BS ISO 7301 pdf free download
BS ISO 7301-2021 pdf free download.Rice – Specification.
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), parboiled or not, intended for direct human consumption. It does not apply to other products derived from rice nor to waxy rice (glutinous rice).
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 712, Cereals and cereal products — Determination of moisture content — Reference method Iso 11746, Rice — Determination of biometric characteristics of kernels
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminologica! 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.orgJ
3.1 paddy
paddy rice rough rice
rice retaining its husk after threshing
3.2 husked rice
brown rice cargo rice
paddy (3.1) from which only the husk has been removed
Note 1 to entry: The processes of husking and handling can result in some loss of bran.
3.3 milled rice white rice
husked rice (3.2) from which some or all of the bran and embryo have been removed by mechanical milling
3.4 parboiled rice
rice subjected to a hydrothermical treatment so that the starch is fully gelatinized, followed by a drying process
3.5 parboiled milled rice
milled rice (3,3) obtained from paddy (3.1) or husked rice (3.2) subjected to a hydrothermical treatment so that the starch is fully gelatinized, followed by a drying process
3.6 parboiled husked rice
husked rice (32) obtained from paddy (iJ.) subjected to a hydrothermical treatment so that the starch is fully gelatinized, followed by a drying process
3.7 waxy rice
glutinous rice
varieties of rice whose kernels have a white and opaque appearance
Note I to entry: The starch of waxy rice contains an extremely low level of amylose, consisting almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
3.8 aromatic rice
variety of rice releasing a particular aroma (e.g. roasted nuts, popcorn) that increases during cooking
3.9 entire kernel
husked or milled kernel without any broken part
3.10 whole kernel
husked or milled kernel with a length greater than or equal to nine-tenths of the average length (3.17)
of an entire kernel (19) Note 1 to entry: See Figure 1.BS ISO 7301 pdf download.
