ISO 11746:2020 pdf download

ISO 11746:2020 pdf download

ISO 11746:2020 pdf download.Rice — Determination of biometric characteristics of kernels
1 Scope
This document specifies a method for the determination of the biometric characteristics of husked or milled rice kernels.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements 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 5725-1, Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 7301, Rice — Specification
ISO 24333, Cereals and cereal products — Sampling
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 5725-1, ISO 7301, ISO 24333 and the following apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1 biometric characteristics
length, width and thickness of the kernel measured along the three Cartesian axes
Note 1 to entry: See Figure A.1.
4 Principle
Manual selection of kernels and measurement of their biometric characteristics with a micrometer.
5 Apparatus
Usual laboratory apparatus and, in particular, the following.
5.1 Sample divider, conical sampler or multiple-slot sampler with a distribution system.
NOTE Some sample dividers are described in ISO 24333.
5.2 Tray, or equivalent device, coloured in contrast with the colour of the rice to be evaluated.
5.3 Tweezers, of different types (metal, plastic, round tips or pointed, etc.), for easy handling of kernels.
5.4 Micrometer, or equivalent device capable of being read to the nearest 0,01 mm and which ensures that no kernel deformation occurs during measurement.Avoidance of kernel deformation is particularly important for husked rice.
6 Sampling
Sampling is not part of the method specified in this document. A recommended sampling method is given in ISO 24333.
It is important the laboratory receives a truly representative sample that has not been damaged or changed during transport or storage.
7 Procedure
7.1 Preparation of the test sample
Mix and reduce an aggregate sample, using a sample divider (5.1). Repeat the first step of dividing at least three times. By the following steps, reduce the sample until a test sample of about 50 g is obtained. Spread it on the tray (5.2) and, with the aid of tweezers (5.3), remove extraneous matter, immature and/or malformed kernels, and kernels in any way broken to obtain the test sample.