GB/T 23353-2009 English PDF

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GB/T 23353-2009: Dried pears -- Specification and test methods
Status: Valid

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Basic data

Standard ID: GB/T 23353-2009 (GB/T23353-2009)
Description (Translated English): Dried pears -- Specification and test methods
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B31
Classification of International Standard: 67.080.10
Word Count Estimation: 14,135
Date of Issue: 2009-03-28
Date of Implementation: 2009-08-01
Quoted Standard: GB 2760; GB 2762; GB 2763; GB/T 5009.34-2003; ISO 763
Adopted Standard: ISO 7702-1995, MOD
Regulation (derived from): National Standard Approval Announcement 2009 No.3 (Total No.143)
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the terms and definitions pears dry products, requirements, grading, sampling, test methods, packaging and logo. This standard applies to dried by natural or man- made ??dried pears dry products. This standard does not apply to dry candied pears.

GB/T 23353-2009: Dried pears -- Specification and test methods

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Dried pears. Specification and test methods ICS 67.080.10 B31 National Standards of People's Republic of China Pear dry technical specifications and test methods (ISO 7702.1995, MOD) Posted 2009-03-28 2009-08-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Table of Contents

Preface Ⅰ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 requires 2 5 rating 3 Sampling 4 6 7 Test Method 4 8 packaging and identification 4 Appendix A (normative) pest pear dry, damaged dry pear, dry unripe pear, pear variegated foreign matter and dry testing 6 Detection Appendix B (normative) Moisture content 7 Annex C (informative) This standard reg number and ISO 7702.1995 reg control number 9 Annex D (informative) This standard and ISO 7702.1995 technical differences and their reasons 10

Foreword

This revised standard adopts ISO 7702.1995 "pear dry technical specifications and test methods" and its amendments ISO 7702.1995/Cor1. 2001 "pear dry technical specifications and test methods - Technical Corrigendum." This standard is based on ISO 7702.1995 and its amendments ISO 7702.1995/Cor1.2001 redrafted. For comparison, in the capital Material listed in Annex C of this standard reg number and ISO 7702.1995 List of control clauses numbered. Taking into account China's national conditions, adopting ISO 7702.1995 and its amendments ISO 7702.1995/Cor1.2001, the standard made this a These changes increase the normative references and indexes of food safety requirements. About the technical differences have been incorporated into the body and they are Relates to the terms of the margin of a single vertical line identification, gives a list of these technical differences and their causes in Appendix D for reference. For ease of use of ISO 7702.1995 and its amendments ISO 7702.1995/Cor1.2001, this standard also made the following editorial modify. --- Use the decimal symbol instead of decimal symbol ",". ","; --- Due to reasons typesetting, page vary; --- Delete international standards in the preface; --- Increased directory. This standard Annex A, Annex B is normative appendix, Appendix C, Appendix D is informative appendix. The standard proposed by China Federation of Supply and Marketing Cooperatives. The standard by the China Federation of Supply and Marketing Cooperatives Jinan Fruit Research Institute. This standard was drafted. China Federation of Supply and Marketing Cooperatives Jinan Fruit Research Institute. The main drafters of this standard. Chen Ding, solution-dimensional field, Song Ye. Pear dry technical specifications and test methods

1 Scope

This standard specifies the terms and definitions pear dry products, requirements, grading, sampling, test methods, packaging and identification. This standard applies to drying by natural or man-made dried pears dried product. This standard does not apply to dry pear preserves.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 2760 Hygienic standards for uses of food additives GB 2762 Contaminants in Foods Limited GB 2763 Maximum residue limits for pesticides in food GB/T 5009.34-2003 Determination of sulfite in food Determination ISO 763 fruits and vegetables in hydrochloric acid insoluble ash

3 Terms and Definitions

The following terms and definitions apply to this standard. 3.1 A full pear. 3.2 A pear lengthwise into two approximately equal. 3.3 A pear lengthwise into several pieces. 3.4 A pear cut into approximately equal number of blocks. 3.5 Infestation by insects or mites and pear damage dry. 3.6 Due to bruising, browning, caused by bacteria or tissue erosion, decay and other diseases caused by fungi and damaged pear dry. 3.7 Pear made from the unripe fruit dry, its flavor is poor, hard tissue, the appearance is not ideal. ......

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