EN ISO 11747:2012/A1:2018
(Amendment)Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
2017-12-18 - TC decision is missing to skip Formal Vote.
20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).
Reis - Bestimmung des Extrusionswiderstands von Reiskörnern nach dem Kochen - Änderung 1 (ISO 11747:2012/Amd 1:2017)
N/A
Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson - Amendement 1 (ISO 11747:2012/Amd 1:2017)
Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju - Dopolnilo A1 (ISO 11747:2012/Amd 1:2017)
General Information
- Status
- Published
- Publication Date
- 06-Mar-2018
- Withdrawal Date
- 29-Sep-2018
- Technical Committee
- CEN/TC 338 - Cereal and cereal products
- Drafting Committee
- CEN/TC 338 - Cereal and cereal products
- Current Stage
- 6060 - Definitive text made available (DAV) - Publishing
- Start Date
- 07-Mar-2018
- Completion Date
- 07-Mar-2018
Relations
- Consolidated By
ISO 11747:2012/Amd 1:2017 - Rice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1 - Effective Date
- 12-Feb-2026
- Effective Date
- 06-Jul-2016
Overview
EN ISO 11747:2012/A1:2018 is an amendment to the international standard for the determination of rice kernel resistance to extrusion after cooking. Developed by CEN, in collaboration with ISO/TC 34 and CEN/TC 338, this standard is central to ensuring the reliable assessment of cooked rice quality in both research and industry settings. The amendment updates procedures and statistical parameters for evaluating rice kernel texture by measuring their resistance to extrusion, a key indicator of product quality and consistency.
This standard is vital for stakeholders in the rice industry, laboratories, food manufacturers, and quality assurance professionals who need accurate, reproducible methods to measure rice kernel characteristics after cooking.
Key Topics
- Rice kernel resistance test method: Outlines laboratory procedures for assessing the resistance of cooked rice kernels to extrusion, which correlates with textural and quality attributes.
- Repeatability and reproducibility: Establishes revised statistical parameters for the reliability of test results within the same laboratory and across different laboratories.
- Statistical updates: The amendment clarifies definitions, provides updated formulas, and supplies new data tables (Table B.2) with statistical analysis results to support precise measurement and comparison.
- Standardization scope: Ensures harmonization and comparability of results across all CEN member countries and ISO-compliant organizations.
Applications
The standardized test for rice kernel resistance to extrusion after cooking is essential in a variety of practical contexts:
- Quality control in rice processing: Helps rice mills, food processors, and exporters assess product texture and maintain consistent quality across batches.
- Research and development: Food scientists use the method to study cooking qualities, optimize rice varieties, and develop new products that meet consumer requirements for texture.
- Certification and compliance: Laboratories and third-party certifiers use this standard during rice grading, certification, and conformance testing, especially for international trade.
- Product comparison and benchmarking: Enables producers to scientifically compare rice samples, verify compliance with buyer specifications, and support claims related to texture or cooking quality.
Related Standards
To provide a complete framework for rice and cereal product testing, organizations commonly reference EN ISO 11747:2012/A1:2018 alongside these standards:
- ISO 7301 - Rice - Specification: General requirements for milled rice, including definitions and quality characteristics.
- ISO 6646 - Rice - Determination of the potential milling yield: Specifies methods for assessing potential yield from paddy rice.
- ISO 24333 - Cereals and cereal products - Sampling: Procedures for sampling bulk shipments or processed rice for analysis.
- EN ISO 11747:2012: The original version of the rice extrusion resistance standard, to which this amendment applies.
Incorporating EN ISO 11747:2012/A1:2018 in rice product testing protocols ensures uniformity in measuring and reporting the resistance to extrusion, thus enhancing the reliability of rice quality assessments for international markets and scientific research.
Keywords: EN ISO 11747, rice kernel resistance, extrusion after cooking, cooked rice quality, repeatability, reproducibility, CEN standard, laboratory methods, rice texture analysis, standardization of rice testing.
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Frequently Asked Questions
EN ISO 11747:2012/A1:2018 is a amendment published by the European Committee for Standardization (CEN). Its full title is "Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)". This standard covers: 2017-12-18 - TC decision is missing to skip Formal Vote. 20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).
2017-12-18 - TC decision is missing to skip Formal Vote. 20180123 - Decision 3/2017 taken by TC 338 on 2017-06-26 (skip Formal Vote).
EN ISO 11747:2012/A1:2018 is classified under the following ICS (International Classification for Standards) categories: 67.060 - Cereals, pulses and derived products. The ICS classification helps identify the subject area and facilitates finding related standards.
EN ISO 11747:2012/A1:2018 has the following relationships with other standards: It is inter standard links to ISO 11747:2012/Amd 1:2017, EN ISO 11747:2012. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN ISO 11747:2012/A1:2018 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
SLOVENSKI STANDARD
01-maj-2018
Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju - Dopolnilo
A1 (ISO 11747:2012/Amd 1:2017)
Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1
(ISO 11747:2012/Amd 1:2017)
Reis - Bestimmung des Extrusionswiderstandes vom Reiskorn nach dem Kochen -
Änderung 1 (ISO 11747:2012/Amd 1:2017)
Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson -
Amendement 1 (ISO 11747:2012/Amd 1:2017)
Ta slovenski standard je istoveten z: EN ISO 11747:2012/A1:2018
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 11747:2012/A1
EUROPEAN STANDARD
NORME EUROPÉENNE
March 2018
EUROPÄISCHE NORM
ICS 67.060
English Version
Rice - Determination of rice kernel resistance to extrusion
after cooking - Amendment 1 (ISO 11747:2012/Amd
1:2017)
Riz - Détermination de la résistance à l'extrusion des Reis - Bestimmung des Extrusionswiderstandes vom
grains de riz après cuisson - Amendement 1 (ISO Reiskorn nach dem Kochen - Änderung 1 (ISO
11747:2012/Amd 1:2017) 11747:2012/Amd 1:2017)
This amendment A1 modifies the European Standard EN ISO 11747:2012; it was approved by CEN on 23 November 2017.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for inclusion of
this amendment into the relevant national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This amendment exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the
same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2018 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 11747:2012/A1:2018 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 11747:2012/A1:2018) has been prepared by Technical Committee ISO/TC 34
“Food products” in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products”
the secretariat of which is held by AFNOR.
This Amendment to the European Standard EN ISO 11747:2012 shall be given the status of a national
standard, either by publication of an identical text or by endorsement, at the latest by September 2018,
and conflicting national standards shall be withdrawn at the latest by September 2018.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 11747:2012/A1:2017 has been approved by CEN as EN ISO 11747:2012/A1:2018
without any modification.
INTERNATIONAL ISO
STANDARD 11747
First edition
2012-08-01
AMENDMENT 1
2017-10
Rice — Determination of rice kernel
resistance to extrusion after cooking
AMENDMENT 1
Riz — Détermination de la résistance
...
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