GB/T 13360-2024 English PDFUS$209.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 13360-2024: Hulless oat flour Status: Valid GB/T 13360: Historical versions
Basic dataStandard ID: GB/T 13360-2024 (GB/T13360-2024)Description (Translated English): Hulless oat flour Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X11 Classification of International Standard: 67.060 Word Count Estimation: 10,189 Date of Issue: 2024-09-29 Date of Implementation: 2025-04-01 Older Standard (superseded by this standard): GB/T 13360-2008 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 13360-2024: Hulless oat flour---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Hulless oat flour Oats flour ICS 67.060 CCS X 11 National Standard of the People's Republic of China Replace GB/T 13360-2008 Released on 2024-09-29 2025-04-01 Implementation State Administration for Market Regulation The National Standardization Administration issued Table of ContentsPreface ... Ⅲ 1 Scope ... 1 2 Normative references ... 1 3 Terms and Definitions ... 1 4 Categories ... 2 5 Technical requirements ... 2 5.1 Quality Requirements 2 5.2 Raw material requirements ... 2 6 Inspection methods ... 3 7 Inspection Rules ... 3 7.1 General rules for inspection... 3 7.2 Inspection batch ... 3 7.3 Factory Inspection ... 3 7.4 Decision Rules 3 8 Label identification ... 3 9 Packaging, storage, transportation and sales ... 3 9.1 Packaging ... 3 9.2 Storage and Transportation 3 9.3 Sales ... 3ForewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting is required. This document replaces GB/T 13360-2008 "Oatmeal Flour". Compared with GB/T 13360-2008, except for structural adjustments and editorial changes, In addition to the dynamic, the main technical changes are as follows. The quality requirements have been changed (see 5.1, 5.1 of the.2008 edition); - Added raw material requirements and deleted hygiene requirements (see 5.2, 5.2 of the.2008 edition); - The test method has been changed (see Chapter 6, Chapter 6 of the.2008 edition); - The inspection rules have been changed (see Chapter 7, Chapter 7 of the.2008 edition); - Changed the labeling requirements (see Chapter 8, Chapter 8 of the.2008 edition); - The requirements for packaging, storage, transportation and sales have been changed (see Chapter 9, Chapter 9 and Chapter 10 of the.2008 edition). - Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by the State Administration of Grain and Material Reserves. This document is under the jurisdiction of the National Technical Committee on Standardization of Cereals and Oils (SAC/TC 270). This document was drafted by. Inner Mongolia Autonomous Region Grain and Oil Standard Quality Monitoring Center, National Grain and Material Reserves Administration Standard Quality Center, Baotou Inspection and Testing Center, Inner Mongolia Agricultural University, Zhangjiakou Grain and Oil Quality Testing Center, Shanxi Inspection and Testing Center (Shanxi Provincial Standard Accurate Metrology Technology Research Institute), Baotou Grain Quality Testing Center, Ulanqab Inspection and Testing Center, Inner Mongolia Yan Gu Fang Whole Grain Industry Development Co., Ltd., Inner Mongolia Yinshan Youmai Food Co., Ltd. The main drafters of this document are. Qiu Qingfeng, Xu Guangchao, Jia Junting, Cheng Zhiping, Zhao Baoping, Fan Dongyue, Yao Fengtong, Song Zewei, Zhao Yongsheng, Zhang Aiping, Zhang Xiaoli, Zhang Yinxia, Zhang Wenli, Guo Zhihui, Wang Jing, Wang Wenzhong, and Li Yanbin. The previous versions of this document and the documents it replaces are as follows. First published in.1992 as GB/T 13360-1992, first revised in.2008; - This is the second revision. - Oats flour1 ScopeThis document specifies the technical requirements, inspection rules, labeling, packaging, storage, transportation and sales requirements of oat flour. Classification, describes the inspection method. This document applies to edible commercial oatmeal flour made from naked oats and without additives.2 Normative referencesThe contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies. in this document. GB 5009.3 National Food Safety Standard Determination of Water Content in Food GB 5009.4 National food safety standard Determination of ash content in foods GB/T 5490 General Rules for Inspection of Grain and Oil GB/T 5491 Sampling and subsampling methods for grain and oilseed inspection GB/T 5492 Grain and oil inspection - Identification of color, smell and taste of grain and oil GB/T 5497 Grain and oilseeds - Determination of moisture content GB/T 5507 Grain and oil inspection - Determination of coarseness and fineness of flours GB/T 5508 Grain and oil inspection - Determination of sand content in floury grains GB/T 5509 Grain and oil inspection - Determination of magnetic metal content in powders GB/T 13359 Naked oats GB/T 15684 Determination of fatty acid value of milled cereals GB/T 17109 Grain sales packaging GB/T 22515 Terminology of grains and oils Grains, oils and their processed products GB/T 26631 Terminology of grains and oils-physical and chemical properties and quality3 Terms and definitionsThe terms and definitions defined in GB/T 22515 and GB/T 26631 and the following apply to this document. 3.1 Oatmeal noodles Oat Noodles A powdered product made from oats. 3.2 The oat flour is finely ground during the processing, with small bran fragments and less bran content. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 13360-2024_English be delivered?Answer: Upon your order, we will start to translate GB/T 13360-2024_English as soon as possible, and keep you informed of the progress. 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Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version GB/T 13360-2024?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 13360-2024 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |
