How to handle the testing report of the sample? What are the scope and standards of testing? Today, the editor of Baijian Testing will take you to understand the specific tests required for the relevant testing business. At the same time, Baijian can also design testing plans based on corresponding testing standards or according to your needs

Sample size: Choose to send or visit based on sample size

Display style: electronic version

Testing cycle: 3-15 working days (can be expedited)

Testing items:

Sensory evaluation of cooking and consumption quality, sensory evaluation of rice cooking and consumption quality, chalkiness rate, taste quality, alkali elimination value, viscosity, particle shape (length ratio), taste score, edible quality, straight chain starch, taste score value inspection, grain and oil inspection of rice.

Sensory evaluation method for the quality of rice steaming and consumption, sensory evaluation of rice and rice steaming and consumption quality, taste score, steaming and consumption, sensory evaluation of rice and rice steaming and consumption quality, taste value/point, steaming and cooking taste quality, taste value, sensory evaluation of food quality, food quality (taste score), sensory evaluation, taste quality score, odor, appearance, palatability, taste, cold rice texture, sensory evaluation after rehydration, steaming and consumption quality, quality taste evaluation, Sensory evaluation of rice cooking and consumption quality, amylose content, grain and oil inspection, sensory evaluation methods for rice cooking and consumption quality, taste value inspection, taste score/taste score/taste value/taste quality, sensory score, appearance structure, taste and odor, impurities, sensory requirements, sensory indicators

Testing standards:

1. GB/T 15682-2008NY/T 593-2013NY/T 594-2013 Grain and oil inspection of rice Sensory evaluation methods for the quality of rice cooking and consumption: Quality of rice varieties for consumption: Japonica rice

2. GB/T 17891-2017 GB/T 15683-2008 amylose

3. GB/T 17891-1999 high-quality rice

4. GB/T 15682-2008 GB/T 5492-2008 Sensory

5. GB/T 17891-2017 high-quality rice

6. GB/T 15682-2008 grain and oil inspection: Sensory evaluation methods for the quality of rice cooking and consumption:

7 GB/T 15682-2008 NY/T 83-2017 Steamed and Edible

8. GB/T 31323-2014 GB/T 15682-2008 Appearance Structure

9. GB/T 17891-2017 GB/T 1354-2018 Chalk Grain Rate

10. GB/T 5492-2008 GB/T 15682-2008 GB/T 17891-2017 Grain and Oil Inspection - Color, Odor, and Taste Identification of Grain and Oil Inspection of Rice and Rice Cooking and Edible Quality Sensory Evaluation Methods for High Quality Rice

11. GB/T 15682-2008 Grain and Oil Inspection of Rice 12. GB/T 15682-2008 NY/T 593-2013 Cereals and Oils Inspection of Rice and Rice Cooking and Edible Quality Sensory Evaluation Methods for Edible Rice Varieties Quality

13. GB/T 15682-2008 NY/T 593-2013 Cereals and Oils Inspection of Rice and Rice Cooking and Edible Quality Sensory Evaluation Methods for Edible Rice Varieties Quality

14. NY/T 832-2004 Black Rice

100% Inspection Process:

1. Telephone Communication Confirm requirements 2. Recommend solutions and confirm quotations 3. Mail samples and arrange testing 4. Progress tracking and result feedback 5. Provide reports and after-sales service 6. If urgent or priority processing is required