diff --git a/metanorma.yml b/metanorma.yml index 6ed6d16d..4b38f026 100644 --- a/metanorma.yml +++ b/metanorma.yml @@ -15,21 +15,29 @@ metanorma: - sources/directives/part1/document.adoc - sources/directives/part2/document.adoc - sources/guide/document.adoc - - sources/international-standard/rice-en.awi.adoc - - sources/international-standard/rice-en.cd.adoc - - sources/international-standard/rice-en.dis.adoc - - sources/international-standard/rice-en.fdis.adoc - - sources/international-standard/rice-en.final.adoc - - sources/international-standard/rice-en.np.adoc - - sources/international-standard/rice-en.prf.adoc - - sources/international-standard/rice-en.wd.adoc - - sources/international-standard/rice-fr.adoc - - sources/international-standard/rice-zh.adoc + - sources/international-standard/rice-2023/document-en.adoc + - sources/international-standard/rice-2023/document-en.awi.adoc + - sources/international-standard/rice-2023/document-en.cd.adoc + - sources/international-standard/rice-2023/document-en.dis.adoc + - sources/international-standard/rice-2023/document-en.fdis.adoc + - sources/international-standard/rice-2023/document-en.np.adoc + - sources/international-standard/rice-2023/document-en.prf.adoc + - sources/international-standard/rice-2023/document-en.wd.adoc + - sources/international-standard/rice-2016/document-en.adoc + - sources/international-standard/rice-2016/document-en.awi.adoc + - sources/international-standard/rice-2016/document-en.cd.adoc + - sources/international-standard/rice-2016/document-en.dis.adoc + - sources/international-standard/rice-2016/document-en.fdis.adoc + - sources/international-standard/rice-2016/document-en.np.adoc + - sources/international-standard/rice-2016/document-en.prf.adoc + - sources/international-standard/rice-2016/document-en.wd.adoc + - sources/international-standard/rice-2016/document-fr.adoc + - sources/international-standard/rice-2016/document-zh.adoc - sources/international-workshop-agreement/document.adoc - sources/publicly-available-specification/document.adoc - sources/technical-report/document.adoc - sources/technical-specification/document.adoc collection: - organization: "Metanorma : Standards for standards" - name: "ISO sample documents in Metanorma (Metanorma AsciiDoc syntax)" + organization: "Metanorma" + name: "ISO sample documents in Metanorma" diff --git a/reference-docs/iso-rice-sample.pdf b/reference-docs/iso-17301-1-2016.pdf similarity index 100% rename from reference-docs/iso-rice-sample.pdf rename to reference-docs/iso-17301-1-2016.pdf diff --git a/reference-docs/iso-17301-1-2023.pdf b/reference-docs/iso-17301-1-2023.pdf new file mode 100644 index 00000000..a86317c3 Binary files /dev/null and b/reference-docs/iso-17301-1-2023.pdf differ diff --git a/reference-docs/iso-17301-1-amd-1-2017.pdf b/reference-docs/iso-17301-1-amd-1-2017.pdf new file mode 100644 index 00000000..f3bfa518 Binary files /dev/null and b/reference-docs/iso-17301-1-amd-1-2017.pdf differ diff --git a/reference-docs/model_amendment-rice_model.pdf b/reference-docs/model_amendment-rice_model-201701.pdf similarity index 100% rename from reference-docs/model_amendment-rice_model.pdf rename to reference-docs/model_amendment-rice_model-201701.pdf diff --git a/reference-docs/model_document-rice_model.pdf b/reference-docs/model_document-rice_model-201611.pdf similarity index 100% rename from reference-docs/model_document-rice_model.pdf rename to reference-docs/model_document-rice_model-201611.pdf diff --git a/reference-docs/model_document-rice_model-202311.pdf b/reference-docs/model_document-rice_model-202311.pdf new file mode 100644 index 00000000..4dc8e013 Binary files /dev/null and b/reference-docs/model_document-rice_model-202311.pdf differ diff --git a/sources/international-standard/body/body-en.adoc b/sources/international-standard/body/body-en.adoc deleted file mode 100644 index fa3c7ef6..00000000 --- a/sources/international-standard/body/body-en.adoc +++ /dev/null @@ -1,668 +0,0 @@ - -.Foreword -ISO (the International Organization for Standardization) -is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. - -The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives). - -Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents). - -Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement. - -For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO's adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following URL: www.iso.org/iso/foreword.html. - -This document was prepared by Technical Committee ISO/TC {technical-committee-number}, _{technical-committee}_, Subcommittee SC {subcommittee-number}, _{subcommittee}_. - -This second edition cancels and replaces the first edition (ISO {docnumber}-{partnumber}:2009), which has been technically revised. - -The main changes compared to the previous edition are: - -* updated normative references; -* deletion of 4.3. - -A list of all parts in the ISO {docnumber} series can be found on the ISO website. - -[reviewer=ISO,date=2017-01-01,from=foreword,to=foreword] -**** -A Foreword shall appear in each document. The generic text is shown here. It does not contain requirements, recommendations or permissions. - -For further information on the Foreword, see *ISO/IEC Directives, Part 2, 2016, Clause 12.* -**** - - -== Introduction - -This document was developed in response to worldwide demand for minimum specifications for rice traded internationally, since most commercial bulks of grain, which have not been screened or aspirated, contain a proportion of other grains, weed seeds, chaff, straw, stones, sand, etc. The vegetable materials can have physical and biological properties which differ from those of the main constituent and can therefore affect the storage behaviour. - -Rice is a permanent host to a considerable microflora; most of these microorganisms are cosmopolitan, the majority are innocuous, but some produce harmful by-products. Microflora communities present on freshly harvested rice include many types of bacteria, moulds and yeasts. While the rice is ripening and its moisture content is falling, the number of field microorganisms, mainly bacteria, diminishes. When the rice is harvested, it is invaded by storage microorganisms and the field microflora gradually dies out. If the mass fraction of moisture (formerly expressed as moisture content) is less than 18 %, the microflora does not multiply, whereas above 18 % it does so rapidly. Thus, at harvest, the qualitative and the quantitative composition of the microflora depends more upon ecological factors than upon the variety of the rice. During transport and storage, additions to the microfloral population occur. Microorganisms on the rice at harvest tend to die out during storage and are replaced by microorganisms adapted to storage conditions. - -Storage losses have been estimated as being an average of 5 %, and as much as 30 %, especially in countries with climates favourable to the rapid development of agents of deterioration and where storage techniques are poorly developed, such as developing countries in the damp tropics. The magnitude of these figures highlights the need to promote throughout the world a rapid improvement in techniques of conservation. - - -The International Organization for Standardization (ISO) draws attention to the fact that it is claimed that compliance with this document may involve the use of a patent concerning sample dividers given in <> and shown in <>. - -ISO takes no position concerning the evidence, validity and scope of this patent right. - -The holder of this patent right has assured ISO that he/she is willing to negotiate licences under reasonable and non-discriminatory terms and conditions with applicants throughout the world. In this respect, the statement of the holder of this patent right is registered with ISO. Information may be obtained from: - -[align=left] -Vache Equipment + -Fictitious + -World + -mailto:gehf@vacheequipment.fic[] - -Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights other than those identified above. ISO shall not be held responsible for identifying any or all such patent rights. - - -== 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. - -[bibliography] -== Normative references - -* [[[ISO712,ISO 712]]], _Cereals and cereal products -- Determination of moisture content -- Reference method_ - -* [[[ISO6646, ISO 6646]]], _Rice -- Determination of the potential milling yield from paddy and from husked rice_ - -* [[[ISO8351-1,ISO 8351-1:1994]]], _Packaging -- Method of specification for sacks -- Part 1: Paper sacks_ - -* [[[ISO8351-2,ISO 8351-2]]], _Packaging -- Method of specification for sacks -- Part 2: Sacks made from thermoplastic flexible film_ - -* [[[ISO16634,ISO 16634:--]]] footnote:[Under preparation. (Stage at the time of publication ISO/DIS 16634)], _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_ - -* [[[ISO20483,ISO 20483:2013]]], _Cereals and pulses -- Determination of the nitrogen content and calculation of the crude protein content -- Kjeldahl method_ - -* [[[ISO24333,ISO 24333:2009]]], _Cereals and cereal products -- Sampling_ - -== Terms and definitions - -[[paddy]] -=== paddy -alt:[paddy rice] -alt:[rough rice] - -rice retaining its husk after threshing - -[.source] -<> - -[[husked_rice]] -=== husked rice -deprecated:[cargo rice] - -term:[paddy] from which the husk only has been removed - -[.source] -<>, The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here - -=== milled rice -alt:[white rice] - -term:[husked rice] from which almost all of the bran and embryo have been removed by milling - -[.source] -<> - -=== parboiled rice - -rice whose starch has been fully gelatinized by soaking term:[paddy] rice or term:[husked rice] in water followed by a heat treatment and a drying process - -=== waxy rice -variety of rice whose kernels have a white and opaque appearance - -NOTE: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking. - -=== extraneous matter -alt:[EM] -domain:[rice] - -organic and inorganic components other than whole or broken kernels - -[example] -Foreign seeds, husks, bran, sand, dust. - -[[HDK]] -=== HDK -alt:[heat-damaged kernel] - -kernel, whole or broken, which has changed its normal colour as a result of heating - -NOTE: This category includes whole or broken kernels that are yellow due to alteration. Parboiled rice in a batch of non-parboiled rice is also included in this category. - -=== damaged kernel -kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes, but excluding term:[HDK] - -=== immature kernel -alt:[unripe kernel] - -kernel, whole or broken, which is unripe and/or underdeveloped - -=== husked rice yield -amount of husked rice obtained from paddy - -// all terms and defs references are dated -[.source] -<> - -=== nitrogen content -quantity of nitrogen determined after application of the procedure described - -NOTE: It is expressed as a mass fraction of dry product, as a percentage. - -[.source] -<> - -=== 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 - -NOTE: It is expressed as a mass fraction of dry product, as a percentage. - -[.source] -<> - -[[gelatinization]] -=== gelatinization -hydration process conferring the jelly-like state typical of the coagulated colloids, which are named "gels", on kernels - -NOTE: See <>. - -[.source] -<> - -[[gel_state]] -=== gel state -condition reached as a consequence of term:[gelatinization], when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets - -[.source] -<> - -=== gelatinization time -stem:[t_90] - -time necessary for 90 % of the kernels to pass from their natural state to the term:[gel state] - -[.source] -<> - - -== Specifications - -=== General, organoleptic and health characteristics - -Kernels of rice, whether parboiled, husked or milled, and whether whole or broken, shall be sound, clean and free from foreign odours or odour which indicates deterioration. - -The levels of additives and pesticide residues and other contaminants shall not exceed the maximum limits permitted in the country of destination. - -The presence of living insects which are visible to the naked eye is not permitted. This should be determined before separating the bulk sample into test samples. - -=== Physical and chemical characteristics - -==== {blank} - -The mass fraction of moisture, determined in accordance with <>, using an oven complying with the requirements of <>, shall not be greater than 15 %.footnote:[Formerly denoted as 15 % (m/m).] - -The mass fraction of extraneous matter and defective kernels in husked and milled rice, whether or not parboiled, determined in accordance with <>, shall not be greater than the values specified in <>. - -NOTE: Lower mass fractions of moisture are sometimes needed for certain destinations depending on the climate, duration of transport and storage. For further details, see <>, <> and <>. - -==== {blank} - -The defect tolerance for the categories considered, and determined in accordance with the method given in <>, shall not exceed the limits given in <>. - -[#table1] -[cols="<,^,^,^,^",options="header,footer",headerrows=2] -.Maximum permissible mass fraction of defects -|=== -.2+^|Defect 4+^| Maximum permissible mass fraction of defects in husked rice + -stem:[w_max] + -% -| in husked rice | in milled rice (non-glutinous) | in husked parboiled rice | in milled parboiled rice - -| Extraneous matter: organic footnote:[Organic extraneous matter includes foreign seeds, husks, bran, parts of straw, etc.] -| 1,0 | 0,5 | 1,0 | 0,5 - -| Extraneous matter: inorganic footnote:[Inorganic extraneous matter includes stones, sand, dust, etc.] -| 0,5 | 0,5 | 0,5 | 0,5 - -| Paddy | 2,5 | 0,3 | 2,5 | 0,3 -| Husked rice, non-parboiled | Not applicable | 1,0 | 1,0 | 1,0 -| Milled rice, non-parboiled | 1,0 | Not applicable | 1,0 | 1,0 -| Husked rice, parboiled | 1,0 | 1,0 | Not applicable | 1,0 -| Milled rice, parboiled | 1,0 | 1,0 | 1,0 | Not applicable -| Chips | 0,1 | 0,1 | 0,1 | 0,1 -| HDK | 2,0 footnote:defectsmass[The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.] | 2,0 | 2,0 footnote:defectsmass[] | 2,0 -| Damaged kernels | 4,0 | 3,0 | 4,0 | 3,0 -| Immature and/or malformed kernels | 8,0 | 2,0 | 8,0 | 2,0 -| Chalky kernels | 5,0 footnote:defectsmass[] | 5,0 | Not applicable | Not applicable -| Red kernels and red-streaked kernels | 12,0 | 12,0 | 12,0 footnote:defectsmass[] | 12,0 -| Partly gelatinized kernels | Not applicable | Not applicable | 11,0 footnote:defectsmass[] | 11,0 -| Pecks | Not applicable | Not applicable | 4,0 | 2,0 -| Waxy rice | 1,0 footnote:defectsmass[] | 1,0 | 1,0 footnote:defectsmass[] | 1,0 - -5+a| Live insects shall not be present. Dead insects shall be included in extraneous matter. -|=== - -NOTE: This table is based on <>. - -NOTE: Some commercial contracts require information in addition to that provided in this table. - -NOTE: Only full red husked (cargo) rice is considered in this table. - - -[[clause5]] -== Sampling -Sampling shall be carried out in accordance with <>. - -== Test methods - -=== Moisture content - -Determine the mass fraction of moisture in accordance with the method specified in <>. - -=== Waxy rice content - -Determine the mass fraction of waxy rice. <> gives an example of a suitable method. - -=== Nitrogen content and crude protein content - -Determine the nitrogen content and crude protein content in accordance with either <>, or <>. For details on the determination of protein content using the Kjeldahl method, see Reference <> in the Bibliography. For details concerning the use of the Dumas method, see References <> and <>. - -// can't join two bibliographic localities with "and" currently -Calculate the crude protein content of the dry product by multiplying the value of the nitrogen content by the conversion factor specified in <> and Table C.1, that is adapted to the type of cereals or pulses <><> and to their use. - -=== Gelatinization time - -Determine the gelatinization time, stem:[t_90], for rice kernels during cooking. An example of a typical curve is given in <>. Three typical stages of gelatinization are shown in <>. - -Report the results as specified in <>. - -=== Husked rice yield - -==== Determination - -CAUTION: Only use paddy or parboiled rice for the determination of husked rice yield. - -Determine the husked rice yield in accordance with <>. - -==== Precision - -===== Interlaboratory test - -The results of an interlaboratory test are given in <> for information - -===== Repeatability - -The absolute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, shall not exceed the arithmetic mean of the values for stem:[r] obtained from the interlaboratory study for husked rice in more than 5 % of cases: - -[stem%unnumbered] -++++ -r = 1 % -++++ - -where - -stem:[r]:: is the repeatability limit. - -===== Reproducibility - -The absolute difference between two single test results, obtained using the same method on identical test material in different laboratories by different operators using different equipment, shall not exceed the arithmetic mean of the values for stem:[R] obtained from the interlaboratory study in more than 5 % of cases: - -[stem%unnumbered] -++++ -R = 3 % -++++ - -where - -stem:[R]:: is the reproducibility limit. - -[[clause7]] -== Test report - -For each test method, the test report shall specify the following: - -[loweralpha] -. all information necessary for the complete identification of the sample; -. a reference to this document (i.e. ISO {docnumber}-{partnumber}); -. the sampling method used; -. the test method used; -. the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained; -. 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); -. any unusual features (anomalies) observed during the test; -. the date of the test. - -== 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 <>, or <>, as appropriate. - -== Marking - -The packages shall be marked or labelled as required by the country of destination. - -[[AnnexA]] -[appendix,obligation=normative] -== Determination of defects - -=== Principle - -Extraneous matter, broken kernels, damaged kernels and other kinds of rice are separated manually according to the following types: husked rice, milled rice, husked parboiled rice and milled parboiled rice. Each type is then weighed. - -=== Apparatus - -The usual laboratory apparatus and, in particular, the following. - -[%inline-header] -[[AnnexA-2-1]] -==== Sample divider, - -consisting of a conical sample divider or multiple-slot sample divider with a distribution system, e.g. "Split-it-right" sample divider, such as that shown in <>. - -[%inline-header] -==== Sieve, - -with round perforations of diameter 1,4 mm. - -[%inline-header] -==== Tweezers. - -[%inline-header] -==== Scalpel. - -[%inline-header] -==== Paintbrush. - -[%inline-header] -[[AnnexA-2-6]] -==== Steel bowls, - -of diameter 100 mm ± 5 mm; seven per test sample. - -[%inline-header] -==== Balance, - -which can be read to the nearest 0,01 g. - -=== Sampling - -See <>. - -=== Procedure - -[[AnnexA-4-1]] -==== Preparation of test sample - -Carefully mix the laboratory sample to make it as uniform as possible, then proceed to reduce it, using a divider (<>), until a quantity of about 30 g is obtained. - -All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by the sieve. - -[[figureA-1]] -.Split-it-right sample divider -image::images/a1.png[Alt1] - -=== Determination - -Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with <> and separate the different defects into the bowls (<>). When a kernel has several defects, classify it in the defect category for which the maximum permissible value is the lowest (see <>). - -Weigh, to the nearest 0,01 g, the fractions so obtained. - -=== Calculation - -Express the mass fraction of each defect using <>: - -[[formulaA-1,A.1]] -[stem] -++++ -w = (m_D) / (m_s) -++++ - -where - -stem:[w]:: is the mass fraction of grains with a particular defect in the test sample; -stem:[m_D]:: is the mass, in grams, of grains with that defect; -stem:[m_S]:: is the mass, in grams, of the test sample. - -=== Test report - -Report the results as specified in <>. - -[[AnnexB]] -[appendix,obligation=informative] -== Determination of the waxy rice content of parboiled rice - -=== Principle - -Waxy rice kernels have a reddish brown colour when stained in an iodine solution, while non-waxy rice kernels show a dark blue colour. - -=== Apparatus - -The usual laboratory apparatus and, in particular, the following. - -[%inline-header] -[[AnnexB-2-1]] -==== Balance, - -capable of weighing to the nearest 0,01 g. - -[%inline-header] -[[AnnexB-2-2]] -==== Glass beaker, - -of capacity 250 ml. - -[%inline-header] -[[AnnexB-2-3]] -==== Small white colour bowls, - -or any white colour container of a suitable size. - -[%inline-header] -[[AnnexB-2-4]] -==== Wire sieve, - -with long rounded apertures of (1 mm stem:[{:(+0.02),(0):}] mm) × (20 mm stem:[{:(+2),(-1):}] mm). - -[%inline-header] -[[AnnexB-2-5]] -==== Stirrer rod. - -[%inline-header] -[[AnnexB-2-6]] -==== Tweezers or forceps. - -[%inline-header] -[[AnnexB-2-7]] -==== Tissue paper. - -=== Reagents - -WARNING: Direct contact of iodine with skin can cause lesions so care should be taken in handling iodine. Iodine vapour is very irritating to eyes and mucous membranes. - -[%inline-header] -[[AnnexB-3-1]] -==== Deionized water, - -Grade 3 quality as specified in <>. - -[%inline-header] -[[AnnexB-3-2]] -==== Iodine stock solution, - -containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in deionized water such as Lugols.footnote:[Lugols is an example of a suitable product available commercially. This information is given for the convenience of users of this document and does not constitute an endorsement by ISO of this product.] - -[%inline-header] -[[AnnexB-3-3]] -==== Iodine working solution, - -obtained by diluting the stock solution (<>) two times (by volume) with deionized water (<>). - -Prepare fresh daily. - -=== Sampling - -Sampling shall be carried out in accordance with <>. - -=== Determination - -==== {blank} -Weigh a portion of about 100 g of milled rice and put it into a glass beaker (<>). - -==== {blank} -Add enough iodine working solution (<>) to soak the kernels, and stir (<>) until all the kernels are submerged under the solution. Let the kernels soak in the solution for 30 s. - -==== {blank} -Pour the rice and solution into a wire sieve (<>), and shake the basket slightly in order to drain out the solution. Then place the wire sieve on a piece of tissue paper (<>) to absorb the excess liquid. - -==== {blank} -Pour the stained kernels into a bowl (<>). Using tweezers or forceps (<>), separate the reddish brown kernels of waxy rice from the dark blue kernels of non-waxy rice. - -==== {blank} -Weigh the waxy rice portion (stem:[m_1]) and the non-waxy rice portion (stem:[m_2]) to the nearest 0,1 g. - -=== Calculation - -Calculate the mass fraction, expressed as a percentage, of the waxy rice, stem:[w_(wax)], using <>: - -[[formulaB-1,B.1]] -[stem] -++++ -w_(wax) = (m_1) / (m_1 + m_2) xx 100 -++++ - -where - -stem:[m_1]:: is the mass, expressed in grams, of the waxy rice portion; -stem:[m_2]:: is the mass, expressed in grams, of the non-waxy rice portion. - -=== Test report - -Report the results as specified in <>, giving the results calculated using <>. - -[[AnnexC]] -[appendix,obligation=informative] -== Gelatinization - -<> gives an example of a typical gelatinization curve. <> shows the three stages of gelatinization. - -[[figureC-1]] -.Typical gelatinization curve -image::images/b1.png[Alt2] -footnote:[The time stem:[t_90] was estimated to be 18,2 min for this example.] - -*Key* - -stem:[w]:: mass fraction of gelatinized kernels, expressed in per cent -stem:[t]:: cooking time, expressed in minutes -stem:[t_90]:: time required to gelatinize 90 % of the kernels -P:: point of the curve corresponding to a cooking time of stem:[t_90] - -NOTE: These results are based on a study carried out on three different types of kernel. - -[[figureC-2]] -.Stages of gelatinization -==== -.Initial stages: No grains are fully gelatinized (ungelatinized starch granules are visible inside the kernels) -image::images/c2-a.png[Alt3] - -.Intermediate stages: Some fully gelatinized kernels are visible -image::images/c2-b.png[Alt4] - -.Final stages: All kernels are fully gelatinized -image::images/c2-c.png[Alt5] - -==== - -[[AnnexD]] -[appendix,obligation=informative] -== Results of interlaboratory test for husked rice yields - -An interlaboratory test <> was carried out by the ENR [Rice Research Centre (Italy)] in accordance with <> and <>, with the participation of 15 laboratories. Each laboratory carried out three determinations on four different types of kernel. The statistical results are shown in <>. - -[[tableD-1]] -[cols="<,^,^,^,^",headerrows=2] -.Repeatability and reproducibility of husked rice yield -|=== -.2+^| Description 4+| Rice sample -| Arborio | Drago footnote:[Parboiled rice.] | Balilla | Thaibonnet - -| Number of laboratories retained after eliminating outliers | 13 | 11 | 13 | 13 -| Mean value, g/100 g | 81,2 | 82,0 | 81,8 | 77,7 -| Standard deviation of repeatability, stem:[s_r], g/100 g | 0,41 | 0,15 | 0,31 | 0,53 -| Coefficient of variation of repeatability, % | 0,5 | 0,2 | 0,4 | 0,7 -| Repeatability limit, stem:[r] (= 2,83 stem:[s_r]) | 1,16 | 0,42 | 0,88 | 1,50 -| Standard deviation of reproducibility, stem:[s_R], g/100 g | 1,02 | 0,20 | 0,80 | 2,14 -| Coefficient of variation of reproducibility, % | 1,3 | 0,2 | 1,0 | 2,7 -| Reproducibility limit, stem:[R] (= 2,83 stem:[s_R]) | 2,89 | 0,57 | 2,26 | 6,06 -|=== - -[appendix,obligation=informative] -== Extraneous information - -_This appendix is not in the original Rice model document, and is inserted to illustrate elements absent from -that document: block quotes, source code, and examples._ - -[quote, ISO, "ISO7301,clause 1"] -_____ -This International Standard gives the minimum specifications for rice (_Oryza sativa_ L.) which is subject to international trade. It is applicable to the following types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice). -_____ - -[%appendix] -=== Sample code - -[[samplecode]] -.Sample Code -==== - -[source,ruby] --- -puts "Hello, world." -%w{a b c}.each do |x| <1> - puts x -end --- -<1> This is an annotation -==== - - - -[bibliography] -== Bibliography - -* [[[ISO3696,ISO 3696]]], _Water for analytical laboratory use -- Specification and test methods_ - -* [[[ISO5725-1,ISO 5725-1]]], _Accuracy (trueness and precision) of measurement methods and results -- Part 1: General principles and definitions_ - -* [[[ISO5725-2,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_ - -* [[[ISO6322-1,ISO 6322-1]]], _Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals_ - -* [[[ISO6322-2,ISO 6322-2]]], _Storage of cereals and pulses -- Part 2: Practical recommendations_ - -* [[[ISO6322-3,ISO 6322-3]]], _Storage of cereals and pulses -- Part 3: Control of attack by pests_ - -* [[[ISO7301,ISO 7301:2011]]], _Rice -- Specification_ - -* [[[ISO14864,ISO 14864:1998]]], _Rice -- Evaluation of gelatinization time of kernels during cooking_ - -* [[[IEC61010-2,IEC 61010-2:1998]]], _Safety requirements for electric equipment for measurement, control, and laboratory use -- Part 2: Particular requirements for laboratory equipment for the heating of material_ - -* [[[ref10,10]]] [smallcap]#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) - -* [[[ref11,11]]] 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 - -* [[[ref12,12]]] [smallcap]#Berner D.L., & Brown J.# Protein nitrogen combustion method collaborative study I. Comparison with Smalley total Kjeldahl nitrogen and combustion results. _J. Am. Oil Chem. Soc._ 1994, *71* (11) pp 1291-1293 - -* [[[ref13,13]]] [smallcap]#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 - -* [[[ref14,14]]] [smallcap]#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 - -* [[[ref15,15]]] [smallcap]#Ranghino F.# Evaluation of rice resistance to cooking, based on the gelatinization time of kernels. _Il Riso_. 1966, *XV* pp 117-127 - -* [[[ref16,16]]] [smallcap]#Tkachuk R.# Nitrogen-to-protein conversion factors for cereals and oilseed meals. _Cereal Chem._ 1969, *46* (4) pp 419-423 - diff --git a/sources/international-standard/rice-2016/body/body-en.adoc b/sources/international-standard/rice-2016/body/body-en.adoc new file mode 100644 index 00000000..a64a199e --- /dev/null +++ b/sources/international-standard/rice-2016/body/body-en.adoc @@ -0,0 +1,34 @@ + +include::../sections-en/00-foreword.adoc[] + +include::../sections-en/00-introduction.adoc[] + +include::../sections-en/01-scope.adoc[] + +include::../sections-en/02-normref.adoc[] + +include::../sections-en/03-termdef.adoc[] + +include::../sections-en/04-specifications.adoc[] + +include::../sections-en/05-sampling.adoc[] + +include::../sections-en/06-testmethods.adoc[] + +include::../sections-en/07-testreport.adoc[] + +include::../sections-en/08-packaging.adoc[] + +include::../sections-en/09-marking.adoc[] + +include::../sections-en/aa-annex-a.adoc[] + +include::../sections-en/ab-annex-b.adoc[] + +include::../sections-en/ac-annex-c.adoc[] + +include::../sections-en/ad-annex-d.adoc[] + +include::../sections-en/ae-annex-e.adoc[] + +include::../sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/body/body-fr.adoc b/sources/international-standard/rice-2016/body/body-fr.adoc similarity index 100% rename from sources/international-standard/body/body-fr.adoc rename to sources/international-standard/rice-2016/body/body-fr.adoc diff --git a/sources/international-standard/body/body-zh.adoc b/sources/international-standard/rice-2016/body/body-zh.adoc similarity index 100% rename from sources/international-standard/body/body-zh.adoc rename to sources/international-standard/rice-2016/body/body-zh.adoc diff --git a/sources/international-standard/rice-en.final.adoc b/sources/international-standard/rice-2016/document-en.adoc similarity index 90% rename from sources/international-standard/rice-en.final.adoc rename to sources/international-standard/rice-2016/document-en.adoc index 425d047f..3be7a709 100644 --- a/sources/international-standard/rice-en.final.adoc +++ b/sources/international-standard/rice-2016/document-en.adoc @@ -1,6 +1,5 @@ = Rice model :docnumber: 17301 -:tc-docnumber: 17301 :partnumber: 1 :edition: 2 :revdate: 2016-05-01 @@ -8,10 +7,10 @@ :language: en :title-intro-en: Cereals and pulses :title-main-en: Specifications and test methods -:title-part-en: Rice (Final) +:title-part-en: Rice :title-intro-fr: Céréales et légumineuses :title-main-fr: Spécification et méthodes d'essai -:title-part-fr: Riz (Final) +:title-part-fr: Riz :doctype: international-standard :docstage: 60 :docsubstage: 60 @@ -24,6 +23,7 @@ :workgroup-number: 4 :workgroup: Amylose in rice :library-ics: 67.060 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl :local-cache-only: diff --git a/sources/international-standard/rice-en.awi.adoc b/sources/international-standard/rice-2016/document-en.awi.adoc similarity index 51% rename from sources/international-standard/rice-en.awi.adoc rename to sources/international-standard/rice-2016/document-en.awi.adoc index 59a632d0..8b4b9e5a 100644 --- a/sources/international-standard/rice-en.awi.adoc +++ b/sources/international-standard/rice-2016/document-en.awi.adoc @@ -25,8 +25,41 @@ :workgroup-number: 4 :workgroup: Amylose in rice :library-ics: 67.060 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl :local-cache-only: -include::body/body-en.adoc[] +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-en.cd.sections.adoc b/sources/international-standard/rice-2016/document-en.cd.adoc similarity index 98% rename from sources/international-standard/rice-en.cd.sections.adoc rename to sources/international-standard/rice-2016/document-en.cd.adoc index d58d1316..36f4b19b 100644 --- a/sources/international-standard/rice-en.cd.sections.adoc +++ b/sources/international-standard/rice-2016/document-en.cd.adoc @@ -25,6 +25,7 @@ :workgroup-number: 4 :workgroup: Amylose in rice :library-ics: 67.060 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl :local-cache-only: diff --git a/sources/international-standard/rice-en.dis.adoc b/sources/international-standard/rice-2016/document-en.dis.adoc similarity index 53% rename from sources/international-standard/rice-en.dis.adoc rename to sources/international-standard/rice-2016/document-en.dis.adoc index fc26c8e4..634d1759 100644 --- a/sources/international-standard/rice-en.dis.adoc +++ b/sources/international-standard/rice-2016/document-en.dis.adoc @@ -27,8 +27,41 @@ :library-ics: 67.060 :vote-started-date: 2020-02-19 :vote-ended-date: 2020-05-13 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl :local-cache-only: -include::body/body-en.adoc[] +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-en.fdis.adoc b/sources/international-standard/rice-2016/document-en.fdis.adoc similarity index 51% rename from sources/international-standard/rice-en.fdis.adoc rename to sources/international-standard/rice-2016/document-en.fdis.adoc index b574eb66..5fc48365 100644 --- a/sources/international-standard/rice-en.fdis.adoc +++ b/sources/international-standard/rice-2016/document-en.fdis.adoc @@ -25,8 +25,41 @@ :workgroup-number: 4 :workgroup: Amylose in rice :library-ics: 67.060 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl :local-cache-only: -include::body/body-en.adoc[] +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-en.np.adoc b/sources/international-standard/rice-2016/document-en.np.adoc similarity index 51% rename from sources/international-standard/rice-en.np.adoc rename to sources/international-standard/rice-2016/document-en.np.adoc index 7098aefd..10c1f7ec 100644 --- a/sources/international-standard/rice-en.np.adoc +++ b/sources/international-standard/rice-2016/document-en.np.adoc @@ -25,8 +25,41 @@ :workgroup-number: 4 :workgroup: Amylose in rice :library-ics: 67.060 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl :local-cache-only: -include::body/body-en.adoc[] +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-en.prf.adoc b/sources/international-standard/rice-2016/document-en.prf.adoc similarity index 50% rename from sources/international-standard/rice-en.prf.adoc rename to sources/international-standard/rice-2016/document-en.prf.adoc index 32100459..fa798098 100644 --- a/sources/international-standard/rice-en.prf.adoc +++ b/sources/international-standard/rice-2016/document-en.prf.adoc @@ -1,6 +1,5 @@ = Rice model :docnumber: 17301 -:tc-docnumber: 17301 :partnumber: 1 :edition: 2 :revdate: 2016-05-01 @@ -25,8 +24,41 @@ :workgroup-number: 4 :workgroup: Amylose in rice :library-ics: 67.060 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl :local-cache-only: -include::body/body-en.adoc[] +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-en.wd.adoc b/sources/international-standard/rice-2016/document-en.wd.adoc similarity index 51% rename from sources/international-standard/rice-en.wd.adoc rename to sources/international-standard/rice-2016/document-en.wd.adoc index 4959a72a..dd1043db 100644 --- a/sources/international-standard/rice-en.wd.adoc +++ b/sources/international-standard/rice-2016/document-en.wd.adoc @@ -25,8 +25,41 @@ :workgroup-number: 4 :workgroup: Amylose in rice :library-ics: 67.060 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl :local-cache-only: -include::body/body-en.adoc[] +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-fr.adoc b/sources/international-standard/rice-2016/document-fr.adoc similarity index 82% rename from sources/international-standard/rice-fr.adoc rename to sources/international-standard/rice-2016/document-fr.adoc index c101e299..0bd0b36a 100644 --- a/sources/international-standard/rice-fr.adoc +++ b/sources/international-standard/rice-2016/document-fr.adoc @@ -6,14 +6,11 @@ :revdate: 2016-05-01 :copyright-year: 2016 :language: fr -:title-intro-zh: 谷物和豆类 -:title-main-zh: 规格和测试方法 -:title-part-zh: 米 :title-intro-en: Cereals and pulses -:title-main-en: Specifications and test methods +:title-main-en: Specifications and test methods (in French) :title-part-en: Rice :title-intro-fr: Céréales et légumineuses -:title-main-fr: Spécification et méthodes d'essai +:title-main-fr: Spécification et méthodes d'essai (en français) :title-part-fr: Riz :doctype: international-standard :docstage: 30 @@ -28,15 +25,16 @@ :local-cache-only: :appendix-caption: Annexe :appendix-refsig: Annexe -:section-refsig: Article -:table-caption: Tableau +:caution-caption: Attention :equation-refsig: Formule :example-caption: Exemple -:table-refsig: Tableau :example-refsig: Exemple -:caution-caption: Attention +:section-refsig: Article +:table-caption: Tableau +:table-refsig: Tableau :warning-caption: Avertissement :library-ics: 67.060 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl diff --git a/sources/international-standard/rice-zh.adoc b/sources/international-standard/rice-2016/document-zh.adoc similarity index 88% rename from sources/international-standard/rice-zh.adoc rename to sources/international-standard/rice-2016/document-zh.adoc index 827df444..6e61bee8 100644 --- a/sources/international-standard/rice-zh.adoc +++ b/sources/international-standard/rice-2016/document-zh.adoc @@ -29,10 +29,16 @@ :local-cache-only: :appendix-caption: 附件 :appendix-refsig: 附件 +:caution-caption: 注意 +:equation-refsig: 式 +:example-caption: 例 +:example-refsig: 例 :section-refsig: 章 :table-caption: 表 -:example-caption: 例 +:table-refsig: 表 +:warning-caption: 警告 :library-ics: 67.060 +:document-scheme: 2013 :mn-document-class: iso :mn-output-extensions: xml,html,doc,html_alt,pdf,rxl diff --git a/sources/international-standard/images/.keep b/sources/international-standard/rice-2016/images/.keep similarity index 100% rename from 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b/sources/international-standard/rice-2016/images/c2-b.png similarity index 100% rename from sources/international-standard/images/c2-b.png rename to sources/international-standard/rice-2016/images/c2-b.png diff --git a/sources/international-standard/images/c2-c.png b/sources/international-standard/rice-2016/images/c2-c.png similarity index 100% rename from sources/international-standard/images/c2-c.png rename to sources/international-standard/rice-2016/images/c2-c.png diff --git a/sources/international-standard/rice-2016/sections-en/00-foreword.adoc b/sources/international-standard/rice-2016/sections-en/00-foreword.adoc new file mode 100644 index 00000000..dc27c49f --- /dev/null +++ b/sources/international-standard/rice-2016/sections-en/00-foreword.adoc @@ -0,0 +1,58 @@ + +.Foreword +ISO (the International Organization for Standardization) +is a worldwide federation of national standards bodies (ISO member bodies). The +work of preparing International Standards is normally carried out through ISO +technical committees. Each member body interested in a subject for which a +technical committee has been established has the right to be represented on that +committee. International organizations, governmental and non-governmental, in +liaison with ISO, also take part in the work. ISO collaborates closely with the +International Electrotechnical Commission (IEC) on all matters of +electrotechnical standardization. + +The procedures used to develop this document and those intended for its further +maintenance are described in the ISO/IEC Directives, Part 1. In particular the +different approval criteria needed for the different types of ISO documents +should be noted. This document was drafted in accordance with the editorial +rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives). + +Attention is drawn to the possibility that some of the elements of this document +may be the subject of patent rights. ISO shall not be held responsible for +identifying any or all such patent rights. Details of any patent rights +identified during the development of the document will be in the Introduction +and/or on the ISO list of patent declarations received (see +www.iso.org/patents). + +Any trade name used in this document is information given for the convenience of +users and does not constitute an endorsement. + +For an explanation on the voluntary nature of standards, the meaning of ISO +specific terms and expressions related to conformity assessment, as well as +information about ISO's adherence to the World Trade Organization (WTO) +principles in the Technical Barriers to Trade (TBT) see the following URL: +www.iso.org/iso/foreword.html. + +This document was prepared by Technical Committee ISO/TC +{technical-committee-number}, _{technical-committee}_, Subcommittee SC +{subcommittee-number}, _{subcommittee}_. + +This second edition cancels and replaces the first edition (ISO +{docnumber}-{partnumber}:2009), which has been technically revised. + +The main changes compared to the previous edition are: + +* updated normative references; +* deletion of 4.3. + +A list of all parts in the ISO {docnumber} series can be found on the ISO +website. + +[reviewer=ISO,date=2017-01-01,from=foreword,to=foreword] +**** +A Foreword shall appear in each document. The generic text is shown here. It +does not contain requirements, recommendations or permissions. + +For further information on the Foreword, see +*ISO/IEC Directives, Part 2, 2016, Clause 12.* +**** + diff --git a/sources/international-standard/rice-2016/sections-en/00-introduction.adoc b/sources/international-standard/rice-2016/sections-en/00-introduction.adoc new file mode 100644 index 00000000..dcb0b791 --- /dev/null +++ b/sources/international-standard/rice-2016/sections-en/00-introduction.adoc @@ -0,0 +1,56 @@ +== Introduction + +This document was developed in response to worldwide demand for minimum +specifications for rice traded internationally, since most commercial bulks of +grain, which have not been screened or aspirated, contain a proportion of other +grains, weed seeds, chaff, straw, stones, sand, etc. The vegetable materials can +have physical and biological properties which differ from those of the main +constituent and can therefore affect the storage behaviour. + +Rice is a permanent host to a considerable microflora; most of these +microorganisms are cosmopolitan, the majority are innocuous, but some produce +harmful by-products. Microflora communities present on freshly harvested rice +include many types of bacteria, moulds and yeasts. While the rice is ripening +and its moisture content is falling, the number of field microorganisms, mainly +bacteria, diminishes. When the rice is harvested, it is invaded by storage +microorganisms and the field microflora gradually dies out. If the mass fraction +of moisture (formerly expressed as moisture content) is less than 18 %, the +microflora does not multiply, whereas above 18 % it does so rapidly. Thus, at +harvest, the qualitative and the quantitative composition of the microflora +depends more upon ecological factors than upon the variety of the rice. During +transport and storage, additions to the microfloral population occur. +Microorganisms on the rice at harvest tend to die out during storage and are +replaced by microorganisms adapted to storage conditions. + +Storage losses have been estimated as being an average of 5 %, and as much as 30 +%, especially in countries with climates favourable to the rapid development of +agents of deterioration and where storage techniques are poorly developed, such +as developing countries in the damp tropics. The magnitude of these figures +highlights the need to promote throughout the world a rapid improvement in +techniques of conservation. + + +The International Organization for Standardization (ISO) draws attention to the +fact that it is claimed that compliance with this document may involve the use +of a patent concerning sample dividers given in <> and shown in +<>. + +ISO takes no position concerning the evidence, validity and scope of this patent +right. + +The holder of this patent right has assured ISO that he/she is willing to +negotiate licences under reasonable and non-discriminatory terms and conditions +with applicants throughout the world. In this respect, the statement of the +holder of this patent right is registered with ISO. Information may be obtained +from: + +[align=left] +Vache Equipment + +Fictitious + +World + +mailto:gehf@vacheequipment.fic[] + +Attention is drawn to the possibility that some of the elements of this document +may be the subject of patent rights other than those identified above. ISO shall +not be held responsible for identifying any or all such patent rights. + diff --git a/sources/international-standard/sections-en/01-scope.adoc b/sources/international-standard/rice-2016/sections-en/01-scope.adoc similarity index 59% rename from sources/international-standard/sections-en/01-scope.adoc rename to sources/international-standard/rice-2016/sections-en/01-scope.adoc index 4398abe4..234e3517 100644 --- a/sources/international-standard/sections-en/01-scope.adoc +++ b/sources/international-standard/rice-2016/sections-en/01-scope.adoc @@ -1,8 +1,11 @@ == Scope -This document specifies minimum requirements and test methods for rice (_Oryza sativa L._). +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 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. diff --git a/sources/international-standard/sections-en/02-normref.adoc b/sources/international-standard/rice-2016/sections-en/02-normref.adoc similarity index 77% rename from sources/international-standard/sections-en/02-normref.adoc rename to sources/international-standard/rice-2016/sections-en/02-normref.adoc index 588d0e65..38ee7951 100644 --- a/sources/international-standard/sections-en/02-normref.adoc +++ b/sources/international-standard/rice-2016/sections-en/02-normref.adoc @@ -1,8 +1,6 @@ [bibliography] == 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. - * [[[ISO712,ISO 712]]], _Cereals and cereal products -- Determination of moisture content -- Reference method_ * [[[ISO6646, ISO 6646]]], _Rice -- Determination of the potential milling yield from paddy and from husked rice_ @@ -16,4 +14,3 @@ The following documents are referred to in the text in such a way that some or a * [[[ISO20483,ISO 20483:2013]]], _Cereals and pulses -- Determination of the nitrogen content and calculation of the crude protein content -- Kjeldahl method_ * [[[ISO24333,ISO 24333:2009]]], _Cereals and cereal products -- Sampling_ - diff --git a/sources/international-standard/sections-en/03-termdef.adoc b/sources/international-standard/rice-2016/sections-en/03-termdef.adoc similarity index 70% rename from sources/international-standard/sections-en/03-termdef.adoc rename to sources/international-standard/rice-2016/sections-en/03-termdef.adoc index 0d77e012..74fd4e76 100644 --- a/sources/international-standard/sections-en/03-termdef.adoc +++ b/sources/international-standard/rice-2016/sections-en/03-termdef.adoc @@ -1,6 +1,5 @@ == Terms and definitions - === paddy alt:[paddy rice] alt:[rough rice] @@ -17,24 +16,28 @@ deprecated:[cargo rice] term:[paddy] from which the husk only has been removed [.source] -<>, The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here +<>, The term "cargo rice" is shown as deprecated, and Note 1 +to entry is not included here === milled rice alt:[white rice] -term:[husked rice] from which almost all of the bran and embryo have been removed by milling +term:[husked rice] from which almost all of the bran and embryo have been +removed by milling [.source] <> === parboiled rice -rice whose starch has been fully gelatinized by soaking term:[paddy] in water followed by a heat treatment and a drying process +rice whose starch has been fully gelatinized by soaking term:[paddy] in water +followed by a heat treatment and a drying process === waxy rice variety of rice whose kernels have a white and opaque appearance -NOTE: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking. +NOTE: The starch of waxy rice consists almost entirely of amylopectin. The +kernels have a tendency to stick together after cooking. === extraneous matter alt:[EM] @@ -49,12 +52,17 @@ Foreign seeds, husks, bran, sand, dust. === HDK alt:[heat-damaged kernel] -kernel, whole or broken, which has changed its normal colour as a result of heating +kernel, whole or broken, which has changed its normal colour as a result of +heating -NOTE: This category includes whole or broken kernels that are yellow due to alteration. Parboiled rice in a batch of non-parboiled rice is also included in this category. +NOTE: This category includes whole or broken kernels that are yellow due to +alteration. Parboiled rice in a batch of non-parboiled rice is also included in +this category. === damaged kernel -kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes, but excluding term:[HDK] + +kernel, whole or broken, showing obvious deterioration due to moisture, pests, +disease or other causes, but excluding term:[HDK] === immature kernel alt:[unripe kernel] @@ -62,6 +70,7 @@ alt:[unripe kernel] kernel, whole or broken, which is unripe and/or underdeveloped === husked rice yield + amount of husked rice obtained from paddy // all terms and defs references are dated @@ -69,6 +78,7 @@ amount of husked rice obtained from paddy <> === nitrogen content + quantity of nitrogen determined after application of the procedure described NOTE: It is expressed as a mass fraction of dry product, as a percentage. @@ -77,7 +87,10 @@ NOTE: It is expressed as a mass fraction of dry product, as a percentage. <> === 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 + +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 NOTE: It is expressed as a mass fraction of dry product, as a percentage. @@ -86,7 +99,9 @@ NOTE: It is expressed as a mass fraction of dry product, as a percentage. === gelatinization -hydration process conferring the jelly-like state typical of the coagulated colloids, which are named "gels", on kernels + +hydration process conferring the jelly-like state typical of the coagulated +colloids, which are named "gels", on kernels NOTE: See <>. @@ -95,7 +110,10 @@ NOTE: See <>. === gel state -condition reached as a consequence of term:[gelatinization], when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets + +condition reached as a consequence of term:[gelatinization], when the kernel is +fully transparent and absolutely free from whitish and opaque granules after +being pressed between two glass sheets [.source] <> @@ -103,7 +121,8 @@ condition reached as a consequence of term:[gelatinization], when the kernel is === gelatinization time stem:[t_90] -time necessary for 90 % of the kernels to pass from their natural state to the term:[gel state] +time necessary for 90 % of the kernels to pass from their natural state to the +term:[gel state] [.source] <> diff --git a/sources/international-standard/sections-en/04-specifications.adoc b/sources/international-standard/rice-2016/sections-en/04-specifications.adoc similarity index 74% rename from sources/international-standard/sections-en/04-specifications.adoc rename to sources/international-standard/rice-2016/sections-en/04-specifications.adoc index 020a6b7e..7c77b79f 100644 --- a/sources/international-standard/sections-en/04-specifications.adoc +++ b/sources/international-standard/rice-2016/sections-en/04-specifications.adoc @@ -3,25 +3,38 @@ === General, organoleptic and health characteristics -Kernels of rice, whether parboiled, husked or milled, and whether whole or broken, shall be sound, clean and free from foreign odours or odour which indicates deterioration. +Kernels of rice, whether parboiled, husked or milled, and whether whole or +broken, shall be sound, clean and free from foreign odours or odour which +indicates deterioration. -The levels of additives and pesticide residues and other contaminants shall not exceed the maximum limits permitted in the country of destination. +The levels of additives and pesticide residues and other contaminants shall not +exceed the maximum limits permitted in the country of destination. -The presence of living insects which are visible to the naked eye is not permitted. This should be determined before separating the bulk sample into test samples. +The presence of living insects which are visible to the naked eye is not +permitted. This should be determined before separating the bulk sample into test +samples. === Physical and chemical characteristics ==== {blank} -The mass fraction of moisture, determined in accordance with <>, using an oven complying with the requirements of <>, shall not be greater than 15 %.footnote:[Formerly denoted as 15 % (m/m).] +The mass fraction of moisture, determined in accordance with <>, using +an oven complying with the requirements of <>, shall not be greater +than 15 %.footnote:[Formerly denoted as 15 % (m/m).] -The mass fraction of extraneous matter and defective kernels in husked and milled rice, whether or not parboiled, determined in accordance with <>, shall not be greater than the values specified in <>. +The mass fraction of extraneous matter and defective kernels in husked and +milled rice, whether or not parboiled, determined in accordance with <>, +shall not be greater than the values specified in <>. -NOTE: Lower mass fractions of moisture are sometimes needed for certain destinations depending on the climate, duration of transport and storage. For further details, see <>, <> and <>. +NOTE: Lower mass fractions of moisture are sometimes needed for certain +destinations depending on the climate, duration of transport and storage. For +further details, see <>, <> and <>. ==== {blank} -The defect tolerance for the categories considered, and determined in accordance with the method given in <>, shall not exceed the limits given in <>. +The defect tolerance for the categories considered, and determined in accordance +with the method given in <>, shall not exceed the limits given in +<>. [#table1] [cols="<,^,^,^,^",options="header,footer",headerrows=2] @@ -55,7 +68,8 @@ stem:[w_max] + NOTE: This table is based on <>. -NOTE: Some commercial contracts require information in addition to that provided in this table. +NOTE: Some commercial contracts require information in addition to that provided +in this table. NOTE: Only full red husked (cargo) rice is considered in this table. diff --git a/sources/international-standard/sections-zh/05-sampling.adoc b/sources/international-standard/rice-2016/sections-en/05-sampling.adoc similarity index 91% rename from sources/international-standard/sections-zh/05-sampling.adoc rename to sources/international-standard/rice-2016/sections-en/05-sampling.adoc index 4fd4ab0d..15cdda1e 100644 --- a/sources/international-standard/sections-zh/05-sampling.adoc +++ b/sources/international-standard/rice-2016/sections-en/05-sampling.adoc @@ -1,4 +1,4 @@ [[clause5]] == Sampling -Sampling shall be carried out in accordance with <> +Sampling shall be carried out in accordance with <>. diff --git a/sources/international-standard/rice-2016/sections-en/06-testmethods.adoc b/sources/international-standard/rice-2016/sections-en/06-testmethods.adoc new file mode 100644 index 00000000..ae94924f --- /dev/null +++ b/sources/international-standard/rice-2016/sections-en/06-testmethods.adoc @@ -0,0 +1,83 @@ +== Test methods + +=== Moisture content + +Determine the mass fraction of moisture in accordance with the method specified +in <>. + +=== Waxy rice content + +Determine the mass fraction of waxy rice. <> gives an example of a +suitable method. + +=== Nitrogen content and crude protein content + +Determine the nitrogen content and crude protein content in accordance with +either <>, or <>. For details on the determination +of protein content using the Kjeldahl method, see Reference <> in the +Bibliography. For details concerning the use of the Dumas method, see References +<> and <>. + +// can't join two bibliographic localities with "and" currently +Calculate the crude protein content of the dry product by multiplying the value +of the nitrogen content by the conversion factor specified in +<> and Table C.1, that is adapted to the type of cereals or +pulses <><> and to their use. + +=== Gelatinization time + +Determine the gelatinization time, stem:[t_90], for rice kernels during cooking. +An example of a typical curve is given in <>. Three typical stages of +gelatinization are shown in <>. + +Report the results as specified in <>. + +=== Husked rice yield + +==== Determination + +CAUTION: Only use paddy or parboiled rice for the determination of husked rice +yield. + +Determine the husked rice yield in accordance with <>. + +==== Precision + +===== Interlaboratory test + +The results of an interlaboratory test are given in <> for information + +===== Repeatability + +The absolute difference between two independent single test results, obtained +using the same method on identical test material in the same laboratory by the +same operator using the same equipment within a short interval of time, shall +not exceed the arithmetic mean of the values for stem:[r] obtained from the +interlaboratory study for husked rice in more than 5 % of cases: + +[stem%unnumbered] +++++ +r = 1 % +++++ + +where + +stem:[r]:: is the repeatability limit. + +===== Reproducibility + +The absolute difference between two single test results, obtained using the same +method on identical test material in different laboratories by different +operators using different equipment, shall not exceed the arithmetic mean of the +values for stem:[R] obtained from the interlaboratory study in more than 5 % of +cases: + +[stem%unnumbered] +++++ +R = 3 % +++++ + +where + +stem:[R]:: is the reproducibility limit. + diff --git a/sources/international-standard/sections-en/07-testreport.adoc b/sources/international-standard/rice-2016/sections-en/07-testreport.adoc similarity index 77% rename from sources/international-standard/sections-en/07-testreport.adoc rename to sources/international-standard/rice-2016/sections-en/07-testreport.adoc index d6dcef86..d58915b7 100644 --- a/sources/international-standard/sections-en/07-testreport.adoc +++ b/sources/international-standard/rice-2016/sections-en/07-testreport.adoc @@ -5,11 +5,21 @@ For each test method, the test report shall specify the following: [loweralpha] . all information necessary for the complete identification of the sample; + . a reference to this document (i.e. ISO {docnumber}-{partnumber}); + . the sampling method used; + . the test method used; -. the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained; -. 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); + +. the test result(s) obtained or, if the repeatability has been checked, the +final quoted result obtained; + +. 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); + . any unusual features (anomalies) observed during the test; + . the date of the test. diff --git a/sources/international-standard/rice-2016/sections-en/08-packaging.adoc b/sources/international-standard/rice-2016/sections-en/08-packaging.adoc new file mode 100644 index 00000000..8d039e62 --- /dev/null +++ b/sources/international-standard/rice-2016/sections-en/08-packaging.adoc @@ -0,0 +1,7 @@ +== 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 +<>, or <>, as appropriate. diff --git a/sources/international-standard/sections-en/09-marking.adoc b/sources/international-standard/rice-2016/sections-en/09-marking.adoc similarity index 79% rename from sources/international-standard/sections-en/09-marking.adoc rename to sources/international-standard/rice-2016/sections-en/09-marking.adoc index 99109ec5..7ee6fc09 100644 --- a/sources/international-standard/sections-en/09-marking.adoc +++ b/sources/international-standard/rice-2016/sections-en/09-marking.adoc @@ -1,4 +1,5 @@ == Marking -The packages shall be marked or labelled as required by the country of destination. +The packages shall be marked or labelled as required by the country of +destination. diff --git a/sources/international-standard/sections-zh/aa-annex-a.adoc b/sources/international-standard/rice-2016/sections-en/aa-annex-a.adoc similarity index 68% rename from sources/international-standard/sections-zh/aa-annex-a.adoc rename to sources/international-standard/rice-2016/sections-en/aa-annex-a.adoc index 290ddbfe..3394011e 100644 --- a/sources/international-standard/sections-zh/aa-annex-a.adoc +++ b/sources/international-standard/rice-2016/sections-en/aa-annex-a.adoc @@ -4,7 +4,9 @@ === Principle -Extraneous matter, broken kernels, damaged kernels and other kinds of rice are separated manually according to the following types: husked rice, milled rice, husked parboiled rice and milled parboiled rice. Each type is then weighed. +Extraneous matter, broken kernels, damaged kernels and other kinds of rice are +separated manually according to the following types: husked rice, milled rice, +husked parboiled rice and milled parboiled rice. Each type is then weighed. === Apparatus @@ -14,7 +16,9 @@ The usual laboratory apparatus and, in particular, the following. [[AnnexA-2-1]] ==== Sample divider, -consisting of a conical sample divider or multiple-slot sample divider with a distribution system, e.g. "Split-it-right" sample divider, such as that shown in <>. +consisting of a conical sample divider or multiple-slot sample divider with a +distribution system, e.g. "Split-it-right" sample divider, such as that shown in +<>. [%inline-header] ==== Sieve, @@ -50,9 +54,12 @@ See <>. [[AnnexA-4-1]] ==== Preparation of test sample -Carefully mix the laboratory sample to make it as uniform as possible, then proceed to reduce it, using a divider (<>), until a quantity of about 30 g is obtained. +Carefully mix the laboratory sample to make it as uniform as possible, then +proceed to reduce it, using a divider (<>), until a quantity of +about 30 g is obtained. -All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by the sieve. +All parts of kernels which get stuck in the perforations of a sieve should be +considered to be retained by the sieve. [[figureA-1]] .Split-it-right sample divider @@ -60,7 +67,10 @@ image::images/a1.png[] === Determination -Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with <> and separate the different defects into the bowls (<>). When a kernel has several defects, classify it in the defect category for which the maximum permissible value is the lowest (see <>). +Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with +<> and separate the different defects into the bowls +(<>). When a kernel has several defects, classify it in the defect +category for which the maximum permissible value is the lowest (see <>). Weigh, to the nearest 0,01 g, the fractions so obtained. @@ -76,11 +86,13 @@ w = (m_D) / (m_s) where -stem:[w]:: is the mass fraction of grains with a particular defect in the test sample; +stem:[w]:: is the mass fraction of grains with a particular defect in the test +sample; + stem:[m_D]:: is the mass, in grams, of grains with that defect; + stem:[m_S]:: is the mass, in grams, of the test sample. === Test report Report the results as specified in <>. - diff --git a/sources/international-standard/sections-en/ab-annex-b.adoc b/sources/international-standard/rice-2016/sections-en/ab-annex-b.adoc similarity index 62% rename from sources/international-standard/sections-en/ab-annex-b.adoc rename to sources/international-standard/rice-2016/sections-en/ab-annex-b.adoc index 7df6073f..4b2b71fc 100644 --- a/sources/international-standard/sections-en/ab-annex-b.adoc +++ b/sources/international-standard/rice-2016/sections-en/ab-annex-b.adoc @@ -4,7 +4,8 @@ === Principle -Waxy rice kernels have a reddish brown colour when stained in an iodine solution, while non-waxy rice kernels show a dark blue colour. +Waxy rice kernels have a reddish brown colour when stained in an iodine +solution, while non-waxy rice kernels show a dark blue colour. === Apparatus @@ -32,7 +33,7 @@ or any white colour container of a suitable size. [[AnnexB-2-4]] ==== Wire sieve, -with long rounded apertures of (1 mm stem:[{:(+0.02),(0):}] mm) × (20 mm stem:[{:(+2),(-1):}] mm). +with long rounded apertures of stem:[(1 "unitsml(mm)"] stem:[{:(+0.02),(0):}] stem:["unitsml(mm)")] stem:[xx (20 "unitsml(mm)"] stem:[{:(+2),(-1):}] stem:["unitsml(mm)")]. [%inline-header] [[AnnexB-2-5]] @@ -46,9 +47,11 @@ with long rounded apertures of (1 mm stem:[{:(+0.02),(0):}] mm) × (20 mm s [[AnnexB-2-7]] ==== Tissue paper. -=== Reagents +=== Reagents -WARNING: Direct contact of iodine with skin can cause lesions so care should be taken in handling iodine. Iodine vapour is very irritating to eyes and mucous membranes. +WARNING: Direct contact of iodine with skin can cause lesions so care should be +taken in handling iodine. Iodine vapour is very irritating to eyes and mucous +membranes. [%inline-header] [[AnnexB-3-1]] @@ -60,13 +63,18 @@ Grade 3 quality as specified in <>. [[AnnexB-3-2]] ==== Iodine stock solution, -containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in deionized water such as Lugols.footnote:[Lugols is an example of a suitable product available commercially. This information is given for the convenience of users of this document and does not constitute an endorsement by ISO of this product.] +containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in +deionized water such as Lugols.footnote:[Lugols is an example of a suitable +product available commercially. This information is given for the convenience of +users of this document and does not constitute an endorsement by ISO of this +product.] [%inline-header] [[AnnexB-3-3]] ==== Iodine working solution, -obtained by diluting the stock solution (<>) two times (by volume) with deionized water (<>). +obtained by diluting the stock solution (<>) two times (by volume) +with deionized water (<>). Prepare fresh daily. @@ -77,23 +85,37 @@ Sampling shall be carried out in accordance with <>. === Determination ==== {blank} -Weigh a portion of about 100 g of milled rice and put it into a glass beaker (<>). + +Weigh a portion of about 100 g of milled rice and put it into a glass beaker +(<>). ==== {blank} -Add enough iodine working solution (<>) to soak the kernels, and stir (<>) until all the kernels are submerged under the solution. Let the kernels soak in the solution for 30 s. + +Add enough iodine working solution (<>) to soak the kernels, and +stir (<>) until all the kernels are submerged under the solution. +Let the kernels soak in the solution for 30 s. ==== {blank} -Pour the rice and solution into a wire sieve (<>), and shake the basket slightly in order to drain out the solution. Then place the wire sieve on a piece of tissue paper (<>) to absorb the excess liquid. + +Pour the rice and solution into a wire sieve (<>), and shake the +basket slightly in order to drain out the solution. Then place the wire sieve on +a piece of tissue paper (<>) to absorb the excess liquid. ==== {blank} -Pour the stained kernels into a bowl (<>). Using tweezers or forceps (<>), separate the reddish brown kernels of waxy rice from the dark blue kernels of non-waxy rice. + +Pour the stained kernels into a bowl (<>). Using tweezers or forceps +(<>), separate the reddish brown kernels of waxy rice from the dark +blue kernels of non-waxy rice. ==== {blank} -Weigh the waxy rice portion (stem:[m_1]) and the non-waxy rice portion (stem:[m_2]) to the nearest 0,1 g. + +Weigh the waxy rice portion (stem:[m_1]) and the non-waxy rice portion +(stem:[m_2]) to the nearest 0,1 g. === Calculation -Calculate the mass fraction, expressed as a percentage, of the waxy rice, stem:[w_(wax)], using <>: +Calculate the mass fraction, expressed as a percentage, of the waxy rice, +stem:[w_(wax)], using <>: [[formulaB-1,B.1]] [stem] @@ -108,5 +130,5 @@ stem:[m_2]:: is the mass, expressed in grams, of the non-waxy rice portion. === Test report -Report the results as specified in <>, giving the results calculated using <>. - +Report the results as specified in <>, giving the results calculated +using <>. diff --git a/sources/international-standard/sections-en/ac-annex-c.adoc b/sources/international-standard/rice-2016/sections-en/ac-annex-c.adoc similarity index 91% rename from sources/international-standard/sections-en/ac-annex-c.adoc rename to sources/international-standard/rice-2016/sections-en/ac-annex-c.adoc index 072d7702..20b4ae4e 100644 --- a/sources/international-standard/sections-en/ac-annex-c.adoc +++ b/sources/international-standard/rice-2016/sections-en/ac-annex-c.adoc @@ -2,7 +2,8 @@ [appendix,obligation=informative] == Gelatinization -<> gives an example of a typical gelatinization curve. <> shows the three stages of gelatinization. +<> gives an example of a typical gelatinization curve. <> +shows the three stages of gelatinization. [[figureC-1]] .Typical gelatinization curve @@ -16,7 +17,8 @@ stem:[t]:: cooking time, expressed in minutes stem:[t_90]:: time required to gelatinize 90 % of the kernels P:: point of the curve corresponding to a cooking time of stem:[t_90] -NOTE: These results are based on a study carried out on three different types of kernel. +NOTE: These results are based on a study carried out on three different types of +kernel. [[figureC-2]] .Stages of gelatinization @@ -29,6 +31,5 @@ image::images/c2-b.png[] .Final stages: All kernels are fully gelatinized image::images/c2-c.png[] - ==== diff --git a/sources/international-standard/sections-zh/ad-annex-d.adoc b/sources/international-standard/rice-2016/sections-en/ad-annex-d.adoc similarity index 74% rename from sources/international-standard/sections-zh/ad-annex-d.adoc rename to sources/international-standard/rice-2016/sections-en/ad-annex-d.adoc index 97b64e8d..4dd7ea2b 100644 --- a/sources/international-standard/sections-zh/ad-annex-d.adoc +++ b/sources/international-standard/rice-2016/sections-en/ad-annex-d.adoc @@ -2,7 +2,11 @@ [appendix,obligation=informative] == Results of interlaboratory test for husked rice yields -An interlaboratory test <> was carried out by the ENR [Rice Research Centre (Italy)] in accordance with <> and <>, with the participation of 15 laboratories. Each laboratory carried out three determinations on four different types of kernel. The statistical results are shown in <>. +An interlaboratory test <> was carried out by the +ENR [Rice Research Centre (Italy)] in accordance with <> and +<>, with the participation of 15 laboratories. Each laboratory +carried out three determinations on four different types of kernel. The +statistical results are shown in <>. [[tableD-1]] [cols="<,^,^,^,^",headerrows=2] diff --git a/sources/international-standard/sections-zh/ae-annex-e.adoc b/sources/international-standard/rice-2016/sections-en/ae-annex-e.adoc similarity index 51% rename from sources/international-standard/sections-zh/ae-annex-e.adoc rename to sources/international-standard/rice-2016/sections-en/ae-annex-e.adoc index 07467503..af2ddc4a 100644 --- a/sources/international-standard/sections-zh/ae-annex-e.adoc +++ b/sources/international-standard/rice-2016/sections-en/ae-annex-e.adoc @@ -1,12 +1,17 @@ [appendix,obligation=informative] == Extraneous information -_This appendix is not in the original Rice model document, and is inserted to illustrate elements absent from -that document: block quotes, source code, and examples._ +_This appendix is not in the original Rice model document, and is inserted to +illustrate elements absent from that document: block quotes, source code, and +examples._ [quote, ISO, "ISO7301,clause 1"] _____ -This International Standard gives the minimum specifications for rice (_Oryza sativa_ L.) which is subject to international trade. It is applicable to the following types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice). +This International Standard gives the minimum specifications for rice (_Oryza +sativa_ L.) which is subject to international trade. It is applicable to the +following types: husked rice and milled rice, parboiled or not, intended for +direct human consumption. It is neither applicable to other products derived +from rice, nor to waxy rice (glutinous rice). _____ [%appendix] diff --git a/sources/international-standard/sections-en/b0-bibliography.adoc b/sources/international-standard/rice-2016/sections-en/b0-bibliography.adoc similarity index 100% rename from sources/international-standard/sections-en/b0-bibliography.adoc rename to sources/international-standard/rice-2016/sections-en/b0-bibliography.adoc diff --git a/sources/international-standard/rice-2023/body/body-en.adoc b/sources/international-standard/rice-2023/body/body-en.adoc new file mode 100644 index 00000000..5b3ecbb2 --- /dev/null +++ b/sources/international-standard/rice-2023/body/body-en.adoc @@ -0,0 +1,66 @@ +[reviewer=ISO] +**** +* The cover page includes the title, composed of no more than three elements +**** + +[reviewer=ISO] +**** +* The copyright statement is generated automatically +**** + +[reviewer=ISO] +**** +* The list of contents is generated automatically +**** + +include::../sections-en/00-foreword.adoc[] + +include::../sections-en/00-introduction.adoc[] + +include::../sections-en/01-scope.adoc[] + +include::../sections-en/02-normref.adoc[] + +include::../sections-en/03-termdef.adoc[] + +include::../sections-en/04-specifications.adoc[] + +[reviewer=ISO,from=norm-refs,to=norm-refs] +**** +* Mandatory clause +* List of references that are indispensable to the application of the document +** ISO/IEC Directives, Part 2, 2021, Clause 15 +**** + +include::../sections-en/05-sampling.adoc[] + +include::../sections-en/06-testmethods.adoc[] + +include::../sections-en/07-testreport.adoc[] + +include::../sections-en/08-packaging.adoc[] + +include::../sections-en/09-marking.adoc[] + +include::../sections-en/aa-annex-a.adoc[] + +include::../sections-en/ab-annex-b.adoc[] + +include::../sections-en/ac-annex-c.adoc[] + +include::../sections-en/ad-annex-d.adoc[] + +include::../sections-en/ae-annex-e.adoc[] + +[reviewer=ISO,from=bib,to=bib] +**** +* Entries [4], [5] and [6] are cited informatively in 4.2.1 NOTE +**** + +[reviewer=ISO,from=bib,to=bib] +**** +* Documents cited informatively are listed in the Bibliography +* Only documents cited in the standard should be listed in the Bibliography +**** + +include::../sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-2023/body/body-fr.adoc b/sources/international-standard/rice-2023/body/body-fr.adoc new file mode 100644 index 00000000..e69de29b diff --git a/sources/international-standard/rice-2023/body/body-zh.adoc b/sources/international-standard/rice-2023/body/body-zh.adoc new file mode 100644 index 00000000..e69de29b diff --git a/sources/international-standard/rice-2023/document-en.adoc b/sources/international-standard/rice-2023/document-en.adoc new file mode 100644 index 00000000..eb328520 --- /dev/null +++ b/sources/international-standard/rice-2023/document-en.adoc @@ -0,0 +1,96 @@ += Rice model +:docnumber: 17301 +:partnumber: 1 +:edition: 3 +:revdate: 2023-02-01 +:copyright-year: 2023 +:language: en +:title-intro-en: Cereals and pulses +:title-main-en: Specifications and test methods +:title-part-en: Rice +:title-intro-fr: Céréales et légumineuses +:title-main-fr: Spécification et méthodes d'essai +:title-part-fr: Riz +:doctype: international-standard +:docstage: 60 +:docsubstage: 60 +:technical-committee-number: 34 +:secretariat: SAC +:technical-committee: Food products +:subcommittee-number: 4 +:subcommittee: Cereals and pulses +:workgroup-type: WG +:workgroup-number: 4 +:workgroup: Amylose in rice +:library-ics: 67.060 +:mn-document-class: iso +:mn-output-extensions: xml,html,doc,html_alt,pdf,rxl +:local-cache-only: + +[reviewer=ISO] +**** +* The cover page includes the title, composed of no more than three elements +**** + +[reviewer=ISO] +**** +* The copyright statement is generated automatically +**** + +[reviewer=ISO] +**** +* The list of contents is generated automatically +**** + +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +[reviewer=ISO,from=norm-refs,to=norm-refs] +**** +* Mandatory clause +* List of references that are indispensable to the application of the document +** ISO/IEC Directives, Part 2, 2021, Clause 15 +**** + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +[reviewer=ISO,from=bib,to=bib] +**** +* Entries [4], [5] and [6] are cited informatively in 4.2.1 NOTE +**** + +[reviewer=ISO,from=bib,to=bib] +**** +* Documents cited informatively are listed in the Bibliography +* Only documents cited in the standard should be listed in the Bibliography +**** + +include::sections-en/b0-bibliography.adoc[] + diff --git a/sources/international-standard/rice-2023/document-en.awi.adoc b/sources/international-standard/rice-2023/document-en.awi.adoc new file mode 100644 index 00000000..ae710c01 --- /dev/null +++ b/sources/international-standard/rice-2023/document-en.awi.adoc @@ -0,0 +1,64 @@ += Rice model +:docnumber: 17301 +:tc-docnumber: 17301 +:partnumber: 1 +:edition: 3 +:revdate: 2023-02-01 +:copyright-year: 2023 +:language: en +:title-intro-en: Cereals and pulses +:title-main-en: Specifications and test methods +:title-part-en: Rice (AWI) +:title-intro-fr: Céréales et légumineuses +:title-main-fr: Spécification et méthodes d'essai +:title-part-fr: Riz (AWI) +:doctype: international-standard +:docstage: 10 +:docsubstage: 99 +:draft: +:technical-committee-number: 34 +:secretariat: SAC +:technical-committee: Food products +:subcommittee-number: 4 +:subcommittee: Cereals and pulses +:workgroup-type: WG +:workgroup-number: 4 +:workgroup: Amylose in rice +:library-ics: 67.060 +:mn-document-class: iso +:mn-output-extensions: xml,html,doc,html_alt,pdf,rxl +:local-cache-only: + +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-2023/document-en.cd.adoc b/sources/international-standard/rice-2023/document-en.cd.adoc new file mode 100644 index 00000000..a857f45b --- /dev/null +++ b/sources/international-standard/rice-2023/document-en.cd.adoc @@ -0,0 +1,64 @@ += Rice model +:docnumber: 17301 +:tc-docnumber: 17301 +:partnumber: 1 +:edition: 3 +:revdate: 2023-02-01 +:copyright-year: 2023 +:language: en +:title-intro-en: Cereals and pulses +:title-main-en: Specifications and test methods +:title-part-en: Rice (CD) +:title-intro-fr: Céréales et légumineuses +:title-main-fr: Spécification et méthodes d'essai +:title-part-fr: Riz (CD) +:doctype: international-standard +:docstage: 30 +:docsubstage: 00 +:draft: +:technical-committee-number: 34 +:secretariat: SAC +:technical-committee: Food products +:subcommittee-number: 4 +:subcommittee: Cereals and pulses +:workgroup-type: WG +:workgroup-number: 4 +:workgroup: Amylose in rice +:library-ics: 67.060 +:mn-document-class: iso +:mn-output-extensions: xml,html,doc,html_alt,pdf,rxl +:local-cache-only: + +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-2023/document-en.dis.adoc b/sources/international-standard/rice-2023/document-en.dis.adoc new file mode 100644 index 00000000..17c33415 --- /dev/null +++ b/sources/international-standard/rice-2023/document-en.dis.adoc @@ -0,0 +1,66 @@ += Rice model +:docnumber: 17301 +:tc-docnumber: 17301 +:partnumber: 1 +:edition: 3 +:revdate: 2023-02-01 +:copyright-year: 2023 +:language: en +:title-intro-en: Cereals and pulses +:title-main-en: Specifications and test methods +:title-part-en: Rice (DIS) +:title-intro-fr: Céréales et légumineuses +:title-main-fr: Spécification et méthodes d'essai +:title-part-fr: Riz (DIS) +:doctype: international-standard +:docstage: 40 +:docsubstage: 00 +:draft: +:technical-committee-number: 34 +:secretariat: SAC +:technical-committee: Food products +:subcommittee-number: 4 +:subcommittee: Cereals and pulses +:workgroup-type: WG +:workgroup-number: 4 +:workgroup: Amylose in rice +:library-ics: 67.060 +:vote-started-date: 2020-02-19 +:vote-ended-date: 2020-05-13 +:mn-document-class: iso +:mn-output-extensions: xml,html,doc,html_alt,pdf,rxl +:local-cache-only: + +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-2023/document-en.fdis.adoc b/sources/international-standard/rice-2023/document-en.fdis.adoc new file mode 100644 index 00000000..b616a05b --- /dev/null +++ b/sources/international-standard/rice-2023/document-en.fdis.adoc @@ -0,0 +1,65 @@ += Rice model +:docnumber: 17301 +:tc-docnumber: 17301 +:partnumber: 1 +:edition: 3 +:revdate: 2023-02-01 +:copyright-year: 2023 +:language: en +:title-intro-en: Cereals and pulses +:title-main-en: Specifications and test methods +:title-part-en: Rice (FDIS) +:title-intro-fr: Céréales et légumineuses +:title-main-fr: Spécification et méthodes d'essai +:title-part-fr: Riz (FDIS) +:doctype: international-standard +:docstage: 50 +:docsubstage: 00 +:draft: +:technical-committee-number: 34 +:secretariat: SAC +:technical-committee: Food products +:subcommittee-number: 4 +:subcommittee: Cereals and pulses +:workgroup-type: WG +:workgroup-number: 4 +:workgroup: Amylose in rice +:library-ics: 67.060 +:mn-document-class: iso +:mn-output-extensions: xml,html,doc,html_alt,pdf,rxl +:local-cache-only: + +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] + diff --git a/sources/international-standard/rice-2023/document-en.np.adoc b/sources/international-standard/rice-2023/document-en.np.adoc new file mode 100644 index 00000000..86192cf8 --- /dev/null +++ b/sources/international-standard/rice-2023/document-en.np.adoc @@ -0,0 +1,64 @@ += Rice model +:docnumber: 17301 +:tc-docnumber: 17301 +:partnumber: 1 +:edition: 3 +:revdate: 2023-02-01 +:copyright-year: 2023 +:language: en +:title-intro-en: Cereals and pulses +:title-main-en: Specifications and test methods +:title-part-en: Rice (NP) +:title-intro-fr: Céréales et légumineuses +:title-main-fr: Spécification et méthodes d'essai +:title-part-fr: Riz (NP) +:doctype: international-standard +:docstage: 00 +:docsubstage: 00 +:draft: +:technical-committee-number: 34 +:secretariat: SAC +:technical-committee: Food products +:subcommittee-number: 4 +:subcommittee: Cereals and pulses +:workgroup-type: WG +:workgroup-number: 4 +:workgroup: Amylose in rice +:library-ics: 67.060 +:mn-document-class: iso +:mn-output-extensions: xml,html,doc,html_alt,pdf,rxl +:local-cache-only: + +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-2023/document-en.prf.adoc b/sources/international-standard/rice-2023/document-en.prf.adoc new file mode 100644 index 00000000..06f5469e --- /dev/null +++ b/sources/international-standard/rice-2023/document-en.prf.adoc @@ -0,0 +1,63 @@ += Rice model +:docnumber: 17301 +:partnumber: 1 +:edition: 3 +:revdate: 2023-02-01 +:copyright-year: 2023 +:language: en +:title-intro-en: Cereals and pulses +:title-main-en: Specifications and test methods +:title-part-en: Rice (PRF) +:title-intro-fr: Céréales et légumineuses +:title-main-fr: Spécification et méthodes d'essai +:title-part-fr: Riz (PRF) +:doctype: international-standard +:docstage: 60 +:docsubstage: 00 +:draft: +:technical-committee-number: 34 +:secretariat: SAC +:technical-committee: Food products +:subcommittee-number: 4 +:subcommittee: Cereals and pulses +:workgroup-type: WG +:workgroup-number: 4 +:workgroup: Amylose in rice +:library-ics: 67.060 +:mn-document-class: iso +:mn-output-extensions: xml,html,doc,html_alt,pdf,rxl +:local-cache-only: + +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-2023/document-en.wd.adoc b/sources/international-standard/rice-2023/document-en.wd.adoc new file mode 100644 index 00000000..8c879c46 --- /dev/null +++ b/sources/international-standard/rice-2023/document-en.wd.adoc @@ -0,0 +1,64 @@ += Rice model +:docnumber: 17301 +:tc-docnumber: 17301 +:partnumber: 1 +:edition: 3 +:revdate: 2023-02-01 +:copyright-year: 2023 +:language: en +:title-intro-en: Cereals and pulses +:title-main-en: Specifications and test methods +:title-part-en: Rice (WD) +:title-intro-fr: Céréales et légumineuses +:title-main-fr: Spécification et méthodes d'essai +:title-part-fr: Riz (WD) +:doctype: international-standard +:docstage: 20 +:docsubstage: 00 +:draft: +:technical-committee-number: 34 +:secretariat: SAC +:technical-committee: Food products +:subcommittee-number: 4 +:subcommittee: Cereals and pulses +:workgroup-type: WG +:workgroup-number: 4 +:workgroup: Amylose in rice +:library-ics: 67.060 +:mn-document-class: iso +:mn-output-extensions: xml,html,doc,html_alt,pdf,rxl +:local-cache-only: + +include::sections-en/00-foreword.adoc[] + +include::sections-en/00-introduction.adoc[] + +include::sections-en/01-scope.adoc[] + +include::sections-en/02-normref.adoc[] + +include::sections-en/03-termdef.adoc[] + +include::sections-en/04-specifications.adoc[] + +include::sections-en/05-sampling.adoc[] + +include::sections-en/06-testmethods.adoc[] + +include::sections-en/07-testreport.adoc[] + +include::sections-en/08-packaging.adoc[] + +include::sections-en/09-marking.adoc[] + +include::sections-en/aa-annex-a.adoc[] + +include::sections-en/ab-annex-b.adoc[] + +include::sections-en/ac-annex-c.adoc[] + +include::sections-en/ad-annex-d.adoc[] + +include::sections-en/ae-annex-e.adoc[] + +include::sections-en/b0-bibliography.adoc[] diff --git a/sources/international-standard/rice-2023/images/.keep b/sources/international-standard/rice-2023/images/.keep new file mode 100644 index 00000000..e69de29b diff --git a/sources/international-standard/rice-2023/images/a1.png b/sources/international-standard/rice-2023/images/a1.png new file mode 100644 index 00000000..afa1794a Binary files /dev/null and b/sources/international-standard/rice-2023/images/a1.png differ diff --git a/sources/international-standard/rice-2023/images/b1.png b/sources/international-standard/rice-2023/images/b1.png new file mode 100644 index 00000000..8abda8ff Binary files /dev/null and b/sources/international-standard/rice-2023/images/b1.png differ diff --git a/sources/international-standard/rice-2023/images/c2-a.png b/sources/international-standard/rice-2023/images/c2-a.png new file mode 100644 index 00000000..8cfbb3bd Binary files /dev/null and b/sources/international-standard/rice-2023/images/c2-a.png differ diff --git a/sources/international-standard/rice-2023/images/c2-b.png b/sources/international-standard/rice-2023/images/c2-b.png new file mode 100644 index 00000000..b8ade44f Binary files /dev/null and b/sources/international-standard/rice-2023/images/c2-b.png differ diff --git a/sources/international-standard/rice-2023/images/c2-c.png b/sources/international-standard/rice-2023/images/c2-c.png new file mode 100644 index 00000000..af26f565 Binary files /dev/null and b/sources/international-standard/rice-2023/images/c2-c.png differ diff --git a/sources/international-standard/rice-2023/sections-en/00-foreword.adoc b/sources/international-standard/rice-2023/sections-en/00-foreword.adoc new file mode 100644 index 00000000..c50e0092 --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/00-foreword.adoc @@ -0,0 +1,66 @@ + +.Foreword +ISO (the International Organization for Standardization) is a worldwide +federation of national standards bodies (ISO member bodies). The work of +preparing International Standards is normally carried out through ISO technical +committees. Each member body interested in a subject for which a technical +committee has been established has the right to be represented on that +committee. International organizations, governmental and non-governmental, in +liaison with ISO, also take part in the work. ISO collaborates closely with the +International Electrotechnical Commission (IEC) on all matters of +electrotechnical standardization. + +The procedures used to develop this document and those intended for its further +maintenance are described in the ISO/IEC Directives, Part 1. In particular, the +different approval criteria needed for the different types of ISO documents +should be noted. This document was drafted in accordance with the editorial +rules of the ISO/IEC Directives, Part 2 (see link:[www.iso.org/directives]). + +ISO draws attention to the possibility that the implementation of this document +may involve the use of (a) patent(s). ISO takes no position concerning the +evidence, validity or applicability of any claimed patent rights in respect +thereof. As of the date of publication of this document, ISO had not received +notice of (a) patent(s) which may be required to implement this document. +However, implementers are cautioned that this may not represent the latest +information, which may be obtained from the patent database available at +link:[www.iso.org/patents]. ISO shall not be held responsible for identifying +any or all such patent rights. + +Any trade name used in this document is information given for the convenience of +users and does not constitute an endorsement. + +For an explanation of the voluntary nature of standards, the meaning of ISO +specific terms and expressions related to conformity assessment, as well as +information about ISO's adherence to the World Trade Organization (WTO) +principles in the Technical Barriers to Trade (TBT), see +link:[www.iso.org/iso/foreword.html]. + +[reviewer=ISO] +**** +* Template text for all committees +**** + +This document was prepared by Technical Committee ISO/TC +{technical-committee-number}, _{technical-committee}_, Subcommittee SC +{subcommittee-number}, _{subcommittee}_. + +This third edition cancels and replaces the second edition (ISO +{docnumber}-{partnumber}:2016), which has been technically revised. + +The main changes are as follows: + +* updating of normative references; +* revision of Clause 9. + +A list of all parts in the ISO {docnumber} series can be found on the ISO +website. + +Any feedback or questions on this document should be directed to the user’s +national standards body. A complete listing of these bodies can be found at +link:[www.iso.org/members.html]. + +[reviewer=ISO] +**** +* Committee-specific text +** ISO/IEC Directives, Part 2, 2021, Clause 12 +**** diff --git a/sources/international-standard/rice-2023/sections-en/00-introduction.adoc b/sources/international-standard/rice-2023/sections-en/00-introduction.adoc new file mode 100644 index 00000000..c5609f3f --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/00-introduction.adoc @@ -0,0 +1,37 @@ +[[intro]] +== Introduction + +This document was developed in response to worldwide demand for minimum +specifications for rice traded internationally, since most commercial bulks of +grain, which have not been screened or aspirated, contain a proportion of other +grains, weed seeds, chaff, straw, stones, sand, etc. The vegetable materials can +have physical and biological properties which differ from those of the main +constituent and can therefore affect the storage behaviour. + +Rice is a permanent host to a considerable microflora; most of these +microorganisms are cosmopolitan, the majority are innocuous, but some produce +harmful by-products. Microflora communities present on freshly harvested rice +include many types of bacteria, moulds and yeasts. While the rice is ripening +and its moisture content is falling, the number of field microorganisms, mainly +bacteria, diminishes. When the rice is harvested, it is invaded by storage +microorganisms and the field microflora gradually die out. If the mass fraction +of moisture (formerly expressed as moisture content) is less than 18 %, the +microflora does not multiply, whereas above 18 % it does so rapidly. Thus, at +harvest, the qualitative and the quantitative composition of the microflora +depends more upon ecological factors than upon the variety of the rice. During +transport and storage, additions to the microfloral population occur. +Microorganisms on the rice at harvest tend to die out during storage and are +replaced by microorganisms adapted to storage conditions. + +Storage losses have been estimated as being an average of 5 %, and as much as 30 +%, especially in regions with climates favourable to the rapid development of +agents of deterioration, such as tropical climates. The magnitude of these +figures highlights the need to promote a rapid improvement in techniques of +conservation worldwide. + +[reviewer=ISO,from=intro,to=intro] +**** +* Optional element +* Provides background information about the technical content +** ISO/IEC Directives, Part 2, 2021, Clause 13 +**** diff --git a/sources/international-standard/rice-2023/sections-en/01-scope.adoc b/sources/international-standard/rice-2023/sections-en/01-scope.adoc new file mode 100644 index 00000000..84fb6e0f --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/01-scope.adoc @@ -0,0 +1,19 @@ +[[scope]] +== 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. + +[reviewer=ISO,from=scope,to=scope] +**** +* Mandatory clause +* Defines the subject of the document +* Used as a summary for the abstract +** ISO/IEC Directives, Part 2, 2021, Clause 14 +**** diff --git a/sources/international-standard/rice-2023/sections-en/02-normref.adoc b/sources/international-standard/rice-2023/sections-en/02-normref.adoc new file mode 100644 index 00000000..859e72bd --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/02-normref.adoc @@ -0,0 +1,17 @@ +[[norm-refs]] +[bibliography] +== Normative references + +* [[[ISO712,ISO 712]]] + +* [[[ISO6646, ISO 6646]]] + +* [[[ISO8351-1,ISO 8351-1:1994]]] + +* [[[ISO8351-2,ISO 8351-2]]] + +* [[[ISO16634,ISO 16634-2:2016]]] + +* [[[ISO20483,ISO 20483:2013]]] + +* [[[ISO24333,ISO 24333:2009]]] diff --git a/sources/international-standard/sections-zh/03-termdef.adoc b/sources/international-standard/rice-2023/sections-en/03-termdef.adoc similarity index 50% rename from sources/international-standard/sections-zh/03-termdef.adoc rename to sources/international-standard/rice-2023/sections-en/03-termdef.adoc index 13e64077..45319717 100644 --- a/sources/international-standard/sections-zh/03-termdef.adoc +++ b/sources/international-standard/rice-2023/sections-en/03-termdef.adoc @@ -1,6 +1,13 @@ +[[terms]] == Terms and definitions -[[paddy]] +[reviewer=ISO,from=terms,to=terms] +**** +* Mandatory clause +* Definitions of terms used that are necessary for understanding the document +** ISO/IEC Directives, Part 2, 2021, Clause 16 +**** + === paddy alt:[paddy rice] alt:[rough rice] @@ -10,31 +17,44 @@ rice retaining its husk after threshing [.source] <> -[[husked_rice]] + === husked rice +alt:[brown rice] deprecated:[cargo rice] term:[paddy] from which the husk only has been removed [.source] -<>, The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here +<>, The term "cargo rice" is shown as deprecated. Note 1 to +entry has been removed. === milled rice alt:[white rice] -term:[husked rice] from which almost all of the bran and embryo have been removed by milling +term:[husked rice] from which some or all of the bran and embryo have been +removed by mechanical milling [.source] <> +[reviewer=ISO] +**** +* Preferred term "milled rice" in bold type +* Admitted term "white rice" in regular type +* Hyperlink to another defined term (3.2) +* Source document is informative and listed in the Bibliography +**** + === parboiled rice -rice whose starch has been fully gelatinized by soaking term:[paddy] in water followed by a heat treatment and a drying process +rice whose starch has been fully gelatinized by soaking term:[paddy] rice or +term:[husked rice] in water followed by a heat treatment and a drying process === waxy rice variety of rice whose kernels have a white and opaque appearance -NOTE: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking. +NOTE: The starch of waxy rice consists almost entirely of amylopectin. The +kernels have a tendency to stick together after cooking. === extraneous matter alt:[EM] @@ -45,30 +65,41 @@ organic and inorganic components other than whole or broken kernels [example] Foreign seeds, husks, bran, sand, dust. -[[HDK]] +[reviewer=ISO] +**** +* Abbreviated term "EM" given under the term +* EXAMPLE given under the definition +**** + === HDK alt:[heat-damaged kernel] kernel, whole or broken, which has changed its normal colour as a result of heating -NOTE: This category includes whole or broken kernels that are yellow due to alteration. Parboiled rice in a batch of non-parboiled rice is also included in this category. +NOTE: This category includes whole or broken kernels that are yellow due to +alteration. term:[parboiled rice, Parboiled rice] in a batch of non-parboiled +rice is also included in this category. === damaged kernel -kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes, but excluding term:[HDK] + +kernel, whole or broken, showing obvious deterioration due to moisture, pests, +disease or other causes, but excluding term:[HDK] === immature kernel alt:[unripe kernel] -kernel, whole or broken, which is unripe and/or underdeveloped +kernel, whole or broken, which is unripe or underdeveloped, or both === husked rice yield -amount of husked rice obtained from paddy + +amount of term:[husked rice] obtained from paddy // all terms and defs references are dated [.source] <> === nitrogen content + quantity of nitrogen determined after application of the procedure described NOTE: It is expressed as a mass fraction of dry product, as a percentage. @@ -77,34 +108,51 @@ NOTE: It is expressed as a mass fraction of dry product, as a percentage. <> === 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 + +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 NOTE: It is expressed as a mass fraction of dry product, as a percentage. [.source] -<> +<> -[[gelatinization]] === gelatinization -hydration process conferring the jelly-like state typical of the coagulated colloids, which are named gels, on kernels + +hydration process conferring the jelly-like state typical of the coagulated +colloids, which are named "gels", on kernels NOTE: See <>. [.source] -<> +<>, Note 1 to entry added. + +[reviewer=ISO] +**** +* Note to terminological entry provides additional information +**** -[[gel_state]] === gel state -condition reached as a consequence of term:[gelatinization], when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets + +condition reached as a consequence of term:[gelatinization], when the kernel is +fully transparent and absolutely free from whitish and opaque granules after +being pressed between two glass sheets [.source] -<> +<> === gelatinization time stem:[t_90] -time necessary for 90 % of the kernels to pass from their natural state to the term:[gel state] +time necessary for 90 % of the kernels to pass from their natural state to the +term:[gel state] [.source] -<> +<>, admitted term, stem:[t_90], added to the term entry. + +[reviewer=ISO] +**** +* Symbol appears below the term +**** diff --git a/sources/international-standard/rice-2023/sections-en/04-specifications.adoc b/sources/international-standard/rice-2023/sections-en/04-specifications.adoc new file mode 100644 index 00000000..ed2ee229 --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/04-specifications.adoc @@ -0,0 +1,92 @@ + +== Specifications + +=== General, organoleptic and health characteristics + +Kernels of rice, whether parboiled, husked or milled, and whether whole or +broken, shall be sound, clean and free from foreign odours which indicate +deterioration. + +NOTE: National regulations can apply to maximum limits of levels of additives +and pesticide residues and other contaminants. + +The presence of living insects which are visible to the naked eye is not +permitted. This should be determined before separating the bulk sample into test +samples. + +=== Physical and chemical characteristics + +==== {blank} + +The mass fraction of moisture, determined in accordance with <>, shall +not be greater than 15 %. + +The mass fraction of extraneous matter and defective kernels in husked and +milled rice, whether or not parboiled, determined in accordance with <>, +shall not be greater than the values specified in <>. + +NOTE: Lower mass fractions of moisture are sometimes needed for certain +destinations depending on the climate, duration of transport and storage. For +further details, see <>, <> and <>. + +==== {blank} + +The defect tolerance for the categories considered, and determined in accordance +with the method given in <>, shall not exceed the limits given in +<>. + +[reviewer=ISO] +**** +* Cross-reference to Annex A and Table 1 +**** + +[#table1] +[cols="<,^,^,^,^",options="header,footer",headerrows=2] +.Maximum permissible mass fraction of defects +|=== +.2+^|Defect 4+^| Maximum permissible mass fraction of defects + +stem:[w_max] + +% +| Husked rice | Milled rice (non-glutinous) | Husked parboiled rice | Milled parboiled rice + +.3+a| Extraneous matter: + +* organic footnote:[Organic extraneous matter includes foreign seeds, husks, bran and parts of straw.] +* inorganic footnote:[Inorganic extraneous matter includes stones, sand and dust.] +4+| +// not rendered list here +^| 1,0 | 0,5 | 1,0 | 0,5 +^| 0,5 | 0,5 | 0,5 | 0,5 +| Paddy | 2,5 | 0,3 | 2,5 | 0,3 +| Husked rice, non-parboiled | N/A | 1,0 | 1,0 | 1,0 +| Milled rice, non-parboiled | 1,0 | N/A | 1,0 | 1,0 +| Husked rice, parboiled | 1,0 | 1,0 | N/A | 1,0 +| Milled rice, parboiled | 1,0 | 1,0 | 1,0 | N/A +| Chips | 0,1 | 0,1 | 0,1 | 0,1 +| HDK | 2,0 footnote:defectsmass[The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.] | 2,0 | 2,0 footnote:defectsmass[] | 2,0 +| Damaged kernels | 4,0 | 3,0 | 4,0 | 3,0 +| Immature and/or malformed kernels | 8,0 | 2,0 | 8,0 | 2,0 +| Chalky kernels | 5,0 footnote:defectsmass[] | 5,0 | N/A | N/A +| Red kernels and red-streaked kernels | 12,0 | 12,0 | 12,0 footnote:defectsmass[] | 12,0 +| Partly gelatinized kernels | N/A | N/A | 11,0 footnote:defectsmass[] | 11,0 +| Pecks | N/A | N/A | 4,0 | 2,0 +| Waxy rice | 1,0 footnote:defectsmass[] | 1,0 | 1,0 footnote:defectsmass[] | 1,0 + +5+a| Live insects shall not be present. Dead insects shall be included in extraneous matter. +|=== + +[%key] +N/A:: Not applicable. + +NOTE: This table is based on <>. + +NOTE: Some commercial contracts require information in addition to that provided +in this table. + +NOTE: Only full red husked (cargo) rice is considered in this table. + +[reviewer=ISO] +**** +* Table footer can contain requirements, notes and footnotes +** ISO/IEC Directives, Part 2, 2021, Clause 29 +**** diff --git a/sources/international-standard/rice-2023/sections-en/05-sampling.adoc b/sources/international-standard/rice-2023/sections-en/05-sampling.adoc new file mode 100644 index 00000000..15cdda1e --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/05-sampling.adoc @@ -0,0 +1,4 @@ +[[clause5]] +== Sampling + +Sampling shall be carried out in accordance with <>. diff --git a/sources/international-standard/rice-2023/sections-en/06-testmethods.adoc b/sources/international-standard/rice-2023/sections-en/06-testmethods.adoc new file mode 100644 index 00000000..b5786518 --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/06-testmethods.adoc @@ -0,0 +1,112 @@ +== Test methods + +[[moisture-content]] +=== Moisture content + +Determine the mass fraction of moisture in accordance with the method specified +in <>. + + +[[waxy-rice-content]] +=== Waxy rice content + +[reviewer=ISO,from=clause5,to=waxy-rice-content] +**** +* Cross-references to normative references +** ISO/IEC Directives, Part 2, 2021, Clause 15 +* "shall" or imperative +* ISO 24333:2009 and ISO 712 are normative and listed in Clause 2 +* ISO 24333 is dated because it refers to a specific clause +**** + +Determine the mass fraction of waxy rice. <> gives an example of a +suitable method. + +=== Nitrogen content and crude protein content + +Determine the nitrogen content and crude protein content in accordance with +either <>, or <>. For details on the determination +of protein content using the Kjeldahl method, see Reference <> in the +Bibliography. For details concerning the use of the Dumas method, see References +<> and <>. + +// can't join two bibliographic localities with "and" currently +Calculate the crude protein content of the dry product by multiplying the value +of the nitrogen content by the conversion factor specified in +<> and <>, that is adapted to the type of +cereals or pulses <><> and to their use. + +[reviewer=ISO] +**** +* Cross-references to bibliographic entries +** ISO/IEC Directives, Part 2, 2021, 10.3 +**** + +=== Gelatinization time + +Determine the gelatinization time, stem:[t_90], for rice kernels during cooking. +An example of a typical curve is given in <>. Three typical stages of +gelatinization are shown in <>. + +Report the results as specified in <>. + +=== Husked rice yield + +==== Determination + +WARNING: Only use paddy or parboiled rice for the determination of husked rice +yield. + +Determine the husked rice yield in accordance with <>. + +[reviewer=ISO] +**** +* Warnings should be placed next to the relevant content or at the beginning of the clause +** ISO/IEC Directives, Part 2, 2021, 18.4 +**** + +==== Precision + +===== Interlaboratory test + +The results of an interlaboratory test are given in <> for information. + +[reviewer=ISO] +**** +* Informative cross-reference to Annex D +**** + +The results of the repeatability and reproducibility tests (see <> +and <>) shall be obtained within a short interval of time, using +the same: + +* method; +* test material; +* laboratory; +* operator; +* equipment. + +[[cls-6.5.2.2]] +===== Repeatability + +The absolute difference between two independent single test results shall not +exceed the arithmetic mean of the values for the repeatability limit, stem:[r], +obtained from the interlaboratory study for husked rice in more than 5 % of +cases: + +[stem%unnumbered] +++++ +r = 1 % +++++ + +[[cls-6.5.2.3]] +===== Reproducibility + +The absolute difference between two single test results shall not exceed the +arithmetic mean of the values for the reproducibility limit, stem:[R], obtained +from the interlaboratory study in more than 5 % of cases: + +[stem%unnumbered] +++++ +R = 3 % +++++ diff --git a/sources/international-standard/sections-zh/07-testreport.adoc b/sources/international-standard/rice-2023/sections-en/07-testreport.adoc similarity index 63% rename from sources/international-standard/sections-zh/07-testreport.adoc rename to sources/international-standard/rice-2023/sections-en/07-testreport.adoc index d6dcef86..4323dc6e 100644 --- a/sources/international-standard/sections-zh/07-testreport.adoc +++ b/sources/international-standard/rice-2023/sections-en/07-testreport.adoc @@ -5,11 +5,27 @@ For each test method, the test report shall specify the following: [loweralpha] . all information necessary for the complete identification of the sample; -. a reference to this document (i.e. ISO {docnumber}-{partnumber}); + +. a reference to this document (i.e. ISO {docnumber}-{partnumber}:2023); + . the sampling method used; + . the test method used; -. the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained; -. 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); + +. the test result(s) obtained or, if the repeatability has been checked, the +final quoted result obtained; + +. all operating details not specified in this document, or regarded as optional, +together with details of any incidents which could have influenced the test +result(s); + +. any deviations from the procedure; + . any unusual features (anomalies) observed during the test; + . the date of the test. +[reviewer=ISO,from=clause7,to=clause7] +**** +* ISO/IEC Directives, Part 2, 2021, 18.5.8 +**** diff --git a/sources/international-standard/rice-2023/sections-en/08-packaging.adoc b/sources/international-standard/rice-2023/sections-en/08-packaging.adoc new file mode 100644 index 00000000..4bd82ee8 --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/08-packaging.adoc @@ -0,0 +1,8 @@ +[[cls-8]] +== Packaging + +The packaging shall not transmit any odour or flavour to the product and shall +not contain substances which can damage the product or constitute a health risk. + +If bags are used, they shall be in accordance with the requirements of +<>, or <>, as appropriate. diff --git a/sources/international-standard/rice-2023/sections-en/09-marking.adoc b/sources/international-standard/rice-2023/sections-en/09-marking.adoc new file mode 100644 index 00000000..996f689a --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/09-marking.adoc @@ -0,0 +1,12 @@ +[[cls-9]] +== Marking + +Marking and labelling shall specify the date of testing and the proportion of +moisture, waxy rice, nitrogen and crude protein. + +NOTE: National regulations can apply. + +[reviewer=ISO,from=cls-8,to=cls-9] +**** +* ISO/IEC Directives, Part 2, 2021, Clause 19 +**** diff --git a/sources/international-standard/sections-en/aa-annex-a.adoc b/sources/international-standard/rice-2023/sections-en/aa-annex-a.adoc similarity index 50% rename from sources/international-standard/sections-en/aa-annex-a.adoc rename to sources/international-standard/rice-2023/sections-en/aa-annex-a.adoc index 290ddbfe..bd363801 100644 --- a/sources/international-standard/sections-en/aa-annex-a.adoc +++ b/sources/international-standard/rice-2023/sections-en/aa-annex-a.adoc @@ -2,9 +2,23 @@ [appendix,obligation=normative] == Determination of defects +[reviewer=ISO] +**** +* Annexes provide additional information to the main body of the document +* They can be normative or informative +**** + +[reviewer=ISO] +**** +* Annex A is cited normatively in 4.2.1 and 4.2.2 +** ISO/IEC Directives, Part 2, 2021, Clause 20 +**** + === Principle -Extraneous matter, broken kernels, damaged kernels and other kinds of rice are separated manually according to the following types: husked rice, milled rice, husked parboiled rice and milled parboiled rice. Each type is then weighed. +Extraneous matter, broken kernels, damaged kernels and other kinds of rice are +separated manually according to the following types: husked rice, milled rice, +husked parboiled rice and milled parboiled rice. Each type is then weighed. === Apparatus @@ -14,7 +28,9 @@ The usual laboratory apparatus and, in particular, the following. [[AnnexA-2-1]] ==== Sample divider, -consisting of a conical sample divider or multiple-slot sample divider with a distribution system, e.g. "Split-it-right" sample divider, such as that shown in <>. +consisting of a conical sample divider or multiple-slot sample divider with a +distribution system, e.g. "split-it-right" sample divider, such as that shown in +<>. [%inline-header] ==== Sieve, @@ -34,7 +50,7 @@ with round perforations of diameter 1,4 mm. [[AnnexA-2-6]] ==== Steel bowls, -of diameter 100 mm ± 5 mm; seven per test sample. +of diameter 100 mm stem:[pm] 5 mm; seven per test sample. [%inline-header] ==== Balance, @@ -43,27 +59,34 @@ which can be read to the nearest 0,01 g. === Sampling -See <>. +Sampling shall be carried out in accordance with <>. === Procedure [[AnnexA-4-1]] ==== Preparation of test sample -Carefully mix the laboratory sample to make it as uniform as possible, then proceed to reduce it, using a divider (<>), until a quantity of about 30 g is obtained. +Carefully mix the laboratory sample to make it as uniform as possible, then +proceed to reduce it, using a divider (<>), until a quantity of 30 g +is obtained. -All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by the sieve. +All parts of kernels which get stuck in the perforations of a sieve should be +considered to be retained by the sieve. [[figureA-1]] -.Split-it-right sample divider +."Split-it-right" sample divider image::images/a1.png[] === Determination -Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with <> and separate the different defects into the bowls (<>). When a kernel has several defects, classify it in the defect category for which the maximum permissible value is the lowest (see <>). +Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with +<> and separate the different defects into the bowls +(<>). When a kernel has several defects, classify it in the defect +category for which the maximum permissible value is the lowest (see <>). -Weigh, to the nearest 0,01 g, the fractions so obtained. +Weigh, to the nearest 0,01 g, the fractions obtained above. +[[cls-A5]] === Calculation Express the mass fraction of each defect using <>: @@ -76,11 +99,21 @@ w = (m_D) / (m_s) where -stem:[w]:: is the mass fraction of grains with a particular defect in the test sample; +stem:[w]:: is the mass fraction of grains with a particular defect in the test +sample; + stem:[m_D]:: is the mass, in grams, of grains with that defect; + stem:[m_S]:: is the mass, in grams, of the test sample. +[reviewer=ISO] +**** +* Mathematical formulae +* Symbols are defined below formulae +** ISO/IEC Directives, Part 2, 2021, Clause 27 +**** + +[[cls-A6]] === Test report Report the results as specified in <>. - diff --git a/sources/international-standard/sections-zh/ab-annex-b.adoc b/sources/international-standard/rice-2023/sections-en/ab-annex-b.adoc similarity index 53% rename from sources/international-standard/sections-zh/ab-annex-b.adoc rename to sources/international-standard/rice-2023/sections-en/ab-annex-b.adoc index 7df6073f..ed8b1961 100644 --- a/sources/international-standard/sections-zh/ab-annex-b.adoc +++ b/sources/international-standard/rice-2023/sections-en/ab-annex-b.adoc @@ -2,10 +2,17 @@ [appendix,obligation=informative] == Determination of the waxy rice content of parboiled rice +[reviewer=ISO] +**** +* Annex B is cited informatively in 6.2 +**** + === Principle -Waxy rice kernels have a reddish brown colour when stained in an iodine solution, while non-waxy rice kernels show a dark blue colour. +Waxy rice kernels have a reddish-brown colour when stained in an iodine +solution, while non-waxy rice kernels show a dark blue colour. +[[cls-B2]] === Apparatus The usual laboratory apparatus and, in particular, the following. @@ -32,7 +39,7 @@ or any white colour container of a suitable size. [[AnnexB-2-4]] ==== Wire sieve, -with long rounded apertures of (1 mm stem:[{:(+0.02),(0):}] mm) × (20 mm stem:[{:(+2),(-1):}] mm). +with long rounded apertures of stem:[(1 "unitsml(mm)"] stem:[{:(+0.02),(0):}] stem:["unitsml(mm)")] stem:[xx (20 "unitsml(mm)"] stem:[{:(+2),(-1):}] stem:["unitsml(mm)")]. [%inline-header] [[AnnexB-2-5]] @@ -46,9 +53,18 @@ with long rounded apertures of (1 mm stem:[{:(+0.02),(0):}] mm) × (20 mm s [[AnnexB-2-7]] ==== Tissue paper. -=== Reagents +[reviewer=ISO,from=cls-B2,to=cls-B3] +**** +* The apparatus clause has a specific presentation style +** ISO/IEC Directives, Part 2, 2021, 18.5.4 +**** + +[[cls-B3]] +=== Reagents -WARNING: Direct contact of iodine with skin can cause lesions so care should be taken in handling iodine. Iodine vapour is very irritating to eyes and mucous membranes. +WARNING: Care should be taken in handling iodine. Direct contact of iodine with +skin can cause lesions. Iodine vapour is very irritating to eyes and mucous +membranes. [%inline-header] [[AnnexB-3-1]] @@ -60,16 +76,23 @@ Grade 3 quality as specified in <>. [[AnnexB-3-2]] ==== Iodine stock solution, -containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in deionized water such as Lugols.footnote:[Lugols is an example of a suitable product available commercially. This information is given for the convenience of users of this document and does not constitute an endorsement by ISO of this product.] +containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in +deionized water. [%inline-header] [[AnnexB-3-3]] ==== Iodine working solution, -obtained by diluting the stock solution (<>) two times (by volume) with deionized water (<>). +freshly prepared daily, by diluting the stock solution (<>) two +times (by volume) with deionized water (<>). -Prepare fresh daily. +[reviewer=ISO,from=cls-B3,to=cls-B4] +**** +* The reagent clause has a specific presentation style +** ISO/IEC Directives, Part 2, 2021, 18.5.3 +**** +[[cls-B4]] === Sampling Sampling shall be carried out in accordance with <>. @@ -77,23 +100,37 @@ Sampling shall be carried out in accordance with <>. === Determination ==== {blank} -Weigh a portion of about 100 g of milled rice and put it into a glass beaker (<>). + +Weigh a portion of about 100 g of milled rice and put it into a glass beaker +(<>). ==== {blank} -Add enough iodine working solution (<>) to soak the kernels, and stir (<>) until all the kernels are submerged under the solution. Let the kernels soak in the solution for 30 s. + +Add enough iodine working solution (<>) to soak the kernels, and +stir (<>) until all the kernels are submerged under the solution. +Let the kernels soak in the solution for 30 s. ==== {blank} -Pour the rice and solution into a wire sieve (<>), and shake the basket slightly in order to drain out the solution. Then place the wire sieve on a piece of tissue paper (<>) to absorb the excess liquid. + +Pour the rice and solution into a wire sieve (<>), and shake the +basket slightly in order to drain out the solution. Then place the wire sieve on +a piece of tissue paper (<>) to absorb the excess liquid. ==== {blank} -Pour the stained kernels into a bowl (<>). Using tweezers or forceps (<>), separate the reddish brown kernels of waxy rice from the dark blue kernels of non-waxy rice. + +Pour the stained kernels into a bowl (<>). Using tweezers or forceps +(<>), separate the reddish-brown kernels of waxy rice from the dark +blue kernels of non-waxy rice. ==== {blank} -Weigh the waxy rice portion (stem:[m_1]) and the non-waxy rice portion (stem:[m_2]) to the nearest 0,1 g. + +Weigh the waxy rice portion (stem:[m_1]) and the non-waxy rice portion +(stem:[m_2]) to the nearest 0,1 g. === Calculation -Calculate the mass fraction, expressed as a percentage, of the waxy rice, stem:[w_(wax)], using <>: +Calculate the mass fraction, expressed as a percentage, of the waxy rice, +stem:[w_(wax)], using <>: [[formulaB-1,B.1]] [stem] @@ -108,5 +145,5 @@ stem:[m_2]:: is the mass, expressed in grams, of the non-waxy rice portion. === Test report -Report the results as specified in <>, giving the results calculated using <>. - +Report the results as specified in <>, giving the results calculated +using <>. diff --git a/sources/international-standard/sections-zh/ac-annex-c.adoc b/sources/international-standard/rice-2023/sections-en/ac-annex-c.adoc similarity index 71% rename from sources/international-standard/sections-zh/ac-annex-c.adoc rename to sources/international-standard/rice-2023/sections-en/ac-annex-c.adoc index 072d7702..6c631f45 100644 --- a/sources/international-standard/sections-zh/ac-annex-c.adoc +++ b/sources/international-standard/rice-2023/sections-en/ac-annex-c.adoc @@ -2,7 +2,18 @@ [appendix,obligation=informative] == Gelatinization -<> gives an example of a typical gelatinization curve. <> shows the three stages of gelatinization. +<> gives an example of a typical gelatinization curve. <> +shows the three stages of gelatinization: + +* initial; +* intermediate; +* final. + +[reviewer=ISO] +**** +* Cross-references to the figures +** ISO/IEC Directives, Part 2, 2021, Clause 28 +**** [[figureC-1]] .Typical gelatinization curve @@ -11,12 +22,19 @@ footnote:[The time stem:[t_90] was estimated to be 18,2 min for this example.] *Key* -stem:[w]:: mass fraction of gelatinized kernels, expressed in per cent stem:[t]:: cooking time, expressed in minutes +stem:[w]:: mass fraction of gelatinized kernels, expressed in per cent stem:[t_90]:: time required to gelatinize 90 % of the kernels P:: point of the curve corresponding to a cooking time of stem:[t_90] -NOTE: These results are based on a study carried out on three different types of kernel. +NOTE: These results are based on a study carried out on three different types of +kernel. + +[reviewer=ISO] +**** +* Figures are language neutral +* Text is placed in a figure key +**** [[figureC-2]] .Stages of gelatinization @@ -29,6 +47,9 @@ image::images/c2-b.png[] .Final stages: All kernels are fully gelatinized image::images/c2-c.png[] - ==== +[reviewer=ISO] +**** +* Figures contain a figure number and title +**** diff --git a/sources/international-standard/sections-en/ad-annex-d.adoc b/sources/international-standard/rice-2023/sections-en/ad-annex-d.adoc similarity index 70% rename from sources/international-standard/sections-en/ad-annex-d.adoc rename to sources/international-standard/rice-2023/sections-en/ad-annex-d.adoc index 97b64e8d..7aa4c768 100644 --- a/sources/international-standard/sections-en/ad-annex-d.adoc +++ b/sources/international-standard/rice-2023/sections-en/ad-annex-d.adoc @@ -2,7 +2,11 @@ [appendix,obligation=informative] == Results of interlaboratory test for husked rice yields -An interlaboratory test <> was carried out by the ENR [Rice Research Centre (Italy)] in accordance with <> and <>, with the participation of 15 laboratories. Each laboratory carried out three determinations on four different types of kernel. The statistical results are shown in <>. +An interlaboratory test <> was carried out by the +ENR [Rice Research Centre (Italy)] in accordance with <> and +<>, with the participation of 15 laboratories. Each laboratory +carried out three determinations on four different types of kernel. The +statistical results are shown in <>. [[tableD-1]] [cols="<,^,^,^,^",headerrows=2] @@ -21,3 +25,7 @@ An interlaboratory test <> was carried out by the ENR [Rice Research Cent | Reproducibility limit, stem:[R] (= 2,83 stem:[s_R]) | 2,89 | 0,57 | 2,26 | 6,06 |=== +[reviewer=ISO] +**** +* Annex D is cited informatively in 6.5.2.1 +**** diff --git a/sources/international-standard/sections-en/ae-annex-e.adoc b/sources/international-standard/rice-2023/sections-en/ae-annex-e.adoc similarity index 51% rename from sources/international-standard/sections-en/ae-annex-e.adoc rename to sources/international-standard/rice-2023/sections-en/ae-annex-e.adoc index 07467503..af2ddc4a 100644 --- a/sources/international-standard/sections-en/ae-annex-e.adoc +++ b/sources/international-standard/rice-2023/sections-en/ae-annex-e.adoc @@ -1,12 +1,17 @@ [appendix,obligation=informative] == Extraneous information -_This appendix is not in the original Rice model document, and is inserted to illustrate elements absent from -that document: block quotes, source code, and examples._ +_This appendix is not in the original Rice model document, and is inserted to +illustrate elements absent from that document: block quotes, source code, and +examples._ [quote, ISO, "ISO7301,clause 1"] _____ -This International Standard gives the minimum specifications for rice (_Oryza sativa_ L.) which is subject to international trade. It is applicable to the following types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice). +This International Standard gives the minimum specifications for rice (_Oryza +sativa_ L.) which is subject to international trade. It is applicable to the +following types: husked rice and milled rice, parboiled or not, intended for +direct human consumption. It is neither applicable to other products derived +from rice, nor to waxy rice (glutinous rice). _____ [%appendix] diff --git a/sources/international-standard/rice-2023/sections-en/b0-bibliography.adoc b/sources/international-standard/rice-2023/sections-en/b0-bibliography.adoc new file mode 100644 index 00000000..06519650 --- /dev/null +++ b/sources/international-standard/rice-2023/sections-en/b0-bibliography.adoc @@ -0,0 +1,33 @@ +[[bib]] +[bibliography] +== Bibliography + +* [[[ISO3696,ISO 3696]]] + +* [[[ISO5725-1,ISO 5725-1]]] + +* [[[ISO5725-2,ISO 5725-2]]] + +* [[[ISO6322-1,ISO 6322-1]]] + +* [[[ISO6322-2,ISO 6322-2]]] + +* [[[ISO6322-3,ISO 6322-3]]] + +* [[[ISO7301,ISO 7301:2021]]] + +* [[[ISO14864,ISO 14864:1998]]] + +* [[[ref10,9]]] [smallcap]#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) + +* [[[ref11,10]]] 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 + +* [[[ref12,11]]] [smallcap]#Berner D.L., & Brown J.# Protein nitrogen combustion method collaborative study I. Comparison with Smalley total Kjeldahl nitrogen and combustion results. _J. Am. Oil Chem. Soc._ 1994, *71* (11) pp 1291-1293 + +* [[[ref13,12]]] [smallcap]#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 + +* [[[ref14,13]]] [smallcap]#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 + +* [[[ref15,14]]] [smallcap]#Ranghino F.# Evaluation of rice resistance to cooking, based on the gelatinization time of kernels. _Il Riso_. 1966, *XV* pp 117-127 + +* [[[ref16,15]]] [smallcap]#Tkachuk R.# Nitrogen-to-protein conversion factors for cereals and oilseed meals. _Cereal Chem._ 1969, *46* (4) pp 419-423 diff --git a/sources/international-standard/rice-en.cd.adoc b/sources/international-standard/rice-en.cd.adoc deleted file mode 100644 index d88a04ed..00000000 --- a/sources/international-standard/rice-en.cd.adoc +++ /dev/null @@ -1,32 +0,0 @@ -= Rice model -:docnumber: 17301 -:tc-docnumber: 17301 -:partnumber: 1 -:edition: 2 -:revdate: 2016-05-01 -:copyright-year: 2016 -:language: en -:title-intro-en: Cereals and pulses -:title-main-en: Specifications and test methods -:title-part-en: Rice (CD) -:title-intro-fr: Céréales et légumineuses -:title-main-fr: Spécification et méthodes d'essai -:title-part-fr: Riz (CD) -:doctype: international-standard -:docstage: 30 -:docsubstage: 00 -:draft: -:technical-committee-number: 34 -:secretariat: SAC -:technical-committee: Food products -:subcommittee-number: 4 -:subcommittee: Cereals and pulses -:workgroup-type: WG -:workgroup-number: 4 -:workgroup: Amylose in rice -:library-ics: 67.060 -:mn-document-class: iso -:mn-output-extensions: xml,html,doc,html_alt,pdf,rxl -:local-cache-only: - -include::body/body-en.adoc[] diff --git a/sources/international-standard/sections-en/00-foreword.adoc b/sources/international-standard/sections-en/00-foreword.adoc deleted file mode 100644 index d7e63e70..00000000 --- a/sources/international-standard/sections-en/00-foreword.adoc +++ /dev/null @@ -1,31 +0,0 @@ - -.Foreword -ISO (the International Organization for Standardization) -is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. - -The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives). - -Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents). - -Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement. - -For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO's adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following URL: www.iso.org/iso/foreword.html. - -This document was prepared by Technical Committee ISO/TC {technical-committee-number}, _{technical-committee}_, Subcommittee SC {subcommittee-number}, _{subcommittee}_. - -This second edition cancels and replaces the first edition (ISO {docnumber}-{partnumber}:2009), which has been technically revised. - -The main changes compared to the previous edition are: - -* updated normative references; -* deletion of 4.3. - -A list of all parts in the ISO {docnumber} series can be found on the ISO website. - -[reviewer=ISO,date=2017-01-01,from=foreword,to=foreword] -**** -A Foreword shall appear in each document. The generic text is shown here. It does not contain requirements, recommendations or permissions. - -For further information on the Foreword, see *ISO/IEC Directives, Part 2, 2016, Clause 12.* -**** - diff --git a/sources/international-standard/sections-en/00-introduction.adoc b/sources/international-standard/sections-en/00-introduction.adoc deleted file mode 100644 index dc54f0e5..00000000 --- a/sources/international-standard/sections-en/00-introduction.adoc +++ /dev/null @@ -1,23 +0,0 @@ -== Introduction - -This document was developed in response to worldwide demand for minimum specifications for rice traded internationally, since most commercial bulks of grain, which have not been screened or aspirated, contain a proportion of other grains, weed seeds, chaff, straw, stones, sand, etc. The vegetable materials can have physical and biological properties which differ from those of the main constituent and can therefore affect the storage behaviour. - -Rice is a permanent host to a considerable microflora; most of these microorganisms are cosmopolitan, the majority are innocuous, but some produce harmful by-products. Microflora communities present on freshly harvested rice include many types of bacteria, moulds and yeasts. While the rice is ripening and its moisture content is falling, the number of field microorganisms, mainly bacteria, diminishes. When the rice is harvested, it is invaded by storage microorganisms and the field microflora gradually dies out. If the mass fraction of moisture (formerly expressed as moisture content) is less than 18 %, the microflora does not multiply, whereas above 18 % it does so rapidly. Thus, at harvest, the qualitative and the quantitative composition of the microflora depends more upon ecological factors than upon the variety of the rice. During transport and storage, additions to the microfloral population occur. Microorganisms on the rice at harvest tend to die out during storage and are replaced by microorganisms adapted to storage conditions. - -Storage losses have been estimated as being an average of 5 %, and as much as 30 %, especially in countries with climates favourable to the rapid development of agents of deterioration and where storage techniques are poorly developed, such as developing countries in the damp tropics. The magnitude of these figures highlights the need to promote throughout the world a rapid improvement in techniques of conservation. - - -The International Organization for Standardization (ISO) draws attention to the fact that it is claimed that compliance with this document may involve the use of a patent concerning sample dividers given in <> and shown in <>. - -ISO takes no position concerning the evidence, validity and scope of this patent right. - -The holder of this patent right has assured ISO that he/she is willing to negotiate licences under reasonable and non-discriminatory terms and conditions with applicants throughout the world. In this respect, the statement of the holder of this patent right is registered with ISO. Information may be obtained from: - -[align=left] -Vache Equipment + -Fictitious + -World + -mailto:gehf@vacheequipment.fic[] - -Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights other than those identified above. ISO shall not be held responsible for identifying any or all such patent rights. - diff --git a/sources/international-standard/sections-en/05-sampling.adoc b/sources/international-standard/sections-en/05-sampling.adoc deleted file mode 100644 index 866c73f7..00000000 --- a/sources/international-standard/sections-en/05-sampling.adoc +++ /dev/null @@ -1,4 +0,0 @@ -[[clause5]] -== Sampling - -Sampling shall be carried out in accordance with <>. diff --git a/sources/international-standard/sections-en/06-testmethods.adoc b/sources/international-standard/sections-en/06-testmethods.adoc deleted file mode 100644 index d97aa50b..00000000 --- a/sources/international-standard/sections-en/06-testmethods.adoc +++ /dev/null @@ -1,63 +0,0 @@ -== Test methods - -=== Moisture content - -Determine the mass fraction of moisture in accordance with the method specified in <>. - -=== Waxy rice content - -Determine the mass fraction of waxy rice. <> gives an example of a suitable method. - -=== Nitrogen content and crude protein content - -Determine the nitrogen content and crude protein content in accordance with either <>, or <>. For details on the determination of protein content using the Kjeldahl method, see Reference <> in the Bibliography. For details concerning the use of the Dumas method, see References <> and <>. - -// can't join two bibliographic localities with "and" currently -Calculate the crude protein content of the dry product by multiplying the value of the nitrogen content by the conversion factor specified in <> and Table C.1, that is adapted to the type of cereals or pulses <><> and to their use. - -=== Gelatinization time - -Determine the gelatinization time, stem:[t_90], for rice kernels during cooking. An example of a typical curve is given in <>. Three typical stages of gelatinization are shown in <>. - -Report the results as specified in <>. - -=== Husked rice yield - -==== Determination - -CAUTION: Only use paddy or parboiled rice for the determination of husked rice yield. - -Determine the husked rice yield in accordance with <>. - -==== Precision - -===== Interlaboratory test - -The results of an interlaboratory test are given in <> for information - -===== Repeatability - -The absolute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, shall not exceed the arithmetic mean of the values for stem:[r] obtained from the interlaboratory study for husked rice in more than 5 % of cases: - -[stem%unnumbered] -++++ -r = 1 % -++++ - -where - -stem:[r]:: is the repeatability limit. - -===== Reproducibility - -The absolute difference between two single test results, obtained using the same method on identical test material in different laboratories by different operators using different equipment, shall not exceed the arithmetic mean of the values for stem:[R] obtained from the interlaboratory study in more than 5 % of cases: - -[stem%unnumbered] -++++ -R = 3 % -++++ - -where - -stem:[R]:: is the reproducibility limit. - diff --git a/sources/international-standard/sections-en/08-packaging.adoc b/sources/international-standard/sections-en/08-packaging.adoc deleted file mode 100644 index 3b55292c..00000000 --- a/sources/international-standard/sections-en/08-packaging.adoc +++ /dev/null @@ -1,6 +0,0 @@ -== 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 <>, or <>, as appropriate. - diff --git a/sources/international-standard/sections-zh/00-foreword.adoc b/sources/international-standard/sections-zh/00-foreword.adoc deleted file mode 100644 index d7e63e70..00000000 --- a/sources/international-standard/sections-zh/00-foreword.adoc +++ /dev/null @@ -1,31 +0,0 @@ - -.Foreword -ISO (the International Organization for Standardization) -is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. - -The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives). - -Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents). - -Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement. - -For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO's adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following URL: www.iso.org/iso/foreword.html. - -This document was prepared by Technical Committee ISO/TC {technical-committee-number}, _{technical-committee}_, Subcommittee SC {subcommittee-number}, _{subcommittee}_. - -This second edition cancels and replaces the first edition (ISO {docnumber}-{partnumber}:2009), which has been technically revised. - -The main changes compared to the previous edition are: - -* updated normative references; -* deletion of 4.3. - -A list of all parts in the ISO {docnumber} series can be found on the ISO website. - -[reviewer=ISO,date=2017-01-01,from=foreword,to=foreword] -**** -A Foreword shall appear in each document. The generic text is shown here. It does not contain requirements, recommendations or permissions. - -For further information on the Foreword, see *ISO/IEC Directives, Part 2, 2016, Clause 12.* -**** - diff --git a/sources/international-standard/sections-zh/00-introduction.adoc b/sources/international-standard/sections-zh/00-introduction.adoc deleted file mode 100644 index 55dbcc90..00000000 --- a/sources/international-standard/sections-zh/00-introduction.adoc +++ /dev/null @@ -1,22 +0,0 @@ -== Introduction - -This document was developed in response to worldwide demand for minimum specifications for rice traded internationally, since most commercial bulks of grain, which have not been screened or aspirated, contain a proportion of other grains, weed seeds, chaff, straw, stones, sand, etc. The vegetable materials can have physical and biological properties which differ from those of the main constituent and can therefore affect the storage behaviour. - -Rice is a permanent host to a considerable microflora; most of these microorganisms are cosmopolitan, the majority are innocuous, but some produce harmful by-products. Microflora communities present on freshly harvested rice include many types of bacteria, moulds and yeasts. While the rice is ripening and its moisture content is falling, the number of field microorganisms, mainly bacteria, diminishes. When the rice is harvested, it is invaded by storage microorganisms and the field microflora gradually dies out. If the mass fraction of moisture (formerly expressed as moisture content) is less than 18 %, the microflora does not multiply, whereas above 18 % it does so rapidly. Thus, at harvest, the qualitative and the quantitative composition of the microflora depends more upon ecological factors than upon the variety of the rice. During transport and storage, additions to the microfloral population occur. Microorganisms on the rice at harvest tend to die out during storage and are replaced by microorganisms adapted to storage conditions. - -Storage losses have been estimated as being an average of 5 %, and as much as 30 %, especially in countries with climates favourable to the rapid development of agents of deterioration and where storage techniques are poorly developed, such as developing countries in the damp tropics. The magnitude of these figures highlights the need to promote throughout the world a rapid improvement in techniques of conservation. - -The International Organization for Standardization (ISO) draws attention to the fact that it is claimed that compliance with this document may involve the use of a patent concerning sample dividers given in <> and shown in <>. - -ISO takes no position concerning the evidence, validity and scope of this patent right. - -The holder of this patent right has assured ISO that he/she is willing to negotiate licences under reasonable and non-discriminatory terms and conditions with applicants throughout the world. In this respect, the statement of the holder of this patent right is registered with ISO. Information may be obtained from: - -[align=left] -Vache Equipment + -Fictitious + -World + -mailto:gehf@vacheequipment.fic[] - -Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights other than those identified above. ISO shall not be held responsible for identifying any or all such patent rights. - diff --git a/sources/international-standard/sections-zh/01-scope.adoc b/sources/international-standard/sections-zh/01-scope.adoc deleted file mode 100644 index 4398abe4..00000000 --- a/sources/international-standard/sections-zh/01-scope.adoc +++ /dev/null @@ -1,8 +0,0 @@ -== 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. - diff --git a/sources/international-standard/sections-zh/02-normref.adoc b/sources/international-standard/sections-zh/02-normref.adoc deleted file mode 100644 index 588d0e65..00000000 --- a/sources/international-standard/sections-zh/02-normref.adoc +++ /dev/null @@ -1,19 +0,0 @@ -[bibliography] -== 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. - -* [[[ISO712,ISO 712]]], _Cereals and cereal products -- Determination of moisture content -- Reference method_ - -* [[[ISO6646, ISO 6646]]], _Rice -- Determination of the potential milling yield from paddy and from husked rice_ - -* [[[ISO8351-1,ISO 8351-1:1994]]], _Packaging -- Method of specification for sacks -- Part 1: Paper sacks_ - -* [[[ISO8351-2,ISO 8351-2]]], _Packaging -- Method of specification for sacks -- Part 2: Sacks made from thermoplastic flexible film_ - -* [[[ISO16634,ISO 16634:--]]] footnote:[Under preparation. (Stage at the time of publication ISO/DIS 16634)], _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_ - -* [[[ISO20483,ISO 20483:2013]]], _Cereals and pulses -- Determination of the nitrogen content and calculation of the crude protein content -- Kjeldahl method_ - -* [[[ISO24333,ISO 24333:2009]]], _Cereals and cereal products -- Sampling_ - diff --git a/sources/international-standard/sections-zh/04-specifications.adoc b/sources/international-standard/sections-zh/04-specifications.adoc deleted file mode 100644 index 8b6380a7..00000000 --- a/sources/international-standard/sections-zh/04-specifications.adoc +++ /dev/null @@ -1,60 +0,0 @@ -== Specifications - -=== General, organoleptic and health characteristics - -Kernels of rice, whether parboiled, husked or milled, and whether whole or broken, shall be sound, clean and free from foreign odours or odour which indicates deterioration. - -The levels of additives and pesticide residues and other contaminants shall not exceed the maximum limits permitted in the country of destination. - -The presence of living insects which are visible to the naked eye is not permitted. This should be determined before separating the bulk sample into test samples. - -=== Physical and chemical characteristics - -==== {blank} - -The mass fraction of moisture, determined in accordance with <>, using an oven complying with the requirements of <>, shall not be greater than 15 %.footnote:[Formerly denoted as 15 % (m/m).] - -The mass fraction of extraneous matter and defective kernels in husked and milled rice, whether or not parboiled, determined in accordance with <>, shall not be greater than the values specified in <>. - -NOTE: Lower mass fractions of moisture are sometimes needed for certain destinations depending on the climate, duration of transport and storage. For further details, see <>, <> and <>. - -==== {blank} - -The defect tolerance for the categories considered, and determined in accordance with the method given in <>, shall not exceed the limits given in <>. - -[#table1] -[cols="<,^,^,^,^",options="header,footer",headerrows=2] -.Maximum permissible mass fraction of defects -|=== -.2+^|Defect 4+^| Maximum permissible mass fraction of defects in husked rice + -stem:[w_max] + -% -| in husked rice | in milled rice (non-glutinous) | in husked parboiled rice | in milled parboiled rice - -| Extraneous matter: organic footnote:[Organic extraneous matter includes foreign seeds, husks, bran, parts of straw, etc.] | 1,0 | 0,5 | 1,0 | 0,5 -// not rendered list here -| Extraneous matter: inorganic footnote:[Inorganic extraneous matter includes stones, sand, dust, etc.] | 0,5 | 0,5 | 0,5 | 0,5 -| Paddy | 2,5 | 0,3 | 2,5 | 0,3 -| Husked rice, non-parboiled | Not applicable | 1,0 | 1,0 | 1,0 -| Milled rice, non-parboiled | 1,0 | Not applicable | 1,0 | 1,0 -| Husked rice, parboiled | 1,0 | 1,0 | Not applicable | 1,0 -| Milled rice, parboiled | 1,0 | 1,0 | 1,0 | Not applicable -| Chips | 0,1 | 0,1 | 0,1 | 0,1 -| HDK | 2,0 footnote:defectsmass[The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.] | 2,0 | 2,0 footnote:defectsmass[] | 2,0 -| Damaged kernels | 4,0 | 3,0 | 4,0 | 3,0 -| Immature and/or malformed kernels | 8,0 | 2,0 | 8,0 | 2,0 -| Chalky kernels | 5,0 footnote:defectsmass[] | 5,0 | Not applicable | Not applicable -| Red kernels and red-streaked kernels | 12,0 | 12,0 | 12,0 footnote:defectsmass[] | 12,0 -| Partly gelatinized kernels | Not applicable | Not applicable | 11,0 footnote:defectsmass[] | 11,0 -| Pecks | Not applicable | Not applicable | 4,0 | 2,0 -| Waxy rice | 1,0 footnote:defectsmass[] | 1,0 | 1,0 footnote:defectsmass[] | 1,0 - -5+a| Live insects shall not be present. Dead insects shall be included in extraneous matter. -|=== - -NOTE: This table is based on <>. - -NOTE: Some commercial contracts require information in addition to that provided in this table. - -NOTE: Only full red husked (cargo) rice is considered in this table. - diff --git a/sources/international-standard/sections-zh/06-testmethods.adoc b/sources/international-standard/sections-zh/06-testmethods.adoc deleted file mode 100644 index d97aa50b..00000000 --- a/sources/international-standard/sections-zh/06-testmethods.adoc +++ /dev/null @@ -1,63 +0,0 @@ -== Test methods - -=== Moisture content - -Determine the mass fraction of moisture in accordance with the method specified in <>. - -=== Waxy rice content - -Determine the mass fraction of waxy rice. <> gives an example of a suitable method. - -=== Nitrogen content and crude protein content - -Determine the nitrogen content and crude protein content in accordance with either <>, or <>. For details on the determination of protein content using the Kjeldahl method, see Reference <> in the Bibliography. For details concerning the use of the Dumas method, see References <> and <>. - -// can't join two bibliographic localities with "and" currently -Calculate the crude protein content of the dry product by multiplying the value of the nitrogen content by the conversion factor specified in <> and Table C.1, that is adapted to the type of cereals or pulses <><> and to their use. - -=== Gelatinization time - -Determine the gelatinization time, stem:[t_90], for rice kernels during cooking. An example of a typical curve is given in <>. Three typical stages of gelatinization are shown in <>. - -Report the results as specified in <>. - -=== Husked rice yield - -==== Determination - -CAUTION: Only use paddy or parboiled rice for the determination of husked rice yield. - -Determine the husked rice yield in accordance with <>. - -==== Precision - -===== Interlaboratory test - -The results of an interlaboratory test are given in <> for information - -===== Repeatability - -The absolute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, shall not exceed the arithmetic mean of the values for stem:[r] obtained from the interlaboratory study for husked rice in more than 5 % of cases: - -[stem%unnumbered] -++++ -r = 1 % -++++ - -where - -stem:[r]:: is the repeatability limit. - -===== Reproducibility - -The absolute difference between two single test results, obtained using the same method on identical test material in different laboratories by different operators using different equipment, shall not exceed the arithmetic mean of the values for stem:[R] obtained from the interlaboratory study in more than 5 % of cases: - -[stem%unnumbered] -++++ -R = 3 % -++++ - -where - -stem:[R]:: is the reproducibility limit. - diff --git a/sources/international-standard/sections-zh/08-packaging.adoc b/sources/international-standard/sections-zh/08-packaging.adoc deleted file mode 100644 index 3b55292c..00000000 --- a/sources/international-standard/sections-zh/08-packaging.adoc +++ /dev/null @@ -1,6 +0,0 @@ -== 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 <>, or <>, as appropriate. - diff --git a/sources/international-standard/sections-zh/09-marking.adoc b/sources/international-standard/sections-zh/09-marking.adoc deleted file mode 100644 index 99109ec5..00000000 --- a/sources/international-standard/sections-zh/09-marking.adoc +++ /dev/null @@ -1,4 +0,0 @@ -== Marking - -The packages shall be marked or labelled as required by the country of destination. - diff --git a/sources/international-standard/sections-zh/b0-bibliography.adoc b/sources/international-standard/sections-zh/b0-bibliography.adoc deleted file mode 100644 index cf7d9ad4..00000000 --- a/sources/international-standard/sections-zh/b0-bibliography.adoc +++ /dev/null @@ -1,35 +0,0 @@ -[bibliography] -== Bibliography - -* [[[ISO3696,ISO 3696]]], _Water for analytical laboratory use -- Specification and test methods_ - -* [[[ISO5725-1,ISO 5725-1]]], _Accuracy (trueness and precision) of measurement methods and results -- Part 1: General principles and definitions_ - -* [[[ISO5725-2,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_ - -* [[[ISO6322-1,ISO 6322-1]]], _Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals_ - -* [[[ISO6322-2,ISO 6322-2]]], _Storage of cereals and pulses -- Part 2: Practical recommendations_ - -* [[[ISO6322-3,ISO 6322-3]]], _Storage of cereals and pulses -- Part 3: Control of attack by pests_ - -* [[[ISO7301,ISO 7301:2011]]], _Rice -- Specification_ - -* [[[ISO14864,ISO 14864:1998]]], _Rice -- Evaluation of gelatinization time of kernels during cooking_ - -* [[[IEC61010-2,IEC 61010-2:1998]]], _Safety requirements for electric equipment for measurement, control, and laboratory use -- Part 2: Particular requirements for laboratory equipment for the heating of material_ - -* [[[ref10,10]]] [smallcap]#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) - -* [[[ref11,11]]] 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 - -* [[[ref12,12]]] [smallcap]#Berner D.L., & Brown J.# Protein nitrogen combustion method collaborative study I. Comparison with Smalley total Kjeldahl nitrogen and combustion results. _J. Am. Oil Chem. Soc._ 1994, *71* (11) pp 1291-1293 - -* [[[ref13,13]]] [smallcap]#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 - -* [[[ref14,14]]] [smallcap]#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 - -* [[[ref15,15]]] [smallcap]#Ranghino F.# Evaluation of rice resistance to cooking, based on the gelatinization time of kernels. _Il Riso_. 1966, *XV* pp 117-127 - -* [[[ref16,16]]] [smallcap]#Tkachuk R.# Nitrogen-to-protein conversion factors for cereals and oilseed meals. _Cereal Chem._ 1969, *46* (4) pp 419-423 -