GB/T 24852-2010 specifies the method for determining the gelatinization properties of rice and rice flour using a Rapid Visco Analyzer (RVA). This method accurately obtains key parameters such as peak viscosity, trough viscosity, final viscosity, breakdown value, and setback value, serving as a core approach for evaluating the cooking and eating quality of rice.
This summary is not the original standard text and is for reference only. For accurate information, please obtain it through official channels.
| Status | Active | ||
|---|---|---|---|
| CCS | X11 | ICS | 67.060 |
| Release Date | 2010-06-30 00:00:00 | Implementation Date | 2011-01-01 00:00:00 |