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Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 32778-2016: General guide for comprehensive utilization of pepper abandoning Status: Obsolete
Basic dataStandard ID: GB/T 32778-2016 (GB/T32778-2016)Description (Translated English): General guide for comprehensive utilization of pepper abandoning Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: B30 Classification of International Standard: 65.040.20 Word Count Estimation: 7,793 Date of Issue: 2016-08-29 Date of Implementation: 2017-03-01 Regulation (derived from): National Standard Announcement 2016 No.14 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 GB/T 32778-2016: General guide for comprehensive utilization of pepper abandoning---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.General guide for comprehensive utilization of pepper abandoning ICS 65.040.20 B30 National Standards of People's Republic of China Guidance on Comprehensive Utilization of Pepper Waste 2016-08-29 released 2017-03-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Management Committee released ForewordThis standard is drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and centralized by the Ministry of Agriculture of the People's Republic of China. The drafting unit of this standard. China Tropical Agricultural Sciences Institute of Analysis and Testing Center, China Academy of Tropical Agricultural Sciences Spice and Beverage Research Institute. The main drafters of this standard. Xie Defang, Zong Ying, Li Yinjun, Zheng Xuehong, Wu Yuwei, Wu Qiong, Zhang Yue. Guidance on Comprehensive Utilization of Pepper Waste1 ScopeThis standard specifies the basic principles, basic requirements and management requirements for the comprehensive utilization of pepper waste. This standard applies to the comprehensive utilization of non-target products produced during pepper production and processing.2 normative reference documentsThe following documents are indispensable for the application of this document. For dated references, only the dated edition applies to this article Pieces. For undated references, the latest edition (including all modifications) applies to this document. Supplementary Provisions on Registration of Traditional Chinese Medicine January 10,.2008 State Food and Drug Administration Prohibited food hygiene management approach (Wei anti-word No. 57)3 terms and definitionsThe following terms and definitions apply to this document. 3.1 Pepper waste pepperabandoning Pepper production and processing of non-target products produced in the process. Including pepper cultivation and management process to produce roots, vine, foliage and spikes, as well Pepper processing process of fruit, fruit stems and soaking waste water and other waste. Basic principles 4.1 pepper production and processing process, should be in accordance with the ecological laws of operation, the implementation of resource recycling, improve the utilization of pepper waste, Pepper processing and other aspects of the waste generated by the environment caused by pollution. 4.2 Under the expected economic and ecological benefits, the production and processing of pepper should be guaranteed to meet the requirements. In the production process of pepper waste Water, waste gas, waste residue at the same time, the "three wastes" comprehensive utilization of recycling, both to consider pollution control, while turning waste into treasure, to create economic benefits. 4.3 The comprehensive utilization of pepper waste should be in accordance with the relevant laws and regulations.5 basic requirements5.1 pepper root, pepper vine 5.1.1 In accordance with the "Supplementary Provisions on the Administration of Traditional Chinese Medicine" for registration of Chinese herbal medicines. 5.1.2 in accordance with the "Prohibition of food hygiene management approach" after approval for medicinal ingredients. 5.1.3 solvent extraction and other treatment can be extracted piperine. 5.2 Pepper Peel 5.2.1 mechanical method of peeling peel can be used as a spice after drying, or processed, can be extracted piperine. 5.2.2 soaking out of the peel after fermentation can be made of organic fertilizer, or can be used directly for the production of biogas. ...... |
