oSIST prEN ISO 11746:2019

Rice - Determination of biometric characteristics of kernels (ISO/DIS 11746:2019)

This document specifies a method for the determination of the biometric characteristics of husked or milled rice kernels.

Reis - Bestimmung der biometrischen Eigenschaften von Reiskörnern (ISO/DIS 11746:2019)

Dieses Dokument legt ein Verfahren zur Bestimmung der biometrischen Eigenschaften von geschälten oder geschliffenen Reiskörnern fest.

Riz - Détermination des caractéristiques biométriques des grains (ISO/DIS 11746:2019)

Le présent document spécifie une méthode de détermination des caractéristiques biométriques des grains de riz décortiqués ou usinés.

Riž - Ugotavljanje biometričnih lastnosti zrn (ISO/DIS 11746:2019)

General Information

• Status: Not Published
• Public Enquiry End Date: 19-Mar-2019
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 4020 - Public enquire (PE) (Adopted Project)
• Start Date: 28-Jan-2019
• Due Date: 17-Jun-2019
• Completion Date: 26-Mar-2019
• Ref Project: FprEN ISO 11746 - Rice - Determination of biometric characteristics of kernels (ISO/FDIS 11746:2019)

Relations

• Revised: SIST EN ISO 11746:2012 - Rice - Determination of biometric characteristics of kernels (ISO 11746:2012)
• Effective Date: 18-Jan-2023
• Revised: SIST EN ISO 11746:2012 - Rice - Determination of biometric characteristics of kernels (ISO 11746:2012)
• Effective Date: 01-Mar-2019

Overview

oSIST prEN ISO 11746:2019 titled Rice - Determination of Biometric Characteristics of Kernels specifies a standardized method to measure key biometric traits of husked or milled rice kernels. Developed by the International Organization for Standardization (ISO) and coordinated by CEN, this document provides a detailed approach to evaluate rice kernel size parameters - length, width, and thickness - which are critical for rice quality and classification.

This standard applies to the precise measurement of rice kernels using laboratory instruments to ensure reliable, repeatable results across different laboratories and industrial applications. It serves agronomists, grain processors, food technologists, and quality control professionals seeking to assess physical rice grain characteristics accurately.

Key Topics

• Scope and Application
  The method applies to both husked and milled rice kernels, enabling evaluation of biometric features that influence rice classification, quality control, and processing decisions.

• Biometric Characteristics
  Defined along three Cartesian axes:

  • Length (l)
  • Width (b)
  • Thickness (δ)
    Measurements are taken manually using calibrated micrometers with a resolution of 0.01 mm to minimize kernel deformation.

• Sampling & Sample Preparation
  Although not specifying sampling itself, the standard recommends representative samples according to ISO 24333 for cereal products, followed by removal of immature, broken, or extraneous materials to ensure test accuracy.

• Measurement Procedure
  Two randomized sets of 100 kernels each are measured using tweezers to hold kernels in correct orientation. Arithmetic means are calculated for biometric parameters, and the length-to-width ratio is derived.

• Precision and Repeatability
  The standard includes strict acceptability criteria:

  • Repeatability limits for measurements within a lab
  • Reproducibility limits between different laboratories
    These provide confidence in measurement consistency and method reliability.

• Test Reporting
  Comprehensive report includes sample identification, sampling and test methods, test results with biometric values rounded to 0.01 mm, and any deviations or influential factors during testing.

Applications

• Quality Assessment in Rice Production
  Precise biometric characterization helps classify rice varieties and determine milling yields.

• Rice Breeding and Research
  Standardized kernel measurements support phenotypic evaluations in breeding programs aimed at improving grain quality.

• Grain Grading and Commercial Trading
  Enables consistent sorting and grading processes relevant for marketplace standards compliance and customer specifications.

• Technological Process Optimization
  Physical kernel dimensions influence processing parameters in milling, storage, and packaging systems.

• Interlaboratory Comparison and Standardization
  Ensures measurement harmonization worldwide, allowing data and test results to be comparable inside and across countries.

Related Standards

• ISO 7301: Rice - Specification
  Provides classification and grading specifications correlating with biometric characteristics.

• ISO 24333: Cereals and Cereal Products - Sampling
  Details recommended sampling techniques essential for representative test samples.

• ISO 5725-1 and ISO 5725-2: Accuracy of Measurement Methods
  Establish principles of repeatability and reproducibility critical to the validation of ISO 11746 measurements.

Keywords

Rice kernel measurement, biometric characteristics, rice quality standards, husked rice, milled rice, length-width-thickness, kernel size, ISO 11746, rice grain classification, rice sampling, interlaboratory precision, food product standardization, rice processing, grain quality assessment.

Standards Content (Sample)

SLOVENSKI STANDARD
01-marec-2019
5Lå8JRWDYOMDQMHELRPHWULþQLKODVWQRVWL]UQ,62',6
Rice - Determination of biometric characteristics of kernels (ISO/DIS 11746:2019)
Reis - Bestimmung der biometrischen Eigenschaften von Reiskörnern (ISO/DIS
11746:2019)
Riz - Détermination des caractéristiques biométriques des grains (ISO/DIS 11746:2019)
Ta slovenski standard je istoveten z: prEN ISO 11746
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

DRAFT INTERNATIONAL STANDARD
ISO/DIS 11746
ISO/TC 34/SC 4 Secretariat: SAC
Voting begins on: Voting terminates on:
2019-01-14 2019-04-08
Rice — Determination of biometric characteristics of
kernels
Riz — Détermination des caractéristiques biométriques des grains
ICS: 67.060
THIS DOCUMENT IS A DRAFT CIRCULATED
This document is circulated as received from the committee secretariat.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
ISO/CEN PARALLEL PROCESSING
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 11746:2019(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
©
PROVIDE SUPPORTING DOCUMENTATION. ISO 2019

ISO/DIS 11746:2019(E)
© ISO 2019
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Fax: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii © ISO 2019 – All rights reserved

ISO/DIS 11746:2019(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Apparatus . 1
6 Sampling . 2
7 Procedure. 2
7.1 Preparation of the test sample . 2
7.2 Determination . 2
8 Calculation and expression of results . 2
8.1 Calculation . 2
8.2 Determination of length/width ratio . 3
8.3 Expression of results . 3
9 Precision . 3
9.1 Interlaboratory test. 3
9.2 Repeatability . 3
9.3 Reproducibility . 3
10 Test report . 4
Annex A (normative) Kernel measurements . 5
Annex B (informative) Results of interlaboratory test . 6
Bibliography . 8
ISO/DIS 11746:2019(E)
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 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 www .iso
.org/iso/foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food product, Subcommittee SC 4,
Cereals and pulses.
This second edition cancels and replaces the first edition (ISO 11746:2012 and ISO 11746:2012/
Amd 1:2017), which has been technically revised.
The main changes compared to the previous edition are as follows:
— Preparation of the test sample
— Determination of length/width ratio
A list of all parts in the ISO 11746- series can be found on the ISO website.
iv © ISO 2019 – All rights reserved
...