BS ISO 6646-2011 en_9634 Rice Determination of the potential milling yield from paddy and from husked rice《稻米.从脱壳糙米和糙米中可能碾磨出细米量的测定》.pdf
《BS ISO 6646-2011 en_9634 Rice Determination of the potential milling yield from paddy and from husked rice《稻米.从脱壳糙米和糙米中可能碾磨出细米量的测定》.pdf》由会员分享,可在线阅读,更多相关《BS ISO 6646-2011 en_9634 Rice Determination of the potential milling yield from paddy and from husked rice《稻米.从脱壳糙米和糙米中可能碾磨出细米量的测定》.pdf(20页珍藏版)》请在麦多课文档分享上搜索。
1、raising standards worldwide NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW BSI Standards Publication BS ISO 6646:2011 Rice Determination of the potential milling yield from paddy and from husked riceBS ISO 6646:2011 BRITISH STANDARD National foreword This British Standard is
2、the UK implementation of ISO 6646:2011. It supersedes BS ISO 6646:2000, which is withdrawn. The UK participation in its preparation was entrusted to T e c h n i c a l C o m m i t t e e A W / 4 , C e r e a l s a n d p u l s e s . A list of organizations represented on this committee can be obtained o
3、n request to its secretary. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. BSI 2011 ISBN 978 0 580 67549 2 ICS 67.060 Compliance with a British Standard cannot confer immunity from legal obligations. This Br
4、itish Standard was published under the authority of the Standards Policy and Strategy Committee on 31 July 2011. Amendments issued since publication Date T e x t a f f e c t e dBS ISO 6646:2011Reference number ISO 6646:2011(E) ISO 2011INTERNATIONAL STANDARD ISO 6646 Third edition 2011-07-01 Rice Det
5、ermination of the potential milling yield from paddy and from husked rice Riz Dtermination des rendements dusinage partir du riz paddy et du riz dcortiqu BS ISO 6646:2011 ISO 6646:2011(E) COPYRIGHT PROTECTED DOCUMENT ISO 2011 All rights reserved. Unless otherwise specified, no part of this publicati
6、on 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 ISOs member body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20
7、 Tel. + 41 22 749 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 6646:2011 ISO 6646:2011(E) ISO 2011 All rights reserved iiiForeword ISO (the International Organization for Standardization) is a worldwide federation
8、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. I
9、nternational 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
10、 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 approva
11、l 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 6646 was prepared by Technical Committee
12、ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses. This third edition cancels and replaces the second edition (ISO 6646:2000), which has been technically revised. BS ISO 6646:2011 ISO 6646:2011(E) iv ISO 2011 All rights reservedIntroduction The milling yields obtained from abrasive tes
13、ting mills of the same model, although with differing adjustments, may vary more widely than those obtained from different types of abrasive testing mill. This International Standard specifies a method for the determination of milling yield, to ensure that results obtained by different operators usi
14、ng abrasive test mills are comparable. BS ISO 6646:2011 INTERNATIONAL STANDARD ISO 6646:2011(E) ISO 2011 All rights reserved 1Rice Determination of the potential milling yield from paddy and from husked rice 1 Scope This International Standard specifies a laboratory method for the determination of t
15、he yield of husked rice obtained from paddy or parboiled paddy (Oryza sativa L.), and for the determination of the yield of milled head rice obtained from paddy or parboiled paddy, or from husked rice or husked parboiled rice. This International Standard is only applicable to abrasive milling equipm
16、ent. 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
17、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 definitions given in ISO 7301 and the following apply. 3.1 husked rice yield amount of husked rice obtained from paddy 3.2 milled r
18、ice yield amount of milled rice (head rice, broken kernels, and chips) obtained from paddy or husked rice 3.3 milled head rice yield amount of milled whole kernel and head rice obtained from paddy or husked rice 3.4 perfect kernel husked or milled kernel without any broken part which is not immature
19、 or malformed 4 Principle The husk is mechanically removed from paddy. The resultant husked rice is then weighed. Next, the bran and germ are mechanically removed from the husked rice to a fixed reduction in mass and the resulting milled head rice is weighed. BS ISO 6646:2011 ISO 6646:2011(E) 2 ISO
20、2011 All rights reserved5 Apparatus Usual laboratory apparatus and, in particular, the following. 5.1 Sample divider, conical sampler or multiple-slot sampler with distribution system. 5.2 Testing husker, suitable for removal of the husk from paddy without damaging the kernels. 5.3 Abrasive testing
21、mill, suitable for removal of the pericarp and germ from husked rice. 5.4 Tweezers. 5.5 Small bowls. 5.6 Balance, capable of being read to the nearest 0,01 g. 6 Sampling Sampling is not part of the method specified in this International Standard. A recommended sampling method is given in ISO 24333 1
22、 . It is important the laboratory receive a truly representative sample which has not been damaged or changed during transport or storage. 7 Preparation of test sample The laboratory sample shall have a mass of not less than 1,5 kg. Carefully mix the laboratory sample to make it as homogeneous as po
23、ssible, then reduce it through a sample divider (5.1) to obtain the test sample. Determine the moisture content of the test sample in accordance with ISO 712. The acceptable range is a mass fraction of (13,0 1,0) %. If the moisture content is outside the acceptable range, the laboratory sample shoul
24、d be kept at ambient temperature and humidity for a sufficient period to obtain balanced moisture content within the specified range. 8 Procedure 8.1 Adjustment of equipment 8.1.1 Testing husker adjustment Adjustment of the test equipment shall be carried out prior to the determination. The testing
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