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GB/T 30384-2013: Dehydrated green pepper
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 30384-2013 | English | 114 |
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Dehydrated green pepper
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GB/T 30384-2013
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Basic data | Standard ID | GB/T 30384-2013 (GB/T30384-2013) | | Description (Translated English) | Dehydrated green pepper | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 6,691 | | Quoted Standard | ISO 927; ISO 928; ISO 930; ISO 939; ISO 948; ISO 5522 | | Adopted Standard | ISO 10621-1997, 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 technical requirements of dehydrated green pepper, test methods, packaging, marking. This standard applies to assessing the quality of dehydrated green pepper and trade. | GB/T 30384-2013: Dehydrated green pepper---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.
Dehydrated green pepper
ICS 67.220.10
X66
National Standards of People's Republic of China
Dehydrated green pepper
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 10621.1997 "Fresh pepper dehydration norms."
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 12729.5-2008 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).
This standard made the following editorial changes.
--- Is consistent with our dehydrated green pepper product name, standard name will be changed to "dehydrated green pepper."
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. Ningbo-Food Science and Technology Co., Ltd., Nanjing Institute of comprehensive utilization of wild plants.
The main drafters of this standard. Sun Jincai, Chen Shirong, Zhang Weiming, the country Weihua.
Dehydrated green pepper
1 Scope
This standard specifies the technical requirements dehydrated green pepper, test methods, packaging, labeling.
This standard applies to dehydrated green pepper quality assessment and trade.
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 5522 Determination of fruits, vegetables and total sulfur dioxide content (Fruits, vegetablesandderivedprod-
ucts-Determinationoftotalsulphurdioxidecontent)
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Crushed fruit brokenberry
Splitting into two or two above the pepper fruit.
3.2
Light fruit lightberry
The appearance of normal growth, but no pit pepper fruit.
3.3
Needle fruit pinheadberry
Fruit-shaped small and incomplete development of the pepper fruit.
3.4
Black fruit dark-colouredberry
Fruit color than normal fruit deep pepper fruit.
3.5
Fading fruit discolouredberry
Color fade or stain with pepper fruit.
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