GB/T 22294-2008
AbolishedInspection of grain and oil - Determination of rice adhesive strength
粮油检验 大米胶稠度的测定
Application Summary AI generated
This standard specifies a laboratory method for measuring the adhesive strength (gel consistency) of rice, which is a key indicator of cooking and eating quality. It is applied in the grain and oil inspection industry, particularly for quality grading and variety evaluation of rice products. The test involves gelatinizing rice flour under controlled conditions and measuring the flow length of the gel to classify rice as low, medium, or high adhesive strength.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.