ISO 6646:2011
Rice — Determination of the potential milling yield from paddy and from husked rice
ISO 6646:2011 specifies a laboratory method for the determination of the yield of husked rice obtained from paddy or parboiled paddy (Oryza sativa L.), and for the determination of the yield of milled head rice obtained from paddy or parboiled paddy, or from husked rice or husked parboiled rice.
ISO 6646:2011 is only applicable to abrasive milling equipment.
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Scope
Normative references
Terms and definitions
Principle
Apparatus
Sampling
Preparation of test sample
Procedure
Adjustment of equipment
Testing husker adjustment
Testing mill adjustment
Determination of husked rice yield (see Figure A.1)
Determination of milled head rice yield
Starting from paddy or parboiled paddy (see Figure A.2)
Starting from husked rice or husked parboiled rice (see Figu
Expression of results
Precision
Interlaboratory test
Repeatability
Reproducibility
Test report
Previous versions
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Related Information
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BS 4317-19:1990
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BS 4317-2:1987
Methods of test for cereals and pulses, Determination of moisture content of cereals and cereal products (reference method)
Scope
Normative references
Terms and definitions
Principle
Apparatus
Sampling
Preparation of test sample
Procedure
Adjustment of equipment
Testing husker adjustment
Testing mill adjustment
Determination of husked rice yield (see Figure A.1)
Determination of milled head rice yield
Starting from paddy or parboiled paddy (see Figure A.2)
Starting from husked rice or husked parboiled rice (see Figu
Expression of results
Precision
Interlaboratory test
Repeatability
Reproducibility
Test report