Overview
ISO 11747:2012/Amd 1:2017 is an international standard published by the International Organization for Standardization (ISO) that provides an amendment to the original method for determining the resistance of cooked rice kernels to extrusion. This test is crucial for assessing the texture and quality of cooked rice by measuring the force required to extrude the rice kernel after cooking. The amendment updates key parameters related to the repeatability and reproducibility of the test method, ensuring consistency and reliability across laboratories.
Key Topics
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Rice Kernel Resistance: The standard focuses on evaluating the mechanical resistance of cooked rice kernels to extrusion, which is an important quality attribute affecting consumer perception.
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Test Methodology: It defines procedures for conducting extrusion tests on cooked rice kernels, including sample preparation, cooking, and measurement techniques.
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Repeatability: Amendment 1 specifies that the absolute difference between two independent test results in the same laboratory under the same conditions shall not exceed the repeatability limit (r = 0.064 kg/cm²), ensuring low variability within the same testing environment.
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Reproducibility: The amendment also defines reproducibility limits across different laboratories and operators, accounting for variations in equipment and environment. The reproducibility limit is given by a formula involving the mean extrusion resistance value, providing a robust statistical basis for inter-laboratory consistency.
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Statistical Analysis: The document includes updated statistical data tables for extrusion resistance, repeatability, and reproducibility parameters, enhancing the reliability of test outcomes.
Applications
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Rice Quality Control: Food manufacturers and quality control laboratories use this standard to assess the textural quality of cooked rice, which influences product grading, marketing, and consumer satisfaction.
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Product Development: R&D teams can apply this method to evaluate new rice varieties or cooking processes, optimizing texture properties for target markets.
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Research: Agricultural scientists and technologists utilize this standard for studying grain characteristics and the effects of processing on rice kernel integrity.
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Trade and Regulation: This standardized method aids regulatory bodies and trade organizations in ensuring rice product consistency and compliance with quality benchmarks internationally.
Related Standards
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ISO/TC 34 – Food Products: ISO 11747 is developed under Technical Committee 34, which covers cereals and legumes. Other related standards in this series focus on rice grading, moisture content, and physical properties.
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ISO 712 – Rice Sampling: Defines sampling procedures critical for representative rice quality analysis.
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ISO 6647 – Rice Milling Quality: Specifies methodologies to assess milled rice grading and quality parameters complementary to extrusion resistance testing.
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ISO Directives and Guidelines: The amendment follows ISO/IEC directives for standard development, ensuring alignment with international procedures for consistency and intellectual property rights.
Keywords: ISO 11747, rice extrusion resistance, cooked rice kernel, texture measurement, rice quality standard, repeatability, reproducibility, rice testing method, food quality control, international rice standards.
Open preview (PDF)Rice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1