ISO INTERNATIONAL STANDARD 14864 First edition 1998-12-15 Rice Evaluation of gelatinization time of kernels during cooking Riz - Evaluation du temps de gélatinisation lors de la cuisson des grains ISO Reference number ISO 14864:1998(E) by IHS under lic Not for Resale ISO 14864:1998(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 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 accordance with the rules given in the ISO/lEC Directives, Part 3. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Subcommittee SC 4, Cereals and pulses. Annexes A and B of this International Standard are for information only. @ISO1998 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic nternationalOrganizationforStandardization Casepostale56·CH-1211Geneve20·Switzerland Internet [email protected] Printed in Switzerland Not for Resale ISO 14864:1998(E) INTERNATIONAL STANDARD @ISO Rice Evaluation of gelatinization time of kernels during cooking 1 Scope This International Standard specifies a method of evaluating the gelatinization time of rice kernels during cooking. It is applicable to milled rice as defined in ISO 7301. 2 Normative references This following normative documents contain provisions which, through reference in this text, constitute provisions of this International Standard. For dated references, subseqent amendments to, or revisions of, any of these undated references, the latest edition of the normative document referred to applies. Members of IEC and IsO editions maintain registers of currently valid International Standards. Iso 712, Cereals and cereal products — Determination of moisture content - - Routine reference method. IsO 7301, Rice — Specification. 3 Terms and definitions For the purposes of this International Standard, the terms and definitions given in IsO 7301 and the following apply 3.1 gelatinization kernels 3.2 gel state condition reached as a consequence of gelatinization (3.1), when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets See Figures 1 to 3. 3.3 gelatinization time time necessary for 90 % of the kernels to pass from their natural state to the gel state (3.2) 4 Principle The time span is determined between the immersion of the kernels into boiling water and those kernels becoming fullygelatinized,evaluatedbyvisualobservation. Copyright Interni nal Organization for Standardizatior Not for Resale