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DIN EN ISO 11747

Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:2017); German version EN ISO 11747:2012 + A1:2018

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Organization: DIN
Publication Date: 1 June 2018
Status: active
Page Count: 19
ICS Code (Cereals, pulses and derived products): 67.060
scope:

Diese Internationale Norm legt ein Verfahren zur Bestimmung des Extrusionswiderstands von geschliffenen Reiskörnern, parboiled oder nicht parboiled, nach dem Kochen unter vorgegebenen Bedingungen fest.

Document History

DIN EN ISO 11747
June 1, 2018
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:2017); German version EN ISO 11747:2012 + A1:2018
Diese Internationale Norm legt ein Verfahren zur Bestimmung des Extrusionswiderstands von geschliffenen Reiskörnern, parboiled oder nicht parboiled, nach dem Kochen unter vorgegebenen Bedingungen...
DIN EN ISO 11747/A1
January 1, 2017
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/DAM 1:2016); German and English version EN ISO 11747:2012/prA1:2016
A description is not available for this item.
DIN EN ISO 11747
December 1, 2012
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012); German version EN ISO 11747:2012
Diese Internationale Norm legt ein Verfahren zur Bestimmung des Extrusionswiderstandes von geschliffenen Reiskörnern, parboiled oder nicht parboiled, nach dem Kochen unter vorgegebenen Bedingungen...
DIN EN ISO 11747
May 1, 2011
Rice - Determination of rice kernel hardness after cooking - Extrusion method (ISO/DIS 11747:2011); German version prEN ISO 11747:2011
A description is not available for this item.

References

This document references:
DIN EN ISO 24333 - Cereals and cereal products - Sampling (ISO 24333:2009); German version EN ISO 24333:2009, Corrigendum to DIN EN ISO 24333:2010-04; German version EN ISO 24333:2009/AC:2010
Published by DIN on November 1, 2010
A description is not available for this item.
This document references:
DIN EN ISO 712 - Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009); German version EN ISO 712:2009
Published by DIN on April 1, 2010
A description is not available for this item.
This document references:
DIN ISO 5725-2 - Genauigkeit (Richtigkeit und Praezision) von Messverfahren und Messergebnissen - Teil 2: Grundlegende Methode fuer die Ermittlung der Wiederhol- und Vergleichpraezision eines vereinheitlichten Messverfahrens (ISO 5725-2:2019); Text Deutsch und Englisch
Published by DIN on May 1, 2022
A description is not available for this item.
This document references:
ISO 24333 - Cereals and cereal products — Sampling
Published by ISO on December 15, 2009
This International Standard specifies requirements for the dynamic or static sampling, by manual or mechanical means, of cereals and cereal products, for assessment of their quality and condition. It...
This document references:
ISO 5725-2 - Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
Published by ISO on December 1, 2019
This document — amplifies the general principles for designing experiments for the numerical estimation of the precision of measurement methods by means of a collaborative interlaboratory experiment;...
This document references:
ISO 712 - Cereals and cereal products - Determination of moisture content - Reference method
Published by ISO on November 15, 2009
This International Standard specifies a routine reference method for the determination of the moisture content of cereals and cereal products. This International Standard applies to: wheat, rice...
This document references:
7301 - Rice — Specification
Published by ISO on June 1, 2021
This document establishes the minimum specifications for rice (Oryza sativa L.) that is subject to international trade. It is applicable to husked rice and milled rice (aromatic and not aromatic),...
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