Rice — Determination of rice kernel resistance to extrusion after cooking 1 Scope This International Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
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 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 cooked rice rice brought into contact with hot liquids with the intention of making it suitable for consumption 3.2 resistance to extrusion ease of pushing cooked rice through a perforated plate using compression and shear NOTE An example of suitable perforated plate is the Ottawa cell.1)
4 Principle Measurement of the force required to extrude cooked rice through a perforated plate.
5 Apparatus Usual laboratory apparatus and, in particular, the following.
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