and cereal products
- Current Stage
- 6060 - Definitive text made available (DAV) - Publishing
- Start Date
- 07-Mar-2018
- Completion Date
- 07-Mar-2018
Relations
- Effective Date
- 06-Jul-2016
Overview
EN ISO 11747:2012/A1:2018 is an important amendment to the international standard focused on the determination of rice kernel resistance to extrusion after cooking. Originally published as ISO 11747:2012, this amendment refines and updates testing protocols to improve accuracy, repeatability, and reproducibility of extrusion resistance measurements. Developed by ISO/TC 34 (Food Products) in collaboration with CEN/TC 338 (Cereal and Cereal Products), this standard specifically applies to the quality assessment of cooked rice kernels through mechanical extrusion methods. The amendment was officially adopted by CEN in November 2017 and published in March 2018 to support consistent and reliable rice quality testing across European and international laboratories.
Key Topics
Scope and Purpose
This standard targets the measurement of rice kernel texture by assessing resistance to extrusion after cooking. Resistance to extrusion is a critical indicator of rice firmness and texture, important for quality control in rice processing, breeding, and product development.Methodology Updates
Amendment 1 revises key sections describing the repeatability and reproducibility of test results:- Repeatability: The maximum absolute difference between two test results within the same laboratory should not exceed a repeatability limit of 0.064 kg/cm in 95% of cases.
- Reproducibility: Differences between test results from different labs are controlled by a reproducibility limit formula dependent on mean extrusion resistance.
Statistical Data and Validation
The amendment includes updated statistical analyses for cooked rice samples tested across multiple laboratories, delivering validated performance criteria for the test method. Tables detail mean values, standard deviations, coefficients of variation, and repeatability and reproducibility limits, ensuring method robustness.Standard Implementation
CEN member countries, including Austria, Germany, France, the UK, and others, are required to adopt this standard as a national standard to ensure harmonization of rice quality testing procedures.
Applications
Rice Quality Control
Manufacturers and quality assurance labs use this standard to accurately characterize rice kernel texture after cooking. The extrusion resistance data helps in grading rice batches and ensuring consistency in cooked rice firmness, which affects consumer satisfaction.Rice Breeding and Research
Plant breeders utilize this method to assess texture traits in rice varieties, facilitating selection of cultivars with desired cooking and eating qualities.Food Product Development
Food scientists apply the test to optimize processing parameters and ingredient formulations, especially in ready-to-eat rice products and rice-based convenience foods.Regulatory and Trade Compliance
Compliance with EN ISO 11747:2012/A1:2018 supports conformity to international food quality standards, fostering fair trade and meeting import/export requirements.
Related Standards
- ISO 6647-1: Methods for rice milling quality assessment.
- ISO 7996: Determination of moisture content in cereal grains and pulses.
- EN ISO 917: Methods for measuring grain size and shape.
- ISO/TS 22002-1: Prerequisite programs on food safety in manufacturing cereal-based products.
- Additional EN ISO and CEN standards covering cereal and pulse product testing.
Keywords: rice kernel extrusion resistance, cooked rice texture testing, rice quality standard, ISO 11747 amendment, rice firmness measurement, cereal product standards, food quality control, repeatability and reproducibility, rice extrusion test method, international rice standards.
Frequently Asked Questions
EN ISO 11747:2012/A1:2018 is a amendment published by the European Committee for Standardization (CEN). Its full title is "Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)". This standard covers: 2017-12-18 - TC decision is missing to skip Formal Vote. 20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).
2017-12-18 - TC decision is missing to skip Formal Vote. 20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).
EN ISO 11747:2012/A1:2018 is classified under the following ICS (International Classification for Standards) categories: 67.060 - Cereals, pulses and derived products. The ICS classification helps identify the subject area and facilitates finding related standards.
EN ISO 11747:2012/A1:2018 has the following relationships with other standards: It is inter standard links to EN ISO 11747:2012. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN ISO 11747:2012/A1:2018 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
SLOVENSKI STANDARD
01-maj-2018
Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju - Dopolnilo
A1 (ISO 11747:2012/Amd 1:2017)
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1
(ISO 11747:2012/Amd 1:2017)
Reis - Bestimmung des Extrusionswiderstandes vom Reiskorn nach dem Kochen -
Änderung 1 (ISO 11747:2012/Amd 1:2017)
Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson -
Amendement 1 (ISO 11747:2012/Amd 1:2017)
Ta slovenski standard je istoveten z: EN ISO 11747:2012/A1:2018
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 11747:2012/A1
EUROPEAN STANDARD
NORME EUROPÉENNE
March 2018
EUROPÄISCHE NORM
ICS 67.060
English Version
Rice - Determination of rice kernel resistance to extrusion
after cooking - Amendment 1 (ISO 11747:2012/Amd
1:2017)
Riz - Détermination de la résistance à l'extrusion des Reis - Bestimmung des Extrusionswiderstandes vom
grains de riz après cuisson - Amendement 1 (ISO Reiskorn nach dem Kochen - Änderung 1 (ISO
11747:2012/Amd 1:2017) 11747:2012/Amd 1:2017)
This amendment A1 modifies the European Standard EN ISO 11747:2012; it was approved by CEN on 23 November 2017.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for inclusion of
this amendment into the relevant national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This amendment exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the
same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2018 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 11747:2012/A1:2018 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 11747:2012/A1:2018) has been prepared by Technical Committee ISO/TC 34
“Food products” in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products”
the secretariat of which is held by AFNOR.
This Amendment to the European Standard EN ISO 11747:2012 shall be given the status of a national
standard, either by publication of an identical text or by endorsement, at the latest by September 2018,
and conflicting national standards shall be withdrawn at the latest by September 2018.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 11747:2012/A1:2017 has been approved by CEN as EN ISO 11747:2012/A1:2018
without any modification.
INTERNATIONAL ISO
STANDARD 11747
First edition
2012-08-01
AMENDMENT 1
2017-10
Rice — Determination of rice kernel
resistance to extrusion after cooking
AMENDMENT 1
Riz — Détermination de la résistance
...
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