1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI Standards PublicationBS EN ISO 11746:2012Rice Determination ofbiometric characteristics ofkernels (ISO 11746:2012)BS EN ISO 11746:2012 BRITISH STANDARDNational forewordThis British Standard is the UK
2、 implementation of EN ISO11746:2012.The UK participation in its preparation was entrusted to TechnicalCommittee AW/4, Cereals and pulses.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprov
3、isions of a contract. Users are responsible for its correctapplication. The British Standards Institution 2012. Published by BSI StandardsLimited 2012ISBN 978 0 580 66349 9ICS 67.060Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published un
4、der the authority of theStandards Policy and Strategy Committee on 29 February 2012.Amendments issued since publicationDate Text affectedEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 11746 January 2012 ICS 67.060 English Version Rice - Determination of biometric characteristics of kernels
5、 (ISO 11746:2012) Riz - Dtermination des caractristiques biomtriques des grains (ISO 11746:2012) Reis - Bestimmung der biometrischen Eigenschaften des Reiskorns (ISO 11746:2012) This European Standard was approved by CEN on 24 January 2012. CEN members are bound to comply with the CEN/CENELEC Intern
6、al Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any C
7、EN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official vers
8、ions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Sl
9、ovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2012 CEN All rights of exploitation in any form and by any means reserved worldwide
10、 for CEN national Members. Ref. No. EN ISO 11746:2012: EBS EN ISO 11746:2012EN ISO 11746:2012 (E) 3 Foreword This document (EN ISO 11746:2012) has been prepared by Technical Committee ISO/TC 34 “Food products“ in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the secr
11、etariat of which is held by AFNOR. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by July 2012, and conflicting national standards shall be withdrawn at the latest by July 2012. Attention is drawn t
12、o the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following c
13、ountries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, S
14、lovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 11746:2012 has been approved by CEN as a EN ISO 11746:2012 without any modification. BS EN ISO 11746:2012ISO 11746:2012(E)ForewordISO (the International Organization for Standardization) is a world
15、wide 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 t
16、hat 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.International Standards are drafted in
17、accordance with the rules given in the ISO/IEC Directives, Part 2.The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard re
18、quires approval by at least 75 % of the member bodies casting a vote.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.ISO 11746 was prepared by Technic
19、al Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses. ISO 2012 All rights reserved iiiBS EN ISO 11746:2012BS EN ISO 11746:2012Rice Determination of biometric characteristics of kernels1 ScopeThis International Standard specifies a method for the determination of the biometric
20、 characteristics of husked or milled rice kernels.2 Normative referencesThe following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including an
21、y amendments) applies.ISO 7301, Rice Specification3 Terms and definitionsFor the purposes of this document, the terms and definitions given in ISO 7301 and the following apply.3.1biometric characteristicslength, width and thickness of the kernel measured along the three Cartesian axesNOTE See Annex
22、A.4 PrincipleManual selection of kernels and measurement of their biometric characteristics (3.1) with a micrometer.5 ApparatusUsual laboratory apparatus and, in particular, the following.5.1 Sample divider1), conical sampler or multiple-slot sampler with a distribution system.5.2 Tray, or equivalen
23、t device, coloured in contrast with the colour of the rice to be evaluated.5.3 Tweezers, of different types (metal, plastic, round tips or pointed, etc.), for easy manipulation of kernels.5.4 Micrometer, or equivalent device capable of being read to the nearest 0,01 mm and which ensures that no kern
24、el deformation occurs during measurement.Avoidance of kernel deformation is particularly important for husked rice.6 SamplingSampling is not part of the method specified in this International Standard. A recommended sampling method is given in ISO 243332.1) Some sample dividers are described in ISO
25、243332.INTERNATIONAL STANDARD ISO 11746:2012(E) ISO 2012 All rights reserved 1BS EN ISO 11746:2012ISO 11746:2012(E)It is important the laboratory receive a truly representative sample which has not been damaged or changed during transport or storage.7 Procedure7.1 Preparation of the test sampleCaref
26、ully mix the laboratory sample to make it as uniform as possible. Then proceed to reduce it, if necessary, using a sample divider (5.1) to obtain a quantity of about 50 g and spread the grains on the tray (5.2). If necessary, sieve it to retain only whole grains.7.2 Determination7.2.1 Randomly draw
27、out two sets of 100 kernels from the test sample obtained in 7.1.7.2.2 While maintaining each kernel motionless in the correct orientation (see Annex A) with the aid of tweezers (5.3), measure the biometric characteristics (3.1) of the kernels of both sets (7.2.1) using the micrometer (5.4). Report
28、the values to the nearest 0,01 mm.7.2.3 For each biometric characteristic (length, width and thickness), calculate the arithmetic means for both sets, (, )XX12, and check whether the value calculated using the following formula is less than or equal to 2.XXXX12122100+()/A value higher than 2 indicat
29、es that sets have not been randomly selected, in which case, return all the kernels to the test sample and repeat the procedure from 7.2.1.8 Calculation and expression of results8.1 CalculationCalculate the arithmetic means, XX12, , for all the biometric characteristics (3.1).8.2 Expression of resul
30、tsReport the mean values of the length, width, and thickness of the kernels to the nearest 0,01 mm.9 Precision9.1 Interlaboratory testDetails of an interlaboratory test on the precision of the method are summarized in Annex B. It is possible that the values derived from this interlaboratory test are
31、 not applicable to other types of rice and mixtures of other varieties.9.2 RepeatabilityThe 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 i
32、nterval of time, will, in not more than 5 % of cases, be greater than the repeatability limits:rl= 0,125 mm2 ISO 2012 All rights reservedBS EN ISO 11746:2012ISO 11746:2012(E)rb= 0,049 mmr= 0,040 mmfor kernel length, width, and thickness, respectively.9.3 ReproducibilityThe absolute difference betwee
33、n two single test results, obtained using the same method on identical test material in different laboratories with different operators using different equipment, will, in not more than 5 % of cases, be greater than the reproducibility limits:Rl= 0,337 mmRb= 0,163 mmR= 0,092 mmfor kernel length, wid
34、th, and thickness, respectively.10 Test reportThe test report shall contain at least the following information:a) all information necessary for the complete identification of the sample;b) the sampling method used, if known;c) the test method used, with reference to this International Standard (ISO
35、11746:2012);d) all operating details not specified in this International Standard, or regarded as optional, together with details of any incidents which may have influenced the test result(s);e) the test result(s) obtained;f) if the repeatability has been checked, the final quoted result obtained. I
36、SO 2012 All rights reserved 3BS EN ISO 11746:2012ISO 11746:2012(E)Annex A (normative) Kernel measurementsKeyb widthl length thicknessFigure A.1 Kernel measurements4 ISO 2012 All rights reservedBS EN ISO 11746:2012ISO 11746:2012(E)Annex B (informative) Results of interlaboratory testAn interlaborator
37、y test was carried out in 2009 in accordance with ISO 5725-21, in which 13 laboratories participated. Samples of rice of six different types were investigated: 1 parboiled husked (PH); 2 parboiled milled (PM); 3 husked (H); 4 milled (M); 5 husked mixture of varieties (Hmx); 6 milled mixture of varie
38、ties (Mmx). The precision data are given in Tables B.1, B.2 and B.3.Table B.1 Results of the statistical analysis for the kernel lengthParameterRice samplea1 (PH) 2 (PM) 3 (H) 4 (M) 5 (Hmx) 6 (Mmx)Laboratories retained after eliminating outliers, n 10 9 10 11 11 9Mean value, mm 6,73 6,22 6,37 6,02 6
39、,27 5,51Standard deviation of repeatability, sr, mm 0,039 0,036 0,030 0,024 0,073 0,045Coefficient of variation of repeatability, CV,r, % 0,6 0,6 0,5 0,4 1,2 0,8Repeatability limit, r (r = 2,83 sr), mm 0,110 0,102 0,085 0,068 0,206 0,126Standard deviation of reproducibility, sR, mm 0,108 0,093 0,134
40、 0,098 0,165 0,099Coefficient of variation of reproducibility, CV,R, % 1,6 1,5 2,1 1,6 2,6 1,8Reproducibility limit, R (R = 2,83 sR), mm 0,305 0,264 0,380 0,278 0,468 0,281aEach laboratory carried out three determinations/sample.Table B.2 Results of the statistical analysis for the kernel widthParam
41、eterRice samplea1 (PH) 2 (PM) 3 (H) 4 (M) 5 (Hmx) 6 (Mmx)Laboratories retained after eliminating outliers, n 9 9 8 9 9 9Mean value, mm 2,15 2,06 2,97 2,87 2,82 2,62Standard deviation of repeatability, sr, mm 0,014 0,015 0,010 0,013 0,022 0,025Coefficient of variation of repeatability, CV,r, % 0,7 0,
42、7 0,3 0,4 0,8 1,0Repeatability limit, r (r = 2,83 sr), mm 0,040 0,043 0,029 0,036 0,062 0,071Standard deviation of reproducibility, sR, mm 0,038 0,039 0,036 0,049 0,086 0,077Coefficient of variation of reproducibility, CV,R, % 1,8 1,9 1,2 1,7 3,0 2,9Reproducibility limit, R (R = 2,83 sR), mm 0,107 0
43、,109 0,103 0,140 0,243 0,217aEach laboratory carried out three determinations/sample. ISO 2012 All rights reserved 5BS EN ISO 11746:2012ISO 11746:2012(E)Table B.3 Results of the statistical analysis for the kernel thicknessParameterRice samplea1 (PH) 2 (PM) 3 (H) 4 (M) 5 (Hmx) 6 (Mmx)Laboratories re
44、tained after eliminating outliers, n 9 10 8 9 7 8Mean value, mm 1,85 1,73 2,03 1,91 1,99 1,83Standard deviation of repeatability, sr, mm 0,013 0,019 0,009 0,011 0,019 0,010Coefficient of variation of repeatability, CV,r, % 0,7 1,1 0,5 0,6 0,9 0,6Repeatability limit, r (r = 2,83 sr), mm 0,036 0,053 0
45、,026 0,031 0,053 0,029Standard deviation of reproducibility, sR, mm 0,035 0,034 0,025 0,020 0,047 0,026Coefficient of variation of reproducibility, CV,R, % 1,9 2,0 1,2 1,0 2,4 1,4Reproducibility limit, R (R = 2,83 sR), mm 0,098 0,096 0,071 0,056 0,133 0,073aEach laboratory carried out three determin
46、ations/sample.6 ISO 2012 All rights reservedBS EN ISO 11746:2012ISO 11746:2012(E)Bibliography1 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 method2 ISO 24333,
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