SN/T 4414.1-2015 English PDF

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SN/T 4414.1-2015: Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1: Steam retort
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Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SN/T 4414.1-2015	229	Add to Cart	3 days	Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1: Steam retort	Valid

Similar standards

GB 16798   GB/T 25232   SN/T 4414.3   SN/T 4415   SN/T 4414.2   

Basic data

Standard ID: SN/T 4414.1-2015 (SN/T4414.1-2015)
Description (Translated English): Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1: Steam retort
Sector / Industry: Commodity Inspection Standard (Recommended)
Classification of Chinese Standard: X90
Word Count Estimation: 10,133
Date of Issue: 2015-12-04
Date of Implementation: 2016-07-01
Regulation (derived from): AQSIQ Announcement 2015 No.4th batch 120 items of Industry Standards
Issuing agency(ies): General Administration of Customs

SN/T 4414.1-2015: Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1: Steam retort

---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.
Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 1. Steam retort China's entry-exit inspection and quarantine industry standards Procedure for inspection of heat distribution of export food processing equipment Part 1. Steam Retorts Part 1. Steamretort Published on.2015-12-04 2016-07-01 Implementation China The State Administration of Quality Supervision, Inspection and Quarantine issued

Foreword

SN/T 4414 “The Regulation of Inspection of Heat Distribution of Export Food Thermal Processing Equipment” is divided into 3 parts. --- Part 1. steam sterilization pot; --- Part 2. Water retort; --- Part 3. Steam cabinets. This section is Part 1 of SN/T 4414. This section was drafted in accordance with the rules given in GB/T 1.1-2009. This section refers to the provisions of the United States Federal Regulations 113 for steam sterilizer equipment and operating procedures and the International Association of Thermal Processing Experts (IFTPS) published heat distribution testing procedures were compiled. This part is proposed and managed by the National Certification and Accreditation Regulatory Commission. This section mainly drafted by. China Academy of Inspection and Quarantine (National Institute of Inspection and Quarantine, National Food Safety Hazard Analysis and Critical Control Point Application Research (Heart), National Certification and Accreditation Regulatory Commission, People's Republic of China Quzhou Entry-Exit Inspection and Quarantine Bureau, Shijiazhuang People's Republic of China Entry Inspection and Quarantine Bureau, Guangdong Entry-Exit Inspection and Quarantine Bureau, People's Republic of China, Baoding Entry-Exit Inspection and Quarantine Bureau. The main drafters of this section. Li Li, Wang Tielong, Lu Chao, Pang Ping, Han Rui, Chen Zhifeng, Zhang Wenguo, Zhu Guangfu, and Wang Jianhua. Procedure for inspection of heat distribution of export food processing equipment Part 1. Steam Retorts

1 Scope

This part of SN/T 4414 specifies the procedures and procedures for the inspection of heat distribution in steam sterilizers. This section applies to steam sterilization (including static retort, rotary retort, etc.) detection, sterilization operation inspection, sterilization records Review and sterilization determination.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. SN/T 0400.6 Inspection Protocols for Imports and Exports of Canned Foods Part 6. Heat Sterilization

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Steam retort steamretort Sterilization of foods used to seal container-packed foods, a type of batch-operated, vertical or horizontal pressure using steam as a heating medium container. 3.2 Thermal distribution temperaturedistribution The temperature distribution of each location in the thermal processing equipment. 3.3 Temperature sensor temperatureprobe A temperature-sensing element that directly measures the temperature, converts the temperature signal into a current signal, and converts it into a measured medium in a certain way. temperature. 3.4 Product initial temperature initialtemperature At the beginning of the heat sterilization, the contents of the sterilizer will be ready to be sterilized, and the contents of the container with the lowest temperature, which is filled with foodstuffs, will be fully agitated or shaken. Average temperature.

4 Inspection of Steam Retorts

4.1 General Prior to the heat distribution test, the static steam retort should be inspected in accordance with the requirements of SN/T 0400.6, including all kills. Boiler piping, construction, fittings, etc., to ensure that they are continuously and correctly installed in accordance with the conditions previously documented. If inspection found sterilization tube ......

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