1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI Standards PublicationBS ISO 7301:2011Rice SpecificationBS ISO 7301:2011 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO 7301:2011.The UK participation in its pr
2、eparation was entrusted to TechnicalCommittee AW/4, Cereals and pulses.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are responsible for its correctapplica
3、tion. BSI 2011ISBN 978 0 580 62166 6ICS 67.060Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards Policy and Strategy Committee on 31 March 2011.Amendments issued since publicationDate Text affectedBS
4、 ISO 7301:2011Reference numberISO 7301:2011(E)ISO 2011INTERNATIONAL STANDARD ISO7301Third edition2011-03-01Rice Specification Riz Spcifications BS ISO 7301:2011ISO 7301:2011(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this file may be p
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7、 is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. COPYRIGHT PROTECTED DOCUMENT ISO 2011 All rights reserved. Unless otherwise specified, no part of this publication may be reprodu
8、ced 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 ISOs member body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749
9、 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2011 All rights reservedBS ISO 7301:2011ISO 7301:2011(E) ISO 2011 All rights reserved iiiContents Page Foreword iv 1 Scope1 2 Normative references1 3 Terms and definitions .1 4 Specifications 4 4.1 G
10、eneral, sensory and health specifications .4 4.2 Physical and chemical specifications.5 4.3 Contract specifications.5 5 Test methods .5 6 Packaging.5 Annex A (normative) Methods of analysis for rice specifications.7 Annex B (normative) Determination of waxy rice in parboiled rice.17 Bibliography19 B
11、S ISO 7301:2011ISO 7301:2011(E) iv ISO 2011 All rights reservedForeword 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 com
12、mittees. 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
13、 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 Internatio
14、nal 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 t
15、he subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 7301 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses. This third edition cancels and replaces the second edition (ISO 7301:2002), whic
16、h has been technically revised. BS ISO 7301:2011INTERNATIONAL STANDARD ISO 7301:2011(E) ISO 2011 All rights reserved 1Rice Specification 1 Scope This International Standard gives the minimum specifications for rice (Oryza sativa L.) which is subject to international trade. It is applicable to the fo
17、llowing types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice). 2 Normative references The following referenced documents are indispensable for the application of thi
18、s 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 3 Terms and definitions For the purposes
19、 of this document, the following terms and definitions apply. 3.1 paddy paddy rice rough rice rice retaining its husk after threshing 3.2 husked rice brown rice cargo rice paddy from which the husk only has been removed NOTE The processes of husking and handling may result in some loss of bran. 3.3
20、milled rice white rice husked rice from which almost all of the bran and embryo have been removed by milling 3.3.1 undermilled rice milled rice obtained by milling husked rice, but not to the degree necessary to meet the requirements of well-milled rice BS ISO 7301:2011ISO 7301:2011(E) 2 ISO 2011 Al
21、l rights reserved3.3.2 well-milled rice milled rice obtained by milling husked rice in such a way that most of the bran and part of the embryo have been removed 3.3.3 extra-well-milled rice milled rice obtained by milling husked rice in such a way that almost all of the bran and the embryo have been
22、 removed 3.4 parboiled rice husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process 3.5 waxy rice glutinous rice varieties of rice whose kernels have a white and op
23、aque appearance NOTE The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking. 3.6 whole kernel husked or milled kernel without any broken part, or part of kernel with a length greater than or equal to nine-tenths of the average len
24、gth (3.12) of the test sample kernels NOTE See Figure 1. 3.7 head rice whole kernel (3.6) or part of kernel with a length greater than or equal to three-quarters of the average length (3.12) of the test sample kernels NOTE See Figure 1. 3.8 large broken kernel part of kernel with a length less than
25、three-quarters but greater than one-half of the average length (3.12) of the test sample kernels NOTE See Figure 1. 3.9 medium broken kernel part of kernel with a length less than or equal to one-half but greater than one-quarter of the average length (3.12) of the test sample kernels NOTE See Figur
26、e 1. 3.10 small broken kernel part of kernel with a length less than or equal to one-quarter of the average length (3.12) of the test sample kernels but which does not pass through test sieve with round apertures having diameter 1,4 mm NOTE See Figure 1. BS ISO 7301:2011ISO 7301:2011(E) ISO 2011 All
27、 rights reserved 33.11 chip part of kernel which passes through a test sieve complying with ISO 52231, and with round apertures having diameter 1,4 mm Key 1 whole kernel (3.6) 5 head rice (3.7) 2 large broken kernel (3.8) 6 broken kernel 3 medium broken kernel (3.9) 7 chips (3.11) 4 small broken ker
28、nel (3.10) L average length aNot passing through a test sieve with round apertures having diameter 1,4 mm. Figure 1 Size of kernels, broken kernels and chips 3.12 average length L arithmetic mean of the length of the test sample kernels that are not immature or malformed and without any broken parts
29、 NOTE 1 See definition of immature kernel or malformed kernel (3.16) NOTE 2 Calculation of the average length is given in A.4.3.2. 3.13 extraneous matter inorganic and organic components other than whole or broken kernels of rice 3.13.1 inorganic extraneous matter inorganic components, such as stone
30、, sand and dust 3.13.2 organic extraneous matter extraneous matter including edible and non-edible 3.13.2.1 edible organic extraneous matter extraneous matter, such as bran, non-toxic foreign seeds, flour lumps, and other food BS ISO 7301:2011ISO 7301:2011(E) 4 ISO 2011 All rights reserved3.13.2.2 n
31、on-edible organic extraneous matter extraneous matter, including husks, pieces of straw, and impurities of animal origin, such as dead insects and their fragments 3.14 heat-damaged kernel head rice or broken kernel that has changed its normal colour as a result of microbiological heating NOTE This c
32、ategory includes kernel that is yellow to dark yellow in the case of non-parboiled rice and orange to dark orange in the case of parboiled rice, due to a microbiological alteration. 3.15 damaged kernel head rice or broken kernel showing evident deterioration due to moisture, pests, disease or other
33、causes, but excluding heat-damaged kernels (3.14) 3.16 immature kernel malformed kernel head rice or broken kernel which is unripe or badly developed 3.17 chalky kernel head rice or broken kernel of non-parboiled rice, except waxy rice (3.5), whose whole surface has an opaque and floury appearance 3
34、.18 red kernel head rice or broken kernel having a red bran covering more than one-quarter of its surface 3.19 red-streaked kernel head rice or broken kernel with red bran streaks of length greater than or equal to one-half of the average length (3.12), but where the surface covered by these red str
35、eaks is less than one-quarter of the total surface 3.20 partly gelatinized kernel head rice or broken kernel of parboiled rice which is not fully gelatinized and shows a distinct white opaque area 3.21 peck head rice or broken kernel of parboiled rice of which more than one-quarter of the surface is
36、 dark brown or black in colour due to the parboiling process 4 Specifications 4.1 General, sensory and health specifications Kernels of rice, husked or milled, broken or not, shall be sound, clean and free from foreign odours or odour which indicates deterioration. They shall also be free from toxic
37、 or any harmful matter. The level of additives and pesticides and other contaminants shall not exceed the maximum limits permitted by the national regulations of the country of destination or, in their absence, by CAC/MRL 18and associated database, CAC/MRL 29, and CAC/MRL 310(developed by FAO/WHO Co
38、dex Alimentarius). Living insects which are visible to the naked eye shall not be present. BS ISO 7301:2011ISO 7301:2011(E) ISO 2011 All rights reserved 54.2 Physical and chemical specifications 4.2.1 The mass fraction of moisture shall be not greater than 15,0 %. NOTE Lower moisture contents can be
39、 required for certain destinations depending on the climate, duration of transport and storage. For further details, see ISO 6322-12, ISO 6322-23, and ISO 6322-34. 4.2.2 The physical specifications shall be determined in accordance with the method specified in Annex A and shall not exceed the limits
40、 given in Table 1. 4.3 Contract specifications All commercial contracts shall show clearly the: a) total percentage of broken kernels permitted, classified according to the agreed categories, and the relative proportion of each category; b) total percentage permitted, not exceeding the maximum value
41、s for the specifications detailed in Table 1, determined in accordance with the method described in Annex A. If the contract deals with a specific kind of rice or a specific variety of rice, in order to evaluate the homogeneity of the lot, the contract can specify both the average length and its rel
42、ated coefficient of variation, determined according to A.4.3.2 and A.4.3.3, respectively. Specifications shall be determined in accordance with the method described in Annex A. 5 Test methods The moisture content shall be determined in accordance with ISO 712. The other tests shall be carried out us
43、ing the methods specified in Annexes A and B. 6 Packaging The packaging material shall not transmit any smell or taste and shall not contain substances which may damage the product or constitute a health risk. If bags are used, they shall be clean, sufficiently strong and well stitched or sealed. BS
44、 ISO 7301:2011ISO 7301:2011(E) 6 ISO 2011 All rights reservedTable 1 Contract specifications Specification (definition reference) Husked ricenon-parboiled Milled rice non-parboiled Husked rice parboiled Milled rice parboiledInorganic extraneous matter (3.13.1), % mass fraction 0,5 0,5 0,5 0,5 Organi
45、c extraneous matter (3.13.2), % mass fraction 1,0 0,5 1,0 0,5 Paddy (3.1), % mass fraction 2,5 0,3 2,5 0,3 Husked rice non-parboiled (3.2), % mass fraction 1,0 1,0 1,0 Milled rice non-parboiled (3.3), % mass fraction 1,0 1,0 1,0 Husked rice parboiled (3.2, 3.4), % mass fraction 1,0 1,0 1,0 Milled ri
46、ce parboiled (3.3, 3.4), % mass fraction 1,0 1,0 1,0 Chip (3.11), % mass fraction 0,1 0,1 0,1 0,1 Heat-damaged kernel (3.14), % mass fraction 2,0a2,0 2,0a2,0 Damaged kernel (3.15), % mass fraction 4,0 3,0 4,0 3,0 Immature or malformed kernel (3.16), % mass fraction 8,0 2,0 8,0 2,0 Chalky kernel (3.1
47、7), % mass fraction 5,0a5,0 Red kernel and red-streaked kernel (3.18, 3.19), % mass fraction 12,0b12,0 12,0b12,0 Partly gelatinized kernel (3.20), % mass fraction 11,0a11,0 Peck (3.21), % mass fraction 4,0 2,0 Waxy rice (3.5), % mass fraction 1,0a1,0 1,0a1,0 Not applicable. aAfter milling. bOnly ful
48、l red husked (cargo) rice is considered here. BS ISO 7301:2011ISO 7301:2011(E) ISO 2011 All rights reserved 7Annex A (normative) Methods of analysis for rice specifications A.1 Principle Manual separation and weighing of the broken kernels and of the categories in Table 1. A.2 Apparatus A.2.1 Sample
49、 divider, conical sampler or multiple-slot sampler with a distribution system. EXAMPLE Sample divider specified in ISO 243336. A.2.2 Test sieve, with round apertures of diameter 1,4 mm, ISO 52231. A.2.3 Tweezers, scalpel, and paintbrush. A.2.4 Small bowls. A.2.5 Balance, capable of being read to the nearest 0,01 g. A.2.6 Tray, or other means, coloured in contrast with the colour of the rice to be evaluated. A.2.7 Micrometer, or other measuring device not deforming the kernels, capable of
