ISO 6646-2011 PDF

Full title and description

ISO 6646:2011 — Rice — Determination of the potential milling yield from paddy and from husked rice. This International Standard specifies a laboratory procedure used to estimate husked-rice yield from paddy (including parboiled paddy) and milled head-rice yield from paddy or husked rice; it is intended for use with abrasive laboratory milling equipment.

Abstract

ISO 6646:2011 specifies a laboratory method for determining (a) the yield of husked rice obtained from paddy or parboiled paddy (Oryza sativa L.) and (b) the yield of milled head rice obtained from paddy or parboiled paddy, or from husked rice or husked parboiled rice. The procedure applies only to abrasive milling equipment and gives instructions for sample preparation, milling and calculation of yields.

General information

• Status: Published (confirmed).
• Publication date: 1 July 2011.
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.060 — Cereals, pulses and derived products.
• Edition / version: Edition 3 (2011).
• Number of pages: 10.

Information above follows the ISO bibliographic record for ISO 6646:2011.

Scope

This International Standard provides a laboratory-scale method to estimate the potential milling yields from rough (paddy) rice and from husked rice, including parboiled material, by using abrasive laboratory milling equipment. It defines the tested products, required preparatory steps (conditioning and, where applicable, parboiling), the milling procedure on abrasive mills, and the calculation and reporting of husked-rice and head-rice yields. The standard is not intended for industrial-scale production measurements and does not apply to non-abrasive milling systems.

Key topics and requirements

• Definitions: husked (husked) rice, milled head rice, parboiled paddy — clear terminology for yield calculations.
• Sample selection and conditioning: representative laboratory samples and moisture control prior to testing.
• Applicability: method limited to abrasive laboratory milling equipment (specified apparatus and general operating conditions).
• Milling procedure: prescribed laboratory milling steps to obtain husked and milled fractions for weighing.
• Yield calculations: formulae and reporting conventions for husked-rice and head-rice yields (percent by mass).
• Reporting and limitations: required test details (sample origin, parboiling status, moisture content) and statement of method limitations for industrial extrapolation.

Typical use and users

ISO 6646:2011 is used by rice research laboratories, mill quality-control and testing laboratories, seed and grain analysis services, agricultural extension agencies, and organizations involved in rice breeding or process development. It is used to compare milling potential between paddy lots, to assess effects of parboiling or other treatments on yield, and to support commercial or research reporting of expected head-rice percentages under laboratory conditions.

Related standards

ISO 6646:2011 references and is typically used alongside other ISO and national standards for cereals, notably standards for moisture determination and rice specification. Commonly associated standards include ISO 712 (Cereals and cereal products — Determination of moisture content — reference method) and ISO 7301 (Rice — Specification). These documents are part of the work programme of ISO/TC 34/SC 4 (Cereals and pulses).

Keywords

rice; paddy; husked rice; head rice; milling yield; parboiled rice; abrasive mill; laboratory method; cereal analysis; ISO 6646.

FAQ

Q: What is this standard?

A: ISO 6646:2011 is an International Standard that specifies a laboratory method to determine the potential milling yield (husked-rice and milled head-rice yields) from paddy and from husked rice using abrasive laboratory milling equipment.

Q: What does it cover?

A: It covers sample preparation and conditioning, the laboratory abrasive-milling procedure, how to separate and weigh husked and milled fractions, and how to calculate and report the resulting yields. It applies only to abrasive laboratory mills and is not intended as a direct measure of industrial-scale milling performance.

Q: Who typically uses it?

A: Users include laboratory analysts in rice-milling quality control, grain-testing laboratories, rice breeders and researchers, agricultural agencies, and any organization needing standardized laboratory estimates of milling potential for trade, research or quality-assurance purposes.

Q: Is it current or superseded?

A: ISO 6646:2011 superseded earlier editions (notably ISO 6646:2000). As of its publication it was issued as Edition 3 (2011) and recorded as published/confirmed in the ISO lifecycle. Users should check national/ISO catalogues for any later revisions or confirmations at the time of purchase or adoption.

Q: Is it part of a series?

A: It is part of ISO/TC 34/SC 4’s body of standards on cereals and pulses; it is related to other rice and cereal test standards (for example moisture-determination methods and rice specification standards) but is a standalone test method for laboratory milling-yield determination.

Q: What are the key keywords?

A: Rice, paddy, husked rice, milled/head rice, milling yield, parboiled, abrasive mill, laboratory method, cereal analysis, ISO 6646.