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GB/T 30382-2013 English PDF

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GB/T 30382-2013: Chillies (whole or ground)
Status: Valid
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GB/T 30382-2013English134 Add to Cart 3 days [Need to translate] Chillies (whole or ground) Valid GB/T 30382-2013

PDF similar to GB/T 30382-2013


Standard similar to GB/T 30382-2013

GB/T 20903   GB 18187   GB/T 30381   GB/T 30383   GB/T 30379   

Basic data

Standard ID GB/T 30382-2013 (GB/T30382-2013)
Description (Translated English) Chillies (whole or ground)
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220.10
Word Count Estimation 7,792
Quoted Standard ISO 927; ISO 928; ISO 930; ISO 939; ISO 948; ISO 1208; ISO 2825
Adopted Standard ISO 972-1997, IDT
Regulation (derived from) National Standards Bulletin 2013 No. 27
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 pepper (whole or powdered) technical requirements, test methods, packaging, marking. This standard is applicable to the pepper (whole or powdered) quality assessment and trade 4. 1.

GB/T 30382-2013: Chillies (whole or ground)

---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.
Chillies (whole or ground) ICS 67.220.10 X66 National Standards of People's Republic of China Pepper (whole or powdered) Chilies (wholeorground) (ISO 972.1997, Chilisandcapsicums, wholeorground (powdered) -Specification, IDT) Issued on. 2013-12-31 2014-06-22 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. Translation of this standard method identical with ISO 972.1997 "chili (whole or powder) specifications." Correspondence between the consistency of the standards of international documents and normative references of the following documents. --- GB/T 12729.2-2008 Spices and condiments sampling method (ISO 948. 1980, NEQ); --- GB/T 12729.3-2008 Spices and condiments preparing a powder sample analysis (ISO 2825. 1981, MOD) used; --- GB/T 12729.5-2008 Spices and condiments Determination of extraneous matter content (ISO 927. 1982, NEQ); Determination --- GB/T 12729.6-2008 Spices and condiments moisture content (distillation) (ISO 939. 1980, NEQ); --- GB/T 12729.7-2008 Spices and condiments - Determination of total ash (ISO 928.1997, NEQ); --- GB/T 12729.9-2008 Spices and condiments - Determination of acid insoluble ash (ISO 930.1997, MOD); --- GB/T 12729.13 Spices and condiments - Determination of dirt (ISO 1208. 1982, MOD). This standard made the following editorial changes. --- To be consistent with our chili product name, standard name will be changed to "pepper (whole or powder)." The standard proposed by China Federation of Supply and Marketing Cooperatives. This standard by the national spice Standardization Technical Committee (SAC/TC408) centralized. This standard was drafted. Chongqing arrogance biotechnology industry Ltd., Nanjing Institute of comprehensive utilization of wild plants. The main drafters of this standard. Nie Xun Jie, Liang Nie Xun, Chen Shirong, Zhang Weiming. Pepper (whole or powdered)

1 Scope

This standard specifies the chili (whole or powdered) technical requirements, test methods, packaging, labeling. This standard applies in the pepper (whole or powdered) quality assessment and trade 4.1.

2 Normative references

The following documents for the application of this document 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. ISO 927 Spices and condiments - Determination of extraneous matter content (Spicesandcondiments-Determinationofextra- neousmattercontent) ISO 928 Spices and condiments - Determination of total ash (Spicesandcondiments-Determinationoftotalash) ISO 930 Spices and condiments - Determination of acid insoluble ash (Spicesandcondiments-Determinationof acid-insolubleash) ISO 939 Spices and condiments - Determination of moisture content (distillation) (Spicesandcondiments-Determinationof moisturecontent-Entrainmentmethod) ISO 948 Spices and condiments - Sampling methods (Spicesandcondiments-Sampling) ISO 1208 Spices and condiments - Determination of filth (Spicesandcondiments-Determinationoffilth) ISO 2825 Spices and condiments - Preparation of analysis of powder samples (Spicesandcondiments-Preparationofa groundsampleforanalysis)

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Immature fruit unripefruit Green to yellow, the fruit is not yet ripe pepper, chili and other fruit of the same batch is significantly different. 3.2 Scarred fruit markedfruit With black spots or pepper fruit. 3.3 Crushed fruit brokenfruit Processing fragments or partially deleted pepper fruit. 3.4 Debris fragment Pepper from crushed fruit pieces.

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