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Milled Rice Grading Chart

This document provides grading standards for milled rice. It outlines several steps: 1) Testing an initial laboratory sample for odors and insects. 2) Reducing the sample size using a divider or quartering method. 3) Separating and weighing inorganic matter, organic matter, filth, paddy, and other fractions from a 400g test portion. 4) Determining moisture content and average kernel size of another 100g test portion. 5) Sieving a final 100g test portion to determine the percentage of broken grains.

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Joselito Tucit
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230 views1 page

Milled Rice Grading Chart

This document provides grading standards for milled rice. It outlines several steps: 1) Testing an initial laboratory sample for odors and insects. 2) Reducing the sample size using a divider or quartering method. 3) Separating and weighing inorganic matter, organic matter, filth, paddy, and other fractions from a 400g test portion. 4) Determining moisture content and average kernel size of another 100g test portion. 5) Sieving a final 100g test portion to determine the percentage of broken grains.

Uploaded by

Joselito Tucit
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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EAST AFRICAN STANDARDS

MILLED RICE GRADING

Check for odour and presence of insect pests Laboratory Sample

Mix and reduce using a divider or the quartering method

Test sample
800 g
Equipment for Rice Grading

1.4 mm
Test Portion Test Portion
Round Sieve
Mw 400 g 400 g
Micrometer
1. Separate inorganic matter (M1),
organic matter (M2), filth (M3) and
Moisture
paddy (M4) into separate bowls. meter
2. Weigh the separate fractions Weighing
3. Calculate the % using the formula: Scale
E.g. Organic Matter = M2/Mw x 100

Working Sample Working Sample Working Sample Working Sample


100 g Mx 100 g 100 g My 100 g

Test Moisture Content


Discard or keep in sample Determine average length and width of
1. Oven method, or library for reference kernels as follows:

2. Moisture meter 1. Separate two sets of 100 kernels with-


out any broken part by random sam-
pling
2. Measure the length and width of ker-
1. Weigh 100g and record mass as Mx nels using a micrometer and calculate
the arithmetic means of the length of
2. Spread it out and separate heat- both sets, L1 and L2
damaged kernels (M7), Immature 3. Calculate the average length of the
kernels (M8), Chalky kernels (M9), two sets of kernels (L1+L2)/2
Red and Red-streaked kernels 4. If the value of 100(L1-L2)/L is higher
(M10), damaged kernels (M11), and than 2, return all kernels and repeat
1. Separate all kernels less
Other Contrasting Varieties (M12) from step 1 above.
than 3/4 of the average
into separate bowls. 5. Return all the kernels to the test por-
length of kernels and add
tion.
3. Weigh the separate fractions them to the chips removed
4. Calculate the % using the formula: by sieving (M1)
Sieve using a 1.4 mm round
E.g. Chalky Kernels = M9/Mx x 100 2. Weigh them and express as: sieve
Broken Grains = M1/My X 100

Chips

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