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GB/T 29605-2013 English PDF

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GB/T 29605-2013: Sensory analysis -- Guide for food sensory quality control
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PDF similar to GB/T 29605-2013


Standard similar to GB/T 29605-2013

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Basic data

Standard ID GB/T 29605-2013 (GB/T29605-2013)
Description (Translated English) Sensory analysis -- Guide for food sensory quality control
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard B04
Classification of International Standard 67.240
Word Count Estimation 22,252
Quoted Standard GB/T 4091; GB/T 10221-2012; GB/T 12311; GB/T 16291.1; GB/T 16291.2; ISO 4121; ISO 13299; ISO 22935-1
Regulation (derived from) National Standards Bulletin 2013 No. 10
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: food sensory quality control should meet the basic requirements, and the implementation of the general program of food sensory quality control. Including sensory quality control elements description sensory quality control standar

GB/T 29605-2013: Sensory analysis -- Guide for food sensory quality control

---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.
Sensory analysis. Guide for food sensory quality control ICS 67.240 B04 National Standards of People's Republic of China Sensory Analysis of Food Sensory Quality Control Guidelines Issued on. 2013-07-19 2013-12-01 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 Basic requirements 2 5 General Procedure 3 5.1 Overview 3 Description 5.2 Sensory quality control element 4 5.3 Sensory quality control standards established 4 5.4 Sensory Evaluation Group set up 4 Sensory evaluation method chosen 5.5 4 5.6 Application of Quality Control Chart 5 Appendix A (informative) Description Table, answer sheets and recording forms Shape 6 Appendix B (normative) Quality Criteria 8 Annex C (informative) liquid milk sensory quality control sample 9 References 18

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. This standard is proposed and managed by China National Institute of Standardization. This standard is mainly drafted by. China National Institute of Standardization, COFCO Limited, China National Accreditation Center, Zhejiang Workers Suppliers University, Inner Mongolia Mengniu Dairy (Group) Co., Ltd. The main drafters of this standard. Zhao Lei, Liu, branched Rui Cong, Shi Bolin, thick silver Wang, Li, Dingqing Bo, Huang order, history of our, Zhang Weibin, Snow. Sensory Analysis of Food Sensory Quality Control Guidelines

1 Scope

This standard presents the basic requirements of food sensory quality control should be met, and the implementation of the general program of food sensory quality control. package Selection and description of sensory quality control standards established, the formation of sensory evaluation team, sensory evaluation methods include sensory elements of quality control Quality control using graphs and so on. This standard applies to food businesses sensory quality control and other consumer goods companies can use and reference.

2 Normative references

The following documents for the application of this standard is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB/T 4091 conventional control charts (ISO 8258) GB/T 10221-2012 Sensory analysis terminology (ISO 5492) GB/T 12311 three sensory analysis test (ISO 4120) GB/T 16291.1 sensory analysis selection, training and monitoring of assessors General guidance Part 1. selected assessors (ISO 8586-1) GB/T 16291.2 sensory analysis selection, training and monitoring of assessors General guidance Part 2. Expert assessors (ISO 8586-2) ISO 4121 Sensory analysis RQ-scale application guide (Sensoryanalysis-Guidelinesfortheuseofquan- titativeresponsescales) ISO 13299 Sensory analysis - Methodology - Guidelines for establishing a sensory profile (Sensoryanalysis-Methodology-General guidanceforestablishingasensoryprofile) ISO 22935-1 Milk and milk products - Sensory analysis - Part 1. rater hiring, selection, training and monitoring with the general guidelines (Milkandmilkproducts-Sensoryanalysis-Part 1. Generalguidancefortherecruitment, selection, trainingandmonitoringofassessors)

3 Terms and Definitions

GB/T 10221-2012 define the following terms and definitions apply to this document. For ease of use, repeat the following list GB/T 10221-2012 some terms and definitions. 3.1 Organoleptic properties sensoryattribute Perceived by the sensory organs of product characteristics. For food purposes, including general appearance, texture, aroma, taste, flavor, texture and so on. 3.2 Quality quality Reflecting product, process or service to meet the needs of the sum of the explicit or implicit characteristic. [GB/T 10221-2012, the definition 2.36] 3.3 Quality control qualitycontrol To achieve the quality requirements of the job technical or activities undertaken, hereinafter referred to as quality control.

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