On April 13, 2018, China Household Electrical Appliances Association organized and held a "Standard for the Evaluation of Rice Cooked Rice Cooking Quality". At the meeting, the "Evaluation Method for Rice Cooked Rice Cooking Quality" standard was approved by the expert group and gave a 'standard level'. The internationally advanced validation meeting was approved. The validation group of this conference consisted of 7 experts, Wang Lei, Vice President of China Household Electrical Appliances Association, Midea, Supor, Jiuyang, Panasonic, Hongzhi, Zhanjiang Electric, Philips, Weiwang and other standards. Drafting group company representatives attend the meeting.
'Standard level reached international advanced'
At the meeting, after listening to Fang Zhen, Director of the Nutrition Research Institute of Guangdong Midea Electric Appliance Manufacturing Co., Ltd., as the representative of the standard drafting group, after reviewing the preparation of the standard for the “Method for evaluating the quality of rice cooker cooking rice”, the experts of the Standard Approval Group made an on-site consultation. Inquired, and evaluated the submitted manuscripts one by one. At the validation meeting of three and a half hours, experts of the standard validation group conducted very in-depth inquiries and discussions on the content of the “Evaluation Method for Rice Cooked Rice Cooking Quality” standard. A corresponding validation opinion was issued.
The standard for the “Rice cooker rice cooking quality evaluation method” standard was drafted by the China Household Appliances Association Rice Cooker Professional Committee (hereinafter referred to as the Rice Cooker Professional Committee) in December 2016. After several discussions, and a large number of experimental tests of major companies, in 2017 It was finalized on November 14th and publicized on the website of the China Household Electrical Appliances Association on December 15. After the validation meeting, the drafting working group will make amendments to the standard review draft in accordance with the opinions of the experts of the validation team. , Form approval draft as soon as possible, publish and publicize.
The "Standard for Evaluation of Rice Cooked Rice Quality" proposed the method of comprehensive assessment of the quality of rice cooker cooking rice through sensory evaluation and physicochemical analysis. The review team experts believe that this method fills gaps in current Chinese and international cooker rice quality standards and guides. It is of great significance that the rice cooker industry has met the consumer's quality demand-oriented benign development and product upgrading.
It is worth mentioning that the expert validation team gave the opinion on the “Standard for the Quality Evaluation of Rice Cooker Cooking Rice” standard, which gave a high degree of recognition to the content of the standard.
The “Electrical” reporter learned that there are 7 experts in this standard validation group, including the director of Sensory Analysis Laboratory of China National Institute of Standardization, Zhao Lei, Secretary General of the National Sensory Analysis and Standardization Technical Committee, and Professor Li Zaigui, Professor of Food Science and Nutritional Engineering College, China Agricultural University. , Professor of School of Food, Jiangnan University, Xia Shuqin, Zhao Ning, Minister of Product Quality, China Quality Certification Center, Chen Jian, Secretary General of the Working Group for Electronic and Electrical Testing Standard Samples of the National Standard Samples Technical Committee, and Liu Yingji, Director of Testing and Evaluation Laboratory, Guangdong Midea Kitchen Appliance Manufacturing Co., Ltd. Panasonic home appliance research and development (Hangzhou) Co., Ltd. Department of technical regulations Department of long Zhou Xiaojun.
Include multiple indicators to promote industry progress
China is a big country for the production and consumption of rice cookers, and it is closely related to the lives of ordinary people. Rice cookers are also listed as key consumer products. They organize and implement projects to improve the quality of consumer products, increase variety, improve quality, and create brands. Rice cookers' cooking effect on rice is a major product indicator. In view of the differences in the effectiveness of various rice cookers for cooking rice, the industry has been exploring rice cooker cooking rice evaluation methods. To this end, the China Household Electrical Appliances Association Rice Cooker Professional Committee organized and drafted the “Electric Rice Cooker Cooking Rice Quality Evaluation Method”. “Standard” fills the gap between China and even the relevant standards for rice cooker cooking rice performance, further standardizes and effectively guides the healthy development of the rice cooker industry, guarantees product performance, quality, and protects consumer rights.
According to Fang Zhen’s introduction, several dozen mainstream rice cooker manufacturers discussed several times before and after, and reached the highest level in terms of rice flatness, boiling hole, texture, elasticity, viscosity and other indicators and rice testing indicators. Basic agreement. In the end, there are 13 indicators included in the “Evaluation Method for Rice Cooked Rice Cooking Quality” and are divided into physics and chemistry evaluation standards and sensory evaluation standards for rice. The total physical and chemical indicators and sensory indicators of the final rice composite score are weighted. Points for the technology, that is, the total score of rice = physical and chemical indicators total score × 70% + sensory index total score of 30%.
It is understood that because this standard is the first rice evaluation standard in the world, it is very difficult to formulate. In order to make the index detection method, specific grading standards and other content reasonable, the drafting working group conducted four rounds or more of comparative tests, and then The different experimental groups also carried out tests together to verify the results. The drafting group hoped to guide the improvement of product quality through reasonable and standardized performance indicators so as to ensure the maintenance of the legitimate interests of consumers.
Wang Lei, deputy director of the China Household Electrical Appliances Association, emphasized that the development of the “Evaluation Method for Rice Cooked Rice Cooking Quality” standard is a goal of the professional rice cooker committee of the China Household Electrical Appliances Association in order to achieve a good pot of cooking. The task set in the figure is not to detect which product is unqualified, but to guide the direction of doing the rice through the standard specifications, so as to promote technological progress, promote the upgrading of rice cooker products, and promote the healthy development of the industry. , to better meet the people's longing for a better life.