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EN ISO 11747:2012

(Main)

Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)

Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)

ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.

Reis - Bestimmung des Extrusionswiderstands von Reiskörnern nach dem Kochen (ISO 11747:2012)

Diese Internationale Norm legt ein Verfahren zur Bestimmung des Extrusionswiderstands von geschliffenen Reiskörnern, parboiled oder nicht parboiled, nach dem Kochen unter vorgegebenen Bedingungen fest.

Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson (ISO 11747:2012)

L'ISO 11747:2012 spécifie une méthode de détermination de la résistance à l'extrusion des grains de riz usinés, étuvés ou non, après cuisson dans des conditions spécifiques.

Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju (ISO 11747:2012)

Ta mednarodni standard določa zahteve za 3-pramenske in 4-pramenske vite vrvi, 8-pramenske pletene vrvi in 12-pramenske pletene vrvi za splošno uporabo, narejene iz poliestra, ter določa pravila za njihovo označevanje.

General Information

Status
Published
Publication Date
31-Jul-2012
Withdrawal Date
27-Feb-2013
ICS
67.060 - Cereals, pulses and derived products
Technical Committee
CEN/TC 338 - Cereal and cereal products
Drafting Committee
CEN/TC 338 - Cereal and cereal products
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Start Date
01-Aug-2012
Completion Date
01-Aug-2012
Ref Project
SIST EN ISO 11747:2012 - Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)

Relations

Amended By
EN ISO 11747:2012/A1:2018 - Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
Effective Date
06-Jul-2016

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SLOVENSKI STANDARD
SIST EN ISO 11747:2012
01-oktober-2012
Riž - Ugotavljanje odpornosti riževih zrn proti ekstrudiranju po kuhanju (ISO
11747:2012)
Rice - Determination of rice kernel resistance to extrusion after cooking (ISO
11747:2012)
Reis - Bestimmung des Extrusionswiderstandes von Reiskorn nach dem Kochen (ISO
11747:2012)
Riz - Détermination de la résistance à l'extrusion des grains de riz après cuisson (ISO
11747:2012)
Ta slovenski standard je istoveten z: EN ISO 11747:2012
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 11747:2012 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 11747:2012

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SIST EN ISO 11747:2012


EUROPEAN STANDARD
EN ISO 11747

NORME EUROPÉENNE

EUROPÄISCHE NORM
August 2012
ICS 67.060
English Version
Rice - Determination of rice kernel resistance to extrusion after
cooking (ISO 11747:2012)
Riz - Détermination de la résistance à l'extrusion des grains Reis - Bestimmung des Extrusionswiderstandes von
de riz après cuisson (ISO 11747:2012) Reiskorn nach dem Kochen (ISO 11747:2012)
This European Standard was approved by CEN on 31 July 2012.

CEN members are bound to comply with the CEN/CENELEC Internal 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 CEN 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 versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.





EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2012 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 11747:2012: E
worldwide for CEN national Members.

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SIST EN ISO 11747:2012
EN ISO 11747:2012 (E)
Contents Page
Foreword .3

2

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SIST EN ISO 11747:2012
EN ISO 11747:2012 (E)
Foreword
This document (EN ISO 11747:2012) has been prepared by Technical Committee ISO/TC 34 "Food products"
in collaboration with Technical Committee CEN/TC 338 “Cereal and cereal products” the secretariat 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 February 2013, and conflicting national standards shall be withdrawn
at the latest by February 2013.
Attention is drawn to 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
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 11747:2012 has been approved by CEN as a EN ISO 11747:2012 without any modification.

3

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SIST EN ISO 11747:2012

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SIST EN ISO 11747:2012
INTERNATIONAL ISO
STANDARD 11747
First edition
2012-08-01
Rice — Determination of rice kernel
resistance to extrusion after cooking
Riz — Détermination de la résistance à l’extrusion des grains de riz
après cuisson
Reference number
ISO 11747:2012(E)
©
ISO 2012

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SI
...

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