SIST EN ISO 11747:2012
(Main)Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
Reis - Bestimmung des Extrusionswiderstandes von Reiskorn nach dem Kochen (ISO 11747:2012)
Diese Internationale Norm legt ein Verfahren zur Bestimmung des Extrusionswiderstands von geschliffenen Reiskörnern, parboiled oder nicht parboiled, nach dem Kochen unter vorgegebenen Bedingungen fest.
Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson (ISO 11747:2012)
L'ISO 11747:2012 spécifie une méthode de détermination de la résistance à l'extrusion des grains de riz usinés, étuvés ou non, après cuisson dans des conditions spécifiques.
Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju (ISO 11747:2012)
Ta mednarodni standard določa zahteve za 3-pramenske in 4-pramenske vite vrvi, 8-pramenske pletene vrvi in 12-pramenske pletene vrvi za splošno uporabo, narejene iz poliestra, ter določa pravila za njihovo označevanje.
General Information
- Status
- Published
- Public Enquiry End Date
- 19-Aug-2011
- Publication Date
- 25-Sep-2012
- Technical Committee
- KŽP - Agricultural food products
- Current Stage
- 6060 - National Implementation/Publication (Adopted Project)
- Start Date
- 21-Aug-2012
- Due Date
- 26-Oct-2012
- Completion Date
- 26-Sep-2012
Relations
- Effective Date
- 01-May-2018
Overview
EN ISO 11747:2012 - Rice: Determination of rice kernel resistance to extrusion after cooking specifies a laboratory method to measure the force required to push cooked, milled rice kernels (parboiled or non‑parboiled) through a perforated plate. The test quantifies rice kernel resistance to extrusion, a useful indicator of cooked rice texture and processing behavior for quality control, product development and comparative assessment of rice lots.
Key topics and technical requirements
- Scope: Applies to milled rice (parboiled or not) after cooking under the standardised conditions given in the method.
- Principle: Measure force required to extrude cooked rice through a perforated plate using a dynamometer; report mean force per area.
- Sample and cooking: Typical preparation uses two beakers per test, each with 20 g rice and 38 ml deionized water; cooking by steam (boiling water below the perforated plate) for 20 min, rest 10 min, then cool to room temperature ~1 h.
- Apparatus essentials: dynamometer with at least 50 kg loading cell, extrusion/parallelepiped cell (hole area 7.5 cm2), perforated plate (3 mm thick, 6.0 mm holes, 7.0 mm pitch), piston and data acquisition (≥5 samples/s). Movement speed: 10 cm/min.
- Measurement and calculation: Record continuous force during extrusion; calculate mean force from the plateau for six portions and divide by the parallelepiped hole area. Report result in kg/cm² to two decimal places.
- Precision: Repeatability limits and reproducibility limits are provided separately for non‑parboiled and parboiled milled rice (e.g., repeatability r ≈ 0.056 kg/cm² non‑parboiled; reproducibility R ≈ 0.107 kg/cm² non‑parboiled).
- Reporting: Include sample identification, sampling method, test details, any deviations and the measured results.
Applications and practical value
- Quality control in rice milling and processing plants to monitor cooked texture and consistency.
- Product development and formulation (e.g., new rice varieties, parboiling processes).
- Comparative testing for incoming raw materials or finished goods.
- Research labs studying cooking behavior, texture, and process parameters affecting rice quality.
Who should use this standard
- Food quality laboratories, cereal and rice testing labs
- Rice millers and processors, product developers, food scientists
- Regulatory and standards bodies assessing rice product conformity
Related standards
- ISO 712 - Determination of moisture content (reference method used in sample preparation)
- ISO 7301 - Rice - Specification (terms and definitions)
- ISO 24333 - Rice sampling (recommended sampling methods)
Keywords: ISO 11747:2012, rice kernel resistance to extrusion, extrusion after cooking, milled rice testing, rice quality testing, dynamometer extrusion test.
Frequently Asked Questions
SIST EN ISO 11747:2012 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)". This standard covers: ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
SIST EN ISO 11747:2012 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.
SIST EN ISO 11747:2012 has the following relationships with other standards: It is inter standard links to SIST EN ISO 11747:2012/A1:2018. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
SIST EN ISO 11747:2012 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-oktober-2012
Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju (ISO
11747:2012)
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO
11747:2012)
Reis - Bestimmung des Extrusionswiderstandes von Reiskorn nach dem Kochen (ISO
11747:2012)
Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson (ISO
11747:2012)
Ta slovenski standard je istoveten z: EN ISO 11747:2012
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.
EUROPEAN STANDARD
EN ISO 11747
NORME EUROPÉENNE
EUROPÄISCHE NORM
August 2012
ICS 67.060
English Version
Rice - Determination of rice kernel resistance to extrusion after
cooking (ISO 11747:2012)
Riz - Détermination de la résistance à l'extrusion des grains Reis - Bestimmung des Extrusionswiderstandes von
de riz après cuisson (ISO 11747:2012) Reiskorn nach dem Kochen (ISO 11747:2012)
This European Standard was approved by CEN on 31 July 2012.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a 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 European Standard 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, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2012 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 11747:2012: E
worldwide for CEN national Members.
Contents Page
Foreword .3
Foreword
This document (EN ISO 11747:2012) 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 European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by February 2013, and conflicting national standards shall be withdrawn
at the latest by February 2013.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] 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, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 11747:2012 has been approved by CEN as a EN ISO 11747:2012 without any modification.
INTERNATIONAL ISO
STANDARD 11747
First edition
2012-08-01
Rice — Determination of rice kernel
resistance to extrusion after cooking
Riz — Détermination de la résistance à l’extrusion des grains de riz
après cuisson
Reference number
ISO 11747:2012(E)
©
ISO 2012
ISO 11747:2012(E)
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO’s
member body in the country of the requester.
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Published in Switzerland
ii © ISO 2012 – All rights reserved
ISO 11747:2012(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Apparatus . 1
6 Reagents . 2
7 Sampling . 2
8 Procedure . 3
8.1 Preparation of the test sample . 3
8.2 Determination . 3
9 Calculation and expression of results . 4
9.1 Calculation . 4
9.2 Expression of results . 4
10 Precision . 4
10.1 Interlaboratory test . 4
10.2 Repeatability . 4
10.3 Reproducibility . 4
11 Test report . 4
Annex A (informative) Example of rice extrusion for the determination of resistance to extrusion . 6
Annex B (informative) Results of interlaboratory test . 8
Bibliography .10
ISO 11747:2012(E)
Foreword
ISO (the International Organization for Standardization) 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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 11747 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses.
iv © ISO 2012 – All rights reserved
INTERNATIONAL STANDARD ISO 11747:2012(E)
Rice — Determination of rice kernel resistance to extrusion
after cooking
1 Scope
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.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced document
(including any amendments) applies.
ISO 712, Cereals and cereal products — Determination of moisture content — Reference method
ISO 7301, Rice — Specification
3 Terms and definitions
For the purposes of this document, the terms and definit
...
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