High quality rice/physicochemical parameter detection

This standard specifies the terms and definitions, classification, quality requirements and food safety requirements, inspection methods, inspection rules, labeling, labeling, packaging, storage, and transportation requirements for high-quality rice. This standard is applicable to the acquisition, storage, transportation, processing, and sales of high-quality rice products. The following normative references are essential for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest version (including all modification orders) applies to this document. GB 1350 Rice GB/T1354 Rice GB 2715 National Food Safety Standards GB 2761 National Food Safety Standards GB 2762 National Food Safety Standards GB 2763 National Food Safety Standards GB/T 2763 National Food Safety Standards GB/T 5490 General Rules for Grain and Oil Inspection GB/T 5491 Sampling and Splitting Methods for Grain and Oil Inspection GB/T 5492 Grain and Oil Inspection Color and Odor of Grain and Oil, Taste Identification GB/T 5494-2008 Inspection of Grain and Oils GB/T 5495 Inspection of Impurities and Imperfect Particles in Grain and Oils GB/T 5495 Inspection of Rice Roughness GB/T 5497 Inspection of Grain and Oils GB/T 15682 Inspection of Rice, The sensory evaluation method for the cooking and edible quality of rice - GB/T 15683 Determination of amylose content in rice - GB/T 21719 Method for testing the percentage of whole grains and milled rice - Terms and definitions defined in GB1350 and the following terms and definitions are applicable to this document. 3.1 Chalkiness The white opaque part of the endosperm of chalkiness rice grains, including belly white, heart white, and back white. 3.2 Chalkiness area percentage in rice kernel; Chalky area is the percentage of the projected area of the chalky part of a chalky rice grain in the projected area of that grain. 3.3 Chalkiness degree; The percentage of the total chalkiness area of chalky rice grains in the total chalkiness area of the sample

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