FOREWORD

International Standard IEC 17301 has been prepared by subcommittee 4: Cereals and pulses, of IEC technical committee 34:Food products.

This second edition cancels and replaces the first edition published in 2009. This edition constitutes a technical revision.

This edition includes the following significant technical changes with respect to the previous edition:

1. updated normative references;

2. deletion of 4.3.

The text of this International Standard is based on the following documents:

FDIS	Report on voting
XX/XX/FDIS	XX/XX/RVD

Full information on the voting for the approval of this International Standard can be found in the report on voting indicated in the above table.

This document has been drafted in accordance with the ISO/IEC Directives, Part 2.

The committee has decided that the contents of this document will remain unchanged until the stability date indicated on the IEC website under “http://webstore.iec.ch” in the data related to the specific document. At this date, the document will be

• reconfirmed,

• withdrawn,

• replaced by a revised edition, or

• amended.

1  Scope

This document specifies minimum requirements and test methods for rice (Oryza sativa L.).

It is applicable to husked rice, husked parboiled rice, milled rice and milled parboiled rice, suitable for human consumption, directly or after reconditioning.

It is not applicable to cooked rice products.

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 6646, Rice — Determination of the potential milling yield from paddy and from husked rice

ISO 8351-1:1994, Packaging — Method of specification for sacks — Part 1: Paper sacks

ISO 8351-2, Packaging — Method of specification for sacks — Part 2: Sacks made from thermoplastic flexible film

ISO 16634:—¹⁾, Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content

ISO 20483:2013, Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method

ISO 24333:2009, Cereals and cereal products — Sampling

3  Terms and definitions

For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

• IEC Electropedia: available at http://www.electropedia.org

• ISO Online browsing platform: available at http://www.iso.org/obp

For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

• ISO Online browsing platform: available at http://www.iso.org/obp

• IEC Electropedia: available at http://www.electropedia.org

3.1

paddy

paddy rice

rough rice

rice retaining its husk after threshing

[SOURCE: ISO 7301:2011, 3.1]

3.2

husked rice

DEPRECATED: cargo rice

paddy (3.1) from which the husk only has been removed

[SOURCE: ISO 7301:2011, 3.2, modified – The term “cargo rice” is shown as deprecated, and Note 1 to entry is not included here]

3.3

milled rice

white rice

husked rice (3.2) from which almost all of the bran and embryo have been removed by milling

[SOURCE: ISO 7301:2011, 3.3]

3.4

parboiled rice

rice whose starch has been fully gelatinized by soaking paddy (3.1) rice or husked rice (3.2) in water followed by a heat treatment and a drying process

3.5

waxy rice

EM

<rice> variety of rice whose kernels have a white and opaque appearance

organic and inorganic components other than whole or broken kernels

3.6

HDK

heat-damaged kernel

kernel, whole or broken, which has changed its normal colour as a result of heating

3.7

damaged kernel

kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes, but excluding HDK (3.6)

3.8

immature kernel

unripe kernel

kernel, whole or broken, which is unripe and/or underdeveloped

3.9

husked rice yield

amount of husked rice obtained from paddy

[SOURCE: ISO 6646, 3.1]

3.10

nitrogen content

quantity of nitrogen determined after application of the procedure described

[SOURCE: ISO 20483:2013, 3.1]

3.11

crude protein content

quantity of crude protein obtained from the nitrogen content as determined by applying the specified method, calculated by multiplying this content by an appropriate factor depending on the type of cereal or pulse

[SOURCE: ISO 20483:2013, 3.1]

3.12

gelatinization

hydration process conferring the jelly-like state typical of the coagulated colloids, which are named gels, on kernels

[SOURCE: ISO 14864:1998, 3.1]

3.13

gel state

condition reached as a consequence of gelatinization (3.12), when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets

[SOURCE: ISO 14864:1998, 3.1]

3.14

gelatinization time

$t_{90}$

time necessary for 90 % of the kernels to pass from their natural state to the gel state (3.13)

[SOURCE: ISO 14864:1998, 3.1]

4  Specifications

5  Sampling

Sampling shall be carried out in accordance with ISO 24333:2009, Clause 5

6  Test methods

7  Test report

For each test method, the test report shall specify the following:

1. all information necessary for the complete identification of the sample;

2. a reference to this document (i.e. ISO 17301-1);

3. the sampling method used;

4. the test method used;

5. the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained;

6. all operating details not specified in this document, or regarded as optional, together with details of any incidents which may have influenced the test result(s);

7. any unusual features (anomalies) observed during the test;

8. the date of the test.

8  Packaging

The packaging shall not transmit any odour or flavour to the product and shall not contain substances which may damage the product or constitute a health risk.

If bags are used, they shall comply with the requirements of ISO 8351-1:1994, Clause 9, or ISO 8351-2, as appropriate.

9  Marking

The packages shall be marked or labelled as required by the country of destination.

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Bibliography

[1]  ISO 3696, Water for analytical laboratory use — Specification and test methods

[2]  ISO 5725-1, Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions

[3]  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

[4]  ISO 6322-1, Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals

[5]  ISO 6322-2, Storage of cereals and pulses — Part 2: Practical recommendations

[6]  ISO 6322-3, Storage of cereals and pulses — Part 3: Control of attack by pests

[7]  ISO 7301:2011⁴⁾, Rice — Specification

[8]  ISO 14864:1998, Rice — Evaluation of gelatinization time of kernels during cooking

[9]  IEC 61010-2, Safety requirements for electric equipment for measurement, control, and laboratory use — Part 2: Particular requirements for laboratory equipment for the heating of material

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[11]  Buckee G.K. Determination of total nitrogen in barley, malt and beer by Kjeldahl procedures and the Dumas combustion method — Collaborative trial. J. Inst. Brew. 1994, 100 (2) pp 57-64

[12]  Frister H. Direct determination of nitrogen content by Dumas analysis; Interlaboratory study on precision characteristics. AOAC International, Europe Section 4th International Symposium, Nyon, Switzerland, 1994, 33 pp

[13]  Nitrogen-ammonia-protein modified Kjeldahl method — Titanium oxide and copper sulfate catalyst. Official Methods and Recommended Practices of the AOCS (ed. Firestone, D.E.), AOCS Official Method Ba Ai 4-91, 1997, AOCS Press, Champaign, IL

[14]  Ranghino F. Evaluation of rice resistance to cooking, based on the gelatinization time of kernels. Il Riso. 1966, XV pp 117-127

[15]  Standard No I.C.C 167. Determination of the protein content in cereal and cereal products for food and animal feeding stuffs according to the Dumas combustion method (see http://www.icc.or.at)

[16]  Tkachuk R. Nitrogen-to-protein conversion factors for cereals and oilseed meals. Cereal Chem. 1969, 46 (4) pp 419-423