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GB/T 13210-2024: General quality requirements for canned citrus fruits
Status: Valid GB/T 13210: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 13210-2024 | English | 279 |
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3 days [Need to translate]
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General quality requirements for canned citrus fruits
| Valid |
GB/T 13210-2024
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| GB/T 13210-2014 | English | 399 |
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3 days [Need to translate]
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Canned citrus fruits
| Obsolete |
GB/T 13210-2014
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| GB/T 13210-1991 | English | 199 |
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2 days [Need to translate]
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Canned mandarin oranges in syrup
| Obsolete |
GB/T 13210-1991
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PDF similar to GB/T 13210-2024
Basic data | Standard ID | GB/T 13210-2024 (GB/T13210-2024) | | Description (Translated English) | General quality requirements for canned citrus fruits | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X74 | | Classification of International Standard | 67.080.10 | | Word Count Estimation | 14,121 | | Date of Issue | 2024-04-25 | | Date of Implementation | 2024-11-01 | | Older Standard (superseded by this standard) | GB/T 13210-2014 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 13210-2024: General quality requirements for canned citrus fruits---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.
ICS 67:080:10
CCSX74
National Standards of People's Republic of China
Replace GB/T 13210-2014
General quality rules for canned citrus fruits
Released on 2024-04-25
2024-11-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This 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:
This document specifies the technical requirements related to food quality: For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards:
document:
This document replaces GB/T 13210-2014 “Canned Citrus Fruits”: Compared with GB/T 13210-2014, except for structural adjustments and editorial changes,
In addition to the above, the main technical changes are as follows:
--- Changed the scope of application (see Chapter 1, Chapter 1 of the:2014 edition);
--- Changed the terms and definitions of cyst skin, citrus segments without cyst skin, white spots, white turbidity, broken segments, shrunken fruit, broken cysts, and cyst breakage rate
The terms and definitions for whole petals, crumbs, and tangerine peel were added, and the terms and definitions for distinct particles were deleted (see Chapter 3,:2014
Chapter 3 of the:2011 edition);
--- Changed the classification and code of canned citrus fruits (see Chapter 4, Chapter 4 of the:2014 edition);
--- Added reference requirements for citrus for processing, and changed the requirements for raw and auxiliary materials (see 5:1);
--- Changed the sensory requirements, changed the sensory requirements for canned grapefruit, changed the index of canned orange tissue morphology and the breakage rate of high-quality orange segments
The sensory requirements for canned grapefruit (grapefruit) and lemon were added to the standard (see 5:2, 5:2 of the:2014 edition);
--- Changed the net content requirements, solid content requirements and soluble solid content requirements (see 5:3, 5:3:1 of the:2014 edition,
5:3:2 and 5:3:3);
--- Deleted the pH indicator (see 5:3:4 of the:2014 edition);
--- Deleted the hygiene requirements (see 5:4 of the:2014 edition);
--- Changed the packaging, labeling, transportation and storage requirements (see Chapter 8, Chapter 8 of the:2014 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 and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64):
This document was drafted by: Zhejiang Taizhou Yican Food Co:, Ltd:, Huanlejia Food Group Co:, Ltd:, Dalian Zhenxin Canned Food
Co:, Ltd:, Hunan Jiajiahong Food Co:, Ltd:, China Canned Food Industry Association, China Food Fermentation Industry Research Institute Co:, Ltd:, China People's Government
PLA Joint Logistics Support Force Military Supplies Energy Quality Supervision Station, Zhangzhou Chenzi Trading Co:, Ltd:, Zhejiang Fengdao Food Co:, Ltd:,
Qingdao Kaichuang Food Co:, Ltd:, Taizhou Tongyi Machinery Equipment Co:, Ltd:, Anhui Suzhou Technology Food Co:, Ltd:, Tianjin University of Science and Technology
Xue, Zhejiang Huacai Testing Technology Co:, Ltd:, Guangdong Radio and Television Metrology and Testing Group Co:, Ltd:, and Shanghao Technology Co:, Ltd:
The main drafters of this document are: Sun Minhua, Guo Lirong, Wang Xinmei, Nie Zhengming, Huang Hongge, Liu Youqian, Dong Siyuan, Zhao Junjie, Chen Junxing,
Tang Liming, Qiu Kai, Pan Xinchun, Wang Di, Chao Xi, Pan Rui, Du Xinjun, Zhang Yucong, Wang Xiao, Zhang Zhiwei, Liao Jie, Wang Haiming, Liu Yongwen, Hu Aijun,
Wang Ya, Liu Jiaming:
The previous versions of this document and the documents it replaces are as follows:
---First published in:1991 as GB/T 13210-1991, first revised in:2014;
---This is the second revision:
General quality rules for canned citrus fruits
1 Scope
This document defines the terms and definitions of canned citrus, and stipulates the requirements and specifications of raw and auxiliary materials, sensory requirements, physical and chemical indicators, etc: of canned citrus:
The inspection rules and packaging, marking, transportation and storage contents describe the test methods and give product classification and
Code name:
This document applies to fresh, refrigerated, frozen citrus or canned citrus as the main raw material, without adding preservatives, processed, graded, canned,
Canned food is made by adding soup, venting, sealing, sterilizing and cooling:
2 Normative references
The 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 to
This document:
GB/T 317 White sugar
GB 5749 Sanitary standard for drinking water
GB/T 10786 Inspection methods for canned foods
GB/T 20882:4 Starch sugar quality requirements Part 4: Fructose syrup
GB/T 31121 Fruit and vegetable juices and beverages
GB/T 35883 Rock sugar
QB/T 1006 Canned Food Inspection Rules
QB/T 4093 Liquid Sugar
QB/T 4631 Canned food packaging, labeling, transportation and storage
QB/T 5356 Fermented fruit and vegetable juice
3 Terms and definitions
The following terms and definitions apply to this document:
3:1
Membrane
The membrane that wraps around citrus fruit segments:
3:2
Membrane-removed citrus segment
Citrus segments with all the film wrapped around the citrus pulp removed:
3:3
White point
The surface of citrus peels is covered with white dots mainly composed of hesperidin, which are produced on the stalk of the juice sac:
3:4
White turbidity whitesediment
The turbidity or precipitation phenomenon caused by the precipitation of white substances such as hesperidin in the soup of canned citrus fruits:
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